18+ Easy Pumpkin Bread Recipes to Spice Up Your Fall

As the leaves begin to change and the air becomes crisp, there’s no better time to indulge in the cozy flavors of fall.

And what better way to embrace the season than with the warm aroma of freshly baked pumpkin bread filling your kitchen?

Whether you’re a seasoned baker or just starting out, these easy pumpkin bread recipes are sure to delight your taste buds and impress your loved ones.

From classic loaves to creative twists, there’s something here for everyone to enjoy.

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18+ Easy Pumpkin Bread Recipes to Spice Up Your Fall

Indulge in the delightful flavors of moist pumpkin bread with these easy recipes. From classic to creative twists, there’s a pumpkin bread for every taste bud.

Elevate your baking game and enjoy the warm, comforting aroma that fills your kitchen.

Classic Pumpkin Bread

This classic pumpkin bread recipe is a fall favorite, delivering a moist, flavorful loaf infused with the comforting taste of pumpkin and spices.

It’s perfect for breakfast, snacks, or dessert.

Recipe:

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

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Pour batter into prepared loaf pan.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy the warm, comforting flavors of fall with this classic pumpkin bread.

It’s a simple yet satisfying treat that’s sure to become a staple in your baking rotation.

Streusel-Topped Pumpkin Bread

Elevate your pumpkin bread experience with this recipe featuring a buttery streusel topping.

With its irresistible combination of moist pumpkin bread and crunchy topping, this recipe is sure to delight your taste buds.

Recipe:

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

For Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter, diced

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon for streusel topping. Cut in cold butter until mixture resembles coarse crumbs.
• Pour batter into prepared loaf pan and sprinkle streusel topping evenly over the top.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Treat yourself to the indulgent combination of moist pumpkin bread and buttery streusel topping.

This recipe adds a delightful twist to a classic favorite, making it perfect for special occasions or any time you crave a delicious treat.

Chocolate Chip Pumpkin Bread

Indulge in the irresistible combination of pumpkin and chocolate with this easy recipe for chocolate chip pumpkin bread.

Moist, flavorful, and studded with chocolate chips, it’s a decadent twist on a classic treat.

Recipe:

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

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Fold in chocolate chips until evenly distributed throughout the batter.
• Pour batter into prepared loaf pan.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Treat yourself to the irresistible combination of pumpkin and chocolate with this delicious chocolate chip pumpkin bread.

It’s the perfect way to satisfy your sweet tooth while enjoying the flavors of the season.

Vegan Pumpkin Bread

This vegan pumpkin bread recipe is perfect for those with dietary restrictions or anyone looking for a plant-based option.

It’s moist, flavorful, and free from dairy and eggs, making it suitable for vegans and non-vegans alike.

Recipe:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup vegetable oil or melted coconut oil
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup pumpkin puree
• 1/4 cup unsweetened applesauce
• 1/4 cup non-dairy milk (such as almond or soy milk)
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together vegetable oil or melted coconut oil, granulated sugar, brown sugar, pumpkin puree, applesauce, non-dairy milk, and vanilla extract until well combined.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Pour batter into prepared loaf pan.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy the rich flavors of pumpkin bread without any dairy or eggs with this vegan-friendly recipe. It’s a delicious and cruelty-free option that everyone will love.

Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread recipe allows those with gluten sensitivities or celiac disease to indulge in the seasonal delight of pumpkin bread.

Made with gluten-free flour and wholesome ingredients, it’s a treat everyone can enjoy.

Recipe:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs or 2 flaxseed eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs or flaxseed eggs, and vanilla extract until well combined.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Pour batter into prepared loaf pan.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Savor the flavors of fall without worrying about gluten with this gluten-free pumpkin bread recipe.

It’s a delicious option for those with gluten sensitivities or anyone looking for a healthier alternative.

Maple Glazed Pumpkin Bread

Elevate your pumpkin bread experience with a sweet and decadent maple glaze.

This recipe combines the warm flavors of pumpkin with the rich sweetness of maple for a delightful treat that’s perfect for any occasion.

For Pumpkin Bread:

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

For Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1-2 tablespoons milk or water

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Pour batter into prepared loaf pan.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.

For Maple Glaze:

• In a small bowl, whisk together powdered sugar and maple syrup until smooth.
• Add milk or water, 1 tablespoon at a time, until desired consistency is reached.
• Drizzle glaze over cooled pumpkin bread.
• Allow glaze to set before slicing and serving.

Indulge in the irresistible combination of pumpkin bread and maple glaze with this delightful recipe.

It’s a sweet and satisfying treat that’s sure to impress friends and family alike.

