pumpkin bread recipe

This easy Pumpkin Bread is generously spiced and has a soft and tender crumb. This is the best moist pumpkin bread recipe, and it is so quick to make using just one bowl!

Pumpkin Bread

unsalted butter

honey maple syrup

pumpkin

eggs

milk (of choice (dairy, almond, etc.))

vanilla extract

baking soda

baking powder

salt

cinnamon

allspice

nutmeg

cloves

½ cups white whole wheat flour (or all purpose flour)

Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray.

Place melted butter in a large bowl (I melt it right in the large bowl in the microwave). Whisk in the honey (or pure maple syrup) and pumpkin, followed by the eggs, milk and vanilla.

Sprinkle in the baking soda, baking powder and salt and whisk until well combined. Add the cinnamon, allspice, nutmeg, and cloves, and whisk until well combined.

Add the flour and mix with a rubber spatula until just combined. Do not overmix.

Pour batter into the prepared pan. Bake for 40-55 minutes, until a tester inserted into the center comes out just clean. Check the bread starting at about 35 minutes and cover it loosely with foil if the top is browning too quickly. For bread that is baked through but not dry, be careful not to over- or under-bake.

Let cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack before slicing and serving.

This moist pumpkin bread is pillowy soft, perfectly spiced and totally easy too!

all-purpose flour (210 grams)

ginger

brown sugar (100 grams)

white sugar (132 grams)

whole milk (60 milliliters)

pumpkin puree (300 grams)

vegetable oil (120 milliliters)

vanilla extract (5 milliliters)

Preheat oven to 350 degrees.  Prep a 9x5 inch loaf pan by lining with parchment paper or butter and flour it.

Sift together flour, baking soda, baking powder, salt, and spices in a large bowl then whisk together and set aside.

In a medium bowl combine the oil, sugars and eggs then mix well. Add the pumpkin puree, milk, and vanilla. Whisk again until combined.

Pour the  wet mixture into the the dry and mix until just combined.

Pour batter into your prepared 9x5 inch pan.

Bake for about an hour at 350F. You can cover with foil halfway through baking to protect the top from browning. You&#039;ll know the pumpkin bread is done when a skewer inserted in the middle comes out clean and the center springs back when lightly pressed.

This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!

RECIPE: https://preppykitchen.com/pumpkin-bread/

Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!

SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1
--------------------------------------------------------------------------
ADD ME ON:
Facebook: http://www.facebook.com/PreppyKitchen
Instagram: http://instagram.com/PreppyKitchen
Pinterest: https://www.pinterest.com/PreppyKitchen
Website: http://www.PreppyKitchen.com

Amazing Pumpkin Bread

Moist, healthy Pumpkin Banana Bread. Whole wheat and made with yogurt and honey, this easy recipe is delicious with chocolate chips, nuts, or on its own!

Pumpkin Banana Bread

pecan halves

mashed banana (the riper the better (about 2 large bananas))

unsalted butter (at room temperature)

coconut sugar sugar

Greek yogurt

honey

eggs (at room temperature)

pure pumpkin puree (NOT pumpkin pie filling)

pumpkin pie spice

white whole wheat flour

Preheat the oven to 350 degrees F. If using nuts for the mix-ins, spread them onto a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. Do not walk away during the last few minutes of baking (this is when nuts love to burn). Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.

In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin (feel free to reuse the measuring cup you used for the banana to measure the pumpkin), and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the pecans or another mix-ins.

Scrape the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes (Don’t skip this step! Resting helps the flour absorb the wet ingredients and will give you a better texture and flavor).

Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Another quick check is to see if the bread reaches 190 to 200 F degrees F on an instant read thermometer. Check the bread at the 35-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed. Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. Refrigerate for at least 1 hour, or even better, overnight (I know this step sounds odd but it works and makes the bread taste incredible). Slice and devour!

https://content.jwplatform.com/videos/tyKA70aK.mp4

This Pumpkin Chocolate Chip Bread recipe is moist, delicious, and so easy to make! It has the perfect flavors of Fall and makes two regular loaves or several mini loaves; perfect for sharing or freezing!

