Hamdi Saidani This Pioneer Woman Pumpkin Bread is an incredibly moist and flavorful recipe, which is made with pumpkin puree and warm spices. It’s the ultimate fall baking recipe, making two loaves—one with a crunchy pumpkin seed topping and one packed with chocolate chips.
Pioneer Woman Pumpkin Bread 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 Pioneer Woman Pumpkin Bread
- Prep Oven and Mix Wet Ingredients: Preheat the oven to 350°F. In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Be careful not to overmix.
- Prepare the Two Loaves: Spray two 9×5-inch loaf pans with baking spray that contains flour. Pour half of the batter into one pan, smooth the top, and sprinkle evenly with the pumpkin seeds.
- Add Chocolate Chips: Fold the chocolate chips into the second half of the batter, then pour it into the other prepared pan and smooth the top.
- Bake and Cool: Bake for 60 to 65 minutes, or until a wooden pick inserted into the centers comes out clean. Let the loaves cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Recipe Tips
- How to get super moist pumpkin bread? The combination of oil and buttermilk is the secret to this bread’s incredibly moist and tender crumb. It also ensures the bread stays fresh for several days.
- How to avoid a dense loaf? Do not overmix the batter once you add the flour. Mix only until you no longer see streaks of dry flour. Overmixing develops the gluten and can make the bread tough.
- What if I don’t have buttermilk? You can make a quick substitute! For every 1 cup of milk, stir in 1 tablespoon of lemon juice or white vinegar. For this recipe, you would use ½ cup of milk and ½ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle slightly before using.
- Can I add nuts? Absolutely! About a cup of chopped, toasted pecans or walnuts would be a delicious addition. You can fold them into the chocolate chip half of the batter or add them to both loaves.
What To Serve With Pumpkin Bread
This delicious quick bread is perfect on its own, but a warm slice is even better with:
- A generous spread of salted butter
- A smear of cream cheese
- A drizzle of honey or maple syrup
- A cup of hot coffee or a tall glass of cold milk
How To Store Pumpkin Bread
- Room Temperature: Once the loaves have cooled completely, wrap them in plastic wrap or place them in an airtight container. They will keep at room temperature for up to 5 days.
- Freeze: This pumpkin bread freezes beautifully. You can freeze the whole loaves or individual slices. Wrap them tightly in plastic wrap and then in foil, and they will keep in the freezer for up to 3 months. Thaw at room temperature.
Pioneer Woman Pumpkin Bread Nutrition Facts
- Calories: 350-400 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this recipe in one large loaf pan?
It’s not recommended, as the amount of batter will likely overflow a standard loaf pan and it may not cook evenly in the center. It’s best to stick with two pans or halve the recipe for a single loaf.
Can I use fresh pumpkin puree instead of canned?
You can, but you’ll need to ensure it’s very thick and not watery. Roast a sugar pumpkin until tender, then scoop out the flesh and purée it until very smooth. Let it drain in a cheesecloth-lined sieve if it seems too wet.
Can I make these into muffins?
Yes! This batter is perfect for muffins. Line a muffin tin with paper liners, fill them about two-thirds full, and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Pie Recipe
- Pioneer Woman Pumpkin Cinnamon Rolls Recipe
- Pioneer Woman Pumpkin Zucchini Muffins
Pioneer Woman Pumpkin Bread Recipe
Description
An incredibly moist and easy pumpkin bread recipe that makes two loaves at once—one topped with pumpkin seeds and one filled with chocolate chips.
Ingredients
Instructions
- Preheat oven to 350°F. Spray two 9×5-inch loaf pans.
- In a large bowl, whisk together the pumpkin, sugars, oil, eggs, buttermilk, and vanilla.
- In a separate bowl, whisk the flour, spices, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet and stir until just combined.
- Pour half the batter into one pan and top with pumpkin seeds.
- Fold the chocolate chips into the remaining batter, pour into the second pan.
- Bake for 60-65 minutes until a toothpick comes out clean.
- Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
Notes
- u003cliu003eThe combination of oil and buttermilk is the secret to a super moist loaf.u003c/liu003eu003cliu003eDo not overmix the batter after adding the flour to keep the bread tender.u003c/liu003eu003cliu003eThis recipe is perfect for gifting, as you can bake one loaf for yourself and give one away.u003c/liu003eu003cliu003eThe bread is even more moist and flavorful on the second day.u003c/liu003e
