Pan de Calabaza (Pumpkin Bread)

5 from 1 vote

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!

Prep Time10

Cook Time1

Total Time1 10

Course: Bread, Breakfast, Snack, Vegetarian

Cuisine: American

Servings:

Calories: 314kcal

Author: Catherine Arena

Ingredients

1½ cups pumpkin puree
1¾ cups all purpose flour
1 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon pumpkin spice mix
¾ teaspoon salt
2 eggs at room temperature
¾ cups sugar
½ cup light or dark brown sugar
½ cup vegetable oil
¼ cup buttermilk (or milk)
½-⅔ cups semi sweet chocolate chips optional but highly recommend
3 tablespoon chopped pecans optional

Instructions

Preheat oven to 350°
In a medium size mixing bowl, add the flour, baking soda, cinnamon and pumpkin spice mix. Whisk together.
In another bowl, add the eggs, sugar and brown sugar. Whisk until blended.
Add oil, buttermilk and pumpkin puree. Gently whisk ingredients together.
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!
Add chopped pecans and chocolate chips. Combine with mixture.
Grease a 9x5 inch loaf pan with a little bit of butter, spray or oil.
Add mixture to pan.
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.
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 ready to serve, cut into 1 inch slices.
Enjoy!

Notes

If you do not have pumpkin spice mix, you can add ¼ teaspoon of ground nutmeg, ¼ teaspoon ground cloves and ¼ teaspoon ground ginger to mix.

Nutrition