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Pinetree's Perfect Pumpkin Bread Recipe
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Pinetree's Perfect Pumpkin Bread Recipe

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

12 comments on Pinetree's Perfect Pumpkin Bread Recipe

  • Rollings
    RollingsNovember 13, 2023

    I suggest tracking down a different recipe if you’re unable/unwilling to roast (& smash!) your own pumpkin. It’s not difficult. Freezes wonderfully. If you substitute, you’ll never know the real thing.

  • Susan
    SusanNovember 13, 2023

    Awesome! Made this bread yesterday and we had it for breakfast. Instead of the roasted pumpkin for the top I toasted(lightly) pumpkin seeds. GREAT bread recipe. Thanks SO much.😀💝

  • Jim.    Cedar Tapes IA
    Jim. Cedar Tapes IAOctober 18, 2023

    I was thinking about grating pumpkin like you would carrot for Carrot Cake and topping the pumpkin loaves with the grated pumpkin with a bit of brown sugar & cinnamon too. Does anyone feel the grated pumpkin would need to be precooked or that the raw would get baked enough? Just a thought!

  • Theresa
    TheresaOctober 18, 2023

    Can you substitute canned pumpkin puree for the fresh roasted?

  • Kathy
    Kathy November 27, 2022

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

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