25+ Delicious Pumpkin Quick Bread Recipes for Every Palate

As the leaves begin to change and the air turns crisp, there’s no better way to embrace the essence of fall than by baking with pumpkin.

Pumpkin quick bread is a versatile treat that combines the rich, warm flavors of pumpkin with aromatic spices, creating a cozy indulgence perfect for any occasion.

Whether you’re seeking a sweet breakfast option, a delightful afternoon snack, or a festive addition to your holiday gatherings, pumpkin quick bread recipes are sure to please everyone at the table.

In this article, we’ll explore over 25 delicious pumpkin quick bread recipes that cater to various tastes and dietary preferences.

From classic pumpkin bread to creative twists that include chocolate, nuts, and spices, you’ll find the perfect recipe to fill your kitchen with warmth and flavor.

Get ready to roll up your sleeves and enjoy the delightful aromas of freshly baked pumpkin bread wafting through your home!

25+ Delicious Pumpkin Quick Bread Recipes for Every Palate

With over 25 pumpkin quick bread recipes to choose from, there’s no shortage of delicious options to satisfy your cravings this fall.

Each recipe offers a unique spin on the classic pumpkin bread, allowing you to explore different flavors and textures.

Whether you prefer the indulgence of chocolate chip pumpkin bread, the refreshing zing of cranberry pumpkin bread, or the aromatic spices of chai pumpkin bread, there’s a recipe here for everyone.

Baking these delightful loaves is not just a way to fill your home with the comforting scents of the season, but it also creates perfect opportunities for sharing with family and friends.

So gather your ingredients, preheat that oven, and enjoy the delightful experience of baking pumpkin quick bread that will warm hearts and bellies alike!

Classic Pumpkin Spice Quick Bread

This Classic Pumpkin Spice Quick Bread is a perfect fall treat, brimming with the warm spices of cinnamon, nutmeg, and cloves. It’s a quick and easy recipe that fills your kitchen with a cozy aroma while baking. Moist and flavorful, it’s ideal for breakfast, snacks, or even a light dessert, pairing perfectly with coffee or tea.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Enjoy this rich, spiced pumpkin bread on its own or with a smear of butter. The deep flavors of the spices make it an excellent choice to enjoy during the autumn season, and the moist texture will leave you wanting more with every slice.

Pumpkin Chocolate Chip Quick Bread

This Pumpkin Chocolate Chip Quick Bread adds a delightful twist to the classic by incorporating chocolate chips into the mix. The sweetness of the chocolate complements the earthy pumpkin flavor beautifully, making each bite an indulgent treat. It’s perfect for those who love a hint of decadence in their fall baking.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.

The combination of pumpkin and chocolate in this bread makes it a wonderful dessert or afternoon snack. The chocolate chips create pockets of melted sweetness that complement the spiced pumpkin flavor, turning a simple quick bread into a crowd-pleasing favorite.

Pumpkin Walnut Quick Bread

For a nutty twist on the classic, this Pumpkin Walnut Quick Bread is packed with the added texture of crunchy walnuts. The richness of the pumpkin and the warmth of the spices are enhanced by the earthy flavor of the nuts, making it a perfect seasonal loaf to enjoy with a warm beverage.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients, stirring just until combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This bread’s nutty flavor adds a delightful crunch to every slice, balancing the soft, moist texture of the pumpkin loaf. It’s an excellent choice for brunch or to serve at a fall gathering, offering the perfect combination of sweet and savory in every bite.

Pumpkin Coconut Quick Bread

This Pumpkin Coconut Quick Bread combines the classic flavors of pumpkin with the tropical essence of coconut. The addition of shredded coconut gives the bread a unique texture and sweetness, making it a delightful treat for breakfast or dessert. It’s perfect for those looking to add a little something different to their fall baking repertoire.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• ½ cup shredded coconut (sweetened or unsweetened)
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine the pumpkin puree, granulated sugar, shredded coconut, vegetable oil, eggs, and vanilla extract until well mixed.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This moist bread with its hint of coconut makes for a wonderful snack or breakfast option. The unique combination of flavors will transport you to a sunny getaway while still embracing the comforting essence of autumn. Pair it with a cup of coffee or tea for the perfect afternoon treat.

