The Incredible, Edible Pumpkin Seed!

The smell of fresh baked bread reminds us of the good old days. Take time to reminisce while you enjoy the sweet aroma of these outstanding recipes.  

Roasted Pumpkin Seeds

Seeds from 1 large pumpkin
2 tsp. cinnamon
1 Tbsp. brown sugar, sifted
1 tsp. curry powder, optional
1/4 cup butter, melted

Rinse pumpkin seeds, then dry them with paper towels. Preheat oven to 350° F. Spread the pumpkin seeds single layer on a cookie sheet lined with parchment paper. Melt butter and pour over seeds. Sprinkle with cinnamon and brown sugar. If desired, sprinkle with curry powder.

Roast for 10 minutes and then stir. Roast for 10 to 15 minutes more, or until lightly browned.  

Pumpkin Seed Bread                            

1 lb. white bread flour    
1 oz. melted butter
1 1/2 tsp. salt               
7 oz. whole milk
1 tsp. caster sugar        
7 oz. plain yogurt
1 tsp. baking soda        
1 3/4 oz. pumpkin seeds, divided
2 tsp. cream of tartar

Preheat the oven to 350° F. In a large mixing bowl, sift the flour, salt, sugar, baking soda and cream of tartar. Mix the melted butter, milk and yogurt together and pour into the flour mixture, adding 1 1/2 oz. of pumpkin seeds. 

Place the dough onto a cookie sheet lined with parchment paper and work it gently into a bread roll. Press remaining pumpkin seeds on top of the bread. Bake for 40 minutes, or until golden brown. If the bread is ready it should sound hollow when the bottom is tapped. Cool before slicing. 

Printed October 2007
Web October 2007