Nutty Seedy Pumpkin Bread

in Breakfast

Umm…that picture up there is me totally jumping the gun on Fall.

But I need you to understand something. It’s serious. Are you ready? Okay, this is the thing: this entire blog has been built on the love for “cozy” food. Soooo….Fall is a huge deal for me. HUUUUGE. Think of it like the olympics of food blogging, for me. MA-JOR. Major.

It’s totally the most charming season.

There’s pea coats, trips to the apple orchard, pumpkin spice lattes, warm ciders, scarves, fluffy biscuits and cuddling. LET’S ALL CUDDLE!!!

Wait, let’s NOT do that together. That’d be kinda gross. Just cuddle in your respective homes with your dude or lady, and keep it classy. That’s cuter.

Like all proper quick-breads, this one is super easy to throw together.

It’s prepped and ready to enter the oven in 15 minutes.

There’s pure pumpkin puree, a few eggs, some sugar, and some legit pumpkin pie spice.

P.S. I don’t own pumpkin pie spice since it’s not multi-functional. So I just tossed in every spice which makes up that spice mix. I included the measurements below. #protips2011

The bright orange hue is pretty, isn’t it? Gosh. That just screams Fall. I could totally marry that bowl of batter.

For some texture I threw in some loosely chopped walnuts. There was some lovely crunch going on. I recommend it.

And then for some additional cuteness, I topped it with a handful of sunflower seeds and a tablespoon of sugar.

Tastes like pumpkin. Check. It’s orange. Check. There’s nuts. Check. And goes amazing with coffee. Check.

I kinda wanna start a blog all about coffee accompaniments. Like coffee cake, biscotti, scones, biscuits, doughnuts, etc. I think it’d be a hit. Thoughts?!

P.S. Ummm…do you like the recipe’s double entendre?! NUTTY (crazy!!) SEEDY (scary!!) PUMPKIN BREAD. Get it? GET IT?!

Sometimes I think I think I’m super clever. #sorry

Nutty Seedy Pumpkin Bread

Yields 1 loaf

Adapted from this muffin recipe

Print this recipe!

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
*1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1 1/4 cups of sugar
1/2 of a cup of chopped walnuts
1 tablespoon of sugar (for the topping)
1 handful of sunflower seeds, unsalted

1. Preheat oven to 350F.
2. Start by lightly greasing a 9 x 5 inch loaf pan with softened butter and flour.
3. In a medium bowl whisk together flour, baking powder, baking soda and salt.
4. In another large bowl, whisk, using a stand-up mixer, pumpkin puree, oil, eggs, *pumpkin-pie spice, 1 1/4 cups of sugar until smooth.
5. Using a spatula, fold in flour mixture until just combined, making sure to not overmix the batter.
6. Fold in walnuts and sprinkle a handful of sunflower seeds on top.
7. Add the batter to the greased/floured loaf pan.
8. Transfer to oven and bake for 40-50 minutes, or until a wooden pick or skewer inserted into the center comes out clean.
9. Cool in pan on rack for 5 minutes, then invert. You can serve warm or room temperature.

*If you don’t have pumpkin-pie spice you can simply add 1/8 of nutmeg, cloves, ginger and allspice. And then 1/4 of a teaspoon of cinnamon.

{ 40 comments… read them below or add one }

Forgotten Fancies September 12, 2011 at 9:21 am

It’s coming to spring where I am, but after reading your post. I’m tempted to get myself some warm cider, sitting cross legged on my cozy rug. The pumpkin bread looks simply delicious too. Might try and make some this weekend :)


Ali September 12, 2011 at 10:48 am

I am so excited about fall too! Just curious, what measurements did you use for the walnuts and sunflower seeds? Also, I would love your opinion on me wanting to healthify this a lil with flax seed or chai seeds. Do you think it would turn out ok? Any suggestions for measurements?

