Best 5 Moist Marbled Pumpkin Spice Bread Recipes

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Indulge in the autumnal delight of Moist Marbled Pumpkin Spice Bread, an irresistible treat that encapsulates the essence of the fall season. This tantalizing bread boasts a moist and tender crumb, swirled with ribbons of rich pumpkin and aromatic spice, creating an explosion of flavors in every bite. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you effortlessly through the process of creating this culinary masterpiece.

Accompanying the main recipe are three additional variations that cater to diverse preferences and dietary restrictions. For those who favor a gluten-free option, the Gluten-Free Moist Marbled Pumpkin Spice Bread offers a delectable alternative without compromising taste or texture. For those with egg allergies, the Eggless Moist Marbled Pumpkin Spice Bread provides a delightful solution, ensuring that everyone can savor the goodness of this autumnal treat. And for those who prefer a vegan option, the Vegan Moist Marbled Pumpkin Spice Bread presents a plant-based version that is equally delicious and satisfying.

With detailed instructions, helpful tips, and a comprehensive list of ingredients, this recipe is designed to empower you to create a truly exceptional Moist Marbled Pumpkin Spice Bread. Whether you're preparing it for a festive gathering, a cozy family breakfast, or simply as a treat to enjoy throughout the week, this recipe promises to deliver a memorable baking experience and an unforgettable taste that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN SPICE BREAD



Pumpkin Spice Bread image

This pumpkin spice bread recipe is at least 40 years old. It makes a very moist bread. It's been described as tasting like pumpkin pie without the crust. -Delora Lucas, Belle, West Virginia

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 13

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup water

Steps:

  • Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 197 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 128mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

MOIST & MARBLED PUMPKIN SPICE BREAD



Moist & Marbled Pumpkin Spice Bread image

I am a huge fan of quick breads. I always have a few loaves in the freezer and pop them out when I need a quick item of home-made bakery to round out a meal. This is a recipe that I've been making for over 20 years. All of the flavors of pumpkin pie year-round. You just can't beat the wonderful aroma as it bakes. Quick and...

Provided by Family Favorites

Categories     Other Breakfast

Time 1h5m

Number Of Ingredients 9

2 c flour
1 1/3 c white sugar
2 tsp baking powder
3/4 tsp salt
3 large eggs
1 1/4 c whipping cream, unwhipped
2 Tbsp molasses
3 tsp vanilla extract
1 1/2 tsp pumpkin pie spice

Steps:

  • 1. Combine first 4 ingredients in a large mixing bowl. In a separate bowl, beat the eggs and cream. Blend into dry ingredients until just combined. Try not to over mix.
  • 2. Remove 1 1/2 cups to another bowl. By hand, stir in molasses, vanilla, and pumpkin pie spice until blended.
  • 3. Spoon 1/4 of the molasses batter into each of two greased 8x4 loaf pans. Top each with 1/4 of the plain batter. Repeat layers. Cut through batter gently with a knife to swirl batter.
  • 4. Bake at 350 degrees for 45-50 minutes or until a knife or toothpick comes out clean. (I start checking around 40 minutes... all ovens are different.) Cool for 10 minutes before removing to wire racks to cool.
  • 5. Optional Icing: 1 cup powdered sugar 1 1/2 T. warm whipping cream (...or to desired consistency) 1/2 tsp. vanilla Mix together in a small bowl and drizzle over still warm bread on rack with waxed paper underneath. You can add a pinch of cinnamon or pumpkin pie spice to this as well, if desired.

SPICY AND MOIST PUMPKIN BREAD



Spicy and Moist Pumpkin Bread image

A basic pumpkin bread recipe that is very moist. Use real pumpkin for a better texture. Great fresh out of the oven or even better the next day for breakfast! This bread is moderately sweet and very spicy.

Provided by kwhicker

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 16

Number Of Ingredients 15

2 cups brown sugar
3 eggs
½ cup butter, melted
¼ cup vegetable oil
2 tablespoons water
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground ginger
2 cups pumpkin puree

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix brown sugar, eggs, melted butter, oil, water, and vanilla extract together in a small bowl.
  • Combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and ginger in a separate bowl. Pour in butter mixture; blend until smooth. Slowly mix in pumpkin puree. Divide batter between 2 loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 55 minutes.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 38.9 g, Cholesterol 50.1 mg, Fat 10.5 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 242.4 mg, Sugar 18.8 g

MOIST PUMPKIN BREAD



Moist Pumpkin Bread image

Four years after my mother's death, I finally dealt with going through her many boxes of pictures and books. I loved reading the spiral notebook of recipes she had assembled over many years. Growing up, I would always ask her to make this moist pumpkin bread. Enjoy.

Provided by Troy Hill

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h15m

Yield 16

Number Of Ingredients 11

2 ⅔ cups all-purpose flour
3 cups white sugar
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
⅔ cup water, room temperature
½ cup pecans, roughly chopped

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
  • Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.
  • Divide the mixture between the two prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 56.3 g, Cholesterol 40.9 mg, Fat 17.7 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 455.7 mg, Sugar 38.6 g

MOIST PUMPKIN SPICE BREAD



Moist Pumpkin Spice Bread image

This may be the most delicious pumpkin bread recipe I've ever baked. I came up with this for my brother's 18th birthday and it has been devoured in just two days. I believe the applesauce in the recipe is what makes it so ooey-gooey moist. It's also low in fat as the applesauce replaces the oil that would normally be used. The recipe makes two loaves, one of which can be frozen or given to a friend.

Provided by EntirelyEmily

Categories     Quick Breads

Time 1h30m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12

2 cups pumpkin puree
2 cups applesauce
4 eggs
1 cup water
2 cups sugar
3 1/3 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ground cloves
1 teaspoon salt

Steps:

  • Preheat oven to 350.
  • Grease two 9 x 5 inch loaf pans and dust with a little flour.
  • In a large mixing bowl, beat together pumpkin, applesauce, sugar, water, and eggs until well blended.
  • Measure the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt, into a separate bowl and stir until combined.
  • Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
  • Divide the batter evenly between the two pans.
  • Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  • Allow bread to cool for 10-15 minutes before removing from pans.
  • Slice and serve plain, buttered, or with cream cheese.

Tips:

  • Use fresh pumpkin purée: Fresh pumpkin purée provides a more intense pumpkin flavor and a moist texture to the bread. If using canned pumpkin purée, drain it well before using to remove excess liquid.
  • Cream the butter and sugar together until light and fluffy: This step helps to incorporate air into the batter, resulting in a lighter and airier bread.
  • Gradually add the eggs: Adding the eggs one at a time helps to prevent the batter from curdling.
  • Fold in the dry ingredients gently: Overmixing can toughen the bread. Fold in the dry ingredients just until they are combined.
  • Bake the bread until a toothpick inserted into the center comes out clean: This is the best way to ensure that the bread is cooked through.
  • Let the bread cool completely before slicing: This helps to prevent the bread from crumbling.

Conclusion:

Moist Marbled Pumpkin Spice Bread is a delicious and festive treat that is perfect for fall. With its moist and flavorful pumpkin bread base and its rich and creamy cream cheese swirl, this bread is sure to be a hit with everyone. Whether you enjoy it for breakfast, lunch, or dessert, this bread is sure to satisfy your sweet tooth.

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