All products featured on Domestic Gourmet are independently selected. I may earn an affiliate commission when you buy through links on this site.
I love my Nordic Ware Bundt Quartet Pan because it consistently turns out show-stopping baked goods. This recipe is perfect for hostesses and holiday gifts for those who love pumpkin bread. Grab these boxes to wrap them in, and call it a day!
I also love to have this pumpkin bread on hand for my kids who are not keen on eating breakfast as early as they need to before school. However, they will eat this no matter the hour, and by adding superfoods, I feel good about it.
- Stand Mixer (or Large Mixing Bowl)
- 460 g all-purpose flour or 3 cups
- 2 cups pumpkin purée or one 15oz. can of pumpkin
- 2½ tsp baking soda
- 2 tsp salt
- 3 tsp cinnamon powder
- 1½ tsp ground nutmeg
- ½ tsp ground cloves
- 2 cups light brown sugar
- ¼ cup ground flaxseed
- ½ cup chia seeds
- 1 cup buttermilk can be substituted with sourdough discard by mixing ½ cup discard and a ½ cup water
- 2 large eggs
- 4 tbsp softened butter
- baking spray
- Preheat the oven to 350 degrees.
- Gather the ingredients.
- Lightly coat the bundt quartet pan or loaf pans with baking spray.
- Whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, flaxseed, and chia seeds in a medium-size mixing bowl.
- In a separate large-size mixing bowl, whisk together brown sugar and softened butter until fully incorporated and crumbly.
- Add two eggs to the brown sugar and butter mixture and whisk until evenly distributed.
- Whisk to combine the buttermilk or sourdough discard mixture into the brown sugar, butter, and eggs until silky smooth.
- Add ⅓ of the flour mixture from the medium size mixing bowl into the large mixing bowl and whisk until fully incorporated.
- Add ½ of the pureed pumpkin to the large mixing bowl and whisk until fully incorporated.
- Repeat this process of alternating the flour mixture and the pumpkin, making sure to whisk until no dry clumps appear in the batter.
For Bundt Quartet Pan:
- Evenly distribute the batter among the four bundts, filling each ¾ of the way to the top.
- Bake in the oven for 32-35 minutes. Insert a toothpick. The bread is done baking when the inserted toothpick comes out clean.
For Loaf Pans:
- Evenly distribute the batter between both pans.
- Bake in the oven for 60-65 minutes. Insert a toothpick. The bread is done baking when the inserted toothpick comes out clean.
- Remove the pan(s) from the oven and set aside to rest for 10 minutes.
- After 10 minutes, invert the pan(s) to remove the pumpkin bread and allow it to cool to room temperature before serving.Optional: Sprinkle with powdered sugar before serving.
- Store in a reusable silicone storage bag, wrap tightly with plastic wrap or place in an airtight container. It can be stored on the counter for up to 3 days, in the fridge for up to 7 days, or frozen for up to 3 months.
- Wrap pumpkin bread tightly in plastic and then heavy-duty aluminum foil beforehand.
Did you make this recipe?