Peetabear's Pumpkin Rum Quick Bread

  • otterpond 1 year ago
    Pumpkin Rum Quick Bread
    The recipe worked out well for ingredients, flavoring and cooking time. I did not have enough pepitos so I used what I had along with walnuts, which I toasted together in the same pan. The recipe makes either two full loaves or six mini loaves, which is what I made. It is a sweet quick bread and great for breakfast. I will be shamelessly serving it with my turkey dinner tonight. I will be making this again.

    btw The 2 cups of pumpkin puree roughly enough equals 2 15oz cans of Libby's pumpkin puree.
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  • chuckieb 1 year ago said:
    Wow...that looks most delicious Laura! That would be something I'd make in the fall FOR SURE! Bookmarked to try. Thanks for bringing it to my attention!
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  • frankieanne 1 year ago said:
    I have never heard of putting pumpkin seeds in bread - or anything! Are they crunchy? For some reason, I thought pumpkin seeds have a shell on them. Like sunflower seeds.
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  • otterpond 1 year ago said:
    I hadn't heard of that either. I always save the seeds from making butternut squash which is what I used. Perhaps they should have been shelled, I didn't do that and did encounter some uncomfortable moments with those shells. It was good I didn't have a full cup of them. I will not do that in the future or if I have mindless amounts of time on my hand I'll shell them first. Can't even imagine that amount of tedium.
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  • pointsevenout 1 year ago said:
    Think I'll use some pecan pieces instead.
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  • Good4U 1 year ago said:
    Laura, This looks fabulous! I bookmarked it to try. I can buy roasted pumpkin seeds here in bulk. They can be salted or not and also can come shelled. They are quite mild tasting with a touch of nutty flavour not overly crunchy but a bit like a sesame seed . I don't think I would bother to buy them in the shell either for the same reason and as I recall the price was the same! BTW Lovely yummy pics too!
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  • otterpond 1 year ago said:
    They must have meant unshelled. If the recipe had so said I would simply have avoided the pepitos which I just keep around for garnish or munching salted.
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  • gourmetana 1 year ago said:
    This looks great! Will bookmark it to try soon.
    Here pumpkin seeds are sold in bags already shelled. They are a great addition to bread baking. I also use sunflower and flax seeds.
    Your photos look amazing!
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  • otterpond 1 year ago said:
    Thanks! I froze 3 loaves for Superbowl this weekend. This was over some objection by my Mr.
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  • pointsevenout 1 year ago said:
    Good flavor. Added 10 minutes to the bake time to bring the loaves up to temp. Made two 9x5 loaves. Used chopped toasted pecans. This sliced will be going under my eggs for breakfasts.
    Greased and floured the baking tins. Recipe didn't say to flour the tins but I did it anyway. Floured the raisins so they all wouldn't sink to the bottom of the loaf. Don't know if they needed it but did it anyway. Used black raisins, not as much contrast, delicious nonetheless.
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  • pointsevenout 1 year ago said:
    Just caught mother two handedly eating a whole half a loaf like it was a fried pie. Glad this recipe made 2 loaves.
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  • otterpond 1 year ago said:
    Mama's Seal of Approval!!! Top Notch :) Mr. SuchAFuss fixed a bowl last night with the pumpkin bread on the bottom and Breyers French Vanilla on top. He was so very happy.
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