Best 20 Pumpkin Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable aroma and irresistible flavors of our homemade pumpkin bread, a classic treat perfect for cozy autumn afternoons and festive gatherings. This moist and tender loaf is bursting with warm pumpkin spice and studded with crunchy walnuts or chocolate chips. Whether you prefer a traditional pumpkin bread recipe or a decadent cream cheese-swirled variation, our collection has something for every palate. With step-by-step instructions and detailed ingredient lists, you'll be able to whip up this comforting treat with ease. So gather your loved ones, preheat your oven, and embark on a delightful baking journey with our pumpkin bread recipes.

**Traditional Pumpkin Bread:** Embrace the classic flavors of pumpkin bread with this timeless recipe. Simple yet satisfying, this loaf features a moist and tender crumb, perfectly balanced with warm pumpkin spice and a hint of cinnamon. Top it with a sprinkling of powdered sugar or a drizzle of maple glaze for an extra touch of sweetness.

**Cream Cheese Swirl Pumpkin Bread:** Elevate your pumpkin bread experience with a luscious cream cheese swirl. This indulgent variation combines the classic pumpkin bread batter with a creamy and tangy cream cheese filling, creating a delightful contrast of flavors and textures. Prepare to be captivated by each slice's irresistible swirls of pumpkin and cream cheese.

**Pumpkin Chocolate Chip Bread:** Satisfy your sweet tooth with our pumpkin chocolate chip bread, a harmonious blend of pumpkin spice and rich chocolate. This recipe incorporates semisweet chocolate chips into the pumpkin bread batter, resulting in a moist and flavorful loaf studded with pockets of gooey chocolate. It's a perfect treat for chocolate lovers and a delightful addition to any dessert table.

**Walnut Pumpkin Bread:** Add a nutty crunch to your pumpkin bread with our walnut variation. This recipe features chopped walnuts that are folded into the batter, providing a delightful textural contrast to the soft and tender crumb. The walnuts add a subtle nutty flavor that complements the warm pumpkin spice, creating a harmonious and satisfying treat.

Let's cook with our recipes!

PUMPKIN BREAD



Pumpkin Bread image

I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
1/2 cup chopped walnuts
1/2 cup raisins, optional

Steps:

  • Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.

Provided by Food Network Kitchen

Time 1h20m

Yield 2 loaves

Number Of Ingredients 14

Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

Steps:

  • Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
  • Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
  • Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
  • Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

Put leftover cranberries and pumpkin to great use in this moist quick bread. It's very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 162mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.

Provided by Syd

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 12

1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup vegetable oil
⅔ cup water
4 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda, sifted
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
  • Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
  • Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g

MOIST PUMPKIN BREAD



Moist Pumpkin Bread image

"This pretty quick bread is the only thing my kids will eat when they don't feel good," writes Tammy Neubauer from Ida Grove, Iowa.

Provided by Taste of Home

Time 1h

Yield 3 loaves (16 slices each).

Number Of Ingredients 13

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

Steps:

  • In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN BREAD



Pumpkin Bread image

A festive fall treat, our Pumpkin Bread is simply delectable.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h20m

Yield Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves

Number Of Ingredients 14

Unsalted butter, room temperature, for pans
3 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
3/4 teaspoon coarse salt
1 15-ounce can pure pumpkin
1 cup granulated sugar
1 cup packed dark-brown sugar
4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/2 cup low-fat buttermilk

Steps:

  • Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  • Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
  • Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.

EASY PUMPKIN BREAD



Easy Pumpkin Bread image

A friend of mine graciously shared her "secret recipe" for this bread with me. It's become such a family favorite that I'm not allowed to enter my family's get-togethers without this bread in hand!

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 8

1 cup butter, softened
3 cups sugar
3 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons each ground cinnamon, cloves and nutmeg
1 can (15 ounces) solid-pack pumpkin

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine dry ingredients; gradually stir into creamed mixture just until moistened. Beat in pumpkin. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 178 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 161mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

DOWNEAST MAINE PUMPKIN BREAD



Downeast Maine Pumpkin Bread image

This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!

Provided by Laurie Bennett

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h5m

Yield 24

Number Of Ingredients 12

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
⅔ cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
  • In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  • Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 40.6 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.4 mg, Sugar 25.7 g

RAISIN-FILLED PUMPKIN SPICE BREAD



Raisin-Filled Pumpkin Spice Bread image

Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. -Martha Sue Stroud, Clarksville, Texas

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 14

2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups sugar
1 cup canola oil
4 large eggs, beaten
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 can (15 ounces) solid-pack pumpkin
1 cup raisins
1 cup chopped pecans

Steps:

  • In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN CRANBERRY BREAD



Pumpkin Cranberry Bread image

Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!

Provided by LINDAGEAN

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h20m

Yield 14

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
2 eggs
2 cups white sugar
1 (15 ounce) can pumpkin puree
½ cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
  • In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
  • Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
  • Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

Nutrition Facts : Calories 359.5 calories, Carbohydrate 55.1 g, Cholesterol 26.4 mg, Fat 14.5 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 229.8 mg, Sugar 36.6 g

BANANA PUMPKIN BREAD



Banana Pumpkin Bread image

This is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat!

