22 Delicious Pumpkin Bread Recipes Easy to Make

Desserts and Baking

Fall is the perfect time to warm up your kitchen with the sweet, spicy aroma of pumpkin bread baking in the oven. Whether you’re a seasoned baker or just starting out, our roundup of 22 delicious pumpkin bread recipes offers something for everyone—from classic favorites to innovative twists. Easy to make and impossible to resist, these recipes will have you reaching for your mixing bowl in no time. Let’s get baking!

Classic Pumpkin Bread

Classic Pumpkin Bread

Yearning for a taste of autumn any time of year? This Classic Pumpkin Bread recipe delivers moist, spiced perfection, blending the warmth of cinnamon and nutmeg with the rich, earthy sweetness of pumpkin.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/4 cup water

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan lightly with oil or butter.
  2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger until well combined.
  3. In a large bowl, beat 1 1/2 cups granulated sugar and 1/2 cup vegetable oil together until smooth. Add 2 large eggs one at a time, beating well after each addition.
  4. Stir in 1 cup canned pumpkin puree and 1/4 cup water into the sugar mixture until fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can lead to a dense loaf.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.
  8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Velvety and aromatic, this pumpkin bread boasts a tender crumb and a beautifully spiced flavor profile. Serve slices toasted with a smear of cream cheese for an indulgent breakfast or afternoon treat.

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

Radiating warmth and comfort, this Pumpkin Chocolate Chip Bread marries the earthy sweetness of pumpkin with the rich, melty indulgence of chocolate chips, creating a loaf that’s as delightful to behold as it is to devour.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 cups pumpkin puree
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Tip: Sifting the dry ingredients ensures a smoother batter.
  3. In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined.
  4. Stir in the pumpkin puree, vegetable oil, and vanilla extract into the egg mixture until smooth.
  5. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a dense loaf.
  6. Gently fold in the chocolate chips.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top browns too quickly.
  9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Moist and tender with pockets of gooey chocolate, this bread is perfect sliced thick for breakfast or toasted with a smear of cream cheese for an afternoon treat.

Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread

Captivating the essence of autumn in every slice, this gluten-free pumpkin bread is a harmonious blend of warm spices and moist, tender crumb, perfect for cozy mornings or as a refined dessert option.

Ingredients

  • 1 3/4 cups gluten-free all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1/2 cup coconut oil, melted
  • 3/4 cup coconut sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup almond milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan with coconut oil.
  2. In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, and pumpkin pie spice until well combined.
  3. In a large bowl, mix the melted coconut oil and coconut sugar until smooth. Tip: Ensure the coconut oil is cooled slightly to avoid cooking the eggs.
  4. Add the eggs one at a time to the sugar mixture, beating well after each addition.
  5. Stir in the pumpkin puree, almond milk, and vanilla extract until the mixture is uniform.
  6. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a dense loaf, so stop as soon as the flour disappears.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the bread with foil halfway through baking if the top is browning too quickly.
  9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Unveiling a loaf that’s irresistibly moist with a delicate spice aroma, this pumpkin bread pairs wonderfully with a dollop of whipped coconut cream or a drizzle of maple glaze for an extra touch of indulgence.

Vegan Pumpkin Bread

Vegan Pumpkin Bread

Fall brings a bounty of flavors, and among them, the rich, earthy sweetness of pumpkin shines brightly. This Vegan Pumpkin Bread is a testament to the season, offering a moist, tender crumb and a warmly spiced aroma that fills the kitchen with comfort.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 1/2 cups pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
  3. In a separate bowl, mix the pumpkin puree, vegetable oil, almond milk, apple cider vinegar, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to ensure a tender texture.
  5. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it with foil.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For best flavor, wrap the cooled bread and let it sit overnight before slicing.

Kindly note, this Vegan Pumpkin Bread boasts a perfectly moist interior with a subtly crisp crust, making it an ideal companion to your morning coffee or as a sweet ending to any meal. For an extra touch, serve slices toasted with a dollop of coconut whipped cream.

