…the bread itself is so moist and soft, and the toasted seeds on top add a nice crunch to each bite…
I really want to stop buying food that just goes to waste before I can cook it (which happens on a daily basis nowadays), so these days I’m trying to use what I have in my cupboard and fridge. I’ve adapted this recipe from Bon Appetit, modifying it a bit to keep things simple.
It turns out really nice, and since I am using sweet potato instead of canned pumpkin purée from the original recipe, the overall taste is sweeter, and it requires a little less sugar. You could take out the sugar completely. I think the bread will still hold together. Why not give it a go?
My toddler did not like the pumpkin seeds on the top, but I liked it because the bread itself is so moist and soft, and the toasted seeds on top add a nice crunch to each bite. You can store the loaf covered at room temperature for up to 3 days (to be on the safe side) or, like me, you can pre-slice it and and freeze the pieces. Otherwise, they’re so delicious they’ll vanish within two days!
Makes 1 small loaf
Ingredients
- Vegetable oil to grease loaf tin
- 1 1/4 cup all-purpose flour
- 1 heaping tsp pumpkin spice
- 1 tsp fine sea salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 large egg
- 200 g cooked sweet potato
- 1 tsp finely grated ginger
- 1/2 cup caster sugar
- 1/2 cup unsalted butter
- 2-3 tbsp raw pumpkin seeds
Recipe Preparation
Preheat oven to 170℃. Lightly oil a 7″ x 3″ loaf tin with vegetable oil.
Line bottom with parchment paper, leaving a generous paper overhang on both long sides.
Whisk together flour, pumpkin spice, salt, baking powder, and baking soda in a medium bowl.
Whisk together eggs, pumpkin purée, grated ginger, and sugar in a large bowl. Add melted butter, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture with a spatula. Repeat with remaining dry ingredients, then fold the mixture until just combined, without over-mixing.
Transfer batter to prepared pan. Lightly push batter down to the base of the tin and smooth the top with a spatula. Scatter pumpkin seeds over the top, pressing lightly to adhere. Bake, rotating tin once halfway through, until a tester inserted into the center comes out clean, about 70-75 minutes.
Let cool slightly, then using the overhangs of paper, transfer bread to a wire rack and let cool completely before slicing. Serve as is or smear with salted butter.
