My youngest son moved out of the house and into an apartment a week ago today. The empty nest syndrome hit me harder than I expected. So, after crying around the house for a few days, I started looking through some of my favorite cookbooks and found a recipe for Sesame Pumpkin Bread. It smelled delicious baking in the oven and tasted so good with a pat of butter and a nice cup of pumpkin spice coffee!
SESAME PUMPKIN BREAD
4 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons milk
1 cup pumpkin puree
1/3 cup butter, melted
1 tablespoon sesame seed
Preheat the oven to 425 degrees. Lightly grease and flour a baking sheet. In a large bowl, sift together the flour, sugar, baking powder and salt.
In a medium bowl, combine 1 cup of milk and the egg; beat until well blended. Stir in the pumpkin puree and butter. Make a well in the center of the dry ingredients; pour the pumpkin mixture and, using a fork, stir until all the ingredients are well blended.
Lightly flour a work surface. Turn out the dough onto the work surface and knead lightly until the dough is smooth, 4 to 5 minutes. Shape the dough into a round loaf and transfer to the prepared baking sheet. Using a sharp knife, cut a cross over the top of the loaf. Brush lightly with the remaining 2 tablespoons milk. Sprinkle with the sesame seeds.
Bake the loaf 25 minutes; reduce the heat to 375 degrees and bake until the loaf sounds hollow when tapped, about 15 to 20 minutes longer. Remove the loaf to a wire rack to cool.