Pumpkin Bread with Walnuts and Pepitas

by Caitlin
(Chicago)

(Makes two 9 x 5-inch loaf pans, or two 8-inch cake pans)

3 cups all purpose flour
1 teaspoon ground cloves
2 teaspoons pumpkin pie spice (or your own mixture of cinnamon, ginger, nutmeg, and allspice)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups granulated white sugar
1 cup brown sugar, packed firm
1 cup (2 sticks) butter, half melted
3 eggs
16 ounces canned pumpkin (real pumpkin, not the pie mix, available at most grocery stores)
3/4 cup chopped walnuts (available by the pound at Whole Foods)
3/4 cup pepitas (available by the pound at Whole Foods) (note from Victoria - pepitas are pumpkin seeds)

Preheat the oven to 350 F.
Combine the dry ingredients (flour, spices, baking soda, and baking powder) in a large bowl and stir to mix.

In a separate bowl or using an electric mixer with the paddle attachment, mix together the white and brown sugars, butter, and eggs. Beat until fluffy. Add the pumpkin and stir to incorporate. Using small batches, gradually beat in the dry ingredients to incorporate. When all the dry ingredients have been added, slowly stir in the chopped walnuts.

Pour batter into greased and floured pans. (Greasing and flouring the bottom of your cake pans helps ensure that the edges come out clean and smooth.) Sprinkle pepitas over the top of the batter. Bake for one hour, or until a knife inserted into the center of the bread comes out clean.

Happy Fall!