Roasted Pumpkin Seed and Maple Breakfast Bread

Name: Roasted Pumpkin Seed and Maple Breakfast Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 cup (140 g) roasted, unsalted pumpkin seeds (pepitas), whole or lightly chopped; ¾ cup (180 ml) pure maple syrup; 1 cup (245 g) pure pumpkin puree (not pie filling); ⅓ cup (75 g) unsalted butter, melted, cooled slightly; 2 (100 g) large eggs, at room temperature, lightly beaten; ½ cup (120 ml) buttermilk, at room temperature; 2 cups (250 g) all-purpose flour; 1½ tsp (7 g) baking powder; ½ tsp (2½ g) baking soda; ½ tsp (3 g) fine sea salt; 1½ tsp (3 g) ground cinnamon; ½ tsp (1 g) ground ginger; ¼ tsp (½ g) freshly grated nutmeg; 1 tsp (5 ml) pure vanilla extract

From the MyKitchenBank Kitchen

A moist, tender quick bread sweetened with maple syrup and studded with roasted pumpkin seeds. The combination of pumpkin puree and warm spices creates a comforting breakfast loaf that's perfect with coffee or as a light brunch item. The seeds add a subtle crunch and nutty flavor throughout.

Prep: 15 min
Cook: 55 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 1 loaf (10 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C) and position a rack in the center
Butter and flour a 9×5-inch (23×13 cm) loaf pan, or line it with parchment paper
Bring eggs and buttermilk to room temperature (about 20 minutes)
Have all ingredients measured and ready before you begin

1
Mix dry ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Set aside.
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Ready when: All dry ingredients are evenly combined with no lumps
Tip: Whisking the spices into the flour ensures even distribution throughout the bread
2
Combine wet ingredients
- In a large bowl, whisk together maple syrup, pumpkin puree, melted butter, beaten eggs, buttermilk, and vanilla extract until smooth and well combined.
- The mixture should have no visible streaks of pumpkin.
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Ready when: Wet ingredients are smooth and homogeneous
Tip: Whisking thoroughly prevents lumps of pumpkin puree from remaining in the batter
3
Fold in dry ingredients and seeds
- Add the dry ingredient mixture to the wet ingredients and fold gently with a rubber spatula until just combined—do not overmix.
- The batter should look slightly lumpy.
- Fold in the pumpkin seeds until evenly distributed.
- Avoid breaking the seeds.
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Ready when: All dry ingredients are moistened and seeds are distributed throughout
Tip: Overmixing develops gluten and creates a tough, dense loaf instead of a tender crumb
4
Fill the pan and smooth top
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- The pan should be about three-quarters full.
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Ready when: Batter is level and fills the pan appropriately
Tip: Do not tap the pan on the counter, as this can cause large air pockets
5
Bake the loafOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven on the center rack.
- Bake for 50–55 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it (not wet batter, but not completely dry either).
- The top should be golden brown and a slight crack may form down the center.
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Ready when: Toothpick inserted in center comes out with a few moist crumbs; top is golden brown
Tip: Start checking at 50 minutes; overbaking will dry out the bread. Every oven bakes differently, so watch carefully
6
Cool in pan and unmold
- Remove the loaf from the oven and let it rest in the pan for 10 minutes.
- Run a thin knife around the edges to loosen it, then invert onto a wire cooling rack.
- Cool completely to room temperature before slicing, about 30 minutes total.
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Ready when: Loaf is cool to the touch and can be sliced without crumbling
Tip: Cooling completely ensures the structure sets so slices won't fall apart

Good to know

Tips

For a nuttier flavor, toast the pumpkin seeds in a dry skillet over medium heat for 2–3 minutes before adding them to the batter
If your pumpkin puree is very thick, whisk it with the maple syrup first to loosen it before combining with other wet ingredients
Room temperature eggs and buttermilk mix more smoothly into the wet base and lead to a more tender crumb
Serve toasted slices with softened butter, cream cheese, or Greek yogurt for a satisfying breakfast

Make ahead

Batter can be made up to 4 hours ahead: after folding in the seeds, cover tightly and refrigerate. Bake from cold, adding 3–5 minutes to the baking time.

Storage & reheating

Room temperature (wrapped): up to 2 days. Refrigerator (wrapped): up to 5 days. Freezer (wrapped in plastic wrap and foil): up to 3 months. Thaw at room temperature for 2 hours, or reheat a slice in a 300°F (150°C) oven for 8–10 minutes.

Substitutions

pure maple syrup → honey or agave nectar. Use the same amount; the flavor will be slightly less maple-forward but still delicious and moist
roasted, unsalted pumpkin seeds (pepitas) → chopped pecans, walnuts, or sunflower seeds. Use the same weight (about 140 g). The texture and flavor will differ, but the bread will remain tender and delicious
buttermilk, at room temperature → sour cream thinned with milk (1/4 cup sour cream plus 1/4 cup whole milk). Stir together before adding; the tang and moisture will be similar
pure pumpkin puree (not pie filling) → sweet potato puree or butternut squash puree. Use the same amount; the flavor will shift but the moisture and structure remain sound