Pumpkin Spice Bread with Cream Cheese Frosting

Pumpkin Spice Bread with Cream Cheese Frosting

Brimming with the warm, aromatic flavors of autumn, this pumpkin spice bread is a delightful treat that pairs perfectly with a velvety cream cheese frosting. Its moist, tender crumb and rich, spiced profile make it an irresistible choice for any occasion.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger.
  3. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
  4. Beat in 2 large eggs one at a time, then stir in 1 cup canned pumpkin puree, 1/2 cup buttermilk, and 1 tsp vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat together 4 oz cream cheese, 2 tbsp unsalted butter, 1 cup powdered sugar, and 1/2 tsp vanilla extract until smooth.
  9. Spread the frosting over the cooled bread.

Absolutely divine, this pumpkin spice bread boasts a moist, dense texture that contrasts beautifully with the creamy, tangy frosting. For an extra touch of elegance, serve each slice with a sprinkle of cinnamon or a drizzle of caramel sauce.

Pumpkin Banana Bread

Pumpkin Banana Bread

This season, the fusion of pumpkin and banana in a loaf brings a delightful twist to the classic banana bread, offering a moist, flavorful treat that’s perfect for any occasion.

Ingredients

  • 1 cup pumpkin puree
  • 2 ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions

  1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract, pumpkin puree, and mashed bananas.
  5. Gradually blend the dry ingredients into the wet mixture until just combined; avoid overmixing to ensure a tender crumb.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly spiced and irresistibly moist, this Pumpkin Banana Bread boasts a rich flavor profile that’s enhanced by the natural sweetness of bananas. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

Delightfully moist and subtly spiced, this Pumpkin Zucchini Bread merges the earthy sweetness of pumpkin with the fresh, green notes of zucchini, creating a loaf that’s as nutritious as it is indulgent. Perfect for autumn mornings or as a year-round treat, its tender crumb and rich flavor profile make it a standout.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup canned pumpkin puree
  • 1/2 cup grated zucchini
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves until well combined.
  3. In a large bowl, mix 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup canned pumpkin puree, 1/2 cup grated zucchini, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, this bread boasts a perfect balance of spices and sweetness, with the zucchini adding a delightful texture. Serve it warm with a dollop of cream cheese or toasted with a drizzle of honey for an extra special treat.

Pumpkin Apple Bread

Pumpkin Apple Bread

This season’s most enchanting flavors come together in a loaf that’s as nourishing as it is delightful, blending the earthy sweetness of pumpkin with the crisp tartness of apples.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup water
  • 1 cup apples, peeled and diced

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Tip: Sifting the dry ingredients ensures a lighter texture.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition.
  5. Mix in the pumpkin puree and water until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to a dense loaf.
  7. Fold in the diced apples gently.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
  10. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Combining the moist, spiced crumb of pumpkin bread with the fresh bursts of apple, this loaf is a celebration of autumn’s bounty. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for a comforting breakfast treat.

Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

Savory aromas of spiced pumpkin and tart cranberries meld beautifully in this moist, flavorful bread, a perfect harmony of autumn’s finest flavors. Each slice offers a tender crumb and bursts of juicy cranberries, making it an irresistible treat for any time of day.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/4 cup water
  • 1 cup fresh cranberries, chopped

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition.
  5. Mix in the pumpkin puree and water until fully incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  7. Gently fold in the chopped cranberries.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Best enjoyed fresh, this Pumpkin Cranberry Bread boasts a delightful contrast between the soft, spiced pumpkin base and the vibrant, tangy cranberries. Serve it warm with a dollop of whipped cream or toasted with a smear of cream cheese for an extra indulgent treat.

