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Pumpkin Bread with Ras El Hanout and Pumpkin Seeds Recipe

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4.2 from 11 reviews

This Pumpkin Bread recipe combines wholesome whole wheat flour with fragrant ras el hanout and nutrient-rich pumpkin purée to create a moist, flavorful loaf. Sweetened naturally with honey and enriched with olive oil and eggs, it’s topped with crunchy pumpkin seeds for added texture. Perfect for breakfast or a cozy snack, this bread is baked to golden perfection and packed with autumnal warmth.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 standard 8 1/2 x 4 1/2-inch loaf, about 10 slices

Ingredients

Dry Ingredients

  • 2 cups white whole wheat flour or whole wheat pastry flour (226g)
  • 2 1/2 teaspoons ras el hanout
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt

Wet Ingredients

  • 1 (15-ounce can) pumpkin purée
  • 1/2 cup honey (170g)
  • 1/3 cup extra virgin olive oil (80ml)
  • 2 large eggs

Topping

  • 1/4 cup pumpkin seeds or pepitas

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Brush a standard 8 1/2-inch x 4 1/2-inch x 2 1/2-inch loaf pan with olive oil or spray it with baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, ras el hanout, baking soda, and kosher salt until evenly combined.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée, honey, extra virgin olive oil, and eggs until the mixture is smooth and well blended.
  4. Combine Wet and Dry: Pour the wet pumpkin mixture into the dry flour mixture. Gently fold with a silicone spatula just until combined. The batter will be slightly lumpy—avoid overmixing to keep the bread tender.
  5. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Sprinkle the pumpkin seeds over the batter for added crunch. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Shop this recipe: Visit specialty stores or online shops for quality Mediterranean ingredients such as extra virgin olive oil, raw honey, and authentic ras el hanout spice blend.
  • Storage: Store pumpkin bread in an airtight container at room temperature for up to 5 days. For longer storage, freeze wrapped tightly for up to 3 months.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://recipesvibe.com/pumpkin-bread-with-ras-el-hanout-and-pumpkin-seeds-recipe/