Provided by matzahball

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

2 ripe bananas, mashed
2 eggs
⅓ cup vegetable oil
1 ⅓ cups canned pumpkin puree
½ cup honey
½ cup white sugar
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¾ cup raisins
½ cup walnut pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
  • In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Nutrition Facts : Calories 327.9 calories, Carbohydrate 55.9 g, Cholesterol 31 mg, Fat 10.7 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 258.1 mg, Sugar 29.6 g

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Old-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. -Lois Fetting, Nelson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

4 cups cubed day-old whole wheat bread
1/2 cup chopped dates or raisins
1/3 cup plus 2-1/2 tablespoons chopped pecans, divided
2 cups whole milk
1 cup canned pumpkin
2 large eggs, separated
2/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
Half-and-half cream or whipped cream, optional

Steps:

  • Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish. , In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. , Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.

Nutrition Facts : Calories 261 calories, Fat 10g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 226mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.

PUMPKIN ZUCCHINI BREAD



Pumpkin Zucchini Bread image

Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 14

3 large eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup shredded zucchini
1 cup chopped walnuts

Steps:

  • In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Nutrition Facts : Calories 176 calories, Fat 9g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 147mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

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.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE



Pumpkin Bread Pudding with Caramel Sauce image

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.

Categories     Milk/Cream     Dessert     Bake     Raisin     Pumpkin     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins
Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Powdered sugar

Steps:

  • For bread pudding:
  • Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
  • Meanwhile, prepare caramel sauce:
  • Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
  • Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

CHUNKY APPLE PUMPKIN BREAD



Chunky Apple Pumpkin Bread image

This moist quick bread combines both apples and pumpkin, making it a must in autumn. Every slice is chock full of nuts and spices.

Provided by Taste of Home

Time 1h45m

Yield 1 loaf (12 slices).

Number Of Ingredients 14

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup water
2 large eggs, room temperature
1/3 cup canola oil
1 cup chopped peeled tart apples
3/4 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Nutrition Facts : Calories 286 calories, Fat 12g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 273mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

BISQUICK PUMPKIN BREAD



Bisquick Pumpkin Bread image

Make and share this Bisquick Pumpkin Bread recipe from Food.com.

Provided by paulamatt

Categories     Quick Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 7

1/3 cup vegetable oil
1 cup canned pumpkin
3 eggs
2 1/2 cups Bisquick
1 1/4 cups sugar
2 teaspoons ground cinnamon
1/2 cup raisins

Steps:

  • Heat oven to 350 degrees.
  • Generously grease bottom of 9x5 loaf pan.
  • Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute.
  • Stir in raisins.
  • Bake until toothpick inserted in center comes out clean, 45 to 55 minutes.
  • Cool 5 minutes.
  • Run knife or metal spatula around sides of loaf to loosen; remove from pan.
  • (If loaf sticks to pan, press gently on sides of loaf with knife or metal spatula.).

STARBUCKS® PUMPKIN BREAD



Starbucks® Pumpkin Bread image

A thick slice of moist pumpkin bread Starbucks®-style is the perfect companion for your morning cup of joe! Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. Here's a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that perfectly mimic the weight, color and flavor of the real thing.

Provided by jnghob09

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h55m

Yield 8

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon baking powder
½ teaspoon salt
4 eggs
1 cup white sugar
¼ cup light brown sugar
½ teaspoon vanilla extract
¾ cup canned pumpkin
¾ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 8-1/2x4-1/2-inch loaf pan.
  • Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt together in a large bowl.
  • Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.
  • Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes. Let cool in the pan, about 30 minutes. Invert onto a wire rack and slice it into 1-inch thick slices.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 50.1 g, Cholesterol 93 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 3.6 g, Sodium 426 mg, Sugar 30.5 g

PUMPKIN-WALNUT BREAD



Pumpkin-Walnut Bread image

I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"

Provided by Dee Reilman

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 13

1 ½ cups unsifted all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon baking powder
¼ teaspoon ground ginger
1 cup pumpkin puree
½ cup vegetable oil
2 eggs, beaten
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
  • Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g

CHOCOLATE CHIP PUMPKIN BREAD



Chocolate Chip Pumpkin Bread image

I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts.

Provided by Star Pooley and KC

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h30m

Yield 36

Number Of Ingredients 12

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
⅔ cup water
4 eggs
3 ½ cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 ½ teaspoons salt
1 cup miniature semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
  • In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
  • Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 30.5 g, Cholesterol 20.7 mg, Fat 9.4 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 204.1 mg, Sugar 19.9 g

Tips:

  • Use fresh pumpkin puree: Fresh pumpkin puree gives the bread a richer flavor and a more moist texture. If you don't have fresh pumpkin puree, you can use canned puree, but be sure to drain it well before using.
  • Don't overmix the batter: Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
  • Use a loaf pan that is at least 9x5 inches: A smaller loaf pan will make the bread too thick and dense.
  • Bake the bread until a toothpick inserted into the center comes out clean: This usually takes about 60-70 minutes.
  • Let the bread cool completely before slicing: This will help the bread to hold its shape.

Conclusion:

Pumpkin bread is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. It's also a great way to use up leftover pumpkin puree. With so many different recipes to choose from, you're sure to find one that you'll love. So next time you're looking for a sweet and satisfying snack, give pumpkin bread a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #occasion     #for-large-groups     #breads     #easy     #fall     #holiday-event     #christmas     #thanksgiving     #seasonal     #quick-breads     #number-of-servings     #3-steps-or-less     #4-hours-or-less

Related Topics