Pumpkin Bread with Toasted Pumpkin Seeds

Pumpkin Bread

Pumpkin Bread

This pumpkin bread has a story.  It’s my salvation for making cookies that were so bad even I couldn’t bring myself to eat them after it took me almost a whole day to make them.  I should have known, cookies this complicated and tidious aren’t usually worth it.  My opinion don’t send hate mail!  It’s just that sometime you spend so much energy and time on something that in all reality should be extra simple….hmmmmm like COOKIES!  And the end product is less than stellar.  Case and point these cookies.

AND YES….I followed the exact recipe!  You know that’s a pet peeve of mine to complain about a recipe if you haven’t followed it exactly.  Well I did.  And the cookies didn’t work out.  Oh well.  Better luck next time!

So in order to redeem myself and make my peeps happy I decided to try my hand at Alton Brown /Captain Know-it-all’s recipe for pumpkin bread.  It has actual toasted pumpkin seeds in it! YUMMY!

confession...I didn't let the bread cool and sliced it for this pic....day light is a pain right now!

confession…I didn’t let the bread cool and sliced it for this pic….day light is a pain right now!

You have to try this recipe, it is absolutely divine!  Such a simple addition….pumpkin seeds….genius!


2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cups sugar

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 cups shredded fresh pumpkin (regular pumpkin works but NOT pumpkin pie mix)

1 cup toasted pumpkin seeds (also known as pepitas)

How to:

Preheat the oven to 325 degrees F.  Spray or butter & flour a 9X5X3-inch loaf pan.  Set aside.

Combine your flour, cinnamon, baking soda, baking powder, and salt together.  Set aside.

In a separate bowl, mix your 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 your prepared loaf pan.

stunning batter

stunning batter

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.

ready!  Smells like pumpkin heaven!

ready! Smells like pumpkin heaven!

Smear with loads of butter and enjoy!

time to dig in/slice in :)

time to dig in/slice in 🙂

Note: my bread took longer, approx 1hr 45mins, Alton’s pan is larger than what I have.  Just make sure a knife or toothpick comes out clean, that’s the key.  Also I had organic pumpkin (that I roasted and froze) but again I think you may be OK with organic canned pumpkin.

not too photogenic at this time of year with limited daylight but it is absolutely amazing!

not too photogenic at this time of year with limited daylight but it is absolutely amazing!

Printer friendly: Pumpkin Bread

Peace and Redemption is sweet,



Pumpkin-Almond Crunch

Pumpkin-Almond Crunch

Pumpkin-Almond Crunch

Pardon the interruption while I still try to squeeze into a bikini….yep all 43 years old of me in da bikini baby!  So I have been torturing my peeps with healthy grubs for a while  (meaning more healthy than ever for me).  I am still my usual everything from scratch kind of nut job (please don’t take offense if you are part of the same clan), but lately I have been annoying more than usual….which if you know me, well it’s kind of scary.  I put annoying on the map.  I thrive on annoying.  I rejoice in….OK this is annoying!

We are heading to Florida for Spring Break.  So although I am the biggest gym rat around I have managed to push the envelop a touch more in terms of not only exercising but cutting out a LOT of unhealthy habits.  First off; no more bread at breakfast.  Second, no more food…HA!  Just checking to see if you were paying attention!  Second, less snacking.

It’s been nice….especially nice when I will be lying on the beach in my granny bikini 😉

Here’s a little healthy treat to share with the class.

delicious treat for everyone!

delicious treat for everyone!

Adapted from: Canyon Ranch Nourish by Scott Uehlein


3/4 cup raw pumpkin seeds

3/4 cup raw almonds

2 teaspoon canola oil

3 tablespoon real maple syrup

1 tablespoon flax seeds

3/4 teaspoon cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon all spice

3/4 teaspoon sea salt or kosher

1 1/2 cup dried cranberries

How to:

Preheat the oven to 300 degree F.  Lightly spray a baking sheet with canola oil spray or line with a silicone mat.

Toss the pumpkin seeds, almonds and canola oil in a small bowl.  Spread the coated seeds evenly on the baking sheet.  Roast for 20 minutes, or until almost dry.

first step....gotta start somewhere!

first step….gotta start somewhere!

Place the pumpkin seeds and almonds in a medium bowl and stir in your maple syrup until coated.

Combine the cinnamon, nutmeg, allspice and salt in a small bowl.  Add the spice mixture and flax seeds to the pumpkin seeds and almonds.  Stir to combine.

Return everything to the baking sheet, spread as evenly as possible and roast for 15 minutes or until dry, stirring occasionally.  Keep an eye on this, pumpkin seeds burn easily.  Remove from oven and let cool completely.

second roasting....easy breezy

second roasting….easy breezy

Once cooled combine the seeds and the dried cranberries in a large bowl.  Put in an air tight container.

isn't it gorgeous?

isn’t it gorgeous?

To serve: I like to sprinkle over Greek yogurt and sliced bananas.  Any flavor yogurt works, I prefer Chobani non-fat plain yogurt.  If you prefer you may want to drizzle some more maple syrup, honey or agave syrup.  This crunch is also great over cereal or simply in a bowl while watching Duck Dynasty…. 😉

my afternoon snack

my afternoon snack

Printer Friendly: Pumpkin-Almond Crunch

Peace and Da Beach in Da Bikini!