Pan de Calabaza

The weather we are having in our part of the world makes me feel like baking.  Winter weather has arrived before it is welcome (at least for me).  But a nice fire roaring in our fireplace and an oven baking usually helps make things better.

What I like about this recipe is that it combines many ingredients that are native to the Americas: pumpkin, vanilla, allspice, pepitas, and sunflower seeds.

And like most quick breads, it is very easy to make. As a plus, it makes the house smell amazing!


Pan de Calabaza con Pepitas (Pumpkin Bread with Pepitas)

2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1//2 teaspoon ground allspice

¼ teaspoon ground nutmeg

2 large eggs, beaten

1 cup canned pumpkin purée

½ cup vegetable oil

1 teaspoon Mexican vanilla extract

½ cup sunflower seeds, roasted

¼ cup pepitas (hulled pumpkin seeds), lightly toasted

Preheat the oven to 350 degrees Fahrenheit.

Grease two 8 ½ x 4 ½ inch loaf pans with butter or cooking spray.


In a large bowl, mix the flour, sugar, baking soda, cinnamon, allspice and nutmeg with a large whisk to blend the ingredients.


In a separate bowl, whisk together the pumpkin purée, eggs, oil and vanilla.


Add the pumpkin mixture to the flour mixture. Add the pepitas and sunflower seeds. Stir well until the ingredients are well combined.


Divide the batter between the two loaf pans. Place in the oven and bake for about 40 minutes or until a toothpick comes out clean.


Place on a cooling rack to cool. Slice the bread to serve.

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