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Slices of pumpkin bread with maple-candied pepitas arranged on a plate showing the textured seed topping

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Pumpkin Bread with Maple-Candied Pepitas

Recipe by Ailene

A crunchy, flaky-salt and maple-candied pepita crown sets this version apart before you even cut a slice. Inside, Greek yogurt and whole-wheat flour lend a tender, moist crumb, while pure maple syrup deepens the classic autumn spices.

  • Total Time2 hours 15 minutes
  • Yield1 loaf (serves 10) 1x

Ingredients

Scale

Batter

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (120g) whole-wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (227g) canned pumpkin puree
  • 1 cup (240g) whole-milk plain Greek yogurt, at room temperature
  • ½ cup (120ml) pure maple syrup
  • ⅓ cup (80ml) neutral oil, such as avocado or canola
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract

Candied Topping

Instructions

  1. Preheat and prep: Preheat oven to 350°F (175°C). Lightly grease a 9-by-5-inch loaf pan and line it with a parchment paper sling, leaving a 2-inch overhang on the long sides for easy removal.
  2. Whisk the dry ingredients: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, pumpkin pie spice, baking powder, baking soda, and kosher salt.
  3. Mix the wet ingredients: In a separate medium bowl, whisk the pumpkin puree, Greek yogurt, ½ cup maple syrup, oil, eggs, and vanilla extract until completely smooth and cohesive.
  4. Combine the batter: Pour the wet mixture into the dry ingredients. Use a silicone spatula to gently fold them together just until no dry flour streaks remain. Do not overmix, which can make the bread dense and tough. Spread the batter evenly into the prepared loaf pan.
  5. Add the candied topping: In a small bowl, toss the pepitas with 1 tablespoon of maple syrup and the flaky sea salt until evenly coated. Scatter the sticky seeds evenly over the top of the batter.
  6. Bake and tent: Bake for 55 to 65 minutes. Check the loaf at the 40-minute mark; if the maple-coated pepitas are browning too quickly, tent the pan loosely with aluminum foil. The bread is done when a wooden toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool and slice: Let the bread cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to carefully lift the loaf out of the pan. Allow it to cool completely before slicing to ensure clean, even cuts.

Notes

  • Why it works: Swapping granulated sugar for pure maple syrup in the batter adds rich, autumnal flavor and extra moisture, while the Greek yogurt provides the essential acidity needed to activate the baking soda, giving this hearty loaf a softer, higher lift.
  • Storage: Wrap the completely cooled loaf tightly in plastic wrap and store at room temperature for up to 3 days, or freeze in an airtight freezer bag for up to 3 months. The candied crust will be crispiest on day one.

Nutrition (per serving — estimates)

Calories: 290 | Total Carbs: 38g (Fiber: 4g, Sugar: 15g) | Fat: 12g (Saturated: 2g) | Protein: 8g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cooling Time: 60 minutes
  • Cook Time: 60 minutes
  • Category: Breakfast & Baking
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 15g
  • Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 8g

Find it online: https://foodtrackergirl.com/2026/09/10/pumpkin-bread-with-maple-candied-pepitas-and-a-crunchy-crown/