The Secret Ingredient That Changes Pumpkin Bread Forever

Baking a pumpkin bread is usually about warm spices and moist bites. But today, I want to share an unusual twist that adds a surprising depth of flavor: roasted pumpkin seeds. These tiny crunchies bring a smoky, nutty undertone that transforms ordinary into extraordinary.

As the aroma of roasting seeds fills my kitchen, I’m reminded of autumn adventures – cozy mornings and leaf-strewn walks. Incorporating these seeds into the bread creates a layered texture that’s both satisfying and playful. It’s an upgrade that makes each bite more than just sweet pumpkin comfort.

Roasted Pumpkin Seed Pumpkin Bread

This pumpkin bread features a moist crumb flavored with warm spices and studded with roasted pumpkin seeds. The seeds impart a smoky nutty flavor and a crunchy texture, creating a layered and visually appealing loaf. Baked until golden brown, the bread offers a tender interior contrasted with a crisp crust.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs lightly beaten
• 3/4 cup vegetable oil
• 1 1/2 cups pureed pumpkin unsweetened
• 1 cup roasted pumpkin seeds roughly chopped

Equipment

• Mixing bowls
• Loaf pan
• Rubber spatula
• Oven
• Cooling rack

Method

 

1. Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
2. In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, and nutmeg until well combined and the spices are evenly distributed.
3. In a separate bowl, beat the eggs lightly and then stir in the vegetable oil and pumpkin puree until the mixture is smooth and integrated.
4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined, being careful not to overmix.
5. Fold in the chopped roasted pumpkin seeds, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
7. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
9. Slice the bread once cooled, revealing a moist interior speckled with crunchy pumpkin seeds and a fragrant spiced aroma.
10. Enjoy slices of this pumpkin bread with your favorite spread or simply on their own to savor the complex flavors and textures.

The slight crunch and rich aroma make it a perfect companion for chilly mornings or afternoon coffee breaks. Baking this loaf feels like a warm hug, a little celebration of fall’s flavors, and a reminder to find joy in simple pleasures.