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Pioneer Woman Pumpkin Bread

This homemade pumpkin bread recipe from The Pioneer Woman is very delicious and simple to put together. It has a very moist consistency due to the use of oil, melted butter, and eggs, and it is loaded with various spices like nutmeg, cinnamon, and ginger. It’s extremely easy to make and results in the greatest pumpkin bread you can imagine!

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Why You’ll Love This Pumpkin Bread Recipe:

  • There is nothing that compares to the flavor of freshly baked bread, and happily, our recipe for moist pumpkin bread is simple enough that even a beginner can prepare it.
  • This recipe will provide a pumpkin bread that is exceptionally rich in taste and moist, making it an excellent choice for the autumn season.
  • My cravings for pumpkin bread often strike at one of two times of the day: first thing in the morning for breakfast, or in the afternoon, accompanied by a cup of coffee or tea.
Pioneer Woman Pumpkin Bread
Pioneer Woman Pumpkin Bread

What Is Pumpkin Bread?

There is a sort of moist fast bread called pumpkin bread that is created using pumpkin. Either the pumpkin should be precooked and allowed to become more tender before being used, or it can simply be baked with the bread; however, using a pumpkin that has been canned makes the meal easier to prepare. Nuts and raisins are included in the list of additional ingredients.

Where Does Pumpkin Bread Come From?

Even though pumpkin bread and other dishes using pumpkin are strongly identified with American cuisine, these delicacies have a long history dating back to before the arrival of the Europeans in North America. Before the advent of European colonization in the New World, several Native American tribes in North and South America had already evolved their recipes based on the pumpkin.

Is Pumpkin Bread Made From Pumpkin?

Because it produces more reliable results in baking recipes like this one, the majority of people opt to utilize pumpkin purée from a can. However, if you prefer the purée from a sugar pumpkin, butternut squash, or kabocha pumpkin, you can easily roast such vegetables in the oven. The flavor will be more roasted and caramelized if you prepare it in this manner.

What Ingredients To Make Pioneer Woman Pumpkin Bread?

The following are the ingredients that are required to make this simple pumpkin bread recipe from The Pioneer Woman:

  • Whole wheat pastry flour: The best flour for making nutritious baked goods is whole wheat pastry flour, which I always use. Whole wheat pastry flour is typically ground to a finer consistency than regular whole wheat flour, and as a result, it contains more nutrients than all-purpose flour. As a direct consequence of this, baked goods produced using it, such as my blueberry muffins or carrot cake, turn out to be airy, fluffy, and in no way dense.
  • Cinnamon, nutmeg, and allspice: In the past, when I made pumpkin bread, I only used cinnamon and nutmeg. Recently, however, I’ve been adding allspice to the mix. When I was testing out this recipe one day, however, I discovered that I was completely out of nutmeg. I substituted allspice, and after that, there was no turning back. This loaf has an amazing flavor that is reminiscent of fall thanks to the combination of all three spices.
  • Extra-virgin olive oil: Not only does using extra-virgin olive oil contribute to a healthier diet, but it also ensures that this bread has the ideal amount of moisture throughout. You only need a very small amount of oil for this recipe as the pumpkin already contains a lot of moisture on its own.
  • Almond milk:  Since almond milk is something I always have on hand, utilizing it in this recipe enables it to be dairy-free. On the other hand, you could use any other type of milk (or even water!) in its place.
  • Pumpkin puree: If we didn’t use pumpkin, we couldn’t call this bread pumpkin bread, could we? The loaf I make uses an entire cup, which not only imparts an irresistible pumpkin flavor but also a great deal of moisture.
Pioneer Woman Pumpkin Bread
Pioneer Woman Pumpkin Bread

How To Make Pioneer Woman Pumpkin Bread?

  1. In an oven preheated to 350 degrees Fahrenheit, line a loaf pan measuring 8 by 4 inches with parchment paper and get the oven ready.
  2. Before adding them to the batter, you must first combine the following ingredients in a medium basin: flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
  3. In a large bowl, use a whisk to thoroughly combine the pumpkin purée, eggs, sugar, milk, olive oil, and vanilla extract until the mixture is completely creamy.
  4. After the dry ingredients have been added, the bowl that holds the wet ingredients needs to be stirred until the mixture is almost completely combined before the dry ingredients can be added. Be careful not to overmix the ingredients.
  5. After placing the batter in the loaf pan with the help of a spoon, place it in the oven and bake it for 45 to 50 minutes, or until the top is firm when touched and a toothpick inserted into the center of the loaf comes out clean.

