ultimate pumpkin bread 🎃 With how many recipes I have to develop in any given week, I thought it would be nice to have someone helping me think of new ideas for fall. So I used my @raybanmeta glasses to help me ideate to create an elevated pumpkin bread recipe. We decided on a classic pumpkin loaf studded with pumpkin seed praline and topped with a thick layer of toasted meringue. The meta glasses also capture in 3k so even while I was whisking or making caramel, I had the meta glasses to help me record 1st person footage and in the coolest color filter that I’m obsessed with. RECIPE 1. Heat 3/4 cup granulated sugar and 1/3 cup water over medium heat in a saucepan. Stir to dissolve the sugar. Then increase the heat to high and continue cooking until it begins to turn light golden. Reduce heat to low and continue to cook until the caramel turns deep amber. Stir in 1/2 cup pumpkin seeds. Immediately dump out onto a parchment lined sheet tray and let cool. 2. Meanwhile, mix 1 1/4 cup pumpkin puree, 1 egg, 3/4 cup light brown sugar, 1/2 tsp kosher salt, 2 tsp cinnamon, 1/2 cup olive oil in a large bowl until combined. Then whisk in 2 tsp baking powder and 1 3/4 cup all purpose flour. 3. If the praline is cool, smash it into little pieces. Then fold around 1/2 of the chunks into the batter. Save the rest for snacking. 4. Spray a loaf pan with non-stick cooking spray, then line with parchment. Dump the batter into the loaf pan. 5. In a large bowl with an electric mixer. Whisk 3 eggs whites with 1 cup granulated sugar until it holds stiff peaks. Dollop on top of the batter. 6. Bake loaf in a 325F oven for around 80 minutes, or until a toothpick comes out clean. When it comes out of the oven, use a paring knife to separate the cake edges from the cake pan. Wait 15 minutes before lifting the cake out. Let cool to room temp before serving. . . . . #pumpkinbread #fallrecipe #falldessert #Recipe #aiglasses - @ryannordheimer