These pumpkin bread recipes are the best ways to welcome the season! Try 10 of the top ways to make this fall favorite.
Love pumpkin bread? Every time fall rolls around, it’s time to christen the season with a beautiful, moist, cozy-spiced loaf! There are so many different ways to make this tasty fall favorite, from straight up to healthy, with chocolate chips or cream cheese. Here are all the most popular ways to try this seasonal loaf, including favorites from this website and recipes from around the web.
A good pumpkin bread recipe is as essential to fall as a puffy jacket, and here’s our favorite one. The scent wafting through your kitchen transports you to an autumn paradise, and the loaf falls just so into deliciously cozy-spiced slices. It’s tender and moist, but not too fluffy or too dense. Top it off with an irresistible maple glaze.
Of course, no season can go by without capitalizing on the winning combination of pumpkin and chocolate. Try this Pumpkin Chocolate Chip Bread! The flavor is cozy and nuanced, loaded with spices and topped off with rich morsels of bittersweet chocolate chips.
This Healthy Pumpkin Bread is so moist, so cozy spiced with cinnamon and nutmeg, you’ll hardly notice that’s made purely of oats…no flour at all! This tasty bread is made with Old Fashioned oats, pumpkin and spices, all whizzed up in a blender. We do love eating a treat that’s made of heart-healthy oats and tastes incredible!
Fuzzy blankets, wool sweaters and hot cider can’t hold a candle to this one. Yes, this vegan pumpkin bread is the ultimate in cozy. It’s perfectly moist and intensely pumpkin spiced. Even better, it’s light and fluffy: so you get your pumpkin spice fix without it being overly heavy or rich.
What’s better than pumpkin bread? Pumpkin banana bread! The ripe banana makes this fall bread incredibly moist, with a nuance in sweetness that makes it impossible not to take another bite. It’s got just the right amount of cozy pumpkin spices, and a light crunchy turbinado sugar topping.
This gluten free pumpkin bread is mind boggling…because it’s so fluffy and light, you’ll think that it must have gluten! This quick bread is our favorite trick for fall, and we’ve already been testing it on lots of friends and family. The best part? It’s made of 100% oats, no refined flour at all! It’s cozy spiced, just sweet enough and packed with all the nutritional benefits of oats.
Pumpkin and zucchini are an unusual combination but paired together, but they work wonders in this bread! It's a sweet, fluffy quick bread filled with pumpkin, zucchini, and cozy fall spices. via Spend with Pennies
Want to copy the flavor of the popular Starbucks Pumpkin bread at home? This copycat recipe makes a moist, delicious loaf with that irresistible pumpkin flavor! Bake it up and you don't have to leave home. via Feel Good Foodie
Want to make pumpkin bread even more ready for fall? Add cranberries! This tasty bread is even better with the addition of fresh cranberries and sweet cream cheese icing! The perfect dessert or brunch recipe for fall, winter, holidays, or anytime. via Lemon Tree Dwelling
Here's a way to step up a pumpkin bread recipe: add a cream cheese swirl! This moist and tender pumpkin bread is swirled with cream cheese frosting that’s baked right into the loaf. It makes the perfect fall treat!
More pumpkin recipes
Want more with pumpkin puree? There are so many pumpkin recipes to make! Here are some favorites:
1 ¼ cup semi sweet or bittersweet chocolate chips (or mini, if desired)
Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked.
In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). Fold in 1 cup of the chocolate chips.
Pour the batter into the bread pan and top with the remaining ¼ cup chocolate chips.
Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature.
Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months.