I finally present you with Classic Pumpkin Bread after years of baking an orange zest chocolate chip loaf. If you’re looking for a super moist pumpkin bread with toasty pumpkin seeds on top just like Starbucks, you’ve found it.

This recipe will make your whole house smell delicious. I bake an embarrassing amount of pumpkin bread in the fall. This recipe makes two loaves you can enjoy one now and pop one in the freezer for later.

Pumpkin bread is a fantastic thing to have on hand for quick breakfasts and yummy afternoon snacks and it’s so easy to make! This is truly a no-fuss recipe that even beginner bakers can make perfectly.

Classic Pumpkin Bread

1 cup vegetable oil
2 cups granulated sugar
2/3 cup packed brown sugar
4 large eggs
1 15-ounce can pumpkin (not pumpkin pie filling)
2/3 cup water
3 1/3 cups unbleached all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
For the topping: 1-2 Tbsp pepitas (raw pumpkin seeds)

1.  Preheat the oven to 350°F. Lightly grease two 9″ x 5″ loaf pans.
2. In a large mixing bowl, beat together the oil, sugars, eggs, pumpkin, and water. Add the flour, baking powder, baking soda and salt. Add the vanilla and cinnamon, then grate some nutmeg right on top. Stir to combine.
3. Pour the batter into the prepared pans. Sprinkle each loaf with about half a tablespoon of raw pumpkin seeds.
4. Bake the bread for 60 to 80 minutes, or until a toothpick inserted in the center of each loaf comes out clean. (Start doing the toothpick test after 50 minutes if you have a convection oven.)
5. Remove from the oven and cool the loaves on a wire rack.

Happy fall, y’all!

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