This is my FAVORITE time of the year. The first weekend in October, I ran to my local farmer’s market to get as many pumpkins as I could carry home [turns out I am weaker than I thought- only managed to get two.. and then convinced my boyfriend to carry them on our short walk home.]
Luckily, I only needed two to make the delicious pumpkin bread and seed recipe that I was sooo excited to make at the start of this beautiful fall season. I thought I would share the recipe as it was sooo easy, and I had so much fun spending my weekend carving pumpkins and baking.
Step by Step
(1) I started by carving my pumpkins and scooping out the seeds and pumpkin. Although I remember this step being a lot more fun when I was child, I still enjoyed making the mess on my back porch knowing the outcome would be so worth it [and it was.]
To make the process easier, I recommend emptying the pumpkin into two bowls. One bowl for the seeds and one for the pumpkin. After I finished cleaning out the pumpkin, I washed the seeds, and placed them in a clean bowl.
(2) Preheat oven to 300 degrees F. You can add all of the spices that you want as well as some melted butter. I added cinnamon, and a tiny bit of salt. Also, instead of butter I used a little bit of melted coconut oil. Then spread the seeds out on a cooking sheet. Bake for about 45 minutes or until golden brown. Voila! Roasted Pumpkin Seeds done!
(3) Increase oven temperature to 350 degrees F. Mix dry and wet ingredients, listed below, in separate bowls. Then slowly add dry ingredients to wet ingredients mixing them both together. Pour the mixture into a greased pan. I topped the mixture with some of my pumpkin seeds as well. Put it into the oven for 55-60 minutes (longer or shorter depending on pan type/size).
- 2 Large Eggs (preferably at room temp.)
- 1/2 cup water
- 1/2 cup oil (I used coconut oil)
- 1 cup pure pumpkin
- 1 2/3 cups all-purpose flour
- 1 1/2 cups sugar (or use honey/coconut sugar)
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon pumpkin pie spice (or just add nutmeg, ginger, & more cinnamon)
- 1/4 teaspoon cloves
- optional: 1/2 cups crushed walnuts