Best 2 Seeded Pumpkin Breakfast Bread Recipe By Tasty Recipes

Infused with the warm seasonal flavors of fall, this seeded pumpkin breakfast bread recipe by Tasty is a delightful treat to start your day with. Featuring a moist, tender interior studded with a variety of nutrient-rich seeds and bursting with the natural sweetness of pumpkin puree, this wholesome bread is a welcome addition to any breakfast table or brunch gathering. Its pumpkin-infused batter is studded with a colorful medley of seeds, such as pumpkin seeds, sunflower seeds, and chia seeds, adding a delightful textural contrast to each flavorful bite.

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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:

Use fresh pumpkin purée: Fresh pumpkin purée gives the bread a more intense pumpkin flavor. To make your own purée, roast a pumpkin and then scoop out the flesh.
Don't overmix the batter: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
Let the bread cool completely before slicing: This will help the bread to set and hold its shape.
Pumpkin breakfast bread can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.
Serve the bread with your favorite toppings: Butter, cream cheese, or honey are all great options.

Conclusion:

Pumpkin breakfast bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or snack. It's easy to make and can be customized with your favorite toppings. So next time you're looking for a tasty and nutritious bread, give this pumpkin breakfast bread recipe a try.