Pumpkin Cranberry Quick Bread

The Pumpkin Cranberry Quick Bread is a delightful balance of sweet and tart, featuring the vibrant flavor of fresh or dried cranberries. This bread captures the essence of the holiday season, making it a great addition to any Thanksgiving table or winter gathering. It’s not only delicious but also a beautiful centerpiece when sliced.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or dried cranberries (if using fresh, chop them slightly)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger.
3. In a large bowl, mix the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Gently fold in the cranberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The tartness of the cranberries beautifully contrasts with the sweetness of the pumpkin, creating a delightful flavor profile. This bread is not only tasty but also adds a festive touch to any meal. Enjoy it sliced with a pat of butter or toasted for an extra special treat.

Pumpkin Chai Quick Bread

Infused with the warm and aromatic spices of chai, this Pumpkin Chai Quick Bread is a delightful twist on traditional pumpkin bread. The rich blend of spices—such as cardamom, ginger, and cinnamon—enhances the pumpkin flavor, making it a comforting and aromatic treat perfect for chilly days.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
3. In another bowl, mix the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Pumpkin Chai Quick Bread brings a delightful spiciness that complements the pumpkin perfectly. It’s ideal for breakfast, a mid-afternoon snack, or even as a special dessert. Serve it warm with a cup of chai tea for a delightful pairing that celebrates the flavors of fall.

Pumpkin Almond Butter Quick Bread

This Pumpkin Almond Butter Quick Bread is a nutritious twist on traditional pumpkin bread, incorporating the creamy richness of almond butter. It’s packed with flavor and a great option for those looking to add healthy fats and protein to their baking. This moist and flavorful bread is perfect for breakfast or a midday snack, and it pairs wonderfully with coffee or tea.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• ½ cup almond butter
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup almond milk (or any milk of your choice)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix the pumpkin puree, almond butter, granulated sugar, eggs, vanilla extract, and almond milk until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The combination of pumpkin and almond butter creates a wonderfully moist and flavorful loaf that is both satisfying and nutritious. Enjoy a slice toasted with a little extra almond butter for a hearty breakfast or snack, and savor the comforting flavors of fall.

Pumpkin Maple Pecan Quick Bread

Indulge in the warm flavors of autumn with this Pumpkin Maple Pecan Quick Bread. The rich, nutty flavor of toasted pecans pairs beautifully with the sweetness of maple syrup and the earthiness of pumpkin, creating a delightful loaf that’s perfect for any occasion. Whether served as breakfast or a dessert, this bread is sure to impress.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• ½ cup maple syrup
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (toasted if desired)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine the pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the chopped pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Pumpkin Maple Pecan Quick Bread is a perfect balance of sweetness and nuttiness, making it an ideal addition to your fall baking lineup. The rich flavors and delightful texture will leave everyone reaching for seconds. Serve it warm, drizzled with a little extra maple syrup for an indulgent treat.

Pumpkin Zucchini Quick Bread

This Pumpkin Zucchini Quick Bread is a fantastic way to incorporate more vegetables into your baking while enjoying the flavors of fall. The moisture from the zucchini enhances the bread’s texture, making it incredibly tender. Combined with pumpkin, this quick bread is a delicious and healthy option for breakfast or a snack.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• 1 cup grated zucchini (about 1 medium zucchini)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, combine the pumpkin puree, grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well mixed.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Pumpkin Zucchini Quick Bread is a deliciously moist and flavorful option that showcases the best of fall produce. The combination of pumpkin and zucchini creates a unique flavor profile, making it a perfect choice for breakfast or an afternoon snack. Enjoy a slice with a cup of tea or coffee for a delightful treat any time of day.

Pumpkin Chocolate Chip Quick Bread

This Pumpkin Chocolate Chip Quick Bread is a delightful treat that combines the warm, comforting flavors of pumpkin with the sweet indulgence of chocolate chips. Perfect for breakfast or dessert, this quick bread will satisfy your sweet tooth while still embracing the essence of fall. It’s a great way to use canned pumpkin and is sure to become a family favorite!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the chocolate chips gently.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Pumpkin Chocolate Chip Quick Bread is a wonderful blend of rich chocolate and spiced pumpkin flavors. The gooey chocolate chips add a decadent touch that complements the moist, fluffy texture of the bread. Enjoy it warm with a pat of butter, or savor it plain—either way, it’s a delightful way to celebrate the flavors of fall.

