This Simple Seeded Pumpkin Loaf is sure to get you in the fall spirit this season - a classic to share with your family and friends!
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How to make Seeded Pumpkin Bread
- Preheat your oven to 350F and spray a 9×5 inch loaf pan with non-stick spray and line with parchment paper before setting aside.
- In a medium bowl, whisk the whole wheat flour, all-purpose flour, salt, baking soda, baking powder, and spices together.
- In a separate, large bowl, cream the brown sugar and butter together for one minute. Then, mix in the eggs until combined and finally add the pumpkin puree. The mixture may look slightly broken, yet never fear, once the dry ingredients are added everything will come together.
- Add the dry ingredients to your pumpkin mixture and mix until thoroughly combined.
- Pour the batter into the prepared loaf pan and top with sunflower seeds, pumpkin seeds, millet and a dash of demerara sugar. Bake for 60-75 minutes - the pumpkin bread is done when a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 15-20 minutes before removing and allowing the pumpkin bread to cool completely on a wire rack before slicing and enjoying!
How do I know when my pumpkin bread is finished baking?
The "toothpick test" is ideal when checking for doneness! As the loaf pan is quite deep, I prefer to use a long metal skewer to make sure the entire loaf is properly baked. Place the skewer halfway down in the center of the loaf. If the toothpick comes out clean, it’s done. If you prefer a slightly gooey center, you can remove the bread when there are still a few crumbs on the toothpick. If the skewer comes out wet with batter, keep the loaf in the oven and test again in another 5-10 minutes before removing!
Do I need to use a 9x5 loaf tin for this recipe?
This is an incredibly versatile recipe - instead of using a 9x5 loaf tin, you could turn this pumpkin bread into medium loaves, mini loaves, or muffins! Due to the different vessel sizes, you’ll need to adjust the times depending on the type of pan that you use. Here are some tested bake times and pan sizes:
- 1 9x5 Loaf Pan: Bake for 60-75 Minutes
- 3 2x6 Medium Loaf Pans: Bake for 45-50 minutes
- 12 Cupcake Tins/Mini Loaf Cakes: Bake for 25-30 minutes
How long does pumpkin bread keep
Make sure to fully cool your pumpkin bread before covering and allowing to stay at room temperature for three days or up to one week in the fridge!
Can you freeze pumpkin bread
You sure can! If you’re planning to store the pumpkin bread for more than four days, your best bet is to stash the loaf in individual slices in the freezer. Stored in a resealable freezer bag, your pumpkin bread can be stored in the freezer for about three months. When you're ready to enjoy, gently warm a few slices in the oven before eating!
More pumpkin recipes to try!
- Pumpkin Old Fashioned Doughnuts
- Fall Pumpkin Butter Dark Chocolate Macarons
- Delicious Pumpkin & Sweet Potato Cupcakes
As always, I love seeing your creations and hearing from you! If you try the recipe for this simple seeded pumpkin loaf, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Simple Seeded Pumpkin Loaf
Ingredients
- ½ cup (60 g) Whole Wheat Flour
- 1 ½ cup (187.5 g) All Purpose Flour
- ½ teaspoon Salt
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 teaspoon Ground Cloves
- 1 ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¾ cup (170 g) Unsalted Butter , softened
- 2 cups (400 g) Brown Sugar
- 2 Eggs, large, room temperature
- 15 oz (425 g) Pure Pumpkin Puree
- 3 Tablespoons Pumpkin Seeds
- 2 Tablespoons Sunflower Seeds
- 1 Tablespoon Uncooked Millet
- 2 Tablespoons Demerrara sugar
Instructions
- Preheat your oven to 350°F and spray a 9×5 inch loaf pan with non-stick spray and line with parchment paper before setting aside.
- In a medium bowl, whisk the whole wheat flour, all-purpose flour, salt, baking soda, baking powder, and spices together.½ cup Whole Wheat Flour, 1 ½ cup All Purpose Flour, ½ teaspoon Salt, 1 teaspoon Baking Soda, ½ teaspoon Baking Powder, 1 teaspoon Ground Cloves, 1 ½ teaspoon Ground Cinnamon, ½ teaspoon Ground Nutmeg
- In a separate, large bowl, cream the brown sugar and butter together for one minute. Then, mix in the eggs until combined and finally add the pumpkin puree. The mixture may look slightly broken, yet never fear, once the dry ingredients are added everything will come together.¾ cup Unsalted Butter, 2 cups Brown Sugar, 2 Eggs, 15 oz Pure Pumpkin Puree
- Add the dry ingredients to your pumpkin mixture and mix until thoroughly combined.
- Pour the batter into the prepared loaf pan and top with sunflower seeds, pumpkin seeds, millet and a dash of demerara sugar. Bake for 60-75 minutes - the pumpkin bread is done when a toothpick inserted in the center comes out clean. (Alternative baking pans/times listed in the notes section)3 Tablespoons Pumpkin Seeds, 2 Tablespoons Sunflower Seeds, 1 Tablespoon Uncooked Millet, 2 Tablespoons Demerrara sugar
- Allow the bread to cool in the pan for about 15-20 minutes before removing and allowing the pumpkin bread to cool completely on a wire rack before slicing and enjoying!
Notes
- 1 9x5 Loaf Pan: Bake for 60-75 Minutes
- 3 2x6 Medium Loaf Pans: Bake for 45-50 minutes
- 12 Cupcake Tins/Mini Loaf Cakes: Bake for 25-30 minutes
Mikayla
This is by far the best pumpkin bread I have ever made. The texture is amazing and the spice ratios are perfect. I also love the seeds on top as it's such a simple way to make a great presentation. I've already made this recipe three times this season and it's a crowd pleaser!
Emily
So glad to hear you enjoyed Mikayla! Thanks so much for taking the time to share your thoughts!
April Brown
This festive muffin was as beautiful as it was delicious!
I love how Emily's recipes incorporate special ingredients that dresses up classic go to's.
As usual, the flavor, texture and overall presentation was truly a treat! A repeat for sure~
Bravo Emily Laurae'
Emily
So glad to hear you enjoyed April!