Spiced Pumpkin Bread with Toasted Pepitas

Name: Spiced Pumpkin Bread with Toasted Pepitas
Prep time: 15 min
Cook time: 65 min
Total time: 1 h 25 min
Yield: one 9x5-inch loaf, about 10 slices
Cuisine: American
Ingredients: 240 g all-purpose flour (about 1 3/4 cups plus 2 tbsp, spooned and leveled); 1 tsp baking soda; 0.5 tsp baking powder; 0.75 tsp fine sea salt; 2 tsp ground cinnamon; 1 tsp ground ginger; 1 tsp freshly grated nutmeg (or 3/4 tsp pre-ground); 0.25 tsp ground cloves; 0.25 tsp freshly ground black pepper; 200 g light brown sugar, packed (about 1 cup); 50 g granulated sugar (about 1/4 cup); 113 g unsalted butter (1/2 cup, 1 stick), browned and cooled slightly; 425 g pure pumpkin puree (one 15-oz can; not pumpkin pie filling); 2 large eggs, at room temperature; 60 ml whole milk (1/4 cup), at room temperature; 2 tsp pure vanilla extract; 60 g pepitas (raw or lightly toasted pumpkin seeds, about 1/3 cup plus 1 tbsp), divided

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There is a particular kind of comfort in a loaf of pumpkin bread warm from the oven, the kitchen filling with the scent of cinnamon and cloves while autumn rain taps at the window. This is that loaf. Dense but never heavy, sweet but never cloying, it has the kind of deep amber crumb that makes you want to cut a thick slice while it is still slightly warm and let the butter melt right into it. The toasted pepitas on top add a gentle crunch and a nutty, earthy note that makes every bite a little more interesting than your average quick bread.

What sets this recipe apart is a combination of two forms of pumpkin flavor: pure pumpkin puree for moisture and body, and a generous hand with the spice blend. Rather than relying on a pre-mixed pumpkin pie spice, we build our own from individual spices, which means you get to control the intensity. A full teaspoon of freshly grated nutmeg and a hit of black pepper alongside the usual cinnamon and ginger give this bread a warmth that lingers on the palate. Brown butter in place of neutral oil adds a quiet nuttiness that ties the whole loaf together beautifully.

This is a genuinely easy recipe, suited to any baker who can measure and stir. You do not need a mixer, just two bowls, a whisk, and a loaf pan. It is perfect for weekend baking with kids, gifting to neighbors, or simply keeping on the counter and working through slice by slice across a long week.

Prep: 15 minutesTotal: 1 hour 25 minutesYield: one 9×5-inch loaf, about 10 slicesDifficulty: ★☆☆ EasyOccasion: Everyday Treat

✓ Vegetarian✓ Nut-Free

Servings:

10

servings

Ingredients

240 gall-purpose flour (about 1 3/4 cups plus 2 tbsp, spooned and leveled)
1 tspbaking soda
0.5 tspbaking powder
0.75 tspfine sea salt
2 tspground cinnamon
1 tspground ginger
1 tspfreshly grated nutmeg (or 3/4 tsp pre-ground)
0.25 tspground cloves
0.25 tspfreshly ground black pepper
200 glight brown sugar, packed (about 1 cup)
50 ggranulated sugar (about 1/4 cup)
113 gunsalted butter (1/2 cup, 1 stick), browned and cooled slightly
425 gpure pumpkin puree (one 15-oz can; not pumpkin pie filling)
2 largeeggs, at room temperature
60 mlwhole milk (1/4 cup), at room temperature
2 tsppure vanilla extract
60 gpepitas (raw or lightly toasted pumpkin seeds, about 1/3 cup plus 1 tbsp), divided

Ingredient Substitutions

unsalted butter (browned)

