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November Recipe

Pumpkin Bread

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.

YIELDS:16 – 20 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 1 hr 25 mins


  • 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


Preheat the oven to 350°F.

In a large bowl, whisk together the pumpkin, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.

Spray 2 (9-by-5-inch) loaf pans with baking spray with flour. Pour half the batter into one pan, smooth with a spatula, and sprinkle with the pumpkin seeds. Fold the chocolate chips into the second half of the batter and pour into the other prepared pan, smoothing the top with a spatula.

Bake for 60 to 65 minutes or until a wooden pick inserted into the centers comes out clean. Let cool in the pan for 10 minutes then place a wire cooling rack over the pan and flip to remove the bread. Let cool completely.

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