Pan de Calabaza (Pumpkin Bread)

This homemade Pan de Calabaza (Pumpkin Bread) is absolutely incredible! Delicious, moist and packed full of flavor! A MUST make recipe! The most delicious pumpkin bread I have ever made!

This pumpkin bread recipe is literally out of this world fantastically delicious!! Really just DELICIOUSSSS!

I have made quite a few pumpkin bread recipes in my years and this one is by far the best pumpkin bread recipe I have ever made!

I have tweaked the ingredients to make it be the best pumpkin bread ever!

It is not only phenomenally delicious but I can confidently say it will be the most flavorful and moist pumpkin bread you will ever make!

I will not even continue to tell you how amazing it is, or that you just have to take my word on it but instead tell you, you MUST try it for yourself!

Promise you will not regret it!

What to Expect from this Pan de Calabaza

• Will be incomparably delicious!
• The most moist pumpkin bread you will ever make!
• Easy no fuss ingredients!
• Super easy to make! No hand mixer needed!
• Will become your go to pumpkin bread recipe!

Ingredients

So lets just jump right in and talk about the ingredients!

Wait! There is one thing I ask! Most recipes require you to use milk, please if you can at all help it, DON’T, instead please use buttermilk! It will make all the difference!

Yes of course if you don’t have any buttermilk in the house you can use milk or even make your own buttermilk if you like.

As far as the aromatic ground spices, you don’t need to use a ton of different ones. All you really need is pumpkin spice mix and cinnamon. So that saves you from having to buy, ground cloves, ground nutmeg and ground cloves.

you will need…

• flour
• baking soda
• pumpkin spice mix (or a combination of ground nutmeg, cloves and ginger)
• salt
• eggs
• sugar
• dark or light sugar
• pumpkin puree (canned)
• oil
• buttermilk (or milk)
• semi sweet chocolate chips (optional) normally I don’t like chips in my breads but for this bread I almost feel it is a must have. Don’t worry the chips will not make your loaf over bearing with chocolate flavor instead it adds an incredible flavor to the bread and creates a smoother more moist texture.
• chopped pecans (optional)

How to Make Pan de Calabaza

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1. Preheat oven to 350 degrees.
2. In a medium size mixing bowl, add the flour, baking soda, cinnamon and pumpkin spice mix. Whisk together.
3. In another bowl, add the eggs, sugar and brown sugar. Whisk until blended.

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1. Add oil, buttermilk and pumpkin puree. Gently whisk ingredients together.
2. Now add mixture to the dry mix of flour. Gently whisk together. Do not whisk roughly or over whisk! Note: You will see a few lumps, that’s ok, do not overmix!
3. Add chopped pecans and chocolate chips. Combine with mixture.

1. Grease a 9×5 inch loaf pan with a little bit of butter, spray or oil.
2. Add mixture to pan.
3. Bake at 350 ° for 60-65 minutes. Note: Since all ovens are different, start checking your bread at the 55 minute mark by inserting a toothpick or thin butter knife in center of loaf.
4. Bread is done when toothpick or butter knife comes out clean when inserted into the center.

Allow bread to rest for at least 10 minutes before removing from loaf pan and finish cooling on a wire rack or choose to leave in pan.

When you are ready to serve, cut bread into 1 inch slices. Enjoy!

Storing Pan de Calabaza (Pumpkin Bread)

Once bread has cooled completely, wrap bread in plastic wrap, aluminum foil or freezer plastic bag.

Store Pumpkin bread at room temperature for up to 3 days wrapped tightly.

After three days, refrigerate. Make sure to wrap bread tightly.

*Please keep in mind, use personal judgement on what’s best for you and your family and what you feel comfortable with.

These are just suggestions and sharing with you what works for me and what I do for my own family.

Can You Freeze Pumpkin Bread

Yes you can!

You can freeze a full loaf of pumpkin bread or slices.

Only freeze the full loaf if the next time you take out of freezer you will be eating the whole loaf, otherwise cut bread into 1 inch slices and store as I will explain below.

Full Loaf Freezing

After bread has fully cooled, wrap with plastic wrap a few times. This prevents bread from trapping air inside and causing it to become dry. Then place in a freezer bag for extra protection.

You can also wrap with plastic wrap a few times and place it in a freezer container.

Freezing a Few Slices

Sometimes you just want to have a few slices and not the full loaf of bread right?! Well luckily, you can do that!

Stack two to four 1 inch slices, separating them with a piece of wax or parchment paper.

Then wrap tightly with plastic wrap a few times, place in freezer bag or container.

Freeze for up to 3 months. This method is great for holiday prepping! Yay!

How to Thaw Out Bread

When you’re ready to have a few slices, simply take out of freezer and remove the first wrapping but loosely open the other layer. Partially unwrapping helps to prevent condensation from building so that bread doesn’t become soggy.

For more delicious bread recipes you will also love these:

Pan de Maiz (Cornbread)

Pan de Platano (Pan de Banana) (Banana Bread)

Deliciously Moist Avocado Bread (Pan de Aguacate)

Day of the Dead Bread (Pan de Muerto)

📖 Recipe