Pumpkin Chocolate Chip Bread

sugar

butter (, softened)

all-purpose flour

milk

chocolate chips

Preheat oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans* with a piece of parchment paper. Spray all over with cooking spray.

Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 

In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.

Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.

Mini loaves will bake for around 25-35 minutes.

https://www.youtube.com/watch?v=54XYek--wAU

The BEST Pumpkin Bread that is easy to make, moist, and loaded with chocolate chips. This pumpkin bread recipe makes two loaves or several mini loafs.  Your family will love it!

🖨️ PRINT THE RECIPE

INGREDIENTS:
▢2 cups granulated sugar (402g)
▢1/2 cup butter , softened (113g)
▢3 large eggs
▢2 teaspoons vanilla extract (10ml)
▢15 ounces canned pumpkin
▢2 3/4 cups all-purpose flour (252g)
▢1/2 teaspoon baking powder (2.5g)
▢1 1/2 teaspoons baking soda (7.2g)
▢1 teaspoon salt (5.9g)
▢3/4 teaspoon ground cinnamon (2.07g)
▢1/4 teaspoon ground cloves (.55g)
▢1/4 teaspoon ground nutmeg (.59g)
▢1/2 cup milk (118ml)
▢12 ounce package chocolate chips

INSTRUCTIONS:
Grease and flour two 9x5 in loaf pans. (I also like to line the bottom of the pans with wax or parchment paper.)  Preheat oven to 350 degrees F.
Add the sugar and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 
In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
*For mini loaves, check them around 35 min of baking, then every 5 min. after that (if they need it) until they are done.

MORE TIPS FOR THIS RECIPE: https://tastesbetterfromscratch.com/pumpkin-chocolate-chip-bread/

🧑‍🍳EQUIPMENT USED IN THIS RECIPE:
Bread pans: https://amzn.to/2Z1w531
or Mini loaf pans: https://amzn.to/2YSsDr1

⏳TIMESTAMPS:
0:00 Intro
0:35 Cream butter and sugar
0:52 Add pumpkin, eggs and vanilla
1:20 Mix dry ingredients
1:47 Alternate adding milk and dry mixture
2:32 Stir in chocolate chip
2:54 Add to prepared loaf pans
3:20 Bake at 350 degrees F
3:36 Toothpick test
3:50 invert to cooling rack
4:00 Enjoy

SUBSCRIBE to my channel: http://www.youtube.com/c/TastesBetter... 
FACEBOOK: Tastes Better From Scratch
INSTAGRAM: tastesbetterfromscratch
PINTEREST: Lauren Allen {Tastes Better From Scratch}
TWITTER: Better From Scratch
CONTACT ME: Tastesbetterfromscratch@gmail.com

Perfect Pumpkin Bread

Looking for an easy homemade cornbread recipe? This Skillet Pumpkin Cornbread Recipe from Delish.com is the best.

Skillet Pumpkin Cornbread

c. cornmeal

c. all-purpose flour

tbsp. baking powder

kosher salt

pumpkin purée

buttermilk

egg, room temperature

c. brown sugar

I didn’t add the sugar because we don’t like sweet corn bread. Served it with purple hull pas. It was delicious

This Pumpkin Bread recipe is soft, moist and full of flavor with lots of pumpkin and spice! It's easy to make and made with butter, instead of oil. If you're wondering how to make pumpkin bread, this amazing recipe is for you!

The Best Pumpkin Bread Recipe

(390 grams) all purpose flour

tsp baking soda

tsp baking powder

unsalted butter, room temperature

(621 grams) sugar

Preheat oven to 350 degrees. Grease two 9&#215;5 loaf pans very well with non stick baking spray.

2. In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.

3. In a large mixer bowl, combine the butter and sugar and mix just until combined.

4. Add the eggs one at a time, mixing until well combined after each addition.

5. Turn the mixer to medium speed and beat until light and fluffy, 2-3 minutes.
6 Add the pumpkin purée and beat until well combined. The mixture may like a little curled and separated.

