Pumpkin Bread Recipe

Directions

• 1.

  Preheat the oven to 350^°F with a rack in the center position.

• 2.

  Grease a 5” x 9” loaf pan with non-stick cooking spray, set aside.

• 3.

  Combine the flour, Truvía^® Brown Sugar Blend, baking soda, baking powder, salt, cinnamon, nutmeg and clove in a large mixing bowl and whisk to combine.

• 4.

  In a pot, or in the microwave, gently melt the butter with the milk. Pour the butter and milk into a second large mixing bowl. Whisk the pumpkin, eggs, and vanilla into the milk mixture. Once combined, pour the pumpkin mixture into the flour mixture. Whisk until thoroughly combined.

• 5.

  If using dates, fold in the chopped dates at this point. Transfer the batter to the prepared loaf pan. Sprinkle the pepita seeds on top of the pumpkin bread and bake for 40 minutes.

• 6.

  After 40 minutes, carefully tent a piece of aluminum foil over the pumpkin bread, to prevent the pepita seeds from becoming too toasted. Rotate the loaf pan, front to back, to ensure even baking. Continue to bake with the foil tented on top, for an additional 30 minutes, or until a knife inserted into the center comes out clean.

• 7.

  Remove the loaf from the oven and cool in the pan for several hours. Once the loaf pan has cooled sufficiently for you to touch it, remove the pumpkin bread from the loaf pan and continue to cool for two hours before slicing.

• 8.

  Serve the pumpkin bread at room temperature. Leftovers can be stored, tightly wrapped, at room temperature for two days, or refrigerated for up to five days.