INGREDIENTS
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For topping
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• 1⁄3 cup pumpkin seeds
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• 2 tbsp. packed brown sugar
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• 2 tsp. canola oil
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For bread
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• 1 can (15 oz.) solid-pack pumpkin puree
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• 1 cup soy milk
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• 1/2 cup canola oil
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• 4 large eggs
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• 1 cup packed brown sugar
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• 3 1/2 cups whole wheat pastry flour
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• 1/4 cup ground flaxseed
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• 4 tsp. baking powder
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• 2 tsp. cinnamon
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• 1 tsp. ginger
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• 1/2 tsp. nutmeg
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• 1/2 tsp. salt