Fall is here, and that means it’s time for cozy baking! I love the warm smell of spices and pumpkin filling my home. If you’re looking for comforting, easy-to-make pumpkin bread recipes, you’re in the right place.
Today, I’m sharing three of my favorite pumpkin bread variations. They are perfect for breakfast, a snack, or even a simple dessert. I promise, these recipes are straightforward and will make your kitchen smell amazing.
Jump to Recipe:
Classic Pumpkin Chocolate Chip Bread
This pumpkin bread is a true crowd-pleaser. Sweet pumpkin pairs perfectly with rich chocolate chips, making every slice a happy moment. It’s a comforting treat that’s easy to bake and share.
Key Ingredients & Baking Tips
- Pumpkin Puree: Make sure you use 100% pumpkin puree, not pumpkin pie filling, for the best pumpkin bread flavor.
- Chocolate Chips: Use good quality semi-sweet chocolate chips. You can also try milk chocolate or dark chocolate for a different taste.
- Don’t Overmix: Mix the batter just until combined. Overmixing can make your pumpkin bread tough.
What You Need for Pumpkin Chocolate Chip Bread
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 can (15 ounces) pumpkin puree
- 1 cup semi-sweet chocolate chips
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 loaf (10-12 slices)
How to Make This Pumpkin Bread
Step 1: Prep the Oven and Dry Mix
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set this aside.
Step 2: Combine Wet and Dry Ingredients
In a large bowl, mix the granulated sugar, vegetable oil, eggs, and pumpkin puree until well blended. Gradually add the dry ingredient mix to the wet ingredients, stirring until just combined. Fold in the chocolate chips gently.
Step 3: Bake Until Golden
Pour the batter into your prepared loaf pan. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let the pumpkin bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
📝 Final Note
This pumpkin chocolate chip bread tastes even better the next day! Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Hearty Pumpkin Pecan Bread
If you like a little crunch with your comfort, this pumpkin pecan bread is for you. Toasted pecans add a lovely nutty texture and flavor that complements the soft pumpkin base. It’s a wonderful fall treat.
Key Ingredients & Baking Tips
- Toasted Pecans: Toasting your pecans lightly before adding them brings out their full flavor. Spread them on a baking sheet and bake at 300°F (150°C) for 5-7 minutes.
- Brown Sugar: Using brown sugar helps keep the pumpkin bread moist and adds a deeper, more caramel-like sweetness.
- Grease Your Pan Well: Pecans can sometimes stick, so make sure your loaf pan is thoroughly greased and floured, or use parchment paper.
What You Need for Pumpkin Pecan Bread
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 can (15 ounces) pumpkin puree
- 1 cup chopped pecans, toasted
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 loaf (10-12 slices)
How to Make This Delicious Pumpkin Bread
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring it. In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger, and allspice. Give it a good whisk.
Step 2: Mix Your Batter
In a separate large bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and pumpkin puree until everything is smooth. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the toasted chopped pecans.
Step 3: Bake and Enjoy
Pour the pumpkin pecan batter into your prepared loaf pan. Bake for 65-75 minutes. You’ll know it’s done when a toothpick comes out clean from the center. Let the loaf cool in the pan for about 15 minutes before moving it to a wire rack.
📝 Final Note
This pumpkin bread freezes well! Wrap cooled slices tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature when you’re ready for a snack.
Comforting Pumpkin Walnut Bread
For a wholesome and delicious treat, try this pumpkin walnut bread. The earthy walnuts add a pleasant crunch and nutty flavor that goes so well with the sweet pumpkin spice. It’s a comforting slice for any time of day.
Key Ingredients & Smart Tips
- Fresh Walnuts: Make sure your walnuts are fresh; old walnuts can taste bitter. You can lightly toast them for even more flavor.
- Cinnamon Boost: A little extra cinnamon really makes the pumpkin spice shine in this pumpkin bread.
- Cool Completely: Let the bread cool completely before slicing. This helps it set and makes for cleaner cuts and better texture.
What You Need for Pumpkin Walnut Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 can (15 ounces) pumpkin puree
- 1 cup chopped walnuts
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 loaf (10-12 slices)
How to Make This Pumpkin Walnut Bread
Step 1: Prepare Your Baking Space
Set your oven to preheat at 350°F (175°C). Grease and flour a 9×5 inch loaf pan carefully. In a bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Keep this dry mixture ready.
Step 2: Mix Everything Together
In a larger bowl, combine the granulated sugar, vegetable oil, eggs, and pumpkin puree until it’s smooth. Slowly add the dry ingredients to this wet mixture, stirring just until the flour disappears. Fold in the chopped walnuts gently.
Step 3: Bake to Perfection
Pour the batter into your prepared loaf pan. Bake for 60-70 minutes, or until a wooden skewer comes out clean from the center of the loaf. Let the bread cool in the pan for 10-15 minutes, then move it to a wire rack to finish cooling.
📝 Final Note
This pumpkin walnut bread is delicious plain, or with a simple cream cheese frosting. For gifting, wrap cooled loaf in parchment paper and tie with a ribbon!