As a side note, I have made almost every veggie dish you have posted. My husband and I LOVE them. It is one of the ways I actually get him to eat his veggies. :)


Katrina September 12, 2011 at 10:48 am

Yum!! This sounds lovely. I guess you used pralines and sunflower seeds? They’re not in the ingredient list.


Adrianna September 12, 2011 at 4:33 pm

Just added them! Should be all fixed now!


Sue/the view from great island September 12, 2011 at 11:07 am

Glorious! I wanted to made a nutty seedy pumpkin loaf but my daughter just made a request for my *famous* chocolate chip pumpkin bread, so that has to come first. This one looks like it’d be perfect for my breakfast, right about now!


Mira September 12, 2011 at 11:11 am

Looks so yummy!


Bev Weidner September 12, 2011 at 1:08 pm

I could crawl into that bread and nap, THE ENTIRE FALL.


Katie September 12, 2011 at 3:01 pm

Pumpkin bread is the best thing about fall! Oh, and caramel apples….mmm!


Amy @ A Little Nosh September 12, 2011 at 3:48 pm

I opened one of the enormous cans of pumpkin that they sell at the store and so far I’ve made pumpkin pancakes and a pumpkin banana bread, but I still have leftovers. This is next…but in muffin form!


Abby Rice September 12, 2011 at 4:10 pm

Its OK to jump the gun on fall….I had my pumkin candles and my wreaths and decorations out on sept 1st…..just couldnt wait…fall is my fave time of year! I look forward to mondays too because you usually post a new recipe for us on sunday! Yay! happy day…xoxox


Erin September 12, 2011 at 4:36 pm

I love fall food, especially ones involving pumpkin! The nuts in this are my favorite part.


Tara @ Chip Chip Hooray September 12, 2011 at 4:49 pm

Yessss, loving the onslaught of pumpkin recipes! And I am a huge fan of non-scary quick breads that don’t involve yeast (I fear yeast). I would like this bread with a side of cuddling (…in the least awkward way possible).


Melissa@Julia's Bookbag September 12, 2011 at 5:05 pm

Um, I think you’re super clever!! Tee hee. I think you might be the sassy sister I always wanted to have!! :) You are SPOT ON, fall IS the most charming season! And I live for good pumpkin bread. I love that this one has STUFF. I like stuff in my cookies, cakes and breads. Every Friday I do a Cool Stuff I Like list, and I am putting in your link for this bread, if you don’t mind!


Paula @ Dishing the Divine September 12, 2011 at 5:56 pm

Last year we grew 100 pounds of pumpkins. This year, I’m STILL using those pumpkins. I love any kind of pumpkin bread or muffin. This one looks delicious!


Amy September 12, 2011 at 6:45 pm

Looks delicious! How many cups of walnuts did you use? 1 cup?


Adrianna September 12, 2011 at 7:02 pm

I used 1/2 of a cup. If you want more, by all means add up to 3/4 of a cup.


alyce@culinarythymes September 12, 2011 at 7:05 pm

Love the idea of the seeds. Yum. Beautiful pics.


Rett September 12, 2011 at 7:13 pm

This sounds amazing! And I would totally be all for you starting a coffee accompaniment blog. I love anything to do with coffee.


France September 12, 2011 at 7:22 pm

I’m so glad I’m not the only one that doesn’t own pumpkin pie spice mix! And I love quick breads and not just because I’m lazy;)


Michelle September 12, 2011 at 7:46 pm

I love fall, too! So, so good!


Carina September 12, 2011 at 8:55 pm

Sounds really good, but i prefer using fresh pumpkin instead of canned products. That’s the joy of all the cooking from scratch for me is to get right down to it. This sat we are having a pumkin fest. Means we will harvest our pumpkins and from the biggest one we will cook a bunch of nice dishes, then to celebrate an welcome fall, such a beautiful season.. I never even knew there’s such a thing than canned pumpkin. Maybe cause i live in germany.. Just but a Hokkaido yesterday and cooked a nice soup.
Real nice blog of your’s. Keep on!


