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Spiced Seeded Pumpkin Bread
A full can of pumpkin, two types of sugar, melted butter, and buttermilk give this loaf a crumb that stays soft for several days at room temperature. Ground cinnamon and nutmeg season the batter, and the surface gets scattered with pepitas, flaxseeds, and sesame seeds before baking — they toast in the oven into a crunchy, seeded crust that slices neatly. Two loaves come out of this recipe, making 16 servings in about two hours and fifteen minutes.
Equipment
- Oven
- Loaf Pan
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 and coat two 9-by-5-inch loaf pans with baking spray.
- 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.
- 3Beat in the eggs one at a time, stopping to scrape down the sides of the bowl after each addition.
- 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.
- 6Gradually add the dry mixture to the wet ingredients, mixing on low speed for about 30 seconds until just combined. Don't overmix here, or the bread will turn out dense and tough.
- 7Divide the batter evenly between the prepared loaf pans. Scatter 2 tablespoons of pumpkin seeds, 1 teaspoon of flaxseeds, and 1 teaspoon of sesame seeds evenly over the top of each loaf.
- 8Bake for 50 minutes to 1 hour, or until a wooden pick inserted in the center comes out clean. If the tops brown too quickly, tent the pans with aluminum foil during the final 10 to 15 minutes.
- 9Let 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.
Notes
- Storage: Keep the cooled loaves in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- Freezing: Wrap the completely cooled loaves tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature before slicing.
- Swap: If you don't have buttermilk, mix 2/3 cup of whole milk with 2 teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Recipe Details
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