Pioneer Woman Best Pumpkin Bread

Pioneer Woman best pumpkin bread turns canned pumpkin, brown sugar and warm pie spice into a soft, moist quick bread with two loaves in 1 hour 25 minutes. Save this easy fall pumpkin bread for Thanksgiving brunch, cozy mornings or holiday gifts, because it's make-ahead and freezer-friendly.

Stir the flour in only until it just disappears into the batter. Overmixing makes the loaves tough and dense instead of tender and soft.

Splitting one batch between two pans lets you bake a chocolate chip loaf and a pumpkin seed loaf at the same time. Greasing the pans with baking spray with flour also helps each loaf slide out clean, with the crunchy seed top still intact.

Pioneer Woman Best Pumpkin Bread

0.0 from 0 votes

Course: DessertCuisine: American, Comfort FoodDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking time

1

hour 

5

minutes

Calories

404

kcal

A mix of oil, buttermilk and brown sugar gives these loaves a tender crumb with a moist, lightly spiced middle. One loaf bakes up with crunchy pumpkin seeds on top and the other with melty chocolate chips folded through.

Ingredients

• 1 (15-oz.) can unsweetened pumpkin puree
  

• 1 1/4 c. packed light brown sugar
  

• 1 c. granulated sugar
  

• 1 c. vegetable oil
  

• 3 large eggs
  

• 1/2 c. buttermilk
  

• 1 tsp. vanilla extract
  

• 3 c. 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 c. pumpkin seeds
  

• 3/4 c. semisweet chocolate chips
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it is fully hot by the time the batter is ready.
• Mix the wet ingredients: Whisk 1 (15-oz.) can 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 and 1 teaspoon vanilla extract. Use a large bowl and keep whisking until everything is well combined and smooth.
• Add the dry ingredients: Add 3 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon kosher salt to the bowl. Stir until just combined, then stop so the bread stays tender.
• Prepare the pans: Spray 2 (9-by-5-inch) loaf pans with baking spray with flour. This keeps the loaves from sticking when you flip them out later.
• Fill the first pan: Pour half the batter into one pan and smooth the top with a spatula. Then sprinkle 1/4 cup pumpkin seeds evenly over the surface.
• Fill the second pan: Fold 3/4 cup semisweet chocolate chips into the remaining batter. Pour it into the other prepared pan and smooth the top with a spatula.
• Bake the loaves: Bake for 60 to 65 minutes, until a wooden pick inserted into the center of each loaf comes out clean. Both pans can share the same oven rack.
• Cool and unmold: Let the loaves cool in the pans for 10 minutes. Then place a wire cooling rack over each pan, flip to remove the bread and let it cool completely before slicing.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, USA Pan 1-pound loaf pan, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I add nuts to this pumpkin bread?

Yes, chopped pecans or walnuts fold into the batter just like the chocolate chips do. Stick to about a cup for the whole batch so the loaves still rise well.

Can I freeze pumpkin bread?

It freezes very well for up to 3 months. Let the loaf cool completely, wrap it in plastic wrap, then slip it into a zip-top bag and thaw it on the counter.

Can I bake this in one pan instead of two?

I'd stick with two loaf pans, since the batter makes more than one 9-by-5-inch pan can hold. With only one pan, bake half the batter and save the rest in the fridge, or use a muffin pan for the extra and check them early.

Why did my pumpkin bread sink in the middle?

That usually means the loaf came out before the center was cooked through, or the batter was overmixed. Wait until a wooden pick comes out clean, and don't open the oven door during the first 45 minutes.

What is the best way to serve pumpkin bread?

I like a thick slice at room temperature with hot coffee or sweet tea. It also toasts nicely in a skillet with a little butter if you want the edges crisp.