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Pumpkin Pepita Loaf

Pumpkin bread with pepita topping, next to a pie pumpkin and pitcher of milk
  • Prep: 15 mins
  • Cook: 55-65 minutes
  • Serves: Makes 1 loaf
  • Yield: About 10 slices

This pumpkin bread with pepita topping is a delightful treat, bursting with warm spices and topped with a crunchy, sweet layer of pepitas. Perfect for savoring the cozy flavors of fall!

Baking tips:

Pepitas Topping: Press the pepitas lightly into the batter before baking to help them adhere and stay in place. This ensures a beautiful, crunchy topping that won’t fall off when you slice the bread.


Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract


  • 1/4 cup pepitas (pumpkin seeds)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon


  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

  • In a small bowl, mix the pepitas, granulated sugar, and ground cinnamon. Set aside.

  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined.

  • In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil or melted butter, eggs, and vanilla extract. Mix until smooth and well blended.

  • Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.

  • Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the pepitas mixture evenly over the top.

  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, cover it loosely with foil.

  • Allow the bread to cool in the pan for about 10 minutes. Then, using the parchment overhang, lift the bread out and transfer it to a wire rack to cool completely before slicing.