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pumpkin bread

Homemade Pumpkin Bread

Pumpkin Bread recipe inspired by Joanna Gaines' After School Banana Bread in the Magnolia Table Cookbook.
5 from 4 votes
Prep Time 30 mins
Cook Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 servings


  • 8 tbsp salted butter melted and cooled
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 tsp pure vanilla extract
  • 1 15 oz can of pumpkin puree
  • 1 3/4 cup all-purpose white flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice mix
  • 1/2 cup butterscotch chips
  • 1 to 2 tbsp of decorative sugar for dusting on the top


  • Preheat Oven to 350 degrees
  • Using an 8x8 baking pan, either coat your pan with a non-stick spray or line the pan with parchment paper. I prefer to use parchment paper as it makes clean-up so easy. You can also lift the bread straight out of the pan this way.
  • In a small bowl, combine flour, baking soda, salt, pumpkin pie spice. Gently stir ingredients together. Set aside.
  • In a separate bowl combine melted butter, brown sugar, eggs, vanilla, and pumpkin puree. Using an electric mixer, combine ingredients until well mixed.
  • Using your electric mixer, slowly combine your wet and dry ingredients. I like to add several spoonfuls at a time of the dry ingredients into the mixer.
  • Once all of your ingredients are mixed together, gently fold in the 1/2 cup of butterscotch chips.
  • Next, pour your batter into your 8x8 baking pan. Using a rubber spatula, make sure that your batter is evening distributed in the pan.
  • Just before inserting into the oven, I like to sprinkle 1 to 2 tbsps of decorative sugar on the top of the batter.
  • Insert into oven and bake for 45-50 minutes. You can test whether it is done by inserting a toothpick into the center. If the toothpick comes out clean, the bread is done.
  • Remove from the oven and let cool on your oven rack.
  • Serve and Enjoy!


Makes 9 servings
Keyword after school treat, breakfast, fall dessert, pumpkin, pumpkin bread