The moment a leaf falls from a tree, it is time to whip out the pumpkin puree and start baking, and there is no recipe as easy and cozy as a batch of pumpkin bread. Pumpkin spice season begins mid-August and continues all the way through the holidays. And while there is a plethora of sweet and savory pumpkin recipes to baking during that time, this soft, lightly spiced bread is really something special. A tantalizing complement to a morning cup of coffee or a delightful treat any time of day with a crisp pumpkin beer, this recipe makes two loaves, so it's perfect for sharing… or eating all by yourself!
What is a good mix-in for pumpkin bread?
The beauty of making two loaves of bread is they can each be different! This recipe produces one chocolate chip pumpkin loaf and one pumpkin seed-studded loaf. The pumpkin seed loaf might look a little bit familiar, and these copycat petite vanilla bean scones *might* be inspired by the same coffee chain. The bread bakes up beautifully with or without these additions. Each loaf would also be delicious with ½ cup chopped pecans or walnuts mixed in. Want two chocolate chip loaves? Simply add 1 ½ cups of chocolate chips to the whole batch of batter. Sprinkle the tops of the loaves with ¼ cup of pumpkin seeds each for a pepita batch. Or, gussy up the loaves with both; choose your adventure!
What can I use instead of canned pumpkin puree?
This recipe calls for 1 (15-ounce) can of pure pumpkin puree, which contains about 2 cups of puree. Make sure not to accidentally snag pumpkin pie mix, which already contains sugar and spices. There are a few options that are alternatives to canned pumpkin. For an even fresher flavor and nice texture, Ree Drummond likes roasting and pureeing her own pumpkin. The same process can be done to butternut squash and sweet potatoes. Just don’t add any seasoning to either before roasting. Just get two cups of puree and you’re all set to swap!
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July 26, 2023 at 09:01AM
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Pumpkin Bread Recipe - How to Make Pumpkin Bread - The Pioneer Woman
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