Super-Seeded Pumpkin Cake Bread

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From: Over-Easy • Print this Recipe

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Ingredients:

• ½ cup (1 stick) unsalted butter, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cardamom
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup packed brown sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• ⅓ cup buttermilk
• 2 teaspoons vanilla extract

For the topping

• ¼ cup coarsely chopped walnuts
• ¼ cup coarsely chopped pecans
• ¼ cup pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 tablespoon millet (optional)
• Any other bits of nuts and seeds you’d like!

Directions:

1. Place a rack in the center of the oven and preheat to 350°F. Grease a 9x5 loaf pan.
2. In a medium bowl whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, cardamom, salt, and pepper. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar for 3-5 minutes until slightly pale and fluffy.
4. Beat in the eggs one at a time, beating for 1 minute between each addition.
5. Add the pumpkin puree and beat until combined
6. Add the buttermilk and vanilla and beat well
7. Stop the mixer and remove the bowl. Add in the flour mixture all at once, and stir gently with a spatula until just combined.
8. Spoon the batter into the prepared pan.
9. Sprinkle with the nuts and seeds
10. Bake for 45-55 minutes, until a toothpick inserted comes out clean. Let cool for 15 minutes on a wire rack before serving warm.