Mexican Pumpkin Bread (Pan de Calabaza)

Sliced Mexican pumpkin bread on a white platter with pumpkins in the background.

5 (1 rating)

Mexican Pumpkin Bread (Pan de Calabaza)

This Mexican pumpkin bread is moist, tender, and spiced with warm fall flavors. Make it with homemade Conserva de Calabaza or canned pumpkin for a cozy treat that makes two loaves — one to keep and one to share.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Author: Yvette Marquez

Ingredients

3 ½ cups all-purpose flour
1 ½ teaspoons salt
2 teaspoons baking soda
¼ teaspoon nutmeg
¼ teaspoon ground ginger
2 cups homemade Conserva de Calabaza (or canned pumpkin puree)
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 8x4-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.

Video

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.
Optional add-in: Stir 1 to 2 cups of chocolate chips into the batter for a sweeter twist.
Variation idea: Try swirling in apple filling or pineapple filling from my empanada recipes or a combo of both for a fun fruity twist.

Nutrition