Active Time
30 MIN
Total Time
2 HR
Yield
Serves : One 10-inch loaf
Justin Chapple / Food & Wine

How to Make It

Step 1    

Preheat the oven to 375°. Coat a 10-by-5-inch loaf pan with nonstick baking spray. In a medium bowl, toss the pepitas with the olive oil and 1/2 teaspoon of the salt. Spread the seeds in a pie plate and bake for about 15 minutes, until lightly toasted. Remove from the oven and let cool slightly.

Step 2    

In a large bowl, whisk the flour with the remaining 1 1/2 teaspoons of the salt, the baking powder, sugar, pumpkin pie spice and pepper. Make a well in the center of the dry ingredients. Add the beer along with 3 tablespoons of the melted butter. Using a rubber spatula, stir until only a few streaks of flour remain. Fold in the toasted pepitas until just combined. Scrape the batter into the prepared loaf pan and smooth the top. Pour the remaining 1 tablespoon of melted butter over the top.

Step 3    

Bake for about 1 hour, until a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and cool for 15 minutes. Carefully remove the bread from the loaf pan and let cool completely on the rack before slicing. Serve with softened butter for spreading.

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