Wholesome Polish Pumpkin Bread Recipe

by Jan Vasil
Wholesome Polish Pumpkin Bread Recipe

Polish Pumpkin Bread is a delicious and nutritious bread that embodies the essence of autumn.

With the natural sweetness and earthy flavors of pumpkin paired with traditional Polish spices, this bread is a comforting choice for breakfast or any time of the day.

The simplicity of this recipe makes it a delightful baking experience, bringing a piece of Polish tradition into your kitchen.

Most Popular Ways of Serving the Pumpkin Bread

Polish Pumpkin Bread can be savored in various ways:

  • Served warm with a dollop of butter or a drizzle of honey.
  • Accompanied by a cup of hot coffee or tea for a comforting breakfast or snack.
  • Used as a base for sandwiches with deli meats, cheeses, or even sweet spreads like jam or chocolate spread.
  • Toasted with a sprinkle of cinnamon and sugar for a sweet treat.

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Wholesome Polish Pumpkin Bread Recipe

5 from 1 vote
Recipe by Jan Vasil Course: Recipe book


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  • 2 cups 2 all-purpose flour

  • 1 cup 1 whole wheat flour

  • 2 teaspoons 2 baking powder

  • 1/2 teaspoon 1/2 baking soda

  • 1/2 teaspoon 1/2 salt

  • 2 teaspoons 2 ground cinnamon

  • 1/2 teaspoon 1/2 ground nutmeg

  • 1/4 teaspoon 1/4 ground cloves

  • 1 cup 1 granulated sugar

  • 1/2 cup 1/2 brown sugar

  • 1 cup 1 canned pumpkin puree

  • 2 large 2 eggs

  • 1/2 cup 1/2 vegetable oil

  • 1/4 cup 1/4 milk

  • 1 teaspoon 1 vanilla extract


  • Prepare the Oven and Pan:
  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  • Mix the Dry Ingredients:
  • In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  • Prepare the Wet Ingredients:
  • In a separate bowl, beat together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
  • Combine and Bake:
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Serve:
  • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

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Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin puree. Ensure it’s well-drained to remove excess moisture.

What can I use as a substitute for the spices?

If you don’t have individual spices, you can use 3 teaspoons of pumpkin pie spice as a substitute.

Can I add nuts or dried fruit to the bread?

Absolutely! Feel free to add your favorite nuts or dried fruit to the batter before baking.

How should I store the pumpkin bread?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can this bread be frozen?

Yes, wrap the cooled bread tightly in plastic wrap and aluminum foil, and freeze for up to 3 months.

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Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.


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