Spiced Pumpkin Banana Bread

This spiced pumpkin banana bread combines the best of both worlds – the sweetness of ripe bananas and the comforting flavor of pumpkin, enhanced with warm spices.

It’s a moist and flavorful loaf perfect for any time of day.

Recipe:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1 cup pumpkin puree

Instructions 

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
• Stir in mashed bananas and pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Pour batter into prepared loaf pan.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy the delicious fusion of pumpkin and banana flavors with this spiced pumpkin banana bread.

It’s a wonderful twist on traditional pumpkin bread and makes a delightful addition to any breakfast or brunch spread.

Pumpkin Zucchini Bread

This pumpkin zucchini bread combines two classic garden vegetables into one deliciously moist and flavorful loaf.

Packed with nutrients and natural sweetness, it’s a great way to sneak in some extra veggies while indulging in a tasty treat.

Recipe:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 cup shredded zucchini, excess moisture squeezed out

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
• Stir in pumpkin puree and shredded zucchini until evenly distributed.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Pour batter into prepared loaf pan.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Embrace the goodness of garden-fresh vegetables with this pumpkin zucchini bread.

It’s a flavorful and nutritious option that’s perfect for breakfast, snacking, or sharing with loved ones.

Pumpkin Spice Muffins

These pumpkin spice muffins are a delightful grab-and-go option for busy mornings or afternoon snacks.

Bursting with warm spices and pumpkin flavor, they’re a convenient and delicious treat for pumpkin lovers.

Recipe:

• 1 3/4 cups all-purpose flour
• 1 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
• 1/4 teaspoon ground ginger
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Instructions

• Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Spoon batter into prepared muffin tin, filling each cup about 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy the flavors of fall in a convenient handheld treat with these pumpkin spice muffins.

Whether enjoyed for breakfast or as a snack on the go, they’re sure to satisfy your pumpkin cravings.

Pumpkin Cheesecake Swirl Bread

Indulge in the perfect marriage of pumpkin bread and creamy cheesecake with this decadent swirl bread.

Each slice is a delightful combination of moist pumpkin bread and rich, tangy cheesecake, making it a luxurious treat for any occasion.

For Pumpkin Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

For Cheesecake Swirl:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in eggs, one at a time, followed by vanilla extract.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• In a separate bowl, beat cream cheese until smooth. Add granulated sugar, egg, and vanilla extract, and beat until creamy.
• Pour half of the pumpkin bread batter into the prepared loaf pan. Spoon half of the cheesecake mixture on top, then swirl with a knife.
• Repeat with remaining pumpkin bread batter and cheesecake mixture.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Treat yourself to the ultimate indulgence with this pumpkin cheesecake swirl bread.

With its perfect balance of pumpkin and cheesecake flavors, it’s a decadent delight that’s sure to impress.

Pumpkin Apple Bread

Celebrate the flavors of fall with this delightful pumpkin apple bread.

Loaded with chunks of fresh apple and warm spices, it’s a cozy and comforting treat that pairs perfectly with a cup of coffee or tea.

Recipe:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 cup peeled, cored, and chopped apple (about 1 medium apple)

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in eggs, one at a time, followed by vanilla extract.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Fold in chopped apple until evenly distributed throughout the batter.
• Pour batter into prepared loaf pan.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy the cozy flavors of autumn with this pumpkin apple bread. With its tender crumb and juicy apple pieces, it’s a delightful treat that captures the essence of the season.

Pumpkin Pecan Streusel Bread

Elevate your pumpkin bread game with this irresistible pecan streusel topping.

With its crunchy texture and nutty flavor, it adds a delicious contrast to the moist pumpkin bread, making it a standout dessert or snack.

For Pumpkin Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

For Pecan Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, diced
• 1/2 cup chopped pecans

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in eggs, one at a time, followed by vanilla extract.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon for streusel topping. Cut in cold butter until mixture resembles coarse crumbs. Stir in chopped pecans.
• Pour pumpkin bread batter into prepared loaf pan.
• Sprinkle streusel topping evenly over the batter.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Treat yourself to the delightful crunch of pecan streusel topping with this pumpkin pecan streusel bread.

It’s a delicious twist on traditional pumpkin bread that’s sure to become a favorite.

Pumpkin Chocolate Swirl Bread

This pumpkin chocolate swirl bread is a delightful fusion of rich chocolate and warm pumpkin flavors.

With its moist texture and decadent swirls, it’s a treat that’s perfect for satisfying your sweet tooth any time of day.