Recipe Tips 

  • Hold off on eating for a while. It may be tempting to consume this loaf as soon as it comes out of the oven, but if you can resist the urge, you will be rewarded for your patience if you wait until it has cooled. As the bread cools, the pumpkin pie spice taste becomes more pronounced, and the bread takes on a texture that is even softer and moister.
  • Create a surplus, then put it in the freezer! This pumpkin bread, like many other types of baked products, keeps quite well! In preparation for speedy breakfasts and snacks all through the fall, I now have a stockpile of slices stashed away in my freezer.
  • Waste not, want not. If you use puree from a can, you will have approximately 3/4 of a cup of the mixture left over. Don’t throw away such an opportunity! Next, you should make pumpkin pancakes, pumpkin muffins, pumpkin French toast, pumpkin waffles, pumpkin cake, or pumpkin cookies!

Recipe Variations

Do you enjoy having chocolate, nuts, or fruit included in your pumpkin bread? With this recipe, you are free to let your imagination go wild. Listed below are some ideas to consider:

  • Make it vegan:  Replace the eggs with a mixture consisting of 4 teaspoons of ground flaxseed and 6 tablespoons of warm water. Although this version isn’t nearly as fluffy as the original, it’s still really tasty.
  • Include some crisp elements:  Mix in a half a cup of the chopped nuts of your choice, and then sprinkle some on top. Particularly delicious options are pecans and walnuts.
  • Make it taste like fruit:  The batter would be improved by the addition of a one-half cup of dried cranberries, dried sour cherries, raisins, or chopped dates.
  • Go the chocolate route: Take the path paved with chocolate. Sometimes all you want is a slice of pumpkin bread that’s loaded with chocolate chips that have been allowed to melt. If that’s what you’re looking for, you may include a half cup’s worth of dark chocolate chips into the batter and then sprinkle a few more on top for good measure.
  • If you want the purest taste of pumpkin: you should make your pumpkin puree. This pumpkin season is the perfect time to give homemade pumpkin puree a go if you’ve never done so before. The stuff that comes in the can is tasty, but the sort that you make yourself is even sweeter and overflowing with more complex flavors. Your homemade pumpkin puree can have a higher water content than the sort that comes in cans, depending on the type of pumpkin you use. If the finished product appears watery, reduce the amount of almond milk called for in this recipe by two teaspoons.
Pioneer Woman Pumpkin Bread
Pioneer Woman Pumpkin Bread

How Do You Know When Pumpkin Bread is Done?

When the loaf of pumpkin bread in the center is done cooking all the way through, it is ready to be removed from the oven. You may verify its quality by putting a long toothpick or skewer into the center of the bread and seeing whether or not it emerges uncontaminated.

The greatest pumpkin bread should also develop a crack in the center when it is done, so make sure you don’t take it out of the oven until you see that gorgeous golden-brown line across your bread. This will ensure that you get the best possible bread.

Why Is My Pumpkin Loaf Dry?

When trying a new loaf cake recipe, many bakers run into the issue of producing a dry loaf cake. There are two possible explanations for why you perceive your freshly made coconut cake to be on the dry side:

  • A surplus of flour
  • Too long in the oven

One the liquid in the batter is absorbed by either of these concerns or it is lost when it evaporates. As a direct consequence of this, when you remove the bread from the oven, you notice that it is dry.

Why Is My Pumpkin Bread So Dense?

Nope! Because this dip is served at room temperature rather than being baked, there is no need to spray the pan with nonstick spray because the dip will not adhere in any way to the pan.

What To Serve With Pioneer Woman Pumpkin Bread?

You may have this Pumpkin Bread from The Pioneer Woman for breakfast with any beverage that is your favorite, or you can have it as a snack. Here are some suggestions for serving it:

Pioneer Woman Pumpkin Bread
Pioneer Woman Pumpkin Bread

What Can You Add To Pumpkin Bread?

