Pumpkin Bread Topped with Toasted Pumpkin Seeds

By: Merritt

Pumpkin bread is one of those comforting treats that is always enticing. It is even better when enjoyed on a bright fall morning with a strong cup of coffee. This pumpkin bread is on repeat in my house, since it has some of my favorite ingredients like pumpkin seeds and chocolate chips that just help seal that delicious pumpkin flavor in! With all the pumpkin, this bread is really moist. It keeps really well and can be either a dessert or even a morning breakfast bread all week long. The other great thing about this pumpkin bread is how easy it is to put together. I use the one-bowl method, which makes clean an absolute breeze for those days I am feeling lazy but still want to bake something cozy.

Notes and Tips for Pumpkin Bread:

• This recipe is a one bowl bread because I use a kitchen scale to measure my flour directly into the bowl. Having too much flour can make a crumbly, dense, or dried out bread. If you do not have a kitchen scale, I recommend fluffing your flour and measuring it into a separate bowl. This way you can add it in slowly to the wet to make sure you do not over add flour.

• I use canned pumpkin for this recipe, since it is convenient and available year round. If you are using frozen pumpkin or pumpkin puree that you prepared yourself, decrease the amount of pumpkin by about 25% to start. Homemade pumpkin puree can have a lot more water than canned pumpkin so you want to make sure your batter does not get too wet.

• I bake this recipe as a bread recipe but you can prepare it as muffins. These will bake much faster but are a good option if you are in a hurry or want to share this pumpkin bread with friends!

• You can buy pre toasted pumpkin seeds or you can toast them yourself. If you toast them, you can do so in a skillet or in the oven. Pepitas or green pumpkin seeds are small green seeds that are very flavorful. When you toast them, their flavor is super nutty and wonderful. The reason I toast my seeds prior to baking is that when added to the top of the bread, they do not always reach the level of toasting that I like. Feel free to skip toasting them before if you wish!

Do I need a Mixer For Pumpkin Bread?

• No you do not need an electric mixer for this pumpkin bread. Though a hand held or stand mixer makes this recipe super easy to come together, they are not necessary to make the batter come together. If you are mixing by hand, I recommend sifting your flour into the pumpkin, as that will help prevent clumping.

What Oil Is in Pumpkin Bread?

• I use olive oil in my pumpkin bread. I like the slight flavor and richness that it creates in the bread. You can use basically any oil, and I have listed my preferred oils below.

• Butter is obviously a delicious option when baking pumpkin bread. I melt my butter so that it is liquid. You want your oil to be liquid for making this bread so that it combines with the milk and pumpkin puree for the right texture.

• Coconut oil is also a good option. It may create a slight flavor in your bread, but if you already like cooking with coconut oil then this is a good option. Just make sure it is liquid before combining with the other ingredients.

• Vegetable oil is a great option as well! It is flavorless and will deliver moist and tasty bread. Vegetable oil is not solid at room temperature, you may find that your bread stays moist for longer!

What Can I Add To Pumpkin Bread?

• My preferred add in is always chocolate chips. There is definitely something magical about pumpkin and chocolate together.

• Walnuts or pecans are a great addition to this bread. They add a heartiness that is really tasty.

• Dried cranberries are a fruity and sweet addition that pairs really well with the toasted pumpkin seeds on top of the bread.

Do I Need To Grease My Bread Tin For Pumpkin Bread?

• This bread is a wet dough that does have a fair amount of oil that makes greasing the bread tin unnecessary. The best option is to put a piece of parchment paper in your tin that goes over the edges so you can just lift your bread out easily!

• If you are making muffins instead of bread, using muffin liners is an easy way to be able to pull the muffins out fast. Again, with the oil and moisture content in this bread, you can get away with not lining and they will pop out easily.

What Do I Do With Extra Pumpkin Puree?

• If you are like me, then you usually buy the cans of pumpkin puree which means you will have extra pumpkin leftover. Pumpkin puree will last in the fridge for about a week in a sealed container. With my extra puree I make my pumpkin spice waffles! Other delicious ways to use pumpkin puree is to swirl a tablespoon into your morning oatmeal or even add some of pumpkin to your morning breakfast smoothie as way to add more fall flavor to your morning. Let me know how you use pumpkin puree leftovers in the comments below!

