For an extra crunch and nutty depth, top this warm, spiced pumpkin bread with roasted pumpkin seeds—the perfect finishing touch!
Ingredients:
- 1 cup roasted pumpkin puree
- 2 cups all-purpose flour
- 1 tbsp Nand’s All-Purpose Spice
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup brown sugar
- ½ cup butter, melted (or vegetable oil)
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup pumpkin seeds, lightly toasted
Instructions:
- Prepare the pumpkin puree: Roast pumpkin chunks at 200°C (392°F) for 30–40 minutes, then mash into a smooth puree.
- Mix dry ingredients: In a bowl, combine flour, Nand’s All-Purpose Spice, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Combine wet ingredients: Whisk together pumpkin puree, brown sugar, melted butter, eggs, vanilla, and milk until smooth.
- Blend & bake: Mix the dry ingredients into the wet mixture until fully combined. Pour batter into a greased loaf pan. Sprinkle toasted pumpkin seeds evenly on top.
- Bake to perfection: Bake at 180°C (356°F) for 50–60 minutes, until a toothpick comes out clean.
Cool & serve: Let the bread rest before slicing.
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