Moisture Pumpkin Bread with Crunchy Pumpkin seeds/南瓜麵包

Autumn is here, and I found that this pumpkin bread just fits the season. I like the moisture of the bread and the crispy baked pumpkin seeds.

Ingredients:

A. 2 ½ flour
2 tsp cinnamon
2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/8 tsp ground cloves

B. 2 eggs( room temp)
15 oz (1 can ) pumpkin puree
1 tbsp fresh ground ginger
1 ½ c sugar
1 c olive oil
½ c raw pumpkin seeds

maple butter
1 ½ sticks unsalted butter
¼ c maple syrup
½ tsp salt

Bake 325 F for 60-80 min

Music provided by BGM President 🎵
Track : A Peaceful Afternoon - https://youtu.be/Hpe_bA8Pywc

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秋天到了，我發現這種南瓜麵包正好適合季節。我喜歡麵包的滋潤和烤南瓜籽酥脆的。
配料：
A. 2½麵粉
2茶匙肉桂
2茶匙鹽
1茶匙小蘇打
1茶匙發泡粉
1/8茶匙丁香
B. 2個雞蛋（室溫）
15盎司（1罐）南瓜泥
1湯匙新鮮生薑 1½c糖
1 C橄欖油
½c南瓜種籽
楓糖霜
1½條(3/4杯)無鹽黃油
¼c楓糖漿
½茶匙鹽
烘烤160 C , 60-80分鐘

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