This sweet and savory pistachio loaf is a nice change of pace from your typical pumpkin spice bread. Cumin and turmeric give the bread a touch of heat. —Mary Leverette, Columbia, South Carolina
Savory Pumpkin Bread
Updated on Aug. 02, 2024
Can you freeze Savory Pumpkin Bread?
Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
Ingredients
- 3 tablespoons butter
- 1 cup chopped shelled pistachios
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- BATTER:
- 2/3 cup butter, softened
- 2-2/3 cups sugar
- 4 large eggs, room temperature
- 1 can (15 ounces) pumpkin
- 2/3 cup water
- 3-1/2 cups self-rising flour
- 1 teaspoon pumpkin pie spice
Directions
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Cook until butter is golden brown, 5-7 minutes, stirring constantly. Remove from heat; stir in pistachios, turmeric, cumin and cayenne. Let cool.
- For batter, in a large bowl, beat 2/3 cup butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and water. In another bowl, whisk flour and pie spice; add to butter mixture just until moistened. Fold in pistachio mixture.
- Transfer to 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pans 10 minutes before removing to wire rack to cool completely.
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