Simple Seeded Pumpkin Loaf

5 from 9 votes

Simple Seeded Pumpkin Loaf

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!

Prep Time10

Cook Time1 10

Total Time1 20

Course: Bread

Cuisine: American

Servings: Slices

Calories: 537kcal

Author: Emily Laurae

Equipment

Ingredients

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
¾ cup Unsalted Butter softened
2 cups Brown Sugar
2 Eggs large, room temperature
15 oz Pure Pumpkin Puree
1 Tablespoons Pumpkin Seeds
1 Tablespoons Sunflower Seeds
½ Tablespoon Uncooked Millet
1 Tablespoons Demerrara sugar

US Customary - Metric

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)
1 Tablespoons Pumpkin Seeds, 1 Tablespoons Sunflower Seeds, ½ Tablespoon Uncooked Millet, 1 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

Baking 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

Storing Notes:

Once baked, cooled and sliced, place in an airtight container or ziplock bag in the fridge for longer shelf life. The pumpkin bread should be good for up to seven days if kept in the fridge. After one week, wrap the leftovers in plastic and place in the freezer to enjoy later.

Nutrition