When it comes to adding ingredients to pioneer lady pumpkin bread, the possibilities are virtually unlimited. Try one of these exciting recipes the next time you’re in the mood to experiment with something new in the kitchen:

  • Chocolate chips
  • whipped cream cheese
  • Nutella \sBanana \sGinger
  • Coconut \sCranberries
  • Pecans
  • Glaze or frosting made with cream cheese
  • Caramel
  • Topping made with cinnamon crumb crumbs
  • Zucchini

Naturally, pumpkin bread that is not overly sweet and contains enough moisture is delicious either eaten on its own or with a pat or two of butter added on top. Pumpkin bread is the most perfect autumnal dessert, and it’s one that the whole family will enjoy eating together.

Why Does My Pumpkin Bread Crack?

It’s not unusual for the top of the Pumpkin Bread to get cracked. The heat generated during the baking process causes the batter to puff up. After it has reached the top of the dish and begun to rise, it will begin to spread outward. This frequently results in the top becoming cracked.

How Long Does Leftover Pioneer Woman Pumpkin Bread Last In The Fridge?

  • On a wire rack, give the bread time to cool down to room temperature.
  • When it is completely cool, cover the bread very securely in plastic wrap.
  • Pumpkin Bread may be kept in an airtight container at room temperature for up to five days.
  • When it has been out for three days, you may consider putting the Pumpkin Bread in the refrigerator to extend its shelf life. The Pumpkin Bread will keep for up to 7 days in the refrigerator if stored properly.

How To Freeze Leftover Pioneer Woman Pumpkin Bread?

On a wire rack, give the bread time to cool down to room temperature.

As soon as the bread has cooled, securely wrap it in plastic wrap using at least two layers’ worth of wrap. This will avoid freezer burn.

You may keep the Pumpkin Bread in the freezer for up to three months.

Unwrap the bread to prevent the moisture from turning it soggy, and then let it out at room temperature overnight. This will allow the bread to defrost.

Pioneer Woman Pumpkin Bread
Pioneer Woman Pumpkin Bread

How To Reheat Pumpkin Bread?

In The Oven:

  • Turn the oven up to 350 degrees Fahrenheit. Do not raise the temperature since cooking the bread at higher temperatures might cause it to burn.
  • While you are toasting the bread, wrap it in aluminum foil to prevent the crust from drying out while the interior of the loaf is becoming warmer.
  • Bake for approximately fifteen minutes.
  • Take out of the oven, and serve while still hot.

In The Microwave:

  • Put the bowl of water and the loaf of bread in the microwave and heat them together.
  • Toast the bread in a setting that is somewhat low for ten seconds.
  • Turn over the bread.
  • Continue to heat for a further 10 seconds on the lowest setting.

FAQ Section

Can I Make This Gluten-free?

Probably! Use the 1:1 gluten-free flour that you find works best for baking, or have a look at this page for our gluten-free version of our favorite pumpkin muffins.

Can I Make This With Less Sugar?

Sugar is a key component in the bread’s ability to retain moisture. You may reduce the amount of sugar, but doing so will change the texture of the bread and make it a little bit drier. Use the whole quantity for the version that is certain to be the tastiest and most moist! (At the end of the day, each slice will have around one to two teaspoons of sugar.)

Can I Use Just One Type Of Oil For This?

You do not need to use both types of oil; nonetheless, I discovered that using both types of oil resulted in a flavor that was neither overpowering nor delicate like that of olive oil. This was the case even though you are not required to use both types of oil.

Is That Amount Of Salt Correct?

Although it may seem like a lot of salt, using only two tablespoons makes the bread’s taste (pumpkin, spices, and even sugar) come through much more clearly.

