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Pumpkin Bread

Irresistibly Soft Pumpkin Bread Perfect for Cozy Days

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This pumpkin bread recipe yields soft, spiced loaves perfect for cozy days and autumn enjoyment.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 16 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 15 oz unsweetened pumpkin puree Essential for moisture and flavor; try homemade for extra touch.
  • 1 ¼ cups packed light brown sugar Adds sweetness and moisture; adjust based on preference.
  • 1 cup granulated sugar Balances flavors with sweetness.
  • 1 cup vegetable oil Ensures tenderness; melted coconut oil works as a swap.
  • 3 large eggs Provides structure; use room temperature eggs for best results.
  • ½ cup buttermilk Tenderizes the bread and adds tang; substitute with yogurt or milk mixed with vinegar.
  • 1 tsp vanilla extract Boosts flavor depth.
  • 3 cups all-purpose flour Provides structure; consider whole wheat for added nutrition.
  • 2 tsp pumpkin pie spice Infuses warmth; mix your own with cinnamon, nutmeg, and ginger.
  • 1 ½ tsp baking powder Leavening agent for perfect rise.
  • 1 tsp baking soda Enhances texture.
  • 1 tsp kosher salt Balances flavors.
  • baking spray with flour Prevents sticking.
  • ¼ cup pumpkin seeds Optional garnish for crunch and flavor.
  • ¾ cup semisweet chocolate chips Adds rich sweetness; adjust to taste.
For Optional Topping
  • additional pumpkin seeds Sprinkle on top before baking.

Equipment

  • 9x5-inch loaf pans
  • Mixing bowls
  • whisk
  • Spatula
  • toothpick

Method
 

Step-by-Step Instructions for Pumpkin Bread
  1. Preheat your oven to 350°F (175°C) and coat two 9x5-inch loaf pans with baking spray.
  2. In a large bowl, combine the pumpkin puree, brown sugar, and granulated sugar and blend until smooth.
  3. Add the eggs, buttermilk, and vanilla extract, mixing thoroughly to create a rich batter.
  4. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet pumpkin mixture until just combined.
  6. Fold in chocolate chips or pumpkin seeds, ensuring they are evenly distributed.
  7. Divide the batter evenly between the loaf pans and optionally top with additional pumpkin seeds.
  8. Bake in the preheated oven for 65-75 minutes until a toothpick inserted comes out clean.
  9. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 1200IUCalcium: 30mgIron: 1mg

Notes

Use room temperature ingredients for better batter consistency and avoid overmixing to ensure a light loaf.

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