pumpkin loaf

Pumpkin Bread with Brown Butter Frosting is the best pumpkin loaf recipe you'll ever make. Easy, delicious, and fun to make!

Pumpkin Bread with Brown Butter Hazelnut Frosting

tbsp Bourbon

Pumpkin Puree

tsp vanilla extract

sugar

vegetable oil

all-purpose flour

tsp baking powder

tsp baking soda

tsp kosher salt

cinnamon

tsp cardamom

tsp ground ginger

cloves

tsp allspice

nutmeg

oz cream cheese

butter

hazelnut syrup

salt

Preheat oven to 350 degrees F.

In a stand mixer, combine egg yolks, bourbon, pumpkin puree, vanilla extract, sugar, cinnamon, cardamom, ginger, cloves, allspice, nutmeg, and vegetable oil. Whisk together.

In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk ingredients together. Add to wet ingredients and fold together with a spatula, mixing ingredients together.

Spray a 9x5 loaf pan with oil and add batter. Bake for 1 hour.

To make the forsting, begin by browning butter in a pan over medium heat. In a large bowl, add cream cheese, vanilla extract, hazelnut syrup, powdered sugar, and a pinch of salt. Pour in brown butter and whisk until icing is smooth and fluffy. Add to refrigerator until ready to use.

Allow pumpkin loaf to cool completely prior to adding the frosting.

A copycat for Starbucks Pumpkin Bread Recipe! The easiest pumpkin bread with 12 ingredients! This bread can be made in muffin, mini muffin or mini loaf pans. Starbucks has changed their pumpkin bread over the years, so this copycat recipe is for their old school pumpkin bread, circa 2013. 

Starbucks Pumpkin Bread Recipe

all purpose flour

tsp salt

tsp cinnamon

brown sugar

milk (I used skim)

pumpkin

Preheat oven to 350º F.

In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.

In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix together well.

Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.

Throughly spray a loaf pan with non-stick cooking spray.

Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.

Allow the bread to cool in the pan before removing.

Store in an air tight container.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1541813457/qdgmc6gzixytpm0mvb4z.mp4

The easiest pumpkin bread with 12 ingredients! Pumpkin bread takes 15 minutes to prep, you will want to share this with friends and family! Can be made in muffin, mini muffin or mini loaf pans.

Pumpkin Bread

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

baking powder

baking soda

ginger

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.

Make this Healthy Chocolate Pumpkin Bread for a lightened up treat. Made with gluten free baking flour, sweetened with maple syrup and loaded with chocolate chips. The perfect fall recipe, but delicious any time of year. Dairy free friendly.

Chocolate Pumpkin Bread

+1 tablespoon unsweetened cocoa powder

½ teaspoon pumpkin pie spice (see notes)

fine sea salt

maple syrup

olive oil

eggs

pumpkin purée

vanilla extract

unsweetened non-dairy milk (cashew, oat, coconut, etc.)

mini chocolate chips

chocolate

Preheat oven

to 350ºF and line 9&#215;5 loaf pan with parchment paper; set aside.

Mix dry ingredients

In medium bowl combine flour, cocoa powder, pumpkin pie spice, baking soda, baking power and salt; set aside.

Mix wet ingredients

In a large bowl whisk together maple syrup, oil and eggs until smooth. Add in pumpkin and vanilla, whisking until combined. 

Combine

Add half of the dry ingredients to bowl of wet ingredients, stirring together gently a few times, then add the milk and remaining dry ingredients until almost combined, then fold in chocolate chips. Make sure there are no lumpy or dry spots in batter.

Bake: 

Transfer batter to prepared loaf pan and bake uncovered for 25 minutes, then cover with foil and bake for another 20-25 minutes, or until inserted toothpick comes out clean (crumbs are okay, but no wet batter). My bread took 50 minutes.

Cool

Allow the pan to rest on the counter for at least 30 minutes (but an hour is best), this will ensure the loaf sets properly and you can cut slices easily. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661974376/lnqkhz1xw1w1tlm6h0ap.mp4

This Healthy Chocolate Pumpkin Bread is just what you've been waiting for. It's soft, moist, gluten-free, made with real pumpkin and loaded with chocolate! A lightened up take on pumpkin bread, using maple syrup to sweeten and lots of chocolate chips, too.

Spiced pumpkin cranberry bread recipe! Dark rye flour makes this whole grain pumpkin cranberry loaf moist and flavorful.

Pumpkin cranberry bread

olive or coconut oil

whole grain dark rye flour

pumpkin pie spice

sea salt

raw honey

extra virgin olive oil or coconut oil

dark brown sugar

pumpkin puree

cranberries

Tablespoons unsalted pepitas

Preheat oven to 350° F. Generously grease a 10″ x 5″ loaf pan with coconut oil or olive oil. Set aside.

In a large bowl, whisk together both the flours and next 4 ingredients, through salt. Set aside.

In a separate medium bowl, whisk together the eggs just until yolks break. Whisk in the honey, olive oil, and vanilla. Whisk in the brown sugar. Whisk in the pumpkin puree.