113g (1/2 cup) neutral oil such as vegetable or avocado oil — the bread will be slightly more moist and tender but will lack the nutty brown butter depth
113g (1/2 cup) melted coconut oil — adds a very subtle coconut note that pairs nicely with the spices

whole milk

60ml (1/4 cup) full-fat oat milk or almond milk — works nearly identically here given the small quantity
60ml (1/4 cup) buttermilk — adds a faint tang and a slightly more tender crumb

eggs

2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, rested 5 minutes) — the bread will be denser and a little more gummy but still very good
120g (1/2 cup) unsweetened applesauce — adds mild apple flavor and keeps the loaf moist; rise may be slightly reduced

light brown sugar

200g (1 cup) dark brown sugar — makes the loaf richer and more molasses-forward, which is delicious here
200g (1 cup) coconut sugar — works well with a slightly earthier, caramel-like flavor; the crumb may be marginally drier

pepitas

Chopped walnuts or pecans (60g / 1/2 cup) — classic and delicious; adds a buttery richness to the topping
Sunflower seeds — keep a similarly crunchy topping with a milder flavor if nut-free is needed

pure pumpkin puree

425g (about 1 3/4 cups) homemade roasted pumpkin or butternut squash puree, well-drained — roast cut squash at 400°F until tender, then blend and strain through a fine-mesh sieve to remove excess moisture before using

Instructions

🔧 Equipment

🟫9×5-inch loaf pan

💨8×4-inch loaf pan (for air fryer method)

🐢6-quart oval slow cooker (for slow cooker method)

🥣small saucepan

🥣large mixing bowl

🥣medium mixing bowl

🍴rubber spatula

🌀whisk

📄parchment paper

🔵wire cooling rack

🧁wooden skewer or toothpick

🌡️instant-read thermometer (optional but recommended)

Prep: 15 minutes
Bake: 60 to 65 minutes at 350°F (175°C)
Total: 1 hour 25 minutes

Brown the butter: Melt the butter in a small saucepan over medium heat, swirling occasionally. Continue cooking until the milk solids turn golden and the butter smells nutty and toasty, about 4 to 5 minutes. Pour into a large mixing bowl and let cool for 10 minutes. Meanwhile, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and line it with a strip of parchment paper that hangs over the long sides, creating a sling for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and black pepper. Set aside.
To the cooled brown butter, add the light brown sugar and granulated sugar. Whisk vigorously until combined, about 1 minute. Add the pumpkin puree, eggs, milk, and vanilla extract, and whisk until smooth and well blended.
Add the dry ingredients to the wet ingredients all at once. Using a rubber spatula, fold gently until just combined. Stop as soon as no dry streaks of flour remain. A few small lumps are fine. Overmixing will develop gluten and make the bread tough. Fold in half of the pepitas (30g).
Pour the batter into the prepared loaf pan and smooth the top with the spatula. Scatter the remaining 30g of pepitas evenly over the surface, pressing them very gently into the batter so they adhere.
Bake for 60 to 65 minutes, until a wooden skewer or toothpick inserted in the center comes out with only a few moist crumbs attached and no wet batter. If the top is browning too quickly after 45 minutes, tent loosely with foil for the remainder of the bake time.
Let the bread cool in the pan on a wire rack for 15 minutes, then use the parchment sling to lift it out. Cool for at least 30 more minutes before slicing. The crumb continues to set as it cools, and slicing too early can make it gummy.

Prep: 15 minutes
Bake: 45 to 50 minutes at 320°F (160°C)
Total: 1 hour 15 minutes

Ideal if your oven is occupied or you want a slightly shorter bake. Use an 8×4-inch loaf pan that fits your air fryer basket. The outside sets faster in an air fryer, so a lower temperature is essential to allow the center to cook through.

Brown the butter and prepare your batter exactly as described in the oven method steps 1 through 4, using an 8×4-inch loaf pan greased and lined with a parchment sling.
Preheat the air fryer to 320°F (160°C) for 5 minutes. An 8×4-inch metal or silicone loaf pan is recommended. If using a glass pan, add 5 extra minutes to the bake time.
Pour the batter into the prepared pan, smooth the top, and scatter the remaining pepitas over the surface, pressing gently to adhere. Place the pan in the air fryer basket.
Air fry at 320°F (160°C) for 45 to 50 minutes. Check at the 35-minute mark: if the top is deep brown, cover loosely with a small piece of foil for the remaining time. The bread is done when a skewer inserted in the center comes out with just a few moist crumbs.
Carefully remove the pan from the basket (use silicone-tipped tongs or oven mitts, as the basket walls get very hot). Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment sling and cool for at least 30 more minutes before slicing.

