Topped with a sweet, buttery pepitas topping, a slice of this Seed Topped Pumpkin Bread makes a delightful breakfast.
When I was young — like so many of my peers — I thought I knew it all. I had life figured out in a way no one had before. That hubris was formative. But eventually, I learned that knew so little — and discovered how freeing it is to accept that.
There’s so much to learn yet.
And that, my friends, brings to me recipe development. Not only do I not know it all, but I haven’t tried everything. That means that there’s always room for experimentation and adaptation.
Sure, I made some killer Pumpkin Cream Cheese Muffins that are better than Tim Horton’s. And my classic pumpkin bread is totally droolworthy. And let’s not forget the perfection that is my Cinnamon Swirl Pumpkin Coffee Cake. But even with all those recipes already in the rotation, there’s still room for something new.
And this year, as my friends lamented some coffee chain not bringing back a favorite pumpkin bread, I started to think about the pepitas I can’t get enough of and what makes a good topping. That led me to this recipe.
We can’t get enough of this loaf.
What makes this pumpkin bread better than your average loaf is two-fold. First, it’s seasoned with a hearty dose of cinnamon and a bit of nutmeg, which bring out the pumpkin flavor in the most divine way.
Second, it’s the topping. Pepitas — dry roasted, hulled pumpkin seeds — are mixed with brown sugar and butter and spread over the top, creating a caramelized layer that’s irresistible.
And perhaps best of all, this isn’t a hard bread to make. Just mix the batter and add it to the loaf pan and then make the topping and drizzle it on. Once it bakes, it’s ready to dig in (though I like to let it cool first).
But I don’t blame you if you can’t wait. That Seed Topped Pumpkin Bread recipe there is calling to you.
And you know you want it.
Don’t worry — me too.
Now who’s ready for a slice?
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 3/4 cup pumpkin puree
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup pepitas (dry roasted, hulled, pumpkin seeds)
- 3-4 tablespoons light brown sugar
- Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan with cooking oil spray. Set aside.
- Cream together the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment by running on low until incorporated and on medium until smooth, about 2 minutes total. Add the egg to the bowl and mix on medium-low to combine, about 1 minute. Add the pumpkin puree, cinnamon and nutmeg and mix again for 30 seconds or until just incorporated.
- In a large bowl, sift together the flour, baking soda and salt. With the stand mixer running on its lowest speed, add the dry ingredients to the wet ingredients a little at a time until just mixed. Add the milk and mix in with the mixer running on its lowest speed.
- Pour the batter into the prepared loaf pan, and use a rubber spatula to even out.
- In a small bowl, stir together the butter, pepitas and light brown sugar for the topping. Add 3 tablespoons light brown sugar for a more buttery topping and 4 tablespoons for a sweeter one. Spread over the top of the batter evenly.
- Slide the loaf pan into the oven. Bake for 55-65 minutes, until cooked through (use a toothpick or a knife to check this ... slide it in the center. When it comes out clean, the bread is done). Remove from the oven and let cool 10 minutes before loosening the edges with a knife and turning out onto a cooling rack. Flip the bread right side up and let cool before slicing.
- This is really amazing toasted and served with a pat of butter.