Homemade Pumpkin Bread with Seeds – Simple & Delicious

This Simple Seeded Pumpkin Loaf is a fall classic that’s sure to get you in the seasonal spirit. Inspired by the comforting, spice-forward quick breads I loved baking during pastry school, it’s the kind of recipe that’s perfect for sharing with family and friends—whether over a weekend brunch or wrapped up as a thoughtful homemade gift.

Bring in the rich aromas of autumn into your kitchen with this moist pumpkin bread recipe. This seeded pumpkin loaf bread captures the heart of pumpkin season, ensuring each bite is a trip to flavor paradise!

As the leaves change and the air grows crisp, there's no better treat than a slice of this seeded pumpkin loaf bread. Make alongside some of my favorite fall treats like these apple cinnamon donuts, chocolate popcorn, slice of caramel date cake and sweet potato cupcakes for your next autumn get together!

⭐ Why You’ll Love This Recipe 

Whether you're enjoying it on a lazy morning with a cup of coffee or serving it as a dessert after dinner, this bread promises to be your favorite fall recipe!

• Autumn in Every Slice: With spices like cinnamon, nutmeg, and cloves, every slice will transport you to a cozy fall evening! Swipe with pumpkin butter for some extra zing!
• Nutrient-Packed Goodness: The seeds in this pumpkin bread not only add a delightful crunch but also a burst of nutrition.
• Versatility at its Best: Perfect for breakfast, a snack, or dessert, this quick bread is your any-time companion.
• Super Moist and Flavorful: The combination of brown sugar and pumpkin puree guarantees a moist texture and delicious pumpkin flavor!

🍴Ingredients 

• Whole Wheat Flour & All Purpose Flour: A perfect blend to give your pumpkin bread a moist texture while keeping it hearty and nutritious.
• Ground Cloves, Cinnamon & Nutmeg: This spice trio ensures your bread is bursting with autumnal warmth and flavor.
• Unsalted Butter: Butter brings in a rich moistness to the bread, making it melt in your mouth.
• Eggs: Provide structure and a fluffy texture to our homemade pumpkin bread.
• Brown Sugar: Adds sweetness and a deep caramel undertone, enhancing the overall flavor profile.
• Pure Pumpkin Puree: The star ingredient, ensuring a moist loaf with a genuine pumpkin taste!
• Pumpkin Seeds, Sunflower Seeds, & Uncooked Millet: Adds crunch, taste, and a nutritional punch.
• Demerara Sugar: Its coarse texture and toffee-like flavor make it perfect for a crispy topping.

📖 Step by Step Instructions

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. 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 & 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!

⏲️ Substitutions & Variations

• Oils: You can swap unsalted butter for olive oil, coconut oil, or vegetable oil for varied flavors and moistness.
• Flavor Boost: Add chocolate chips or a hint of vanilla extract to take your pumpkin bread up a notch.
• Spices: If you're short on individual spices, pumpkin pie spice is an excellent all-in-one option.

👩🏻‍🍳 Expert Tips

1. Preparation is Key: Ensure you pre-heat your oven and position the oven rack in the middle. This ensures your loaf will bake evenly for the best results!
2. Always opt for pure pumpkin puree over pumpkin pie filling to maintain authentic pumpkin flavor without added sugars or syrups.
3. Use a parchment paper sling or lightly grease the bottoms and sides of the loaves pans for an easy release.
4. If you want to check the doneness, insert a cake tester or a toothpick into the center of the bread. If it comes out clean, your delicious pumpkin loaf is ready!

💭 Recipe FAQs

More Fall recipes to try!

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