7. Add the dry ingredients and mix on low speed just until combined. Do not over mix. If you need to stir it a bit more, use a spatula and do it gently by hand.

8. Divide the batter evenly between the two loaf pans and bake for 60 to 70 minutes, or until a toothpick inserted in the middle comes out clean.

9. Remove the loaves from the oven and allow to cool for about 10 minutes and then remove to a cooling rack to cool completely.

This pumpkin bread is AMAZING!!!  I can't keep hubby and son away from it...  Looks like I need to make some more!!

Love love love the bread
I want to know if I can substitute pumpkin for other veg puree

https://www.youtube.com/watch?v=Q6sKUkO__1g

This Pumpkin Bread recipe makes a soft, moist loaf that’s full of flavor with lots of pumpkin and spice! It’s easy to make and made with butter, instead of oil. If you’re wondering how to make pumpkin bread, this amazing recipe is for you!

Recipe: https://www.lifeloveandsugar.com/the-best-pumpkin-bread-recipe/

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

tsp pumpkin pie spice

tsp nutmeg

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 sourdough pumpkin bread is so moist and it&#039;s packed with delicious fall flavors! Pumpkin spice lovers unite! It&#039;s made with pumpkin puree, sourdough discard and just a twist of orange juice for a brightened up version of the classic.

Sourdough Pumpkin Bread Recipe

unsalted butter (room temperature)

brown sugar

sourdough starter (discard)

orange juice (optional)

(15 pumpkin puree

pumpkin pie spice (see notes)

fine sea salt

Preheat your oven to 350°F (176°C) and lightly grease a 9&quot; x 5&quot; loaf pan with butter or oil.

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.

Melt the butter in a bowl and add the sugar. Use a spatula to cream them together until smooth. Add the egg, vanilla extract, orange juice, sourdough discard and pumpkin and mix until well combined. Pour the wet ingredients into the dry ingredients bowl and stir until just combined. (Don&#039;t over mix!)

Pour the batter into the loaf pan and bake on the center rack for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before transferring the pumpkin bread to a wire rack.

Perfectly moist, perfectly spiced and perfectly pumpkin-y! This Pumpkin Bread Recipe is amazing any time of year!

PERFECT Pumpkin Bread Recipe

pumpkin puree (NOT pie filling!)

120 mL (1/2 cup) vegetable oil

eggs,

(1 2/3 cup) granulated sugar

(2 3/8 cups) all-purpose flour

Preheat oven to 350 degrees F. Spray a 5x9 loaf pan or mini loaf pans with baking spray and then line with parchment paper. I like to make 'slings' to make it easy to remove the bread from the pan.

In a large bowl, whisk together the pumpkin puree, granulated sugar, begetable oil, and lightly beaten eggs until smooth and incorporated. In another medium bowl, combine the flour, baking powder, baking soda, salt, and spices. Whisk or stir until combined. Add the dry ingredients to the wet ingredients and mix together until just incorporated. I use a whisk which helps to keep the mixing to a minimum. Scoop the batter into prepared pan/s and spread out slightly.

Bake a large loaf for 55 to 70 minutes or smaller loaves for 40 to 45 minutes. Cool in the pan for 5 to 10 minutes and then remove to a cooling rack until completely cool.

Pumpkin bread keeps well at room temperature for several days when wrapped in cling film. To freeze, double wrap the bread and freeze for up to 3 months.

A Vegan Blender pumpkin bread recipe that is baked to perfection! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils.

Vegan Pumpkin Bread

flour

2 Tsp baking powder

cup pumpkin puree

coconut sugar

coconut oil

dairy-free milk

Preheat oven to 375* Fahrenheit. Grease a 9...

Preheat oven to 375* Fahrenheit. Grease a 9 x 5 loaf pan.

In a blender jar, add the wet and...

In a blender jar, add the wet and then the dry ingredients and give it a nice whirl on a medium to low speed until it's all combined.

Don't over mix - up to 1 minutes...

Don't over mix - up to 1 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.

