Ingredients
Pumpkin Bread
- 3 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1½ teaspoons ground ginger
- ½ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1½ teaspoons kosher salt
- 2 cups packed dark brown sugar
- 1 cup granulated sugar
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1 cup vegetable oil
- 5 large eggs
- 1 tablespoon pure vanilla extract
Sprouted Pumpkin Seed Streusel
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup Go Raw Organic Sprouted Pumpkin Seeds with Sea Salt
- ½ teaspoon salt
- 6 tablespoons butter, melted
Directions
- Prep your pans. Preheat the oven to 350°F. Coat three 8 x 4" loaf pans with nonstick cooking spray, then line each with parchment paper so the loaves lift right out.
- Make the streusel. In a small bowl, whisk together the flour, light brown sugar, Go Raw Sprouted Pumpkin Seeds and salt. Pour in the melted butter and stir with a fork, or use your fingers, until crumbly. Set aside.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg and kosher salt.
- Mix the wet ingredients. In a separate bowl, whisk together the dark brown sugar, granulated sugar, pumpkin purée, oil, eggs and vanilla until smooth.
- Bring it together. Add the dry ingredients to the wet ingredients and stir just until combined.
- Fill and top. Divide the batter evenly among the three pans, then sprinkle the pepita streusel over the tops.
- Bake. Bake for 55–70 minutes, until the loaves are golden brown and a skewer inserted in the center comes out clean.
- Cool. Let the loaves cool in their pans on a wire rack for 10 minutes. Then lift them out and let them cool completely on the rack before slicing.
Recipe contributor: Pinecones & Acorns
Products used in this recipe
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Sprouted Sea Salt Pumpkin Seeds
Sprouted Sea Salt Pumpkin SeedsRated 5.0 out of 5- Regular price
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$54.99 - Regular price
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$59.94 - Sale price
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$54.99
