Apple Spice Pumpkin Bread w/Roasted Pumpkin Seed Crumble
Pumpkin Bread
Ingredients:
  • 1 15oz can of pumpkin puree
  • 1/4 cup chopped, roasted pumpkin seeds (Stony Brook Pepitas)
  • 4 eggs
  • 1/2 cup Butternut Squash Seed Oil
  • 1/2 cup safflower oil
  • 2/3 cup water
  • 2 1/2 cups unrefined coconut sugar
  • 3 1/2 cuts all-purpose flour
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp Attar Cinnamon
  • 2 tsp Attar Apple Pie Spice​​
Directions:
  • ​​Preheat oven to 350 degrees. Grease a 9-inch loaf pan however you choose. 
  • Whisk together  the sugar and oil until blended, then add the eggs and pumpkin.
  • In another bowl, stir together the flours, spices, salt, baking soda. Add the pumpkin mixture to the dry ingredients and stir until combined. Let the batter rest for 15 to 20 minutes.
  • When ready to bake, pour the batter into the prepared loaf pan. Bake until the loaf is very dark and a tester inserted deep into the middle comes out clean. About 50 minutes.
Pumpkin Seed Crumble
Ingredients:
  • ​1/4 ground roasted pumpkin seeds (Stony Brook Pepitas)
  • 1 cup unrefined coconut sugar
  • 1 tsp Attar Apple Pie Spice
  • 6 tbsp unsalted butter; softened and cut into small pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup Butternut Squash Seed Oil
  • 1/2 cup Panko bread crumbs
Directions:​
  • In a medium bowl, whisk together the flour, sugar, apple pie spice and bread crumbs to combine.
  • Add the oil, butter and massage with your fingertips until the mixture becomes clumpy and moist.
  • Add the pumpkin seeds and mix until incorporated. Chill at least 30 minutes.
Balsamic Reduction:
​Ingredients:
  • 1 cup Gravenstein Apple White Balsamic Vinegar
  • 1/2 cut unrefined coconut sugar
  • 1 Attar Bay Leaf
Directions:
  • In a medium-sized sauce pan that is non-reactive, combine the vinegar, sugar and bay leaf.
  • Turn the kitchen fan on as vinegar is going to be floating into the air!
  • Bring to a simmer over medium-high heat and then turn down heat to keep at a low simmer. It will take about 10-15 minutes to thicken and reduce. Keep a careful eye near the end as yu don't want to burn it. When it coats a spoon, it will be thick enough. You can thicken it slightly, or make it as tick as molasses. You can reduce anywhere from 1/3 to 3/4s of the vinegar (but not more unless you want to really  risk burning it!) When reduced more, it will thicken up considerably once cooled. You can always gently reheat and add a little water as needed. 
Serve this bread with a small scoop of ice cream beside and a drizzle of the balsamic reduction!