Katie: With the cool, rainy fall weather, I’ve been in the mood for soup lately. To accompany the soups I’ve been making, I’ve tried out a few new bread recipes. Since I enjoyed this recipe for Pumpkin Cornbread and this recipe for Whole Wheat Sunflower Bread, I decided something in-between might be even better. The bread I came up with turned out pretty good. It would probably go really well with chili. I served it with this recipe for Pear Parsnip Soup, using the parsnips I found at the farmers market this weekend. Here’s my recipe for the bread:
Pumpkin Cornbread with Roasted Sunflower Seeds
- 1/2 cup roasted and salted sunflower seeds*
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg and 2 egg whites (or 2 eggs)
- 1 cup pumpkin or squash puree
- 1/4 cup maple or agave syrup (next time I’ll try honey)
- 1/4 cup vegetable oil
*If you’re using raw sunflower seeds, toss them with 1/2 teaspoon olive oil and 1/2 teaspoon salt and bake on a cookie sheet for about 10 minutes (or until slightly browned) in a 350 degree F oven. Let cool before incorporating into the bread batter.
- Preheat oven to 350 degrees F. Spray a 9x4x3 inch baking pan with cooking spray and set aside.
- Whisk together the flour, baking powder, salt, and cornmeal in a medium mixing bowl.
- Whisk together the eggs, pumpkin, oil, and syrup in a large bowl.
- Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. The batter will be thick. Fold in the sunflower seeds.
- Pour batter into the prepared pan. Bake for 35-40 minutes. The bread should be lightly brown and a toothpick should come out clean. Remove from oven and let rest in the pan for 10 minutes before transferring to a cooling rack.