Moist, warmly spiced and topped with crunchy pepitas, this easy pumpkin bread is perfect for fall!

Prep Time: 10 minutes
Bake Time: 50–60 minutes
Makes: 1 loaf

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
2 large eggs
¾ cup granulated sugar
½ cup packed light brown sugar
1 cup pumpkin puree
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
¼ cup roasted pepitas (pumpkin seeds)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
3. In a large bowl, whisk the eggs, granulated sugar and brown sugar until smooth. Add the pumpkin puree, vegetable oil, milk and vanilla and mix until combined.
4. Add the dry ingredients to the wet ingredients and gently stir just until combined. Don’t overmix.
5. Pour the batter into the prepared loaf pan. Sprinkle the pepitas loosely over the top.
6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Let cool in the pan for about 15 minutes, then remove and transfer to a wire rack to finish cooling.

Tip: For the best moist texture, let the bread cool completely before slicing. It’s even better the next day! 🍂