Best 2 Seeded Pumpkin Breakfast Bread Recipe By Tasty Recipes

Indulge in a delightful culinary journey with our tantalizing Seeded Pumpkin Breakfast Bread, a symphony of flavors and textures that will awaken your senses. This wholesome bread, studded with a medley of nutrient-rich seeds and infused with the essence of pumpkin, promises a satisfying start to your day. Its moist, tender crumb and delectable pumpkin spice aroma create an irresistible temptation that will leave you craving more. This article offers a comprehensive guide to crafting this delectable treat, along with variations and additional recipes that cater to diverse dietary preferences. Embark on a baking adventure and transform your kitchen into a haven of autumnal aromas with our Seeded Pumpkin Breakfast Bread and its delightful accompaniments.

Let's cook with our recipes!

LIGHTER PUMPKIN BREAD RECIPE BY TASTY

Lighter Pumpkin Bread Recipe by Tasty image

Here's what you need: eggs, oil, pumpkin puree, honey, water, whole wheat flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, salt

Provided by Spencer Kombol

Categories Bakery Goods

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 eggs
½ cup oil
1 cup pumpkin puree
⅔ cup honey
2 tablespoons water
1 ¾ cups whole wheat flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
½ teaspoon ground ginger
1 teaspoon baking soda
1 pinch salt

Steps:

Preheat the oven to 350°F (180°C).
In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold until the batter is well combined.
Pour the batter into a greased loaf pan and smooth the top into an even layer.
Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes before carefully unmolding.
Let the loaf sit at room temperature for at least 1 hour before slicing.
Enjoy!

Nutrition Facts : Calories 248 calories, Carbohydrate 39 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, Sugar 29 grams

SEEDED PUMPKIN BREAKFAST BREAD RECIPE BY TASTY

Seeded Pumpkin Breakfast Bread Recipe by Tasty image

Here's what you need: raw walnuts, raw pepitas, chia seeds, dried fig, flaxseed, old fashioned rolled oat, pumpkin spice, fine sea salt, unsweetened pumpkin puree, almond milk, olive oil, maple syrup, flaxseed meal

Provided by Isabel Castillo

Categories Breakfast

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 ½ cups raw walnuts, halves, toasted and chopped
1 cup raw pepitas
¼ cup chia seeds
1 cup dried fig, sliced
½ cup flaxseed
2 ¾ cups old fashioned rolled oat
1 tablespoon pumpkin spice
2 teaspoons fine sea salt
15 oz unsweetened pumpkin puree
1 cup almond milk
¼ cup olive oil
½ cup maple syrup
⅓ cup flaxseed meal

Steps:

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.
In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.
In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.
Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The "dough" will be moist and somewhat loose.
Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.
Preheat the oven to 400˚F (200˚C).
Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.
Nutrition Calories: 4929 Fat: 289 grams Sodium : 373mg Carbs: 504 grams Fiber: 140 grams Sugars: 162 grams Protein: 132 grams
Enjoy!

Nutrition Facts : Calories 568 calories, Carbohydrate 60 grams, Fat 32 grams, Fiber 14 grams, Protein 14 grams, Sugar 20 grams

Tips:

For a sweeter bread, add 1/2 cup of granulated sugar to the batter.
For a more savory bread, add 1/2 teaspoon of salt to the batter.
If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger.
Be sure to toast the pumpkin seeds before adding them to the batter. This will help to bring out their flavor.
If you don't have a loaf pan, you can bake the bread in a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.

Conclusion:

This seeded pumpkin breakfast bread is a delicious and easy-to-make treat that is perfect for a fall morning. With its moist and flavorful crumb, this bread is sure to be a hit with everyone at the table. So next time you're looking for a special breakfast or brunch recipe, give this seeded pumpkin breakfast bread a try. You won't be disappointed!