Serves: 5
Total Calories: 750

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 large eggs, lightly beaten
1 cup canned pumpkin purée
1/2 cup vegetable oil
1/2 teaspoon pure vanilla extract
3/4 cup dry-roasted sunflower seed

1. Preheat oven to 350°.Grease an 8 1/2- × 4 1/2-inch loaf pan and line with parchment or wax paper. In a large bowl, whisk together the flour, sugar, soda, cinnamon, allspice, and nutmeg. Make a well in the center. In a small bowl, mix the eggs, pumpkin, oil and vanilla. Add the pumpkin mixture to the well in the dry ingredients and stir until combined. The batter will be thick. Stir in the sunflower seeds.

2. Spoon the batter into the prepared pan and bake in the oven 50 to 60 minutes, or until a tester inserted into the center comes out clean. Turn the bread out onto a rack to cool. Slice to serve. The bread may be frozen in a sealed plastic freezer bag up to 3 months.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 750
Calories from Fat: 383

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Biscuits, Muffins, and Breads
Baja Fig Bread
Banana Bread
Bread of the Dead
Carrot Quick Bread
Flat Mexican Sandwich Rolls
Mango-Pecan Quick Bread
Mexican Biscuits
Mexican Pizza
Mexican Sweet Buns
Mexican-American Corn Bread
Muffins with Cinnamon-Sugar Topping
Oaxacan Bread
Oval Mexican Sandwich Rolls
Pecan Muffins
Pumpkin Biscuits
Pumpkin Bread with Sunflower Seeds
Quick Mexican Sandwich Rolls
Three Kings Bread
Walnut and Apple Muffins
Whole-Wheat Breakfast Bread
Whole-Wheat Breakfast Cookies
Whole-Wheat Rolls