Mexican Pumpkin Bread (Pan de Calabaza)
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Updated Sep 21, 2025, Published Dec 03, 2014
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There is nothing better than the smell of pumpkin bread baking in the oven on a crisp fall day. This Mexican pumpkin bread is moist, tender, and spiced with warm flavors that taste like home. Made with my homemade Conserva de Calabaza (Mexican Pumpkin Puree) or canned pumpkin, it is a simple loaf that feels extra special during the holidays.
Table of Contents
- What is Mexican Pumpkin Bread?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Mexican Pumpkin Bread
- Serving & Topping Suggestions
- Mexican Pumpkin Bread Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Recipes to Try for the Holidays
- Mexican Pumpkin Bread (Pan de Calabaza) Recipe
What is Mexican Pumpkin Bread?
Mexican pumpkin bread, or pan de calabaza, is a sweet and spiced loaf that is similar to classic pumpkin bread but made with traditional flavors. Using conserva de calabaza adds depth and richness because the puree is already simmered with piloncillo, cinnamon, and cloves. If you do not have homemade puree, you can still make this recipe with canned pumpkin for an easy shortcut.
Why You’ll Love This Recipe
- Moist and flavorful – Stays tender for days.
- Authentic touch – Made with homemade conserva de calabaza or canned pumpkin.
- Simple to make – Just mix, bake, and enjoy.
- Perfect for gifting – This recipe makes two loaves, so you can keep one and share the other.
Ingredients & Substitutions
You only need a few pantry staples to make this pumpkin bread:
- Flour – All-purpose flour works best.
- Salt – Enhances the flavors.
- Baking soda – Helps the bread rise.
- Nutmeg and ground ginger – Add warmth and spice.
- Pumpkin puree – Use homemade conserva de calabaza for the richest flavor, or canned pumpkin plus an extra cup of sugar.
- Sugar – Granulated sugar sweetens the loaf.
- Eggs – Add structure and richness.
- Water – Keeps the bread moist.
- Oil – Canola oil or vegetable oil works well.
- Pecans – Optional but add a nice crunch.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Mexican Pumpkin Bread
Step 1: Preheat the oven. Set your oven to 350 degrees F. Grease two 8×4-inch loaf pans with baking spray such as Joy, or lightly coat with oil and flour.
Step 2: Mix the dry ingredients. In a medium bowl, whisk together the flour, salt, baking soda, nutmeg, and ginger.
Step 3: Mix the wet ingredients. In a large mixing bowl, combine the sugar, eggs, and pumpkin puree. Stir until smooth.
Step 4: Combine and mix. Gradually add the dry ingredients to the wet ingredients. Stir in the water and oil until well combined. Fold in the pecans if using.
Step 5: Bake the loaves. Pour the batter evenly into the prepared pans. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool and serve. Let the loaves cool for 10 minutes before transferring them to wire racks. Slice and enjoy.
Serving & Topping Suggestions
This pumpkin bread is delicious on its own, but here are a few ways to make it extra special:
- Spread with cream cheese or butter for a simple breakfast or snack.
- Frost with my carrot cake cream cheese frosting for a rich and decadent dessert loaf.
- Drizzle with bourbon glaze which would be lovely over this pumpkin bread.
- Top with pepitas or chopped nuts before baking for crunch.
- Enjoy with café de olla or Mexican hot chocolate for the perfect fall pairing.
Mexican Pumpkin Bread Expert Tips & Tricks
- Grease the pans well to avoid sticking. I like to use Joy baking spray, which already has flour in it, for easy release.
- Do not overmix the batter or the bread may be dense.
- Line pans with parchment if you want super clean edges and easy lifting.
- Use homemade conserva de calabaza for richer flavor, or canned pumpkin with a little extra sugar for convenience.
- This recipe makes two loaves. Enjoy one now and freeze the other for later or gift it during the holidays.
Storage Instructions
- Room temperature: Wrap tightly and store for up to 3 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Wrap in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Yes, canned pumpkin works well. Add 1 extra cup of sugar to balance the flavor.
Yes, it freezes beautifully. Wrap the loaf tightly in plastic wrap and foil for up to 3 months.
Be sure to measure flour correctly, avoid over mixing, and do not over bake. Using oil and pumpkin puree helps keep it tender.
More Recipes to Try for the Holidays
Note: This post was updated to include a new recipe for Mexican Pumpkin Bread. Older comments may reference a past giveaway that is no longer active.
If you tried this Mexican Pumpkin Bread or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Mexican Pumpkin Bread (Pan de Calabaza)
Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 2 teaspoons baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 2 cups pumpkin puree, (homemade Conserva de Calabaza or canned)
- 2 cups granulated sugar, (use 3 cups if using canned pumpkin)
- 4 eggs
- 2/3 cup water
- 1 cup canola oil, or vegetable oil
- 1 cup chopped pecans, (optional)
Instructions
- Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans with baking spray such as Joy, or lightly coat with oil and flour.
- In a medium bowl, whisk together the flour, salt, baking soda, nutmeg, and ginger.
- In a large bowl, combine the pumpkin puree, sugar, and eggs. Stir until smooth.
- Gradually add the dry ingredients into the pumpkin mixture. Stir in the water and oil until just combined. Fold in pecans if using.
- Divide the batter evenly between the prepared pans. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Slice and enjoy.
Notes
- Yield: Makes 2 loaves (about 16 slices each).
- Pumpkin puree: Homemade Conserva de Calabaza adds authentic flavor. If using canned pumpkin, increase the sugar to 4 cups.
- Joy baking spray: I recommend using Joy spray for easy release since it includes flour.
- Freezer-friendly: Wrap cooled loaves in plastic wrap and foil, then freeze for up to 3 months.
- Holiday gifting: This recipe makes two loaves — perfect for keeping one and gifting the other.
- Topping ideas: Spread slices with cream cheese or butter, drizzle with a cream cheese glaze, or frost with my carrot cake cream cheese frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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