At Home With Theresa

Fall…Pumpkin…cinnamon…cloves…some things just work perfectly together!

Ready or not, fall is coming!

What better way to celebrate it than with pumpkin bread?

I love the pumpkin bread they serve at Starbucks, with pumpkin seeds on top! It’s a wonderful treat I would pick up often, specially when on vacation.

So I tried making a similar one in the ELB so that I can have it anytime without lining up at the coffee shop. I hope you try this! I really liked the taste and texture of this (after several tries!).

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*

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3 tablespoons canola oil

1/4 cup sugar

1 tablespoon + 1 teaspoon brown sugar

1 teaspoon vanilla extract

1 egg

1/3 cup pumpkin puree

1/2 cup all purpose flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/2 heaping teaspoon of pumpkin pie spice

1/8 teaspoon salt

A few pumpkin seeds to sprinkle on top

120 ml water for the Electric Lunchbox base

1. In a small bowl, mix together canola oil, sugar, brown sugar, vanilla, egg, and pumpkin puree. Blend well.

2. Add flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just incorporated.

3. Grease (or spray with a nonstick spray) the big bottom bowl or the medium top bowl of the electric lunchbox.

4. Pour the batter in the bowl and smooth the top. Sprinkle with pumpkin seeds. Cover with foil and set on the electric lunchbox base.

5. Pour 120 ml(3 little cups) of water in the base, cover and let steam until it shuts off, about 1 hour.

6. Carefully open the lunchbox and check if the cake is done by inserting a skewer in the middle – if it comes out clean, the cake is done. Set the cake on a rack to cool completely.

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