This easy Pioneer Woman Pumpkin Bread recipe is a deliciously moist treat that’s perfect for fall! With a blend of creamy pumpkin and warm spices, it’s a quick and simple dessert that can be made using common ingredients. Enjoy a slice topped with crispy pumpkin seeds or chocolate chips for a delightful twist!
Ingredients Needed:
- 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 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- Baking spray with flour (for greasing the pans)
- 1/4 cup pumpkin seeds (optional, for topping)
- 3/4 cup semisweet chocolate chips (optional)
How To Cook Pumpkin Bread:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth.
- Combine Dry Ingredients: Gradually stir in the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until just combined. Be careful not to overmix.
- Prepare the Loaf Pans: Spray two 9-by-5-inch loaf pans with baking spray that contains flour.
- Fill the Pans: Pour half of the batter into one pan and smooth it with a spatula. Sprinkle pumpkin seeds on top if desired. Fold the chocolate chips into the remaining batter and pour it into the second prepared pan, smoothing the top.
- Bake: Bake the loaves in the preheated oven for 60 to 65 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 10 minutes. Then, invert it onto a wire cooling rack to cool completely.
Recipe Tips
- Use Room Temperature Ingredients: Let your eggs, buttermilk, and oil sit out until they are at room temperature. This makes the batter smoother and helps it bake evenly.
- Don’t Overmix: Mix the wet and dry ingredients until they are just combined. Overmixing can make the bread dense. It’s okay if there are a few lumps!
- Check for Doneness: Use a toothpick or wooden pick to check if the bread is done. It should come out clean or with just a few moist crumbs.
- Add Flavor Variations: You can add nuts, dried fruit, or different spices to make your pumpkin bread unique and delicious.
- Store Properly: To keep your pumpkin bread fresh, wrap it in plastic wrap and store it in an airtight container. This helps it stay moist and tasty.
How To Store Leftovers
- Refrigerate: Wrap leftover pumpkin bread in plastic wrap or place it in an airtight container. You can keep it in the refrigerator for up to a week.
- Freeze: Wrap leftover pumpkin bread tightly in plastic wrap and then in aluminum foil. It will stay good for up to three months. When you want to eat it, thaw the bread in the refrigerator overnight before serving.
Nutrition Facts
Serving Size: 1 slice (about 65g)
- Calories: 176
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 10mg
- Sodium: 276mg
- Potassium: 0mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 2g
More Pioneer Woman Recipe:
- Pioneer Woman Bartlesville Cream Pie
- Pioneer Woman Chuckwagon Brownies
- Pioneer Woman Orange Bars
- Pioneer Woman Boozy Berry Upside Down Cake
- Pioneer Woman Lemon Berry Icebox Cake
Pioneer Woman Pumpkin Bread
Description
This easy Pioneer Woman Pumpkin Bread recipe is a deliciously moist treat that’s perfect for fall! With a blend of creamy pumpkin and warm spices, it’s a quick and simple dessert that can be made using common ingredients. Enjoy a slice topped with crispy pumpkin seeds or chocolate chips for a delightful twist!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth. - Combine Dry Ingredients: Gradually stir in the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until just combined. Be careful not to overmix.
- Prepare the Loaf Pans: Spray two 9-by-5-inch loaf pans with baking spray that contains flour.
- Fill the Pans: Pour half of the batter into one pan and smooth it with a spatula. Sprinkle pumpkin seeds on top if desired. Fold the chocolate chips into the remaining batter and pour it into the second prepared pan, smoothing the top.
- Bake: Bake the loaves in the preheated oven for 60 to 65 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 10 minutes. Then, invert it onto a wire cooling rack to cool completely.
Notes
- Use Room Temperature Ingredients: Let your eggs, buttermilk, and oil sit out until they are at room temperature. This makes the batter smoother and helps it bake evenly.
- Don’t Overmix: Mix the wet and dry ingredients until they are just combined. Overmixing can make the bread dense. It’s okay if there are a few lumps!
- Check for Doneness: Use a toothpick or wooden pick to check if the bread is done. It should come out clean or with just a few moist crumbs.
- Add Flavor Variations: You can add nuts, dried fruit, or different spices to make your pumpkin bread unique and delicious.
- Store Properly: To keep your pumpkin bread fresh, wrap it in plastic wrap and store it in an airtight container. This helps it stay moist and tasty.
Pioneer Woman Pumpkin Bread