Mohamed Shili Pioneer Woman Pumpkin Bread is made with pumpkin puree, light brown sugar, granulated sugar, vegetable oil, and eggs. This scrumptious Pioneer Woman Pumpkin Bread recipe creates a dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 16 people.
Pioneer Woman Pumpkin Bread Ingredients
- 1 (15-ounce) can of plain pumpkin puree
- 1 1/4 cups light brown sugar, firmly packed
- 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
- 1/4 cup pumpkin seeds
- 3/4 cup semisweet chocolate chips
How To Make Pioneer Woman Pumpkin Bread
- Preheat Oven: Start by setting your oven to 350°F (175°C).
- Combine Wet Ingredients: In a sizable mixing bowl, vigorously whisk the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla until the mixture is smooth and thoroughly combined.
- Incorporate Dry Ingredients: To the wet mixture, sift in the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Mix these together until just combined; take care not to overmix to keep the bread tender.
- Prepare Pans: Grease two 9-by-5-inch loaf pans using baking spray with flour. Evenly divide the batter between the two pans, smoothing the surface with a spatula.
- Add Toppings and Bake: Sprinkle the top of one batter with pumpkin seeds. Evenly distribute the chocolate chips over the other batter before smoothing the tops once more. Place in the oven and bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pans for about 10 minutes. Afterward, carefully remove the breads from their pans and transfer them to a wire rack to cool completely before slicing.
Recipe Tips
- Choose the Right Pumpkin Puree: Opt for 100% pure pumpkin puree rather than pumpkin pie filling to ensure the bread has a natural pumpkin flavor.
- Mixing Matters: When combining wet and dry ingredients, stir until just mixed. Overmixing can make the bread tough instead of light and fluffy.
- Baking Spray is Key: Use a quality non-stick baking spray with flour to ensure your bread comes out of the pan easily without sticking.
- Test Doneness Properly: Insert a toothpick into the center of the bread; if it comes out clean, your bread is perfectly baked.
What To Serve With Pumpkin Bread
Pumpkin Bread pairs well with maple butter, cinnamon-spiced apple compote, salted caramel drizzle, and chai whipped cream. It also can be served alongside sweet mascarpone, orange zest cream cheese spread, toasted pecan butter, and vanilla bean ice cream for a delightful dessert or a luxurious brunch spread.
How To Store Pumpkin Bread
Refrigerate: Cool the Pumpkin Bread completely. Then, either cover the loaf with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Pumpkin Bread. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The bread can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Pumpkin Bread
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover Pumpkin Bread in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a slice of the Pumpkin Bread in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the Pumpkin Bread to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Pumpkin Bread Nutrition Facts
- Calories: 330 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 220mg
- Potassium: 75mg
- Fiber: 2g
- Sugar: 24g
- Calcium: 50mg
- Iron: 2mg
Frequently Asked Questions
Can I use homemade pumpkin purée instead of canned?
Yes, homemade pumpkin purée can be used as a substitute for canned purée. Ensure it is finely blended and excess water is removed to achieve a consistency similar to that of canned purée.
Can I add nuts or other add-ins to this bread?
Definitely, you can enhance this bread by adding chopped nuts, dried fruits, or chocolate chips. Simply fold them into the batter just before baking to distribute them evenly throughout the bread.
How do I know when the bread is fully baked?
The bread is fully baked when a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it. Checking the bread around the 60-minute mark will help prevent overbaking.
Check out More Recipes From Pioneer Woman:
Pioneer Woman Pumpkin Bread
Description
Pioneer Woman Pumpkin Bread is made with pumpkin puree, light brown sugar, granulated sugar, vegetable oil, and eggs. This scrumptious Pioneer Woman Pumpkin Bread recipe creates a dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 16 people.
Pioneer Woman Pumpkin Bread Ingredients
How To Make Pioneer Woman Pumpkin Bread
- Preheat Oven: Start by setting your oven to 350°F (175°C).
- Combine Wet Ingredients: In a sizable mixing bowl, vigorously whisk the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla until the mixture is smooth and thoroughly combined.
- Incorporate Dry Ingredients: To the wet mixture, sift in the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and kosher salt. Mix these together until just combined; take care not to overmix to keep the bread tender.
- Prepare Pans: Grease two 9-by-5-inch loaf pans using baking spray with flour. Evenly divide the batter between the two pans, smoothing the surface with a spatula.
- Add Toppings and Bake: Sprinkle the top of one batter with pumpkin seeds. Evenly distribute the chocolate chips over the other batter before smoothing the tops once more. Place in the oven and bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pans for about 10 minutes. Afterward, carefully remove the breads from their pans and transfer them to a wire rack to cool completely before slicing.
