1/2 cup shelled roasted pumpkin seeds (pepitas)
1 1/2 cups + 2 tbs flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
2 eggs
1 cup canned pumpkin pie filling

preheat the oven to 350°. spray or grease a 9″x5″ loaf pan. sprinkle the bottom of the pan with the pumpkin seeds. set aside.

in a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. set aside.

in a large bowl, with an electric mixer, cream the butter and sugar until light, about 2 minutes. add the eggs and beat until blended. blend in the pumpkin pie filling. beat in the flour mixture.

carefully spoon the batter over the pumpkin seeds. bake the bread in the center of the oven for 45 to 50 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

cool the bread in the pan for 5 minutes, then invert onto a wire rack to cool completely. display the breaupside down so that the seeds show.

makes 1 (9″x5″) loaf