This Better than Krusteaz Pumpkin Bread recipe is a fun twist on a classic. The bread is moist, light and fluffy. It's filled with a delicious pumpkin flavor to satisfy your cravings.
If I had to choose one recipe that embodies fall, it would be pumpkin bread.
Pumpkin bread is filled with fall flavors and embodies the classic, cozy fall feeling.
Cozy fall moments are made complete when you have a slice of pumpkin bread. Accompanied by your favorite cup of coffee or tea of course!
This unique pumpkin bread recipe used buckwheat flour, helping to create a light and fluffy texture.
With the combination of both pumpkin puree and pumpkin pie spice, every bite is bursting with a strong pumpkin flavor.
Whether you're making this to enjoy on your own or share with your loved ones...I hope that you love it as much as I do!
Main Ingredients for this Recipe
What flour substitutes can I use?
Have you ever seen this mysterious flour in the grocery store? If you have seen it, I'm sure you thought "I would never use that".
However, you're missing out! It creates a beautiful texture and flavor when baking something like pumpkin bread.
Let's chat a little bit more about buckwheat and what it is.
- How is buckwheat flour made? Buckwheat flour is ground from buckwheat which is actually an herb!
- It looks and acts like a grain but is actually a seed rich in complex carbohydrates.
- It has a grey look to it but is made of white and black speckles.
I hope you give it a try and enjoy it!
I do not recommend swapping out the flour at a 1:1 ratio. If you would like to use almond flour, I would use ½ almond flour and the other ½ All Purpose Flour or Gluten Free All Purpose Flour.
Tips for Making this Copycat Krusteaz Pumpkin Bread Recipe
- Prep the pan - One of the first things you should do is line the pan with parchment paper. This makes removal from the pan easy and pain free. In addition, spray the parchment paper with with nonstick (I prefer to use olive oil or coconut oil spray).
- Make the batter - Combine all of the wet ingredients before folding in the dry. Be sure to not overmix the batter.
- Baking - Bake on the middle rack of the oven and rotate 180 degrees halfway through. This will ensure the most even baking of the pumpkin bread.
- Let it cool - Overall, be sure to let the buckwheat pumpkin bread cool completely. First, remove the bread from the pan after 10 minutes of cooling. Next, move to a cooling rack to complete the cooling process.
Frequently Asked Questions
You don't! If you don't have buckwheat flour use all gluten free flour or all regular all purpose flour.
I do not recommend using oat flour, coconut flour or almond flour as those will yield a different texture / final result.
The pumpkin bread is done baking when you stick a toothpick in and it comes out clean.
After removing the bread from the oven, let it cool for 10 minutes in the pan.
Remove from the pan and let it finish the cooling process on a rack to cool completely.
Make sure you are accurately measuring your liquid ingredients and flour. Too little wet and too much flour will yield a dry pumpkin bread.
Also, make sure to not overbake your pumpkin bread. this will dry out the loaf!
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days. You can also freeze it for up to 1 month - I recommend slicing before freezing!
Related Recipes Perfect for Fall and Winter
- Bakery Style Pumpkin Muffins
- Gluten Free Pumpkin Snickerdoodles
- Low Calorie Brownies using Pumpkin
- Pumpkin Protein Pancakes
- White Chocolate Pumpkin Bars
If you try this recipe, please leave a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.
Better than Krusteaz Pumpkin Bread Recipe
- 1 egg large
- ½ cup salted butter softened
- ⅔ cup pure pumpkin canned
- 1 cup granulated cane sugar
- 1 cup all purpose flour see flour substitutions above
- 1 ½ tsp baking powder
- 2 tsp pumpkin pie spice
- Preheat the oven to 325 degrees F
- Prepare the loaf pan by lining it with parchment paper and spraying it with nonstick spray (I will use olive oil or coconut oil spray)
- In a large mixing bowl add the egg, butter, pumpkin puree and granulated sugar
- Mix until light, fluffy and fully combined
- Fold in the flour, baking powder and pumpkin spice
- Mix all of the ingredients together until just combined (make sure to not overmix the batter)
- Pour the batter into the greased and lined loaf pan
- Bake for 65-75 minutes, until a toothpick comes out of the center clean
- Let cool in the pan for 10 minutes before transferring to a cooling rack
- Leaave on the cooling rack for a minimum of an hour before slicing. You don't want the loaf to fall apart because it is too warm.
- Once cooled, slice and enjoy!