homemade pumpkin bread

Pumpkin bread is fluffy, moist, and delicious. This classic fall loaf cake is loaded with real pumpkin and seasonal spices like cinnamon and ginger.

Pumpkin Bread

all-purpose flour (250 grams)

baking soda

baking powder

brown sugar (or

ginger (optional)

pumpkin pie spice (or ground cinnamon)

salt

vegetable oil (about 100 grams)

eggs,

(13.5 pumpkin puree

Place the oven rack on the bottom and preheat oven to 350 F. Lightly grease a 9x5-inch pan (1 lb. loaf pan) with cooking oil spray.

In a large mixing bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, ground ginger, pumpkin pie spice, and salt. Whisk together until evenly distributed and set aside.

In a medium mixing bowl, whisk together all the wet ingredients including oil, eggs, and pumpkin puree until smooth.

Pour the wet mixture into the dry mixture and mix together using a rubber spatula until just combined and no dry ingredients are visible. Overmixing will make the bread denser and firmer.

Pour the batter into the prepared loaf pan and smooth out the top with the back of a spoon. 

Bake for 55-60 minutes on the bottom rack of the oven (to prevent too much browning) until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf. Serve warm or at room temperature. 

The day was cool and crisp, perfect for baking a low fat pumpkin bread. Warming my kitchen with the sweet scent of pumpkin spices – Oh how I just love October.

Low Fat Pumpkin Bread

pumpkin puree

all purpose flour

sugar

tsp baking soda

tsp pumpkin pie spice

tsp nutmeg

cinnamon

tsp salt

vegetable oil

tsp vanilla extract

baking spray

tbsp pepitas

Preheat oven to 350°.

Spray a 9 x 5 inch loaf pan with baking spray.

In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium speed until thick.

Scrape down sides of the bowl.

Add flour mixture, then blend at low speed until combined. Do not over mix.

Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.

Pumpkin Banana Bread

white whole wheat flour

tsp pumpkin spice

medium very ripe medium bananas (mashed)

pumpkin

butter

brown sugar (unpacked)

pecans (optional)

Preheat oven to 325F. Grease a 9x5 inch loaf pan with baking spray.

In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.

In a large bowl, cream butter and sugar with an electric mixer.

Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.

Pour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

This incredibly moist pumpkin chocolate chip bread is rich, buttery, and perfectly spiced with warm fall flavors. Made with real pumpkin purée, brown sugar, and sour cream for a soft, tender crumb that holds its shape beautifully. The ultimate cozy bake for fall mornings or holiday gatherings

Pumpkin Chocolate Chip Bread

neutral oil ((vegetable, canola, avocado, etc.))

brown sugar (packed)

white sugar

eggs (room temperature)

vanilla bean paste

½ cups pure pumpkin purée ((not pie filling))

sour cream (or full-fat Greek yogurt, room temperature)

all-purpose flour

½ tsp baking powder

½ tsp fine sea salt

Grease

Prep oven &amp; pan: Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.

Whisk

In a large bowl, whisk melted butter, oil, brown sugar, and white sugar until smooth. Add eggs and vanilla; whisk until creamy.

Stir

Stir in pumpkin purée and sour cream until fully combined.

In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice.

Fold

Gently fold dry into wet until just combined (don’t overmix).

Pour

Pour batter into prepared pan, smooth top, and bake 60–70 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs.

Cool

Rest in pan for 15 minutes, then transfer to a wire rack. Cool fully before slicing for best structure.

I made this recipe for friends and family.  It came out so delicious! Everyone loved it.

https://videos.scriptwrapper.com/25544/u4WJ5mZcqmpbXNdrzO8X/original/video.mp4

This Moist Pumpkin Chocolate Chip Bread is the ultimate fall bake — soft, buttery, and packed with cozy pumpkin flavor and melty chocolate chips. In this quick video tutorial, I’ll show you exactly how to make it step-by-step using one bowl and simple ingredients you already have at home. No mixer needed!

Perfect for breakfast, brunch, or dessert, this easy pumpkin bread recipe comes out perfectly moist every single time. Watch how to mix, fold, and bake it for the most delicious loaf you’ll make this season!

How to Make Moist Pumpkin Chocolate Chip Bread

The best healthy pumpkin bread made with an entire can of pumpkin puree! This cozy, healthy pumpkin bread recipe is loaded with pumpkin spices and naturally sweetened with pure maple syrup. It&#039;s perfectly moist, topped with the most addictive maple glaze and can easily be made into pumpkin muffins!

Healthy Pumpkin Bread with Maple Glaze

For the wet ingredients:

(75 grams) butter

(15 pumpkin puree

(156 grams) pure maple syrup

eggs

vanilla extract

For the dry ingredients:

cinnamon*

nutmeg

ginger

allspice

For the glaze:

(57 grams) powdered sugar

maple syrup

almond milk (any milk will

Preheat oven to 350 degrees Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.

Add butter to a saucepan and place over medium heat. The butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch.

Add pumpkin puree, pure maple syrup, eggs and vanilla to a large bowl. Whisk together until smooth. Whisk in browned butter.

In a separate large bowl, stir together whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, ginger and allspice until well combined. Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared pan and smooth top with a spatula. Bake for 50-65 minutes until a tester comes out clean or with just a few crumbs attached. Allow bread to cool in pan for 10 minutes, then remove bread from pan and place on a wire rack to cool completely.

Once bread is completely cool, make the maple glaze: In a small bowl, mix together the powdered sugar, pure maple syrup and almond milk (only if necessary to thin the glaze). Pour over the pumpkin bread, then cut into slices and serve!

That one teaspoon of baking soda wasn’t enough to lift. It’s dense :(

CRUSHED IT! I am obsessed with this recipe. It was so soft and tender. I used white whole wheat flour. The taste was incredible and the fact it uses a whole can of pumpkin just makes me so happy! This will be a staple in our house this fall. I did the glaze on top and sprinkled some sprouted pumpkin seeds on top too. Thank you!!!

This was an excellent recipe.  Very easy to make. I used coconut oil instead of butter (1-to-1 substitution) as I didn't have any butter on hand and didn't feel like going to the store.  I always love everything from your website, Monique!

Absolutely delicious! Made this for Thanksgiving and it was a big hit. I added more maple syrup for batter and used whole wheat flour. I was able to make 10 mini breads. Came out so moist and the perfect amount of spices to compliment the pumpkin. Definitely will be making again!

I grind my own wheat flour, so I used half fresh milled red wheat and half all purpose flour.  I was very pleased with how it turned out.   I love that it’s not too sweet, even with the extra glaze I put on it.

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Pumpkin Bread

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Top 5 homemade pumpkin bread recipes from across the web

The most viewed homemade pumpkin bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Bread

Low Fat Pumpkin Bread

Pumpkin Banana Bread

Pumpkin Chocolate Chip Bread

Healthy Pumpkin Bread with Maple Gl...

The most viewed homemade pumpkin bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine