Tuesday, November 8, 2011

Sesame Pumpkin Bread

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!

4 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons milk
1 egg
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.


  1. Ohh wow,the Pumpkin Bread looks delicious with that melting blob of butter on top!Lovely!

  2. Yes...butter does seem to make everything look better!

  3. Your pumpkin bread looks very good, hope the "empty nest" is better!

  4. That not only sounds so good it looks so beautiful too!