This Pumpkin Bread Will Make Your Home Smell Just Like Fall
The moment a leaf falls from a tree, it's time to whip out the canned pumpkin and start baking a batch of pumpkin bread. Pumpkin spice season begins mid-August and continues all the way through the holidays, and while there are tons of sweet and savory pumpkin recipes to try during that time, this soft, lightly spiced bread is really something special. It's the perfect compliment to a hot cup of coffee on any cool autumn morning or a delightful treat any time of day with a crisp pumpkin beer. Plus, this recipe makes two loaves, so it's perfect for sharing… or eating all by yourself.
What are the best mix-ins for pumpkin bread?
The beauty of making two loaves of bread is they can each be different! This recipe produces one chocolate chip pumpkin loaf and one loaf studded with pumpkin seeds. The bread bakes up beautifully with or without these additions. Either loaf would also be delicious with a half cup of chopped pecans or walnuts mixed in. Want two chocolate chip loaves? Simply add one and a half cups of chocolate chips to the whole batch of batter. Or sprinkle the tops of both loaves with quarter cup of pumpkin seeds each for a pepita-packed batch. You can gussy up the loaves with mix-ins or leave them plain.
What can I use instead of canned pumpkin puree?
This recipe calls for 1 (15-ounce) can of pure pumpkin puree, which contains about two cups of puree. This pumpkin bread can be made with homemade pumpkin puree, or you can swap in 2 cups of butternut squash puree or sweet potato puree for the pumpkin. Just be sure you don't add any seasonings to whatever you use, and don't use canned pumpkin pie filling either. It contains sugar and spices and won't work for this recipe!
How should you store pumpkin bread?
Stored in an airtight container or zip-top bag at room temperature, this pumpkin bread will stay fresh and moist for up to two days. Pumpkin bread can also be frozen for up to three months. Once the bread has completely cooled, wrap it in plastic wrap, and place the loaves in large zip-top bags and into the freezer. Let the bread thaw at room temperature before enjoying.
Yields: 16-20 servings
Prep Time: 10 mins
Total Time: 1 hour 25 mins
Ingredients
1
(15-oz.) can unsweetened pumpkin puree
1 1/4 c.
packed light brown sugar
1 c.
granulated sugar
1 c.
vegetable oil
3
large eggs
1/2 c.
buttermilk
1 tsp.
vanilla extract
3 c.
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 c.
pumpkin seeds
3/4 c.
semisweet chocolate chips
Directions
Preheat the oven to 350°F.
In a large bowl, whisk together the pumpkin, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.
Spray 2 (9-by-5-inch) loaf pans with baking spray with flour. Pour half the batter into one pan, smooth with a spatula, and sprinkle with the pumpkin seeds. Fold the chocolate chips into the second half of the batter and pour into the other prepared pan, smoothing the top with a spatula.
Bake for 60 to 65 minutes or until a wooden pick inserted into the centers comes out clean. Let cool in the pan for 10 minutes then place a wire cooling rack over the pan and flip to remove the bread. Let cool completely.
Tip: An instant-read thermometer is a great kitchen tool to use when trying to determine if your quick bread is done! The pumpkin bread should be fully baked at 200 to 205 degrees.
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