Description
A moist, spiced pumpkin bread made in just one bowl, topped with honey-glazed pepitas for that signature coffee shop look. This easy recipe captures all the cozy flavors of fall while staying simple, budget-friendly, and delicious.
Ingredients
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For the Bread:
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3 large eggs
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1½ cups (360 g) pumpkin puree
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⅔ cup (160 ml) sunflower oil or mild-flavored oil
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1 cup (200 g) granulated sugar
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½ cup (100 g) packed light brown sugar
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2 tsp vanilla extract
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2 tsp pumpkin pie spice
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2 tsp ground cinnamon
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1 tsp baking soda
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¾ tsp baking powder
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¾ tsp salt
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1½ cups (190 g) all-purpose flour
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For the Topping:
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3 tbsp (30 g) pepitas (pumpkin seeds)
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1 tsp (5 ml) honey or maple syrup
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½ tsp (2.5 ml) sunflower oil or mild-flavored oil
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Instructions
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Preheat oven to 350ºF (175ºC). Grease a 9×5-inch loaf pan and line a baking sheet with foil.
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In a large bowl, whisk eggs until smooth. Stir in pumpkin puree.
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Mix in oil, granulated sugar, brown sugar, and vanilla extract.
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Add pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Stir to combine.
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Gently fold in flour until just incorporated—do not overmix.
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In a small bowl, toss pepitas with honey and oil. Microwave briefly if needed to coat.
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Pour batter into prepared pan, sprinkle pepitas on top, and place loaf pan on baking sheet.
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Bake for 55–65 minutes. If browning too quickly, tent loosely with foil after 45 minutes.
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Bread is done when a toothpick inserted comes out clean or internal temperature reaches 195ºF–205ºF.
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Cool 20 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Avoid overmixing to keep the bread tender.
Substitute pepitas with chopped pecans or walnuts if desired.
Add a pinch of nutmeg or cloves for extra spice.
Bread tastes even better the next day.
Store at room temperature for 4 days, refrigerated for 1 week, or freeze slices up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Desserts / Baked Goods
- Method: Baking
- Cuisine: American