- Butter - 3/4 Cups
- granulated sugar - 3/4 Cups
- brown sugar - 3/4 Cups
- vanilla extract - 1 teaspoon
- eggs - 4 pieces
- Pumpkin puree - 2.5 Cups
- flour - 3 Cups
- baking powder - 3 teaspoons
- soda - 3/4 Teaspoons
- salt - 1 teaspoon
- cinnamon - 1 1/2 teaspoons
- Ground ginger - 1/4 Teaspoon
- fragrant pepper - 1/4 teaspoons
- nutmeg - 1/4 teaspoons
- cardamom - 1/8 teaspoons
- buttermilk - 1/2 cup
- For sprinkling: butter - 1/4 cup
- brown sugar - 1/2 cup
- oatmeal - 1/4 cup
- flour - 1/4 Glass
- cinnamon - 1 teaspoon
- flaxseed - 3 st. spoons
- pecans - 1/4 Cups
1. Preheat the oven to 175 degrees. Lubricate with oil and lightly sprinkle with flour 2 forms for bread. In order to prepare the sprinkle, mix the butter, brown sugar, oat flakes, flour, cinnamon, flaxseed and chopped pecans in a bowl with a fork. 2. In a large bowl, whisk together butter, sugar and brown sugar at medium speed. 3. Add the vanilla and eggs and whip. Mix with pumpkin puree. 4. In a separate bowl, mix together the flour, baking powder, soda, salt, cinnamon, ground ginger, sweet pepper, nutmeg and cardamom. Add half the flour mixture to the pumpkin mixture, mix well. Pour the buttermilk. Add the remaining flour mixture and mix until smooth. 5. Evenly put the dough in two prepared forms for bread. Cover with a layer of topcoat. Bake in the oven for 70-80 minutes until cooked. 6. Let the bread cool down a bit, cut into slices and serve.
Servings: 16