This recipe is everything you want in a pumpkin bread – a moist interior, light crumb, crispy top, and spiced undertones. We subbed fresh turmeric root in place of ginger for an antioxidant-rich boost. The recipe can be easily adaptable to any pumpkin or winter squash puree – simply half it, de-seed it, and roast it facing down at 425 degrees until the flesh is soft enough to puree. If you make a big batch, you can always store it in the freezer to add to soups, stuff in raviolis, and of course, bake into a batch of bread. :)
2½ cups all-purpose flour
2 tsp ground cinnamon
2 tsp kosher salt
1 tsp baking powder
½ tsp baking soda
½ tsp nutmeg
⅛ tsp ground cloves
1 cup pumpkin or winter squash purée
1 Tbsp finely grated or powdered turmeric
1 cup plus 1 Tbsp sugar
1 cup melted butter
½ cup raw sunflower seeds
Recipe by Local Roots Team Member Phoebe Tran
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