Spiced Pumpkin Bread Pepitas

I remember the first time I baked this spiced pumpkin bread—it was autumn, the trees were turning, and my kitchen smelled like warm cinnamon and pumpkin. It instantly became my go-to comfort food for chilly mornings and unexpected guests.

One evening, just as I was wrapping up dinner, a couple friends stopped by unannounced. Instead of scrambling, I sliced this bread fresh from the oven, and watching their faces light up made the moment so special.

Ingredients

• All-purpose flour: I always choose unbleached flour for a purer flavor and better texture in my breads
• Ground cinnamon, ginger, nutmeg, cloves: A warm spice blend that fills the kitchen with autumn memories
• Pumpkin purée: Canned pumpkin keeps this quick and accessible year-round without losing flavor
• Granulated and brown sugar: Together they add depth, keeping the bread moist and sweet just right
• Raw pepitas: The crunch on top is my favorite finishing touch that feels like a secret ingredient

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C), grease your loaf pan, and line it with parchment paper so the bread comes out smoothly each time.

Mix the Dry Ingredients:

Whisk together the flour, baking soda, baking powder, salt, and all those lovely warm spices. The aroma here is just the start of the comfort coming your way.

Whisk the Wet Ingredients:

In a separate bowl, combine the pumpkin purée, eggs, oil, milk, sugars, and vanilla extract until nice and smooth—it’s like a sweet pumpkin cloud ready to bloom.

Combine & Stir Gently:

Fold the wet into the dry gently until just mixed. Don’t overwork the batter; the lightness will make the bread tender and soft.

Prepare for Baking:

Pour the batter into your pan, smoothing the top carefully. Then mix pepitas with sugar and cinnamon and sprinkle evenly for that irresistible crunch.

Bake & Cool:

Let it bake for about 50 to 55 minutes until a toothpick comes out clean. After, cool in the pan 10 minutes before transferring to a rack to cool completely.

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One chilly afternoon, sharing this pumpkin bread turned into a comforting ritual among friends—it wasn’t just a snack, it became a moment of warmth and laughter that we all needed.

Keeping It Fresh

To keep your pumpkin bread fresh longer, wrap it tightly in plastic wrap and store at room temperature for up to three days or freeze sliced pieces wrapped individually for an easy treat anytime.

When You're Missing Something

If you don’t have pepitas on hand, toasted walnuts or pecans make a wonderful substitute; just be sure to toast them lightly to bring out the flavor.

Serving Ideas That Clicked

I love serving this spiced pumpkin bread with a smear of softened butter or cream cheese for an easy upgrade that guests rave about

• Don’t forget to warm slices slightly for that fresh-baked feel
• Try adding a drizzle of honey for extra sweetness if you have a sweet tooth
• Keep extra pepitas on hand to sprinkle on toast for instant texture

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Thanks for sharing this kitchen moment with me—hope your spiced pumpkin bread fills your home with as much joy as it did mine.

Recipe Questions & Answers

→ What spices are used to flavor this loaf?

The loaf features cinnamon, ginger, nutmeg, and cloves, creating a warm, aromatic blend.

→ How can I make this loaf dairy-free?

Replace the milk with a non-dairy alternative such as almond or oat milk for a dairy-free option.

→ What is the purpose of pepitas on top?

Pepitas add a crunchy texture and a nutty contrast to the moist, spiced loaf.

→ Can I add other ingredients for variety?

Yes, adding chocolate chips or chopped nuts enhances flavor and texture.

→ How do I know when the loaf is fully baked?

Insert a toothpick in the center; it should come out clean or with just a few crumbs attached.