Moist and Light Pumpkin Bread with Pepitas

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Moist and Light Pumpkin Bread with Pepitas

A simple, healthy, and wonderfully spiced pumpkin bread that fills your kitchen with warmth and comfort. This loaf uses minimal oil, relies on pumpkin for natural moisture, and delivers a tender crumb with balanced sweetness. Perfect for breakfast, snacks, or cozy fall baking.

Why You Will Love This Pumpkin Bread

This pumpkin bread is ideal if you enjoy lighter treats that still taste indulgent. It uses just a small amount of oil, is made in one bowl, and stays beautifully moist for days. Pumpkin puree adds richness without heaviness, while the warm spices create that classic autumn aroma. The pepitas on top add a gentle crunch, making each slice feel special.

Ingredients

  • 1 1/2 cups pumpkin puree (homemade or canned)
  • 1 1/4 cups unbleached all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil (or coconut oil)
  • 2 large egg whites
  • 1 1/2 teaspoons vanilla extract
  • Baking spray
  • 2 tablespoons pepitas for topping

Step-by-Step Instructions

1. Prepare the Pan

Preheat your oven to 350°F (175°C). Lightly spray a 9 x 5-inch loaf pan with baking spray to prevent sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt. Whisking helps break up any clumps and ensures the spices are evenly distributed throughout the loaf.

3. Mix the Wet Ingredients

In a large mixing bowl, combine the oil, egg whites, pumpkin puree, and vanilla extract. Use a hand mixer to beat the mixture on medium speed until it becomes thick and smooth. Scrape down the sides of the bowl to make sure everything is well blended.

4. Combine the Batter

Add the dry ingredients to the wet ingredients. Mix on low speed just until the batter comes together. Avoid over-mixing, as this can make the bread dense instead of soft.

5. Bake the Bread

Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the pepitas evenly over the surface. Place the loaf pan in the center of the oven and bake for 50 to 65 minutes.
The bread is fully baked when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

6. Cool Before Slicing

Allow the bread to cool in the pan for at least 20 minutes. For the cleanest slices, wait until the loaf has cooled completely to room temperature.

Variations

  • If you do not have pepitas: Simply leave them out or replace with chopped walnuts or pecans.
  • No pumpkin pie spice: Combine cinnamon, ginger, nutmeg, cloves, and allspice using 1–2 teaspoons total.
  • Chocolate chip version: Fold in 3/4 cup semisweet chocolate chips and skip the pepitas on top.
  • Muffins instead of bread: Divide the batter into a muffin tray and bake at 350°F for 22–30 minutes.

Storage and Make-Ahead Tips

  • Store at room temperature for up to 2 days in an airtight container.
  • After 2 days, refrigerate for up to 5 days to maintain freshness.
  • For longer storage, freeze individual slices. Wrap each slice in foil or plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator or microwave gently until warm.

 

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