During the Autumn months you will generally find me stuffing my face silly with all things pumpkin - seeds, lattes, pies and my personal favorite, bread! Here's a flawless recipe adapted from my favorite Food Network chef, Alton Brown. I swapped out the pumpkin seeds for pistachios and added a salty, buttery twist to this already excellent loaf! Plus, I opted out of the weird canned stuff and shredded a pumpkin myself. Trust me, it makes ALL the difference.
Shredding a pumpkin is a remarkably easy thing to do. Here's how:
- Slice the pumpkin in half (do this carefully, pumpkins can be very tough to slice).
- Scoop out the seeds - they taste great roasted with a little butter and salt!
- Using a vegetable peeler, carefully peel the thin orange layer of the pumpkin. You'll be pleasantly surprised to learn pumpkins have a orangey-beige color to them.
- Preheat the oven to 325 degrees F.
- Sift the flour, cinnamon, baking soda, baking powder, and salt together.
- In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick spray it with a non-stick cooking spray (ahem, rhymes with ham).
- Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely.