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Seeded Pumpkin Bread
This spiced pumpkin bread is a tender, comforting bake topped with a crunchy blend of pepitas, flaxseeds, and sesame seeds. Using melted butter and whole buttermilk creates a rich, moist crumb that stays soft for days. It is an ideal companion for your morning coffee or a cozy afternoon snack during the crisp autumn months. The warm notes of cinnamon and nutmeg balance perfectly against the nutty, roasted crunch of the seeded topping.
Ingredients
- 1⅓ cups granulated sugar
- 1⅓ cups packed light brown sugar
- 1 cup unsalted butter, melted
- 4 large eggs
- 1 (15-oz.) can pumpkin
- ⅔ cup whole buttermilk
- 1 tsp. vanilla extract
- 3⅓ cups all-purpose flour
- 2 tsp. baking soda
- 1½ tsp. kosher salt
- 1½ tsp. ground cinnamon
- ½ tsp. baking powder
- ½ tsp. ground nutmeg
- ¼ cup raw pumpkin seed kernels (pepitas)
- 2 tsp. flaxseeds
- 2 tsp. sesame seeds
Instructions
- 1Preheat the oven to 350°F to get ready for the batter.
- 2Combine the granulated sugar, brown sugar, and melted butter in a large bowl. Mix on medium speed with an electric mixer for about 2 minutes until the mixture turns pale and creamy.
- 3Mix in the eggs one at a time. Stop the mixer to scrape down the sides of the bowl after mixing in each egg.
- 4Pour in the canned pumpkin, whole buttermilk, and vanilla extract. Beat the mixture for about 1 minute until everything is fully incorporated.
- 5In a separate large bowl, whisk the all-purpose flour, baking soda, kosher salt, ground cinnamon, baking powder, and ground nutmeg. Gradually add this dry mixture to the wet ingredients, mixing on low speed for about 30 seconds until just combined.
- 6Spray two 9-by-5-inch loaf pans with baking spray. Pour the batter evenly into both prepared pans.
- 7Scatter 2 tablespoons of pumpkin seeds, 1 teaspoon of flaxseeds, and 1 teaspoon of sesame seeds evenly over the top of the batter in each pan.
- 8Prepare the loaves for the oven.
- 9Place the pans in the preheated oven and bake for 50 minutes to 1 hour. Check the center with a wooden pick to ensure it comes out clean. If the tops brown too quickly, tent the pans with aluminum foil during the final 10 to 15 minutes.
- 10Let the loaves rest in their pans on a wire rack for 10 minutes. Carefully run a knife along the edges to free the bread, then turn the loaves out onto the rack to cool completely for 1 hour.