For Pumpkin Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

For Chocolate Swirl:

• 1/2 cup semisweet chocolate chips
• 2 tablespoons unsalted butter
• 1 tablespoon cocoa powder
• 2 tablespoons granulated sugar

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in eggs, one at a time, followed by vanilla extract.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• In a small saucepan, melt chocolate chips and butter over low heat, stirring until smooth.
• Stir in cocoa powder and granulated sugar until well combined.
• Pour half of the pumpkin bread batter into the prepared loaf pan. Spoon half of the chocolate mixture on top, then swirl with a knife.
• Repeat with remaining pumpkin bread batter and chocolate mixture.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Indulge in the perfect combination of pumpkin and chocolate with this pumpkin chocolate swirl bread.

Its moist texture and decadent swirls make it a delightful treat for any chocolate lover.

Pumpkin Cranberry Bread

This pumpkin cranberry bread is a festive twist on traditional pumpkin bread, featuring tart cranberries that add a burst of flavor and a pop of color.

With its warm spices and tangy cranberries, it’s the perfect treat for holiday gatherings or cozy mornings.

Recipe:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 cup fresh or frozen cranberries

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in eggs, one at a time, followed by vanilla extract.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Fold in cranberries until evenly distributed throughout the batter.
• Pour batter into prepared loaf pan.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy the flavors of the season with this pumpkin cranberry bread. Its tangy cranberries and warm spices make it a festive addition to any holiday table or breakfast spread.

Pumpkin Walnut Bread

This pumpkin walnut bread is a nutty and satisfying treat that’s perfect for autumn.

Packed with crunchy walnuts and warm pumpkin spices, it’s a delicious option for breakfast, brunch, or snacking.

Recipe:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 cup chopped walnuts

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in eggs, one at a time, followed by vanilla extract.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Fold in chopped walnuts until evenly distributed throughout the batter.
• Pour batter into prepared loaf pan.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Treat yourself to the hearty goodness of pumpkin walnut bread. With its crunchy walnuts and warm spices, it’s a satisfying option for any time of day.

Pumpkin Spice Coffee Cake

This pumpkin spice coffee cake is a delightful twist on a classic favorite, featuring layers of moist pumpkin cake and a cinnamon-spiced streusel topping.

It’s the perfect accompaniment to your morning coffee or afternoon tea.

For Pumpkin Cake:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1/3 cup milk

For Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted

Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in eggs, one at a time, followed by vanilla extract.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, alternating with milk, mixing until just combined.
• In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon for streusel topping. Stir in melted butter until mixture resembles coarse crumbs.
• Pour half of the pumpkin cake batter into the prepared baking pan. Sprinkle half of the streusel topping evenly over the batter.
• Repeat with remaining pumpkin cake batter and streusel topping.
• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Elevate your morning routine with this pumpkin spice coffee cake.

With its layers of moist pumpkin cake and cinnamon-spiced streusel topping, it’s a delicious treat that pairs perfectly with your favorite cup of coffee.

Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins are a delightful combination of moist pumpkin muffins and creamy cheesecake filling.

With their tender crumb and rich flavor, they’re a decadent treat that’s perfect for breakfast or brunch.

For Pumpkin Muffins:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

For Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in eggs, one at a time, followed by vanilla extract.
• Stir in pumpkin puree until smooth.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• In a separate bowl, beat cream cheese until smooth. Add granulated sugar, egg, and vanilla extract, and beat until creamy.
• Fill each muffin liner halfway with pumpkin muffin batter.
• Spoon a dollop of cream cheese filling on top of each muffin, then cover with remaining pumpkin muffin batter.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Treat yourself to these indulgent pumpkin cream cheese muffins. With their creamy cheesecake filling and moist pumpkin muffin base, they’re a decadent treat that’s perfect for any occasion.

Pumpkin Cornbread

This pumpkin cornbread is a savory twist on traditional cornbread, featuring the warm flavors of pumpkin and a hint of sweetness.

Serve it alongside soups, stews, or chili for a comforting and satisfying meal.

Recipe:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon 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
• 1/4 teaspoon ground ginger
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup milk

Instructions

• Preheat oven to 375°F (190°C). Grease a 9-inch square baking pan.
• In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
• In a separate bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, pumpkin puree, and milk until well combined.
• Gradually add wet ingredients to dry ingredients, mixing until just combined.
• Pour batter into prepared baking pan, spreading evenly.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then cut into squares and serve warm.

Enjoy the savory goodness of pumpkin cornbread with this easy-to-make recipe.

Its warm spices and hint of sweetness make it a perfect accompaniment to your favorite fall meals.

Conclusion

With these easy pumpkin bread recipes in your baking arsenal, you’ll be well-equipped to celebrate the flavors of fall all season long. Whether you prefer a classic loaf or a creative twist, there’s no shortage of delicious options to choose from.

So preheat your oven, gather your ingredients, and get ready to fill your home with the irresistible aroma of freshly baked pumpkin bread.

Your taste buds will thank you!