Pumpkin Pepita Loaf
- 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:
Fresh Puree: You can use puree made from carving pumpkins, but we think sugar pumpkins are best for this recipe! Pepitas Topping: Use can substitute roasted or air fried pumpkin seeds for the pepitas, just save the seeds for prep when carving or making your own, fresh pumpkin puree recipe. 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.
Categorized: AppetizersDessertsHoliday Ideas
Ingredients
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 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
Topping:
- 1/4 cup pepitas (or roasted pumpkin seeds)
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Featured Idaho Produce
Steps
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.
