Roasted pepitas and Pueblo pumpkin bread

Roasted Pepitas

Sam had a tasting party at school, as part of a Social Studies unit on Native American tribes.  His group was charged with learning about Southwest tribes, so we googled around the internet for a couple days and finally decided to make some roasted pepitas and Pueblo pumpkin bread.  The kids definitely loved the bread, and those golden little pumpkin seeds have caused quite an addiction with me and Jim.  Holy cow, are they amazing.  And good for you too, which is a bonus.  Lots of proteins and minerals packed into a handful of these beauties.  Plus, they couldn’t be easier to make.

Pueblo Pumpkin Bread

The pumpkin bread is said to be a traditional Native American recipe, though I did alter it by adding chopped walnuts instead of using pinon (pine) nuts.  Truthfully, I had walnuts in the freezer, so I went with it.  The kids at school really enjoyed this, but it got the funniest reception from the secretaries.  See, this was during those few weeks when no one could find canned pumpkin around here, so the fact that I walked in with so much pumpkin bread caused quite a stir.  They were so funny about it and shared stories of hiding pumpkin in the backs of their pantries so no one would use it before they needed it.  They were tickled when I left a plate of bread with them that day, and I’m sure they are just two of many folks who are happy to see those Libby’s cans back on the grocery store shelves.

Our google research told us that this bread was typically made after tribe members would go out in gathering parties for berries or seeds.  It tasted great and could easily be served alongside a stew or as a dessert.  It tasted like any other moist pumpkin bread I’ve made, but it the history behind it made it even better.

{one year ago:  cinnamon cream cheese pound cake}

Recipe:  Roasted Pepitas

Preheat the oven to 350 degrees.  Spray a baking sheet with cooking spray.  Spread a single layer of raw pepitas onto sheet, then spray again with cooking spray.  Sprinkle with kosher salt.  Roast for about 7 minutes, then toss and turn pepitas and return them to the oven for another 7 or 8 minutes.  Pepitas will be golden brown.  Cool and store in an airtight container.

Recipe:  Pueblo Pumpkin Bread

(slightly adapted from North American Recipes)

1 1/2 c. all-purpose flour
1 c. pureed pumpkin
3/4 c. brown sugar
1/2 c. melted butter
2 eggs, beaten until foamy
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. grated nutmeg
1/2 tsp. salt
3/4 c. pine nuts

Preheat oven to 350 degrees.  In a mixing bowl, combine flour, salt, baking powder, sugar, and spices.  Stir in pumpkin, eggs, and butter.  Stir in walnuts.  Scrape batter into greased 6×9″ loaf pan.  Bake for 1 hour or until a knife inserted in the bread comes out clean.

 

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