"Pour" batter into the loaf pan.Sprinkle some cinnamon...

"Pour" batter into the loaf pan.Sprinkle some cinnamon sugar on top.

Bake for 35 -40 minutes. The loaf is...

Bake for 35 -40 minutes. The loaf is finished when a tooth pick comes out clean .

In your blender, pour in the wet ingredients...

In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. Close the lid to your blender and blend on low to medium speed until the batter is combined. Don’t over mix it! 

Pour the batter in greased spring form or...

Pour the batter in greased spring form or bundt pan and cover it with foil .

Add a cup of water to the Instant...

Add a cup of water to the Instant Pot. Then place the trivet into the pot, and place the foil-covered pans on the trivet. Cover the pot and set the seal to Sealing.

Set the pot to cook for 55 minutes...

Set the pot to cook for 55 minutes at manual high pressure.

Once the cook time is complete, let the...

Once the cook time is complete, let the pressure release naturally for 10 minutes. Then release the remaining pressure and remove the lid.

Carefully remove the loaf pans from the pot...

Carefully remove the loaf pans from the pot using oven mitts, and place the bread on a cooling rack. Remove the  foil, and allow the bread to cool for a few minutes before removing them from the pans. Cool completely before serving.

https://mediavine-res.cloudinary.com/video/upload/wpbgt0yxxbtsjwyxkxdd.mp4

Vegan Blender Pumpkin Bread

This super soft, moist pumpkin bread recipe is made with a whole can of pumpkin and tastes even better than the Starbucks pumpkin loaf. Bonus: it’s incredibly easy to make with just 10 minutes of work!

Pumpkin Bread Recipe

pumpkin spice (or cinnamon)

Preheat oven to 375°F. Grease a 9x5 loaf pan and line with parchment paper (where it hangs over the edges) for easy removal. Set aside.

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

In large bowl, whisk to combine the pumpkin, granulated sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.

Pour batter into prepared loaf pan and smooth the top with a spatula. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Around the 30 minute mark, lightly cover the top of the bread with foil, to make sure the top does not overly brown.

Allow to cool for 10 minutes, then slice and serve warm, or allow to cool completely.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603907038/orwokrjg0nx6vhh5rtya.mp4

This super soft, moist Pumpkin Bread recipe is packed with pumpkin flavor and tastes *just* like the Starbucks Pumpkin Loaf. Bonus: it’s incredibly easy to make and ready to go in the oven in just 10 minutes!

Best Pumpkin Bread

Moist, soft, sweet, and filled with the flavors of fall, my easy Eggless Pumpkin Bread recipe is made in one bowl using regular pantry staples. Best of all, it is naturally vegan, kid-friendly, made healthy with whole wheat flour.

Top 15 pumpkin bread recipe recipes from across the web

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

Top Tags

Pumpkin Bread

Pumpkin Bread

Pumpkin Banana Bread

Pumpkin Chocolate Chip Bread

Skillet Pumpkin Cornbread

The Best Pumpkin Bread Recipe

Low Fat Pumpkin Bread

Sourdough Pumpkin Bread Recipe

PERFECT Pumpkin Bread Recipe

Vegan Pumpkin Bread

Pumpkin Bread Recipe

Eggless Pumpkin Bread Recipe

Homemade Pumpkin Bread Recipe

73 calorie pumpkin bread

Chai Spiced Pumpkin Bread

Top 15 pumpkin bread recipe recipes from across the web

The most viewed pumpkin bread recipe 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

Pumpkin Bread

Pumpkin Banana Bread

Pumpkin Chocolate Chip Bread

Skillet Pumpkin Cornbread

The Best Pumpkin Bread Recipe

Low Fat Pumpkin Bread

Sourdough Pumpkin Bread Recipe

PERFECT Pumpkin Bread Recipe

Vegan Pumpkin Bread

Pumpkin Bread Recipe

Eggless Pumpkin Bread Recipe

Homemade Pumpkin Bread Recipe

73 calorie pumpkin bread

Chai Spiced Pumpkin Bread

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