Prep: 15 minutes
Bake: 2.5 to 3 hours on High
Total: 3 hours 20 minutes

The slow cooker produces an extraordinarily moist, almost pudding-like interior with a slightly denser texture than the oven version. The pepitas on top will not crisp, so consider toasting them separately and sprinkling on slices before serving. Great for days when oven space is at a premium.

Brown the butter and prepare your batter exactly as described in oven method steps 1 through 4. Line the insert of a 6-quart oval slow cooker with a large sheet of parchment paper, pressing it into the shape of the insert and leaving 2 to 3 inches of overhang on all sides. Lightly grease the parchment.
Pour the batter into the parchment-lined insert and smooth the top. Fold the pepitas that would go on top directly into the batter instead, since surface pepitas will steam rather than toast in the slow cooker.
Lay a double layer of paper towels flat across the top of the slow cooker insert before placing the lid on. The paper towels absorb condensation that would otherwise drip back down and make the surface of the bread wet and gummy. Replace the lid tightly over the paper towels.
Cook on High for 2.5 to 3 hours. Do not lift the lid before the 2-hour mark. The bread is done when the edges are set and pulling away slightly from the parchment, the center feels firm (not jiggly) when the insert is gently shaken, and a skewer inserted in the center comes out with just a few moist crumbs.
Turn off the slow cooker and prop the lid slightly open for 15 minutes to allow steam to escape and the surface to dry slightly. Then use the parchment overhang to lift the bread out. Transfer to a wire rack and cool for at least 45 minutes before slicing. To serve, toast individual slices in a dry skillet or toaster for 1 to 2 minutes to develop a crust, and top with toasted pepitas.

Nutrition Per Serving

Per 1 serving (makes one 9×5-inch loaf, about 10 slices)

295Calories

41gCarbs

24gSugar

12gFat

5gProtein

Why This Recipe Works

Pumpkin puree is exceptional in quick breads because it is almost entirely water and fiber, which keeps the crumb moist for days without making it greasy. That same high moisture content, however, means the leaveners have to work harder. This recipe uses both baking soda and baking powder together: the soda reacts immediately with the natural acidity in the pumpkin puree to give an initial lift, while the baking powder provides a second, heat-activated rise once the loaf hits the oven. This combination gives a better, more even crumb than either leavener alone could achieve in a batter this dense.

Browning the butter before adding it to the batter is a small step that pays enormous dividends. When butter is cooked past the point of melting, the water evaporates and the milk proteins undergo the Maillard reaction, developing hundreds of new flavor compounds that smell and taste like toasted nuts and caramel. These flavors harmonize perfectly with warm spices and brown sugar, adding a layer of complexity you simply cannot get from neutral oil. Since the butter is added in liquid form, it also coats the flour proteins and inhibits some gluten development, contributing to a more tender crumb.

If your bread comes out dense and gummy in the center, the most likely cause is underbaking. Pumpkin puree holds onto moisture stubbornly, so the center needs a full 60 minutes to set. Trust a skewer over a visual check: the bread may look done on top while the interior is still wet. If your loaf consistently sinks or stays gummy, check that you are using pure pumpkin puree (not pie filling, which contains added liquid and sugar) and that your can was not overly watery. If the puree looks very wet, you can briefly blot it with paper towels before measuring.

Baker’s Tips

Bring your eggs and milk to room temperature before starting. Cold eggs added to warm brown butter can cause it to seize or create an uneven batter.
Spoon and level your flour rather than scooping it directly from the bag. Scooping compacts the flour and can easily add 20 to 30 extra grams, which makes the bread dry and dense.
Do not skip the parchment sling. Pumpkin bread can stick stubbornly to the pan, especially along the bottom, and the sling guarantees a clean, intact loaf every time.
If you cannot find canned pumpkin puree, butternut squash puree is the best substitute. Avoid using fresh jack-o-lantern pumpkins, which are watery and bland compared to sugar pumpkins or canned varieties.
For the deepest spice flavor, measure your spices fresh and consider toasting whole spices and grinding them yourself if you have the time. Pre-ground spices older than 6 months have significantly less potency.
The loaf is done when the internal temperature reads 200 to 205°F (93 to 96°C) on an instant-read thermometer. This is the most reliable test for quick breads.