Pumpkin Pecan Bread

Pumpkin Pecan Bread

Just as the leaves begin to turn and the air carries a crisp whisper of autumn, our kitchens beckon for the warm, spiced aromas of seasonal baking. This Pumpkin Pecan Bread, with its moist crumb and nutty crunch, is a harmonious blend of comfort and sophistication, perfect for savoring with a cup of spiced chai or as a sweet start to your morning.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 cup chopped pecans

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 the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
  3. In a separate bowl, beat the eggs lightly, then mix in the pumpkin puree, vegetable oil, and water until smooth.
  4. Tip: For an even distribution of spices, sift them with the dry ingredients.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to ensure a tender texture.
  6. Fold in the chopped pecans gently, reserving a handful for topping if desired.
  7. Tip: Toasting the pecans beforehand enhances their flavor and adds a delightful crunch.
  8. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved pecans on top for a decorative finish.
  9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  10. Tip: Cover the bread with foil halfway through baking if the top is browning too quickly.
  11. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Velvety and rich, this Pumpkin Pecan Bread boasts a moist interior studded with pecans, offering a perfect balance of sweetness and spice. Serve it warm with a dollop of whipped cream or toasted with a smear of cream cheese for an indulgent twist.

Pumpkin Oat Bread

Pumpkin Oat Bread

On a crisp autumn morning, nothing quite compares to the comforting aroma of Pumpkin Oat Bread wafting through the kitchen. This delightful loaf combines the earthy sweetness of pumpkin with the hearty texture of oats, creating a perfect balance of flavors and nutrients for any time of day.

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. In a separate bowl, combine the all-purpose flour, rolled oats, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to a dense loaf, so mix until the flour is just incorporated.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the loaf with aluminum foil halfway through baking to prevent the top from browning too quickly.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For easier slicing, let the bread cool completely before cutting.

Soft and moist with a subtle crunch from the oats, this Pumpkin Oat Bread is a testament to the beauty of simple ingredients coming together. Serve it toasted with a smear of cream cheese or enjoy it as is for a wholesome snack.

Pumpkin Maple Bread

Pumpkin Maple Bread

Perfectly blending the warmth of pumpkin with the sweet, earthy notes of maple, this Pumpkin Maple Bread is a delightful autumnal treat that promises to enchant your palate with every bite.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup water

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger until well combined.
  3. In a large bowl, beat 2 large eggs lightly, then mix in 1 cup pumpkin puree, 1/2 cup maple syrup, 1/2 cup granulated sugar, 1/2 cup vegetable oil, and 1/4 cup water until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to a dense loaf, so mix until the flour is just incorporated.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tip: For an even bake, tap the pan gently on the counter to remove any air bubbles.
  6. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely cover it with aluminum foil.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Best enjoyed fresh, this Pumpkin Maple Bread boasts a moist, tender crumb and a beautifully spiced aroma. Serve it toasted with a smear of butter for a cozy breakfast or as a refined dessert drizzled with extra maple syrup.

Pumpkin Coconut Bread

Pumpkin Coconut Bread

Unveiling the perfect blend of autumnal warmth and tropical flair, this Pumpkin Coconut Bread marries the earthy sweetness of pumpkin with the creamy richness of coconut for a loaf that’s as moist as it is flavorful. Ideal for a cozy morning or an elegant afternoon tea, it’s a testament to the beauty of seasonal baking.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup canned pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1/4 cup coconut milk
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut

Instructions

  1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth.
  4. Mix in the pumpkin puree, melted coconut oil, coconut milk, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
  6. Fold in the shredded coconut, being careful not to overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Velvety in texture with a harmonious balance of spices and coconut, this bread is a delightful treat on its own or elevated with a dollop of whipped cream and a sprinkle of toasted coconut flakes for an extra touch of indulgence.

