Pumpkin Bread

The moment you feel a chill in the air and the first leaves start falling, the only thing to do is get out the canned pumpkin and start baking a batch of pumpkin bread. While there are tons of sweet and savory ways to enjoy pumpkin starting in mid-August through the winter holidays, this soft, lightly spiced quick bread is a must every year. It's the perfect complement to a hot cup of coffee on a cool autumn morning, a delightful afternoon pick-me-up with sweet tea, or even a satisfying way to end a hearty fall dinner. Bonus: this recipe makes two loaves, so it's perfect for sharing (or eating all by yourself).

What are the best mix-ins for pumpkin bread?

The beauty of a recipe that makes two loaves of bread is that you can use different mix-ins in each! This recipe includes instructions to make one chocolate chip pumpkin loaf and one loaf studded with pumpkin seeds. The bread bakes up beautifully with or without these additions.

Or, take matters into your own hands and bake a loaf with chopped pecans or walnuts (or both!) mixed in. Want two chocolate chip loaves? Add one and a half cups of chocolate chips to the whole batch of batter. Or sprinkle the top of each loaf with a quarter-cup of pumpkin seeds for a pepita-packed batch. You can gussy up the loaves with mix-ins or leave them plain.

What can I use instead of canned pumpkin puree?

This recipe calls for a 15-ounce can of pure pumpkin puree, which contains about two cups of puree. You can make it with homemade pumpkin puree, or you can swap in 2 cups of butternut squash puree or sweet potato puree. Just be sure your puree is unseasoned and that you're not using canned pumpkin pie filling, which contains sugar and spices and won't work for this recipe.

How should you store pumpkin bread?

Stored in an airtight container or zip-top bag at room temperature, this pumpkin bread will stay fresh and moist for up to two days. Pumpkin bread can also be frozen for up to three months. Once the bread has completely cooled, wrap it in plastic wrap and place the loaves in large zip-top bags to freeze. Let the bread thaw at room temperature before enjoying.

Is there a substitute for buttermilk?

Buttermilk adds a tangy, rich flavor to these loaves. If you're out, it's easy to make homemade buttermilk. Add a half-tablespoon of lemon juice or white vinegar to a half-cup of milk and let it sit at room temperature for five to 10 minutes, until it starts to curdle. This mixture can go straight into your batter.