Spiced Pumpkin Bread Pepitas

There was something magical the first time I baked this spiced pumpkin bread—its warm aroma filling my kitchen felt like an early autumn hug I never knew I needed.

I remember one chilly afternoon when unexpected guests arrived and I pulled this bread from the oven—fresh, warm, and perfectly spiced—it turned an ordinary day into a treasured memory.

Ingredients

• All-purpose flour: I always use unbleached flour for a hearty texture that holds the bread together well
• Ground cinnamon: The star spice that adds that instant feeling of fall warmth
• Canned pumpkin purée: Make sure to get pure pumpkin, not pie filling, for the right consistency and flavor
• Raw pepitas: The topping that brings a nutty crunch and visual appeal, don&t skip them!

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing and lining it with parchment paper; this step is like the calm before the flavor storm.

Mix the Dry Ingredients:

Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves - the air fills with that inviting spicy aroma right away.

Mingle the Wet Ingredients:

Combine pumpkin purée, eggs, oil, milk, sugars, and vanilla, whisking until everything is smooth and glossy.

Bring It All Together:

Fold the wet ingredients gently into the dry ones; the batter will be thick and rich—resist the urge to overmix or your bread will turn tough.

Time To Top:

Mix pepitas with sugar and cinnamon then sprinkle evenly over the batter—it’s like a crunchy spice crown.

Bake To Bliss:

Pop it in the oven for 50 to 55 minutes, letting your kitchen fill with warm spices and baked pumpkin dreams until a toothpick comes out clean.

Cool And Enjoy:

Let the bread rest in the pan for 10 minutes before moving to a wire rack to cool completely; this step keeps slices from crumbling apart.

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This pumpkin bread quickly became my go-to comfort food, the smell and taste always evoking cozy mornings wrapped in a warm blanket with a cup of tea.

Keeping It Fresh

Wrapped tightly in plastic wrap or stored in an airtight container, this bread stays moist for several days—sometimes it even tastes better the next day when the flavors have settled.

Serving Ideas That Clicked

I love this bread toasted lightly and spread with softened butter or cream cheese. It also pairs wonderfully with a drizzle of honey or a smear of almond butter for an easy upgrade.

A Time This Recipe Saved the Day

Once, when I was short on time and had unexpected guests, this recipe turned a rushed afternoon into an impromptu celebration of good company and great food.

• Don&t hesitate to add chopped nuts or chocolate chips for a personal twist
• Use non-dairy milk if you want a dairy-free snack without compromise
• Keep a batch in the freezer for whenever you need an easy comforting bite

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Thanks for spending time in the kitchen with me; I hope every bite makes your moments just a little warmer and sweeter.

Recipe Questions & Answers

→ What spices are used in this pumpkin loaf?

The loaf includes ground cinnamon, ginger, nutmeg, and cloves, creating a warm, aromatic flavor profile.

→ Can I substitute the milk with a dairy-free alternative?

Yes, replacing milk with almond, oat, or soy milk works well to keep the loaf moist for dairy-free diets.

→ How do pepitas enhance this loaf?

Pepitas add a crunchy texture and nutty flavor, especially when mixed with sugar and cinnamon and sprinkled on top before baking.

→ What is the best way to check doneness?

Insert a toothpick into the center; when it comes out clean or with a few moist crumbs, the loaf is done baking.

→ Can I add extra ingredients for variety?

Yes, chocolate chips or chopped nuts can be folded into the batter to enhance flavor and texture.