How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin Pinon Bread?

You need 10 ingredients. The key ingredients include: 1 3/4 c. cooked pumpkin, 1 1/2 c. light brown sugar, packed, 1/2 c. butter, melted, 3 eggs, lightly beaten, and more.

Is Pumpkin Pinon Bread suitable as general?

Yes, Pumpkin Pinon Bread falls under the General category and is a great choice for this type of meal.

How do I store leftover Pumpkin Pinon Bread?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pinon Bread Recipe

Name: Pumpkin Pinon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. cooked pumpkin; 1 1/2 c. light brown sugar, packed; 1/2 c. butter, melted; 3 eggs, lightly beaten; 3 c. flour; 2 tsp. baking powder; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/2 tsp. salt; 1 c. roasted, shelled pinon nuts

Bake this irresistible Pumpkin Pinon Bread at home. Made with pumpkin, light brown sugar, butter and eggs. Easy step-by-step instructions included.

This Pumpkin Pinon Bread relies on simple, everyday ingredients such as cooked pumpkin, light brown sugar, packed, butter, melted and eggs, lightly beaten. It comes together quickly and makes 4 servings, at about 1325 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

1325

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Pumpkin Pinon Bread

Tips for the best results

Variations & substitutions

My Personal Notes

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