Angharad September 12, 2011 at 9:32 pm

I absolutely 100% love this. I am a winter-hater but coming to embrace autumn. Also, I am the queen of quick breads (totally self-given title) – what could be easier to whip up, more lovely to look at and tastier/cozier to eat? Nothing. The major thing for me here though is those sunflower seeds. I mean, come on.


yummy supper September 12, 2011 at 11:23 pm

Hey Adrianna,
I’ve been so resistant to summer ending, but I have to say your post did remind of just how tasty fall can be! Hearty stews, buttery baked goods. Oh yeah!
And I give a thumbs up to your blog all about things to have with coffee. The other day I had a salted, dark chocolate-covered caramel with milky latte and I was swooning.


Natashia@foodonpaper September 13, 2011 at 1:04 am

This looks soo yum! I’ve just left winter where I am, and heading into summer. This will be book-marked until then!


Teri Lyn Fister September 13, 2011 at 5:22 am

No ones gonna nut in my bread…

This looks delicious. Other than the fact im in the no nut in my bread group. Seeeedddyyy.


marla September 13, 2011 at 6:59 pm

Here’s to jumping the gun on fall :) I will be linking to this post tomorrow.


Romie September 17, 2011 at 5:50 pm

Ok, just so you know, I recently stumbled across your blog, and I’m OBSESSED. Not in an unhealthy way or anything (maybe a little), but I LOVE it. I’m pretty sure I’ve favorited about 20 recipes into my “food(ie)” tab. So, I wanted to say thank you for all of your fabulous recipes and for your extreme love of fall. Thank you. I’m pretttttty sure we were friends in another life. Time to make pumpkin lattes and this pumpkin bread recipe!


Adrianna September 17, 2011 at 8:10 pm

Yay! So glad you found me. xo


Alison @ Ingredients, INc. September 23, 2011 at 1:44 am

This is so gorgeous!


Melody October 7, 2011 at 9:19 pm

I’m going to make this tonight for Thanksgiving weekend – but I’ll use pumpkin seeds instead of nuts for those with allergies 😉


Ms. Williams October 22, 2011 at 7:17 pm

I made this today and it id fabulous! I love it. I have a feeling that it won’t last long in this house : )


Jemma November 26, 2011 at 1:17 pm

Looks amazing! If we don’t have canned pumpkin would the alternative just be the same amount of cooked, pureed fresh pumpkin?


Adrianna November 26, 2011 at 9:28 pm

Fresh pumpkin has more water than canned so I’d recommend letting the purée sit overnight in a cheesecloth to drain.


Faithlessjuliet December 4, 2011 at 3:03 pm

I just made this. I used fresh pumpkin instead of canned. I don’t know if this pumpkin was particularly watery but the baking time was about 65 minutes versus 50! Well worth the wait though!


Holly Henderson September 30, 2012 at 12:14 pm

I have made this twice in the past few days! It disappears quickly. ; )
My baking time was longer too–350 degrees for 40 minutes, then 325 for 20 minutes.
Super yum.


Adrianna September 30, 2012 at 4:49 pm

YAY! I love this pumpkin bread.


Dani September 25, 2013 at 2:51 pm

What exactly is ‘solid pack’ pumpkin? Does this mean I have to simmer my (homemade) pumpkin puree until it’s thicker? Thank you! I’m super excited to make this bread. Probably today if I have anything to say about it.


Adrianna Adarme September 25, 2013 at 3:33 pm

Good question! ‘Solid pack’ pumpkin is just pumpkin puree. I prefer canned (because it has less water) versus homemade. Hope that helps!


Sarahlee October 4, 2015 at 6:14 am

Loved the Pumkin bread ! I actually shredded some orange rind 1 tbsp. awesome zesty taste. To the bread mix. And caramelized the pecans and pumpkins seeds with a bit of sugar before adding to the top of the loaf. Thanks for the recipe !


Adrianna Adarme October 4, 2015 at 7:55 pm

Oh wonderful. Love your changes!


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