Try More Recipes:

Pumpkin Bread Nutrition Facts

Amount Per Serving

  • Calories 178
  • Total Fat 62g
  • Saturated Fat 0.7g
  • Cholesterol 21mg
  • Sodium 213mg
  • Potassium 51mg
  • Total Carbohydrate 28g
  • Dietary Fiber 0.8g
  • Sugars 17g
  • Protein 2.1g
  • Vitamin A 44%
  • Vitamin C 1%
  • Calcium 1%
  • Iron 3%

Nutrition Facts Source: Source

Pioneer Woman Pumpkin Bread

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesRest time: minutesTotal time: 1 minuteServings:8 servingsCalories:300 kcal Best Season:Summer

Description

This homemade pumpkin bread recipe from The Pioneer Woman is very delicious and simple to put together. It has a very moist consistency due to the use of oil, melted butter, and eggs, and it is loaded with various spices like nutmeg, cinnamon, and ginger. It’s extremely easy to make and results in the greatest pumpkin bread you can imagine!

Ingredients

Instructions

  1. In an oven preheated to 350 degrees Fahrenheit, line a loaf pan measuring 8 by 4 inches with parchment paper and get the oven ready.
  2. Before adding them to the batter, you must first combine the following ingredients in a medium basin: flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
  3. In a large bowl, use a whisk to thoroughly combine the pumpkin purée, eggs, sugar, milk, olive oil, and vanilla extract until the mixture is completely creamy.
  4. After the dry ingredients have been added, the bowl that holds the wet ingredients needs to be stirred until the mixture is almost completely combined before the dry ingredients can be added. Be careful not to overmix the ingredients.
  5. After placing the batter in the loaf pan with the help of a spoon, place it in the oven and bake it for 45 to 50 minutes, or until the top is firm when touched and a toothpick inserted into the center of the loaf comes out clean.

Notes

  • Hold off on eating for a while. It may be tempting to consume this loaf as soon as it comes out of the oven, but if you can resist the urge, you will be rewarded for your patience if you wait until it has cooled. As the bread cools, the pumpkin pie spice taste becomes more pronounced, and the bread takes on a texture that is even softer and moister.
  • Create a surplus, then put it in the freezer! This pumpkin bread, like many other types of baked products, keeps quite well! In preparation for speedy breakfasts and snacks all through the fall, I now have a stockpile of slices stashed away in my freezer.
  • Waste not, want not. If you use puree from a can, you will have approximately 3/4 of a cup of the mixture left over. Don’t throw away such an opportunity! Next, you should make pumpkin pancakes, pumpkin muffins, pumpkin French toast, pumpkin waffles, pumpkin cake, or pumpkin cookies!
  • Recipe Variations
  • Do you enjoy having chocolate, nuts, or fruit included in your pumpkin bread? With this recipe, you are free to let your imagination go wild. Listed below are some ideas to consider:
  • Make it vegan:  Replace the eggs with a mixture consisting of 4 teaspoons of ground flaxseed and 6 tablespoons of warm water. Although this version isn’t nearly as fluffy as the original, it’s still really tasty.
  • Include some crisp elements:  Mix in a half a cup of the chopped nuts of your choice, and then sprinkle some on top. Particularly delicious options are pecans and walnuts.
  • Make it taste like fruit:  The batter would be improved by the addition of a one-half cup of dried cranberries, dried sour cherries, raisins, or chopped dates.
  • Go the chocolate route: Take the path paved with chocolate. Sometimes all you want is a slice of pumpkin bread that’s loaded with chocolate chips that have been allowed to melt. If that’s what you’re looking for, you may include a half cup’s worth of dark chocolate chips into the batter and then sprinkle a few more on top for good measure.
  • If you want the purest taste of pumpkin: you should make your pumpkin puree. This pumpkin season is the perfect time to give homemade pumpkin puree a go if you’ve never done so before. The stuff that comes in the can is tasty, but the sort that you make yourself is even sweeter and overflowing with more complex flavors. Your homemade pumpkin puree can have a higher water content than the sort that comes in cans, depending on the type of pumpkin you use. If the finished product appears watery, reduce the amount of almond milk called for in this recipe by two teaspoons.
Nutrition Facts

Servings 12


Amount Per Serving
Calories 178
Calories from Fat 62
% Daily Value *
Total Fat 6.9g11%
Saturated Fat 0.7g4%
Trans Fat 6.9g
Cholesterol 21mg8%
Sodium 213mg9%
Potassium 51mg2%
Total Carbohydrate 28g10%
Dietary Fiber 0.8g4%
Sugars 17g
Protein 2.1g5%

Vitamin A 44%
Vitamin C 1%
Calcium 1%
Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.