Mohamed Shili Pioneer Woman pumpkin bread is a soft, pumpkin pie-spiced quick bread made with a full can of pumpkin puree, buttermilk, and brown sugar that makes two loaves in about 1 hour and 15 minutes.
This recipe comes directly from Ree Drummond’s site at thepioneerwoman.com, where she splits one big batch of batter into two loaves with different mix-ins. One loaf gets chocolate chips folded in, the other gets pumpkin seeds scattered on top, so you end up with two different breads from a single bowl of batter.
The key move is stirring the dry ingredients into the wet just until combined and stopping there. This batter is heavy with pumpkin puree, oil, and buttermilk, so overmixing turns the crumb gummy instead of soft. A few flour streaks disappear in the oven.
Pioneer Woman Pumpkin Bread
Description
One big batch of spiced pumpkin batter divided into two 9×5 loaf pans, each with a different mix-in. The buttermilk keeps both loaves tender for days, and neither one lasts long enough to find out how long “days” really means.
Ingredients
Instructions
- Heat the oven. Preheat to 350F (180C). Spray two 9×5 inch loaf pans with baking spray with flour.
- Mix the batter. In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until smooth. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring just until combined.
- Fill the pans. Pour half the batter into one prepared pan, smooth the top with a spatula, and sprinkle the pumpkin seeds evenly over it. Fold the chocolate chips into the remaining batter, then pour into the second pan and smooth the top.
- Bake. Bake 60 to 65 minutes, until a wooden pick inserted in the center of each loaf comes out clean.
- Cool and remove. Let the loaves cool in their pans for 10 minutes. Place a wire rack over each pan, flip to release the bread, and cool completely before slicing.
Notes
- Storage: Wrap in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, wrap cooled loaves in plastic wrap, place in zip-top bags, and freeze for up to 3 months. Thaw at room temperature before slicing.
FAQs
Why does Ree use buttermilk in this pumpkin bread instead of regular milk?
Buttermilk is slightly acidic, which reacts with the baking soda to give the bread extra lift without making the crumb tough. It also adds a subtle tang that balances the sweetness from two kinds of sugar and a full can of pumpkin.
If you are out of buttermilk, add half a tablespoon of lemon juice or white vinegar to half a cup of regular milk. Let it sit for 5 to 10 minutes until it curdles, then use it straight in the batter.
Why split the batter into two different loaves instead of making them the same?
Ree designed this recipe so you get two breads that serve different purposes from one batch. The pumpkin seed loaf is nuttier and works as breakfast bread, while the chocolate chip loaf leans more toward dessert or an afternoon snack.
You can make them identical if you prefer. For two chocolate chip loaves, fold 1 1/2 cups of chips into the full batch. For two pumpkin seed loaves, sprinkle 1/4 cup of seeds on top of each before baking.
Can you use homemade pumpkin puree instead of canned?
Yes, but measure carefully. You need 2 cups (about 15 oz) of puree, and homemade versions vary in moisture content. If your puree looks watery, strain it through a fine mesh sieve for 15 minutes before adding it to the batter.
Never use canned pumpkin pie filling here. It already contains sugar and spices, so the bread will come out too sweet and the spice balance will be off.
Why does the bread only last 2 days at room temperature?
This loaf has a high moisture content from the pumpkin puree, oil, and buttermilk. That moisture keeps it soft but also makes it spoil faster than a drier quick bread. After two days at room temperature the texture starts to turn sticky.
Freezing is the better plan if you are not eating both loaves right away. Wrap the second loaf as soon as it cools completely and freeze it. It thaws in about two hours on the counter and tastes just as good as fresh.
How do you know when the bread is done if it looks dark on top before 60 minutes?
The pumpkin and brown sugar in this batter brown faster than a typical quick bread. If the top is getting too dark at 45 minutes, tent a sheet of foil loosely over each pan and keep baking until a wooden pick comes out clean.
Do not pull the loaves early based on color alone. The center of a thick pumpkin loaf takes the full 60 to 65 minutes to set. A clean pick is the only test that matters here.
