Learn how to make this savory pumpkin bread recipe from scratch. It’s a nice surprise compared with sweet pumpkin loaves. Serve it with soup and salad, or toast a slice and slather it with butter. —Mary Leverette, Columbia, South Carolina,
Ingredients
- 3 tablespoons butter
- 1 cup chopped shelled pistachios
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- BATTER:
- 2/3 cup butter, softened
- 2-2/3 cups sugar
- 4 large eggs, room temperature
- 1 can (15 ounces) pumpkin
- 2/3 cup water
- 3-1/2 cups self-rising flour
- 1 teaspoon pumpkin pie spice
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Directions
Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Cook until butter is golden brown, 5-7 minutes, stirring constantly. Remove from heat; stir in pistachios, turmeric, cumin and cayenne. Let cool.
For batter, in a large bowl, beat 2/3 cup butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and water. In another bowl, whisk flour and pie spice; add to butter mixture just until moistened. Fold in pistachio mixture.
Transfer to 2 greased 9×5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pans 10 minutes before removing to wire rack to cool completely.
Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
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Nutrition Facts
1 piece: 193 calories, 7g fat (4g saturated fat), 36mg cholesterol, 228mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.