Pumpkin Almond Bread

Pumpkin Almond Bread

Amidst the crisp embrace of autumn, a loaf of Pumpkin Almond Bread emerges as a harmonious blend of seasonal warmth and nutty sophistication, perfect for savoring with a cup of spiced tea or as a refined breakfast option.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 cup canned pumpkin puree
  • 1/2 cup sliced almonds

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
  3. In a separate bowl, beat the eggs lightly. Add the vegetable oil, water, and pumpkin puree, mixing until smooth.
  4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing can lead to a dense loaf.
  5. Fold in the sliced almonds gently, ensuring they are evenly distributed throughout the batter.
  6. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula for an even bake.
  7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil halfway through if the top browns too quickly.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Pumpkin Almond Bread boasts a moist, tender crumb with a delicate balance of pumpkin spice and the satisfying crunch of almonds. For an extra touch of elegance, serve thinly sliced with a dollop of whipped cream cheese and a drizzle of honey.

Pumpkin Walnut Bread

Pumpkin Walnut Bread

Radiating warmth and comfort, this Pumpkin Walnut Bread is a harmonious blend of autumnal spices and rich, nutty textures, perfect for savoring with a cup of coffee on a crisp morning.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 cup chopped walnuts

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In another bowl, beat the eggs lightly. Stir in the pumpkin puree, vegetable oil, and water until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Overmixing can lead to a dense loaf.
  5. Fold in the chopped walnuts gently to distribute them evenly throughout the batter.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
  8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly moist with a tender crumb, this bread boasts a deep pumpkin flavor accentuated by the earthy crunch of walnuts. Serve it toasted with a smear of cream cheese for an indulgent twist.

Pumpkin Raisin Bread

Pumpkin Raisin Bread

Captivating the essence of autumn in every slice, this Pumpkin Raisin Bread combines the warmth of spiced pumpkin with the sweet chewiness of raisins, creating a loaf that’s as delightful to behold as it is to devour. Perfect for morning toast or an afternoon treat, its rich flavor and moist texture promise to enchant.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup water
  • 1 cup raisins

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, then stir in the pumpkin puree and water until well combined.
  5. Gradually blend the dry ingredients into the wet mixture, being careful not to overmix.
  6. Fold in the raisins gently to distribute them evenly throughout the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Every bite of this Pumpkin Raisin Bread offers a tender crumb and a harmonious blend of spices, with the raisins adding bursts of sweetness. Serve it toasted with a smear of cream cheese or enjoy it as is for a comforting treat that celebrates the flavors of the season.

Pumpkin Cinnamon Swirl Bread

Pumpkin Cinnamon Swirl Bread

Savory aromas of pumpkin and cinnamon blend harmoniously in this Pumpkin Cinnamon Swirl Bread, a delightful treat that marries the warmth of autumn spices with the tender crumb of homemade bread. Perfect for a cozy morning or an elegant afternoon tea, this recipe promises a swirl of flavor in every slice.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup water
  • 1/2 cup brown sugar

Instructions

  1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp ground cinnamon.
  3. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
  4. Beat in 2 large eggs one at a time, then stir in 1 cup pumpkin puree and 1/4 cup water.
  5. Gradually blend the dry ingredients into the wet mixture until just combined.
  6. In a small bowl, mix 1/2 cup brown sugar with 1 tbsp of the prepared flour mixture to create the cinnamon swirl.
  7. Pour half of the batter into the prepared loaf pan, sprinkle with half of the cinnamon swirl mixture, then repeat with remaining batter and swirl.
  8. Use a knife to gently swirl the cinnamon mixture through the batter for a marbled effect.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Not only does this bread boast a moist, tender texture, but the cinnamon swirl also adds a sweet, spiced contrast that elevates each bite. Serve it toasted with a smear of cream cheese for an extra indulgent breakfast or enjoy it as is with your favorite cup of coffee.

Pumpkin Honey Bread

Pumpkin Honey Bread

Perfectly blending the warmth of autumn spices with the natural sweetness of honey, this Pumpkin Honey Bread is a delightful treat that promises to enchant your palate with every bite. Its moist, tender crumb and golden hue make it as visually appealing as it is delicious, ideal for cozy mornings or as a sweet ending to any meal.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup honey
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup water

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger until well combined.
  3. In a large bowl, beat together 1/2 cup honey, 1/2 cup granulated sugar, and 1/2 cup vegetable oil until smooth.
  4. Add 2 large eggs to the honey mixture one at a time, beating well after each addition.
  5. Stir in 1 cup pumpkin puree and 1/4 cup water until the mixture is uniform.
  6. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Best enjoyed fresh, this Pumpkin Honey Bread boasts a moist texture and a harmonious blend of spices that elevate the natural flavors of pumpkin and honey. Serve it toasted with a dab of butter or alongside your favorite tea for an utterly comforting experience.

