pumpkin bread, with seeds

batter

1 3/4 cups all-purpose flour
2/3 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup plus 2 tablespoons granulated sugar
1/2 cup roasted pumpkin seeds
1/3 cup roasted sunflower seeds
1 cup solid-pack pumpkin puree
1/2 cup plain vegetable oil  (such as canola or soybean)
2 large eggs
3 tablespoons light unsulphured molasses
6 tablespoons buttermilk
2 1/2 teaspoons vanilla extract

procedure

Preheat the oven to 375 degrees F. Film the inside of a  9 to 9 1/2-inch round baking pan (2 1/4 inches deep) with nonstick flour-and-oil spray.

For the batter, whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and sugar in a large mixing bowl. In a small mixing bowl, toss the sunflower seeds and pumpkin seeds with 2 teaspoons of the whisked flour mixture.

In a medium-size mixing bowl, whisk the pumpkin puree, oil, eggs, molasses, buttermilk, and vanilla extract until well-blended, 1 to 2 minutes. Pour the whisked ingredients over the dry ingredients, sprinkle over the floured seeds, and stir to form a batter, using a wooden spoon or paddle. The batter will be thick.

Pour and scrape the batter into the prepared baking pan, smoothing it into an even layer with a rubber spatula.

Bake the cake in the preheated oven for 40 to 45 minutes, or until risen and set. A wooden pick inserted in the center of the cake will withdraw clean. The baked cake likely will form thin cracks here and there on top, and pull away slightly from the sides of the baking pan.

Cool the cake in the pan on a cooling rack for 10 minutes. Invert the cake onto another cooling rack, lift off the baking pan, then invert again to stand right-side up. Cool completely. Cut the cake into pie-shaped wedges for serving, using a serrated knife. Store in an airtight cake keeper.

creates

one bread, twelve slices

store

on baking day, or up to three days in advance, stored in an enclosed container

notes

◊ for the best flavor, be sure to use fresh, aromatic spices
◊ for the best texture and flavor, use fresh, thick buttermilk