This pumpkin bread was such an enormous hit on my Thanksgiving desk years in the past, that my household begins asking for it as quickly as Fall begins.
I serve it with numerous jams, jellies and honey butter on my brunch tables too.
FOR THE BREAD:
3 massive eggs
1 1/2 cups pumpkin puree
3/4 tsp nutmeg
2/3 cup any gentle flavored oil
1/2 cup gentle brown sugar
2 tspn vanilla
2 tspns pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/2cups all-purpose flour
TOPPING
1/2 cup of sunflower / pumpkin seeds
1 1/2 teaspoons of honey or maple syrup
1/2 teaspoon gentle oil
INSTRUCTIONS:
Pre warmth oven to 360 levels
Spray a 9X5 loaf pan and put aside
Place eggs in a medium bowl and whisk
Add pumpkin and proceed to whisk until easy.
Add the oil, white and brown sugars and vanilla and blend until silky easy.
Add within the pumpkin pie spice, nutmeg, cinnamon, baking soda, baking powder and salt.
Combine until integrated.
Add the flour and stir until NO lumps stay.
TOPPING:
Mix sunflower or pumpkin seeds / maple syrup or honey and oil.
Stir to mix.
BAKE:
Switch batter to your ready (sprayed) pan.
Clean the highest and sprinkle seeds everywhere in the high.
Bake (on 350) for 50-55 minutes, checking the batter after 40/45 minutes, eradicating when a toothpick comes out clear, and the highest is golden brown.
Cool fully then slide out of the baking pan and let cool earlier than slicing.