Recipe: Makes 1 load pan

• 1 cup pumpkin puree any unsweetened brand will do.
• 2 eggs
• 2 tsp vanilla sub 1 tsp vanilla paste if you have it.
• 1/4 tsp almond extract, optional but adds a little bit of nuttiness.
• 1/3 cup olive oil See above for oil alternatives.
• 1/3 cup milk dairy milk is the most flavorful but any kind will do.
• 1/2 cup honey
• 1 1/2 cup flour to 1 3/4 cup flour, see notes
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 1 1/2 tsp cinnamon This is a lot of cinnamon but it adds flavor and mellows with the baked bread.
• 1 tsp pumpkin pie spice, see notes if you do not have this
• 1/2 cup chocolate chips, optional
• 1/4 cup pumpkin seeds, toasted

You can also watch this full recipe over on YouTube!

Directions for Pumpkin Bread:

1. Toast the Pumpkin Seeds

   1. To a small skillet add the pumpkin seeds with a pinch of salt and 2 tsp of olive oil. Toast until fragrant, about 7 minutes.

2. Prepare the Bread Batter:

   1. Preheat your oven to 350 F

   2. To a bowl, add the pumpkin, eggs, vanilla, milk, oil and mix until smooth and well combined.

   3. Add in the sugar, pumpkin pie spice, and cinnamon, and mix until incorporated.

   4. Using a kitchen scale (see notes above if you do not have one) measure in the flour. Mix until combined.

   5. Add in the baking soda, baking powder, salt and stir in.

   6. Stir in chocolate chips to desired level.

3. Bake the Batter

   1. To a loaf tin, line with parchment paper. Leave the parchment paper sticking out of the tin for easy removal of the bread.

   2. Spread the batter in your tin.

   3. Sprinkle the top of unbaked batter with the toasted pumpkin seeds.

   4. Bake for 45-50 minutes, or until starting to crack on top and a tooth pick comes out clean or with a couple of crumbs sticking to it.

   5. Remove from the tin by picking up the edges of the parchment and setting on a cooling rack. Allow to cool.

   6. Slice and enjoy!

Print

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Easy Pumpkin Bread with Toasted Pumpkin Seeds

Yield: 10

Author: Merritt Allen

Prep time: 15 MinCook Time: 50 MinCool Time: 10 MinTotal time: 1 H & 15 M

Enjoy the pumpkin season with this incredibly easy pumpkin bread that is topped with toasted pumpkin seeds and filled with pumpkin spice flavor!

Ingredients

Pumpkin Bread

• 1 cup pumpkin puree
• 2 eggs
• 2 tsp vanilla
• 1/3 tsp almond extract, optional cup olive oil
• 1/3 cup milk
• 1/2 cup honey
• 1 1/2 cup flour to 1 3/4 cup flour, see notes
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice, see notes if you do not have this
• 1/2 cup chocolate chips, optional
• 1/4 cup pumpkin seeds, toasted

Instructions

Make and Bake the Pumpkin Bread

1. To a small skillet add the pumpkin seeds with a pinch of salt and 2 tsp of olive oil. Toast until fragrant, about 7 minutes.
2. Preheat your oven to 350 F
3. To a bowl, add the pumpkin, eggs, vanilla, milk, oil and mix until smooth and well combined.
4. Add in the sugar, pumpkin pie spice, and cinnamon, and mix until incorporated.
5. Using a kitchen scale (see notes above if you do not have one) measure in the flour. Mix until combined.
6. Add in the baking soda, baking powder, salt and stir in.
7. Stir in chocolate chips to desired level.
8. To a loaf tin, line with parchment paper. Leave the parchment paper sticking out of the tin for easy removal of the bread.
9. Spread the batter in your tin.
10. Sprinkle the top of unbaked batter with the toasted pumpkin seeds.
11. Bake for 45-50 minutes, or until starting to crack on top and a tooth pick comes out clean or with a couple of crumbs sticking to it.
12. Remove from the tin by picking up the edges of the parchment and setting on a cooling rack. Allow to cool.
13. Slice and enjoy!

Nutrition Facts

Calories

204

Carbs

37 g

Protein

4 g

Fat

5 g

Sugar

21 g

https://itsbetterwithbutter.com/sweet-treats/easy-pumpkin-bread-with-toasted-pumpkin-seeds

fall recipes, pumpkin spice, pumpkin bread, easy pumpkin bread

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