Pumpkin & Pepita Loaf - Low Lactose
The Pumpkin & Pepita Loaf is a delightful autumn treat that captures the essence of fall in every bite. This loaf is moist, perfectly spiced, and topped with crunchy pepitas, making it a perfect companion for your morning coffee or evening tea. The vibrant orange hue of the pumpkin combined with the green pepitas provides an enticing visual appeal that’s hard to resist.
Ingrédients
- 1.5 cups pumpkin puree
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup pepitas (pumpkin seeds)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, mix the pumpkin puree, sugars, eggs, oil, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in half of the pepitas into the batter.
- Pour the batter into the prepared loaf pan and sprinkle the remaining pepitas on top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 45g | Protéines: 5g | Fat: 12g | Sucre: 28g
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