Add the wet ingredients to the dry and stir until just combined. Do not overmix. Fold in the cranberries.

Pour the batter into the greased loaf pan. Sprinkle pepitas evenly on top. Bake, uncovered, 60-70 minutes. To check for doneness, insert a toothpick or knife in the center. if it comes out with any batter, continue cooking. If it comes out clean, it is done.

Remove from oven and let cool in the pan for at least 30 minutes. Do not try to remove from the pan before it is cool or it will be too soft to hold it&#x27;s shape.

This pumpkin chocolate chip bread is made with pumpkin puree, pumpkin pie spice, and chocolate chips! Plus it only takes 10 minutes to prep!

Pumpkin Chocolate Chip Bread Recipe

eggs (room temperature)

avocado oil

chocolate chips

Preheat the oven to 350°F. Generously coat a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.

In a large bowl, whisk together the eggs and sugars until well combined. Add the pumpkin puree and oil, and continue whisking until well blended. Fold in the dry ingredients with a rubber spatula. When only a few streaks of flour remain, add the chocolate chips and fold until combined.

Scrape the batter into the prepared pan and bake for 60–65 minutes, or until a cake tester inserted in the center of the cake comes out clean.

Remove from the oven and let cool completely on a wire rack before removing from the loaf pan.

I made this for our neighbors and they said it was the best pumpkin bread they ever had! I plan to make it for more gifts this Fall and also try it with gluten free flour. Thank you for adding another delicious recipe to my rotation!

YUM, this was just perfect. I usually like the Starbucks pumpkin bread (I saw you have that recipe too, so I will try that next!) but this is different with the chocolate, and so smooth. The kids love it too, so it's a win because it has pumpkin in it!

Wow so moist and so good! This was nice and easy, which definitely helps!! I subbed avocado oil for grapeseed oil

Hi! I made the pumpkin bread today. It was delicious! My family loved it. I wanted to send you a thank you. The time you take to share so much content with us is greatly appreciated. Have a wonderful thanksgiving with your family!

Girl it was SO gooooood!
I used coconut oil instead (not having grapeseed oil). I have to make another my husband liked it better than my banana bread.  SOOOOOO delicious!!!! Thank you!!

It was totally delicious. I make my own squash pure, I used left over squash baked at home and it turned amazing. Super moist!!! As soon as I bake more squash, I will leave some to make it again.

Indeed, best pumpkin bread.
I love everything pumpkin and all the fall treats that you are making. Going to have another slice of the delicious pumpkin bread.

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

If you like pumpkin desserts, you'll love my easy Pumpkin Chocolate Chip Bread. It's a delicious fall treat!

Pumpkin Chocolate Chip Bread

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

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

brown sugar (packed)

white sugar

vanilla bean paste

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

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

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.

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

A moist pumpkin loaf made with canned pumpkin purée and homemade Pumpkin Pie Spice, topped with buttery pecan streusel and a maple icing drizzle.

Pumpkin Loaf With Pecan Streusel Recipe

1½ tsp ground allspice

1½ tsp ground cloves

½ cup packed light-brown sugar

tsp Pumpkin Pie Spice

unsalted butter (melted)

pecans (chopped (optional))

¾ cup packed light-brown sugar

vanilla

icing sugar

maple syrup (approx)

Preheat oven to 350°F. Grease 9 x 5-inch loaf pan and line with parchment, leaving overhang on the long sides.

Make the Pumpkin Pie Spice: In a small bowl, stir together cinnamon, ginger, nutmeg, allspice and cloves until combined. Measure what you need for the loaf and streusel and store the remainder in an airtight container.

In bowl, whisk together flour, brown sugar, Pumpkin Pie Spice and salt. Using fork, stir in butter until large crumbs form; stir in pecans (if using). Set aside.

Pecan Streusel

In bowl, whisk together flour, Pumpkin Pie Spice, baking soda, baking powder, cinnamon and salt.

In large bowl, whisk together granulated sugar, brown sugar and eggs until light and smooth. Whisk in pumpkin purée, oil and vanilla until combined. Scrape into prepared pan, smoothing top. Sprinkle with streusel, gently pressing it in.

Bake until loaf is golden and cake tester inserted in centre comes out clean, covering with foil if top is browning too quickly, 65 to 75 minutes. Let cool on rack for 10 minutes; then remove from pan, remove parchment and let cool on rack.

Top 8 pumpkin loaf recipes from across the web

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

Top Tags

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Starbucks Pumpkin Bread Recipe

PERFECT Pumpkin Bread Recipe

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Pumpkin Chocolate Chip Bread Recipe

Pumpkin Chocolate Chip Bread

Pumpkin Loaf With Pecan Streusel Re...

Top 8 pumpkin loaf recipes from across the web

The most viewed pumpkin loaf 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 with Brown Butter Haz...

Starbucks Pumpkin Bread Recipe

PERFECT Pumpkin Bread Recipe

Chocolate Pumpkin Bread

Pumpkin cranberry bread

Pumpkin Chocolate Chip Bread Recipe

Pumpkin Chocolate Chip Bread

Pumpkin Loaf With Pecan Streusel Re...

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