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Pinetree's Perfect Pumpkin Bread Recipe

2 min read 8 Comments

Pumpkin Bread with roasted pumpkin on top

Pumpkins are everywhere this season; candles, decorations, commercials, lattés and hopefully, somewhere in your garden. 

Did you know the origin of pumpkin pie dates back to the early 1800’s? Colonists would chop off the top half of the pumpkin, scoop out the seeds, fill the insides with milk, spices and honey and roast it over the fire. Yum!

While we love our pies, this Perfect Pumpkin Bread recipe from Chef Jef himself is truly divine. Perfectly moist, balanced and buttery, it'll pair well with your morning coffee, afternoon tea or served with a sweet maple syrup for dessert. Make sure to keep it covered - it is far too easy to sneak a piece every time you walk by (or so we've been told). 


Cooking Spray or Butter, for pan
2 cups - All-Purpose Flour
1 tsp - Ground Cinnamon
1/4 tsp - Ground Nutmeg
1 tsp - Baking Soda
1/2 tsp - Baking Powder
1 tsp - Kosher Salt
1 stick - Butter, melted and cooled to room temp
1 1/4 cup - Granulated Sugar
1 cup - Smashed, Roasted Pumpkin
1/4 cup - Sour Cream
2 large Eggs
1 tsp - Vanilla Extract or Paste

Slices of roasted pumpkin for topping.

Directions for roasting: 

Wide roasted half

Preheat the oven to 350°. 

With a large sharp knife, carefully cut the pumpkin in half.

Remove the seeds and stringiest parts of the flesh.

Rub the inside of the pumpkin with a neutral flavored oil like vegetable oil or canola oil. 

Place face down on a parchment lined baking sheet.

Roast for 15-30 minutes (depending on the size of your pumpkin) until still firm but not hard when you insert a knife.

There should be no resistance but it shouldn’t be mushy.

Remove from the oven and let cool.

Once cooled to room temperature, slice into ½ “ slices and remove the skin with a knife. 

Set aside a few slices for topping the loaf. 

Smash the rest using a fork or pastry cutter. Make Billy Corgan proud. 



For the Pumpkin Bread:

Pumpkin loaf cut in half

Preheat (keep) the oven to 350°. 

Spray a loaf pan with cooking spray or grease with butter.

In a large bowl, mix melted butter, sugar, smashed pumpkin, sour cream, eggs, and vanilla using a hand mixer or whisk.

In a separate bowl, whisk together flour, cinnamon, baking soda, baking powder, nutmeg, and salt.

Add half of the dry ingredients to the wet ingredients until just combined.

Add the remaining dry ingredients and mix until the dry disappears and there are no lumps.

Pour batter into the prepared pan then top with the slices of roasted pumpkin.

Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes depending on the size of your loaf pan.


Pumpkin bread in pan


Pinetree Garden Seeds is not responsible for any outcomes, unless they're good, then we take all the credit. 😊


Pumpkin Bread Recipe PDF

8 Responses


November 27, 2022

Can this recipe be made with pumpkin pie filling if I don’t have baking pumpkins?

Marta Carreno
Marta Carreno

November 27, 2022

Thanks for sharing this delicious recipes for the season 🙏😋❤️

Michele Green
Michele Green

January 24, 2022

Made this into muffins and they came out wonderful. This may be my go to for pumpkin muffins now!

Lillie Vitelli
Lillie Vitelli

December 28, 2021

I made this once and it was a real hit! Moist, creamy and spicy…it is now going into my favorite recipe file! thanks !


December 28, 2021

I made this pumpkin loaf yesterday substituting plain kefir for sour cream. It is fantastic! I highly recommend this recipe. Thanks Pinetree.


November 11, 2021

Looks delicious. I’ll have to try the recipe with my “Long Island Cheese” pumpkins.

Wanda Brown
Wanda Brown

November 11, 2021

this sounds very delish, and it could be used with any squash recipe also,, I quite often interchange squash, pumpkin, sweet potato and carrots in recipes that call for pumpkin. thanks for the recipe.


November 11, 2021

What a fun idea idxea this was !!!

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