Pumpkin Seed Breakfast Loaf – A Nutty, Hearty Start to Your Day

If you like a breakfast that’s hearty, slightly nutty, and not overly sweet, this pumpkin seed breakfast loaf will be a new favorite. It slices beautifully, toasts like a dream, and pairs with butter, cream cheese, or a swipe of jam. You get the crunch of seeds, the softness of a quick bread, and just enough spice to make the kitchen smell great.

It’s simple to make, forgiving, and perfect for meal prep. Whether you’re planning a slow weekend brunch or stocking the freezer, this loaf has your mornings covered.

What Makes This Recipe So Good

• Balanced texture: Tender crumb with a crunchy seed crust for contrast in every bite.
• Not too sweet: Lightly sweetened, so it works with both sweet and savory toppings.
• Nutrient-dense: Pumpkin seeds bring protein, healthy fats, iron, and magnesium.
• Quick and reliable: No mixer needed, and the batter comes together in about 10 minutes.
• Meal-prep friendly: Keeps well, freezes well, and toasts up perfectly all week.

Shopping List

• Flour: 1 1/2 cups all-purpose flour
• Whole grain: 1/2 cup whole wheat flour (or use all-purpose if you prefer lighter)
• Pumpkin seeds: 3/4 cup raw pepitas, divided (some for batter, some for topping)
• Leavening: 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda
• Salt: 1/2 teaspoon fine sea salt
• Warm spices: 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
• Sweetener: 1/3 cup maple syrup or honey
• Oil: 1/3 cup neutral oil (light olive, avocado, or canola)
• Dairy: 3/4 cup plain yogurt or buttermilk
• Eggs: 2 large eggs
• Vanilla: 1 teaspoon vanilla extract
• Optional add-ins: 2 tablespoons ground flaxseed or chia, 1/3 cup dried cranberries or chopped dates

Instructions

1. Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
2. Toast the seeds: Spread pumpkin seeds on a baking sheet and toast in the warming oven for 5–7 minutes until fragrant.

   Cool slightly. Roughly chop half of them for the batter; keep the rest whole for the topping.

3. Mix dry ingredients: In a large bowl, whisk flours, baking powder, baking soda, salt, cinnamon, and nutmeg. If using ground flax or chia, whisk it in now.
4. Mix wet ingredients: In a separate bowl, whisk eggs, yogurt, oil, maple syrup, and vanilla until smooth.
5. Combine: Pour wet ingredients into the dry.

   Use a spatula to fold together just until you no longer see dry flour.

6. Add seeds and extras: Fold in the chopped pumpkin seeds and any dried fruit. Do not overmix.
7. Pan and top: Scrape the batter into the pan and smooth the top. Sprinkle the remaining whole pumpkin seeds evenly over the surface.

   Press them lightly so they stick.

8. Bake: Bake 45–55 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the seeds brown too quickly, tent loosely with foil for the last 10–15 minutes.
9. Cool: Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a rack before slicing. This helps the crumb set and keeps slices clean.
10. Serve: Slice and enjoy as is, or toast and top with butter, cream cheese, almond butter, or a drizzle of honey.

Storage Instructions

• Room temperature: Wrap the cooled loaf in parchment and store in an airtight container for up to 3 days.
• Refrigerator: Store sliced, wrapped, or in a sealed container for up to 1 week.

  Toast slices to refresh texture.

• Freezer: Freeze individual slices between parchment in a freezer bag for up to 3 months. Toast straight from frozen or thaw at room temp.

Health Benefits

• Protein and healthy fats: Pumpkin seeds provide plant protein and unsaturated fats that help keep you full longer.
• Minerals: Pepitas are rich in magnesium, iron, and zinc, which support energy, immune function, and muscle health.
• Fiber: Whole wheat flour and optional flax or chia add fiber for steady energy and digestion.
• Moderate sweetness: Using maple syrup or honey keeps the sugar level reasonable and the flavor rounded.

What Not to Do

• Don’t skip cooling: Slicing hot bread makes it gummy and crumbly. Let it set first.
• Don’t overmix: Overworking the batter toughens the loaf.

  Fold gently until just combined.

• Don’t overload with seeds: More isn’t always better. Too many seeds can weigh down the crumb.
• Don’t bake blind: Ovens vary. Start checking at 45 minutes and use visual cues and a toothpick test.
• Don’t use wet add-ins without adjusting: If adding moist fruit like grated apple, reduce yogurt slightly to keep the batter balanced.

Alternatives

• Gluten-free: Use a quality 1:1 gluten-free flour blend.

  Add 1 extra tablespoon of yogurt if the batter seems dry.

• Dairy-free: Swap yogurt for unsweetened dairy-free yogurt or use 3/4 cup almond milk with 2 teaspoons lemon juice (let it sit 5 minutes).
• No refined flour: Use all white whole wheat flour for a heartier loaf. Expect a slightly denser crumb.
• Low-sugar: Reduce maple syrup to 1/4 cup and add 2 tablespoons milk to maintain moisture.
• Spice swap: Try pumpkin pie spice or add cardamom for a warm, fragrant twist.
• Seed mix: Replace some pepitas with sunflower seeds or chopped walnuts for variety.

FAQ

Can I use roasted, salted pumpkin seeds?

Yes, but reduce the added salt to a pinch and expect a slightly saltier, snackier topping. If the seeds are heavily seasoned, use them only on top, not in the batter.

Why did my loaf sink in the middle?

This usually means it was underbaked or the leavening was old.

Check your baking powder and soda dates, and bake until the center springs back and a toothpick comes out clean around the deepest part.

Can I make this into muffins?

Absolutely. Divide the batter into a lined 12-cup muffin tin, top with seeds, and bake at 350°F (175°C) for 18–22 minutes. Start checking at 18 minutes.

Do I need to peel pumpkin seeds from a pumpkin?

No.

Use hulled green pepitas, which are ready to eat and bake evenly. Seeds scooped from a pumpkin have tough hulls and require extra prep.

How do I keep the seeds from falling off the top?

Press them lightly into the batter before baking. You can also brush the top with a thin layer of egg wash or a little maple syrup to help them adhere.

What’s the best way to slice the loaf neatly?

Let it cool completely and use a sharp serrated knife.

For very clean slices, chill the loaf for 30 minutes before cutting.

Can I add chocolate?

Yes. Stir in 1/3 cup dark chocolate chips for a treat. Keep the spices mild so the flavors don’t clash.

In Conclusion

This pumpkin seed breakfast loaf is simple, nourishing, and just special enough to make mornings feel a bit more put together.

It’s quick to mix, easy to customize, and holds up beautifully to toasting and toppings. Keep a loaf on the counter for busy weekdays or stash slices in the freezer for a fast, wholesome breakfast anytime.