Pumpkin Ginger Bread

Pumpkin Ginger Bread

This season, the warm, spiced aroma of Pumpkin Ginger Bread fills the kitchen, offering a comforting embrace with every slice. The harmonious blend of pumpkin’s earthy sweetness and ginger’s fiery kick creates a loaf that’s as delightful to savor as it is to share.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup water
  • 1 tbsp fresh ginger, grated

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until well combined.
  3. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition.
  5. Mix in the pumpkin puree, water, and grated fresh ginger until fully incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Perfectly moist with a tender crumb, this Pumpkin Ginger Bread boasts a deep, spicy flavor that’s beautifully balanced by the pumpkin’s natural sweetness. Serve it toasted with a smear of cream cheese for an extra indulgent treat, or enjoy it as is with your morning coffee for a cozy start to the day.

Pumpkin Vanilla Bread

Pumpkin Vanilla Bread

Magically blending the warmth of pumpkin with the sweet serenity of vanilla, this Pumpkin Vanilla Bread is a harmonious autumnal delight that promises to enchant your palate with every bite.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup water
  • 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 medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger until well combined.
  3. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 minutes.
  4. Beat in 2 large eggs, one at a time, then stir in 1 cup pumpkin puree, 1/4 cup water, and 1 tsp vanilla extract.
  5. Gradually blend the dry ingredients into the wet ingredients until just incorporated; do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Captivatingly moist and fragrant, this Pumpkin Vanilla Bread boasts a tender crumb and a perfect balance of spices. Serve it toasted with a smear of cream cheese or enjoy it as is with a cup of your favorite tea for a truly comforting experience.

Pumpkin Cardamom Bread

Pumpkin Cardamom Bread

Whisking together the warmth of autumn spices with the aromatic allure of cardamom, this Pumpkin Cardamom Bread is a sublime treat that marries the earthy sweetness of pumpkin with the exotic spice of cardamom, creating a loaf that’s as fragrant as it is flavorful.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup water

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cardamom, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves until well combined.
  3. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in 2 large eggs, one at a time, then stir in 1 cup pumpkin puree and 1/4 cup water until smooth.
  5. Gradually blend the dry ingredients into the wet ingredients until just incorporated; do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Velvety in texture with a moist crumb, this Pumpkin Cardamom Bread is a delightful balance of sweet and spicy. Serve it toasted with a smear of cream cheese or enjoy it as is with a cup of chai for an extra cardamom kick.

Pumpkin Espresso Bread

Pumpkin Espresso Bread

Lusciously moist and warmly spiced, this Pumpkin Espresso Bread marries the rich, earthy flavors of pumpkin with the deep, aromatic notes of espresso, creating a loaf that’s as perfect for a morning treat as it is for an afternoon pick-me-up.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup strong brewed espresso, cooled
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp pumpkin pie spice.
  3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
  4. Add 2 large eggs one at a time, beating well after each addition.
  5. Mix in 1 cup pumpkin puree, 1/4 cup strong brewed espresso, and 1 tsp vanilla extract until combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Golden and fragrant, this Pumpkin Espresso Bread boasts a tender crumb and a perfect balance of sweetness and spice. Serve it sliced with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch.

Conclusion

Fantastic! This roundup of 22 delicious pumpkin bread recipes offers something for every home cook, from classic favorites to creative twists. Each recipe is easy to make, ensuring your baking adventure is as enjoyable as it is tasty. We’d love to hear which recipe you tried and loved—leave a comment below! Don’t forget to share this article on Pinterest so others can discover these delightful treats too. Happy baking!

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