Cooking with PumpkinNo. 9908 · The 2026 edition
Pumpkin Bread
Two delicious pumpkin breads in one recipe: one topped with crunchy seeds, the other studded with chocolate chips.
Our own summary of the original by Leah Perez — the full post and photos live at thepioneerwoman.com.
This pumpkin bread recipe yields two loaves: one with a crunchy pumpkin seed topping and another loaded with semisweet chocolate chips. The batter comes together quickly with canned pumpkin and warm spices, then bakes for about an hour until perfectly tender.
Ingredients
Directions
- Set your oven to 350°F to preheat.
- In a large mixing bowl, combine the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Whisk until smooth. Then add the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and kosher salt, stirring just until no dry streaks remain.
- Prepare two 9-by-5-inch loaf pans by spraying them with baking spray that contains flour. Divide the batter evenly between the two pans. Use a spatula to smooth the top of each. Sprinkle pumpkin seeds over one loaf. Fold the semisweet chocolate chips into the remaining batter, then pour it into the second pan and smooth the top.
- Bake for 60 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Let the loaves cool in the pans for 10 minutes, then place a wire cooling rack over each pan and invert to remove the bread. Allow to cool completely before slicing.
Per serving
- 19.0 fat g
- 54.0 carbs g
- 35.0 sugar g
- 404.0 calories
- 5.0 protein g
More photos
Photos hosted by thepioneerwoman.com.