Variations

Cream cheese swirl: Beat 115g (4 oz) softened cream cheese with 2 tbsp sugar and 1 egg yolk until smooth. Drop spoonfuls over the batter after pouring it into the pan, then use a skewer to swirl it through in figure-eight motions.
Chocolate chip pumpkin: Fold 100g (about 2/3 cup) dark chocolate chips into the batter along with the pepitas for a classic combination that is especially loved by kids.
Maple glaze finish: Whisk 60g (1/2 cup) powdered sugar with 2 tbsp pure maple syrup and 1 tsp milk until smooth. Drizzle over the fully cooled loaf just before serving.
Mini loaves: Divide the batter among four 5.75×3-inch mini loaf pans and bake at 350°F for 30 to 35 minutes. Makes wonderful edible gifts.
Olive oil and orange zest version: Substitute the brown butter with 100ml (about 7 tbsp) good-quality extra-virgin olive oil and add the zest of one large orange to the batter. Earthy, fragrant, and surprisingly elegant.

Troubleshooting & FAQ

My pumpkin bread is gummy and wet in the middle even after the full bake time. What went wrong?

The most common cause is underbaking, which is easy to do because the top browns before the center sets. Always test with a skewer in the very center of the loaf, not just near the edge. Another culprit is overly wet pumpkin puree: if your can had visible liquid at the top, blot the puree with paper towels before using. Finally, make sure you measured the puree accurately and did not accidentally use pumpkin pie filling, which has a different moisture content and added ingredients.

The top of my loaf is cracking and a large hump is forming. Is something wrong?

Not at all. A crack running down the center of a quick bread loaf is completely normal and actually a sign of a properly risen loaf. As the outside of the bread sets in the heat, the still-rising interior splits the surface. It is a hallmark of a good quick bread. If the loaf is cracking unevenly or collapsing after cracking, that can indicate uneven oven heat, in which case rotating the pan halfway through baking will help.

My pepitas fell off when I sliced the bread. How do I get them to stick?

The pepitas need something to anchor them to the batter before baking. After scattering them on top, press each seed gently but firmly into the surface of the batter with your fingertips or the back of a spoon. They should be about one-third submerged. You can also brush the top of the batter very lightly with a little milk or egg wash before pressing the seeds on, which helps them bond as the loaf bakes.

My bread came out dry and dense. Where did I go wrong?

The two most likely causes are too much flour or overmixing. Too much flour is very common when scooping directly from the bag (always spoon flour into your measuring cup and level it off, or weigh it). Overmixing develops gluten strands that make the crumb tough and tight. Once you add the dry ingredients to the wet, fold gently with a rubber spatula and stop the moment the flour disappears. A few lumps in the batter are perfectly fine.

Can I use homemade pumpkin puree, and will it change the result?

Yes, but it requires one extra step: homemade puree is almost always wetter than canned. After pureeing your roasted pumpkin or squash, line a fine-mesh sieve with cheesecloth or a clean kitchen towel and let the puree drain over a bowl for 30 to 60 minutes in the refrigerator. This removes excess moisture and brings it closer to the consistency of canned puree. If you skip this step, the bread may take longer to bake through and could have a gummier texture.

Storage & Make-Ahead

Storage: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week (the bread actually becomes more moist on day 2 and 3). For longer storage, wrap individual slices in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw at room temperature or toast directly from frozen.
Make-Ahead: The entire loaf can be baked up to 2 days ahead. Once fully cooled, wrap tightly in plastic wrap and store at room temperature. The spiced flavor deepens overnight, making it arguably better on day two. You can also mix the dry ingredients and spices up to 1 week ahead and store in an airtight jar until ready to bake.