Pumpkin Bread Recipe

This Pumpkin Bread Recipe is a moist and easy recipe, which is made with pumpkin puree and buttermilk. It’s a classic, foolproof recipe, ready in about 1 hour and 25 minutes.

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Pumpkin Bread Recipe Ingredients

• 1 (15-oz.) can unsweetened pumpkin puree
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 1/2 cup buttermilk
• 1 tsp. vanilla extract
• 3 cups all-purpose flour
• 2 tsp. pumpkin pie spice
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. kosher salt
• Baking spray with flour
• 1/4 cup pumpkin seeds
• 3/4 cup semisweet chocolate chips

How To Make Pumpkin Bread

1. Prep the oven and combine wet ingredients: Preheat the oven to 350°F. In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla until everything is well combined and smooth.
2. Add the dry ingredients: Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet ingredients. Stir with a spatula or whisk only until the batter is just combined and no dry streaks of flour remain.
3. Prepare the pans and divide the batter: Spray two 9×5-inch loaf pans with baking spray that contains flour. Pour half of the batter into one pan, smooth the top with a spatula, and sprinkle evenly with the pumpkin seeds.
4. Add chocolate chips to the second loaf: Gently fold the semisweet chocolate chips into the second half of the batter. Pour this into the other prepared pan and smooth the top.
5. Bake the loaves: Bake for 60 to 65 minutes. The bread is done when a wooden pick or skewer inserted into the center of the loaves comes out clean.
6. Cool the bread: Let the loaves cool in their pans on a wire rack for 10 minutes. Then, carefully invert the pans to remove the bread and let them cool completely on the rack.

Recipe Tips

• How to get a moist pumpkin bread? The most important tip is to not overmix the batter once you add the flour. Mix only until the flour is just incorporated. Overmixing develops the gluten in the flour, which can lead to a dry and dense bread.
• Can I use fresh pumpkin puree? Yes, but the consistency can vary. Canned pumpkin puree is typically very thick and consistent. If your homemade puree is watery, it can affect the texture of the bread. It’s best to drain it in a cheesecloth-lined sieve or cook it down slightly to thicken it first.
• Can I make this recipe in one pan? This recipe makes a large amount of batter, enough for two standard loaves. If you only have one loaf pan, you can bake one loaf and use the remaining batter to make about 12 pumpkin muffins (bake for 20-25 minutes).
• Why did my bread sink in the middle? A sunken middle is usually a sign that the bread is under-baked. The outside may look perfectly golden, but the center needs more time for the structure to set. Always rely on the toothpick test to check for doneness.

What To Serve With Pumpkin Bread

This delicious quick bread is a treat on its own, but it’s even better with a simple spread.

• A thick smear of salted butter
• Cream cheese or a tangy cream cheese frosting
• A drizzle of honey or maple butter
• A scoop of vanilla ice cream for a dessert treat

How To Store Pumpkin Bread

Room Temperature: Store the completely cooled loaves in an airtight container or wrap them well in plastic wrap. The bread will stay moist at room temperature for up to 4 days. Freeze: This bread freezes exceptionally well. Once completely cooled, wrap each loaf securely in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or on the counter before serving.

Pumpkin Bread Nutrition Facts

• Calories: 380kcal
• Carbohydrates: 55g
• Protein: 4g
• Fat: 17g
• Saturated Fat: 3g
• Sodium: 320mg
• Fiber: 2g
• Sugar: 35g

Nutrition information is estimated per slice and may vary based on specific ingredients and portion sizes.

FAQs

Try More Recipes:

• Pumpkin Smoothie Recipe
• Pumpkin Snickerdoodles Recipe
• Pumpkin Bars Recipe