Pumpkin Banana Quick Bread

Combining the sweetness of ripe bananas with the warmth of pumpkin, this Pumpkin Banana Quick Bread is a flavorful twist on traditional banana bread. The addition of pumpkin adds moisture and a lovely orange hue, making it not only delicious but visually appealing as well. It’s perfect for breakfast, snacks, or even as a dessert.

Ingredients:

• 1 cup all-purpose flour
• ½ cup whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
3. In another bowl, mix the mashed bananas, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Pumpkin Banana Quick Bread is incredibly moist and bursting with flavor, thanks to the combination of bananas and pumpkin. It’s a fantastic way to use overripe bananas while adding a seasonal touch with pumpkin. Serve it warm for breakfast or enjoy it as a sweet afternoon snack—it’s sure to be a hit with everyone!

Pumpkin Spice Latte Quick Bread

Inspired by the popular fall beverage, this Pumpkin Spice Latte Quick Bread combines the delicious flavors of pumpkin, coffee, and warm spices into a moist, aromatic loaf. It’s perfect for enjoying with your morning coffee or as a cozy afternoon treat. This quick bread captures all the essence of your favorite seasonal drink in a delightful baked form.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup canned pumpkin puree
• ½ cup brewed coffee (cooled)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. In another bowl, combine the pumpkin puree, brewed coffee, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Pumpkin Spice Latte Quick Bread is a delightful blend of flavors that will remind you of your favorite coffee shop drink. The aroma that fills your kitchen while it bakes is simply irresistible. Enjoy it as is, or add a drizzle of coffee glaze for an extra special treat—either way, it’s sure to bring warmth and comfort to your fall days.

Pumpkin Coconut Quick Bread

This Pumpkin Coconut Quick Bread combines the warm spices of pumpkin with the tropical sweetness of coconut. The result is a deliciously moist loaf that is perfect for breakfast or as a sweet snack. The subtle coconut flavor adds a unique twist to the traditional pumpkin bread, making it a delightful addition to your fall baking repertoire.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup shredded coconut (sweetened or unsweetened)
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup coconut milk (or any milk of your choice)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, shredded coconut, vegetable oil, eggs, vanilla extract, and coconut milk until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The combination of pumpkin and coconut creates a delightful tropical flavor profile that will transport you to a sunny paradise. This Pumpkin Coconut Quick Bread is incredibly versatile; serve it as a breakfast treat or enjoy it with your afternoon tea. The delightful coconut flakes give it a lovely texture, making every bite a joy.

Pumpkin Cranberry Quick Bread

This Pumpkin Cranberry Quick Bread combines the sweetness of pumpkin with the tartness of fresh cranberries, creating a perfect balance of flavors. Ideal for the fall and winter seasons, this quick bread makes an excellent addition to holiday gatherings or as a festive breakfast treat. The bright pops of cranberry provide a refreshing contrast to the warm spices.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries (chopped if large)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Gently fold in the cranberries, being careful not to crush them.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The tart cranberries add a wonderful zing to the sweet pumpkin bread, making it a favorite for holiday gatherings. Serve this Pumpkin Cranberry Quick Bread with a smear of cream cheese or enjoy it plain for a delightful snack. It not only looks beautiful with its vibrant red cranberries but also brings the perfect taste of the season to your table.

Pumpkin Chai Spice Quick Bread

This Pumpkin Chai Spice Quick Bread brings together the warm, fragrant spices of chai tea with the comforting flavors of pumpkin. Infused with cardamom, ginger, and cinnamon, this quick bread is a delightful way to enjoy the flavors of chai in a moist, tender loaf. Perfect for breakfast, a snack, or even dessert, it’s sure to warm you up on a chilly day.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup brewed chai tea (cooled)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, and cloves.
3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and brewed chai tea until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Pumpkin Chai Spice Quick Bread is a cozy treat that will fill your kitchen with enticing aromas. It pairs beautifully with a cup of chai or coffee, making it a perfect addition to your morning routine or an afternoon pick-me-up. Each slice delivers a delightful balance of spices and pumpkin, bringing a taste of fall to every bite.

Note: More recipes​ are coming soon!