Pumpkin Bread (Two Ways)


  • 1 (15-ounce) can unsweetened pumpkin puree
  • 1 1/4 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • Baking spray with flour
  • 1/4 cup pumpkin seeds
  • 3/4 cup semisweet chocolate chips

Cooking Instructions

Notes: This recipe makes two different loaves of pumpkin bread using the combined quantities above.

Step 1: Preheat oven to 350 degrees F.

Step 2: In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla extract until well combined.  Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.

Step 3: Spray 2 (9×5-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.

Step 4: Bake for 60 to 65 minutes or until a wooden pick inserted into the center comes out clean.  Let cool in the pan for 10 minutes then place wire cooling rack over the pan and flip to remove the bread.  Let cool completely.

Enjoy these easy loaves of pumpkin bread from The Pioneer Woman!