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There’s something about the smell of pumpkin bread baking that instantly makes the whole house feel cozy. Warm cinnamon, pumpkin spice, and that sweet pumpkin aroma, it’s the kind of smell that makes you want to pour a cafecito and invite family over.

This pan de calabaza isn’t a traditional Cuban recipe, but it fits right in at the Cuban table. It’s soft, moist, and perfect for sharing, whether at merienda with café con leche or as a sweet treat after dinner. And if you add chocolate chips? Even better, it’s the kind of little extra sweetness Cubans always find a way to sneak in.

Step-by-Step Instructions

Mix the dry ingredients. In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin spice, and salt. Set aside.

Beat the eggs. In a large mixing bowl, beat eggs until pale and fluffy (about 2 minutes). Slowly add brown sugar, then granulated sugar, mixing until fully incorporated.

Add the wet ingredients. Drizzle in oil, then mix in buttermilk and pumpkin puree. The batter should be smooth and slightly thick.

Combine wet and dry. Add dry ingredients in two parts, mixing gently. A few lumps are fine, don’t overmix or the bread will be tough.

Fold in chocolate chips. Use a spatula to gently fold in ½–⅔ cup semi-sweet chocolate chips (optional, but highly recommended!).

Bake. Pour batter into a greased 9×5 loaf pan. Bake at 350°F for 60–65 minutes, checking at 55 minutes. It’s done when a toothpick comes out clean.

Cool & serve. Let cool at least 10 minutes before slicing. Enjoy warm or at room temperature with a cafecito.

More Cuban-inspired fall bakes you’ll love:

• Pumpkin Tres Leches Cake
• Dulce de Leche Pumpkin Pie
• Flan de Calabaza (Pumpkin Flan)

This pan de calabaza is cozy, easy, and just the right mix of Cuban flavor and fall tradition. It’s the kind of recipe you’ll want to make on repeat all season long.

If you try it, leave a comment and let me know how it turned out, especially if you added the chocolate chips (because I really think you should!).

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Yield: 12

Pan de Calabaza (Cuban Pumpkin Bread with Chocolate Chips)

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Moist and warmly spiced, this Cuban-inspired pumpkin bread is easy to make and even better with chocolate chips.

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 10 minutes

Total Time 1 hour 25 minutes

Ingredients

• 1½ cups pumpkin puree
• 1¾ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp pumpkin spice mix
• ¾ tsp salt
• 2 eggs, room temperature
• ¾ cup granulated sugar
• ½ cup light or dark brown sugar
• ½ cup vegetable oil
• ¼ cup buttermilk (or milk)
• ½–⅔ cup semi-sweet chocolate chips (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9x5 loaf pan.
2. In a medium bowl, whisk flour, baking soda, cinnamon, pumpkin spice, and salt.
3. In a large bowl, beat eggs until pale. Slowly add sugars, mixing well.
4. Drizzle in oil, then add buttermilk and pumpkin puree. Mix until smooth.
5. Add dry mixture in two parts, mixing gently.
6. Fold in chocolate chips.
7. Pour into loaf pan and bake 60–65 minutes, checking at 55 minutes.
8. Cool 10 minutes before slicing.

Notes

Check early. Start testing at 55 minutes since ovens vary.

Skip the chips (or swap). No chocolate? Use nuts, raisins, or keep it plain.

Make it mini. Divide the batter into mini loaf pans or muffin tins, just reduce the baking time.

Storage: Keep tightly wrapped at room temp for 3 days, or refrigerate up to 1 week. It also freezes beautifully for up to 2 months.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 320Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 278mgCarbohydrates: 46gFiber: 3gSugar: 29gProtein: 4g

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