Pumpkin pie is a much-loved staple of the season, or perhaps you prefer pumpkin bars or latte. There is another wonderful way to use delicious pumpkins though, and that is pumpkin bread recipes! Learn how to make pumpkin bread and you will want to make it often.
The natural sweetness of pumpkin makes it a great additive to your pumpkin bread mix. So, if you are tired of pie or just want to try something deliciously different, make easy pumpkin bread.
You will need pumpkin puree for these recipes and can either roast then puree your own fresh pumpkin or else use a can of 100% puree (not pie filling).
How to Store Homemade Pumpkin Bread Recipes
Most recipes for pumpkin bread (including the following) will keep for a week in the refrigerator or a few months in the freezer. Wrap the loaf with either foil or plastic wrap to help it stay fresh in the refrigerator.
How to Serve Pumpkin Bread
Either enjoy it on its own or slather it with plenty of butter! It makes a great treat for breakfast or you can have it with lunch or dinner, or even as a snack.
3 Top Tips for Perfect Loaves Every Time
- Because bread needs to rise (even pumpkin bread!) don’t fill the loaf pan any more than ¾ full else it won’t be able to rise properly.
- The batter should be just mixed. This means getting rid of lumps and just combining the ingredients. You shouldn’t over-mix the batter else the loaf might come out chewy.
- Bring all the ingredients to room temperature before combining them. This stops the batter clumping and helps the ingredients to combine well.
Now you know how to make pumpkin bread like a pro, here are three easy recipes to try:
Almond Flour Pumpkin Bread
This gluten-free bread is made with pumpkin as well as fruit or nuts. Feel free to swap the pecans for walnuts or the raisins for dried cranberries. Use either un-blanched superfine almond flour or regular blanched almond flour.
Also, if you don’t have pumpkin pie spice you can add a big pinch of cinnamon, a medium pinch of ginger, and a little amount of nutmeg and cloves.
- 2 cups almond flour
- 1/3 cup honey
- 2 beaten eggs
- 1½ teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- ¾ cup pumpkin puree
- ½ teaspoon baking soda
- 4 tablespoons butter
- ½ teaspoon salt
- ¼ cup raisins
- ¼ cup chopped pecans
- First preheat the oven to 350 degrees F
- Lightly grease a 1-pound loaf pan and line it with parchment paper.
- Whisk the dry ingredients together in a bowl and set aside.
- Beat the butter and honey in another bowl until fluffy, then mix in the eggs.
- Now add the dry ingredients to the egg mixture, as well as the pumpkin puree.
- Stir in the raisins and pecans.
- Spoon the batter into the loaf pan and bake for about an hour.
- Cover the loaf with foil after about 45 minutes so the top doesn’t burn.
- When a toothpick or knife stuck in the middle comes out clean but moist, it’s done.
- Let the bread cool in the pan for 15 minutes then remove it from the pan and let it cool completely.
Spiced Chocolate Pumpkin Bread
Looking for a sweet loaf recipe? Try this wonderful chocolate chip pumpkin bread. It’s quick and easy to make. You can add other ingredients if you like. Nuts are always good in chocolate pumpkin bread.
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup cocoa powder
- ¼ teaspoon salt
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/3 cup cooled, melted coconut oil
- ½ cup maple syrup
- ¼ cup milk (any kind)
- 2 eggs
- ½ cup dark chocolate chips
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- Preheat the oven to 350 degrees F and grease an 8 x 4-inch loaf pan.
- Stir the flour, baking powder, baking soda, cocoa powder, salt, nutmeg, and cinnamon together in a bowl.
- Mix the pumpkin puree, eggs, milk, coconut oil, vanilla, and maple syrup in another bowl.
- Now combine the dry ingredients with the wet ones.
- Stir in the chocolate chips.
- Bake for about 50 minutes or until a knife comes out clean.
- Cool before serving.
Pumpkin Bread with Cream Cheese
Cream cheese pumpkin bread is moist and rich. The cream cheese layer swirled inside adds a special touch to this loaf.
For the Loaf:
- 1¾ cups all-purpose flour
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 15 ounces pumpkin puree
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 cup white sugar
- 1 tablespoon pumpkin spice
- ½ cup oil
For the Cream Cheese Filling:
- 8 ounces cream cheese
- 1 egg yolk
- 2 teaspoons vanilla extract
- ¼ cup white sugar
- First preheat the oven to 375 degrees F and line a greased 9 x 5-inch loaf pan with parchment paper.
- Make the filling. Beat the cream cheese until it’s smooth then beat in the egg yolks, vanilla, and sugar. Set this aside.
- Next make the batter. Whisk the flour with the baking soda, salt, and pumpkin spice in a bowl.
- Whisk the pumpkin and sugar in another bowl, then beat in the eggs, vanilla and oil.
- Mix the flour mixture into the pumpkin mixture. Don’t over-mix – just get rid of the lumps.
- Spoon half of the batter into the prepared pan then spoon half the cream cheese mixture on top. Add the rest of the batter and then the rest of the cream cheese mixture.
- You can swirl it a bit with a knife to swirl the cream cheese mixture inside.
- Loosely cover the pan with foil then bake for about 40 minutes or until a toothpick comes out clean.
- Let the cream cheese pumpkin bread cool, then serve in slices.
Pumpkin bread is one of the best parts of the fall season. Making a moist, tasty pumpkin loaf is as straightforward as combining ingredients and baking the mixture. Not much beats a thick slice of pumpkin bread still warm from the oven and with a generous amount of butter slathered on top!