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Roasted Pumpkin Bread w/ Spiced Bread Crumbs Recipe

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This recipe for Roasted Pumpkin Bread w/ Spiced Bread Crumbs is from HAVENWOOD FARMS FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbs olive oil
2 cups all purpose flour, plus more to dust pans
½ cup panko crumbs
2 tsp cinnamon
1 tsp fresh grated nutmeg
1 tsp ground ginger
½ tsp ground allspice
½ tsp ground cloves
1¾ tsp salt
1½ tsp baking soda
2 cups sugar
1 cup vegetable oil
⅔ cup buttermilk (substitute: milk soured with 1 tbs lemon juice)
2 tsp vanilla
3 large eggs
1¾ cups pureed roasted pumpkin (or one 15oz canned pumpkin)
Directions:
Directions:
1. Preheat oven to 350ºF. Grease & flour two 9x5x3-inch loaf pans.

2. Heat the olive oil in a small skillet over medium heat. Add the panko crumbs and cook stirring often until lightly toasted, 1 to 1½ minutes. Remove from heat and stir in the cinnamon, nutmeg, ginger, allspice, cloves and ¾ tsp salt. Set to the side,

3. In a large bowl, whisk together flour, baking soda and one tsp salt. In second bowl, whisk together sugar, vegetable oil, buttermilk, vanilla and eggs until smooth. Stir in pumpkin. Pour the wet ingredients over the dry ingredients, stirring until just combined.

4. Divide the batter between the prepared pans, sprinkle each first the spiced bread crumbs then with a pinch of flaky salt. Bake the loaves, side by side, until golden brown and a toothpick inserted in the middle of each loaf comes our clean, 55 to 60 minutes.

5. Transfer the pans to racks and let cool completely. Remove from pans and wrap in plastic. Store at room temperature.

 

 

 

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