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+ servings
slices of buckwheat pumpkin bread flat on the table in front of the loaf
5 stars (6 ratings)

Better than Krusteaz Pumpkin Bread Recipe

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Yield: 10 slices
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.

Ingredients
 

  • 1 egg, large
  • 1/2 cup salted butter, softened
  • 2/3 cup pure pumpkin, canned
  • 1 cup granulated cane sugar
  • 1 cup all purpose flour, see flour substitutions above
  • 1 1/2 tsp baking powder
  • 2 tsp pumpkin pie spice

Instructions
 

  • 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!

Nutrition

Calories: 210kcal
Author: Jessica Selensky
Course: baked good, Breakfast, Snack
Cuisine: American
Keywords: baking, baking with pumpkin, buckwheat, buckwheat pumpkin bread, fall baking, gluten-free baking, healthy pumpkin recipes, pumpkin bread, simple baking