There is something about pumpkin bread baking that makes me feel so totally into Fall!
The sweet spices give off a warm aroma and the earthy pumpkin flavor is accentuated by them.
If fall air can turn you into a pumpkin bread baker, the recipe below will make you a pumpkin bread lover.
Bake this for your friends and family. They will love you for it!
The 7 Best pumpkin bread recipes
1. Classic Pumpkin Bread
My favorite recipe is basic, incorporating irresistible ingredients such as a small amount of nutmeg, and a touch of cinnamon – all stirred together.
Mine has vanilla and ginger, an addition that brings to mind those family celebrations and chilly days in the crisp fall.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1/4 cup (60ml) water
- 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk the flour, baking soda, baking powder, salt and spices (cinnamon, nutmeg, cloves and ginger).
3. In a large bowl, combine granulated sugar, brown sugar, pumpkin puree, oil, eggs, water and vanilla extract.
4. Sift together the dry ingredients and fold into the wet ingredients until just incorporated and no streaks of flour remain.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60 to 70 minutes – until a toothpick inserted into the bread in the middle comes out with a few moist crumbs but no batter – then cool for about 10 minutes on a wire rack in the pan before turning it out to cool on the rack.
2. Chocolate Chip Pumpkin Bread
I have to admit that I live for the smell of pumpkin bread fresh out of the oven filling my kitchen. The ingredients that make this bread so special are the pure pumpkin puree, the lovely fall spices such as cinnamon and nutmeg, not to mention the handful – or two – of semi-sweet chocolate chips, and a splash of vanilla extract to bring it all together with a nice fragrance.
Also, in my opinion, a hint of brown sugar is always a good idea.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/4 cup orange juice or water
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix together the flour, baking soda, baking powder and salt and set aside. Then squeeze 1/2 cup of granulated sugar, 2/3 cup of packed brown sugar, cinnamon, nutmeg, cloves and ginger into a large bowl.
3. Meanwhile, in a separate bowl, beat together the eggs, pumpkin purée, vegetable oil, orange juice (or water) and vanilla extract until well mixed.
4. Add the wet ingredients to the dry ingredients slowly, stirring until just combined. Do not over mix.
5. Stir the chocolate chips into the batter, then pour into the prepared loaf pan.
6. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the centre comes out clean. Let it cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.
3. Pumpkin Pecan Bread
When fall sets in, I like to bake and one of my first go-tos is a pumpkin pecan quick bread made with pumpkin puree, chopped pecans and ingredient spices like cinnamon and nutmeg. Then I add in some vanilla and brown sugar, and this bread adds warmth to a cold day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (plus extra for topping, if desired)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
3. In another bowl, beat the granulated sugar, brown sugar and eggs until light and fluffy. Add the pumpkin puree, vegetable oil, milk and vanilla and stir until smooth.
4. Add the dry to the wet and mix until just combined. Fold in the chopped pecans.
5. Pour batter into prepared loaf pan. Sprinkle with chopped pecans, if desired.
6. Bake for 60-70 minutes, or until a toothpick inserted into the centre of the loaf comes out clean. Let the bread cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
4. Pumpkin Banana Bread
The smell of autumn is a warm loaf from my oven with bananas, pure pumpkin puree, and a sprinkle of cinnamon and nutmeg: the best of both worlds. For me, a touch of vanilla and some chopped nuts add to its joy.
Ingredients
1 cup pumpkin puree
2 ripe bananas, mashed
2 large eggs
1/2 cup vegetable oil
1/4 cup milk
1 cup brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
Instructions
1. Set the oven to 350°F (175°C) and grease a 9×5 inch loaf tin or line it with parchment paper.
2. Pour the pumpkin puree, mashed bananas, eggs, vegetable oil, milk, dark and light brown sugars, vanilla, and a pinch of salt into a large bowl and stir until fully combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
4. Slowly mix in the dry ingredients to the wet ingredients and keep stirring until just combined. Do not over mix.
5. Pour batter into the prepared loaf pan and smooth the top with the spatula.
6. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean in the preheated oven. Let the bread cool in the pan for about 10 minutes and then remove it to a wire rack to cool completely.
5. Pumpkin Cream Cheese Bread
There is nothing I love more than a warm spiced treat filled with seasonal goodness. My perfect version includes thick pumpkin puree, cream cheese and the addition of spices such as cinnamon and nutmeg along with good old vanilla extract to bring out that depth.
A lovely treat for the morning or afternoon. Perfect autumnal indulgence.
Ingredients
1 (8 oz) package cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
Instructions
1.Place the cupcake liners in a muffin tin. Put the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
2. In a small bowl, whisk together cream cheese, ¼ cup sugar and the egg until smooth.
3. Whisk together the flour, 1 cup sugar, baking soda, salt, cinnamon, nutmeg and ginger in a large bowl.
4. In another bowl, combine the pumpkin puree, oil, milk, 2 eggs, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Step
5. Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese mixture on top and then pour the remaining pumpkin batter on top.
6. Bake for 1 hour, or until a tester inserted into the centre comes out clean. Let the cake cool thoroughly before turning it out of the pan to slice.
6. Pumpkin Streusel Bread
If you’re planning to bake a loaf of autumnal deliciousness, my recipe calls for the following ingredients that I believe make for some of the best seasonal flavors: Pumpkin puree (for a rich, seasonal feel.); Cinnamon and nutmeg (for a warm, spice-y taste).
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a separate bowl, combine the granulated sugar, brown sugar and oil. Add the eggs one at a time, then add the pumpkin puree, milk and vanilla extract.
4. Add the dry stuff to the wet stuff and stir until just combined; then fold in the nuts if using.
5. Pour the batter into the prepared loaf pan. 6 Bake 55-65 minutes or until a wooden pick inserted in centre comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely.
7. Spiced Pumpkin Bread
There’s something about this time of year that calls for a special treat, and I’d like to suggest a loaf of spiced pumpkin bread, fresh from the oven. The combination of spices wafting through the kitchen takes me back to cool autumn days, cozied up by the fire.
There’s also a blend of nutmeg, cloves and cinnamon. I like to use my favorite mix of canned pumpkin puree, ground ginger and vanilla extract.
Go ahead, indulge. You deserve it.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cardamom
- 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger, allspice and cardamom until well combined.
3. Combine the pumpkin puree, melted butter, eggs and vanilla extract in a separate bowl and beat until smooth.
4. Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, until a toothpick inserted into the middle comes out clean. Leave the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
