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.
And now…our top pumpkin bread recipes!
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. The best part? It’s simple to whip up: one bowl, no special equipment; just dump and stir!
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.
Photo Credit:
www.spendwithpennies.com
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
Photo Credit:
feelgoodfoodie.net
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
Photo Credit:
www.lemontreedwelling.com
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
Photo Credit:
therecipecritic.com
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!
Description
These pumpkin bread recipes are the best ways to welcome the season! Try 10 of the top ways to make this fall favorite.
- 2 eggs
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ cup neutral oil
- ½ tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- ½ teaspoon nutmeg
- ¾ teaspoon kosher salt
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ cups all-purpose flour
- 1 ¼ cup semi sweet or bittersweet chocolate chips (optional)
- Preheat the oven to 375°F. Grease a 9-inch aluminum bread pan.
- In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugars, 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).
- If using, toss 1 cup of the chips with 1 tablespoon flour (to prevent sinking), then gently fold them into the batter.
- Pour the batter into the bread pan. If using, top with the remaining ¼ cup chocolate chips.
- Bake 50 to 60 minutes, until a toothpick comes out clean. Allow to cool in the pan until room temperature (allow 2 to 3 hours to cool if topped with chocolate chips, so the chips can solidify). Run a knife around the edges and invert. Slice into pieces and serve. The flavor and texture are even better the next day. 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.
- Category: Bread
- Method: Baked
- Cuisine: Baked
- Diet: Vegetarian
Keywords: Pumpkin bread recipe, pumpkin bread recipes
