1. Turn oven temperature to 325. 2. Chop nuts and seeds, medium. Set aside 1/4 cup of nuts, for decoration. 3. Sift flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl. 4. Add seeds, excluding 1/4 cup. Mix with a wooden spoon. 5. In a separate bowl, combine oil and two types of sugar and use hand mixer to mix on medium speed, for 4 minutes. 6. Add pumpkin puree and continue to mix with hand mixer for 2 minutes. Then, add one egg at a time, mixing thoroughly with hand mixer after each addition. 7. With a wooden spoon, mix flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture and scraping the sides of the bowl occasionally. 8. Transfer mix to 2 oiled loaf pans measuring 9 x 5 x 3″, 2/3 to top. Sprinkle with reserved seeds. 9. Bake in oven for 1 hour, or until cooked through. Remove and let cool for 20 minutes before unmolding on a cooling rack.
This recipe makes 2 loaves. The original recipe calls for homemade roasted butternut squash puree. Take this recipe up a notch by using your favorite roasted squash instead of canned pumpkin! If using homemade roasted pumpkin you may want to do step 5 in a blender or food processor to ensure a smooth consistency. You can of course leave out the nuts if you prefer. Don't have buttermilk? It's easy to make - http://blog.gatheredtable.com/2015/10/19/make-dont-buy-buttermilk/ This is a little more effort than your average quick bread but beyond worth it! Seriously.