The smell of fresh pumpkin bread baking always brings me so much joy. If you’re like me and love everything about pumpkin season, then you’ve come to the right place. I’ve gathered my favorite pumpkin bread recipes for you, perfect for a cozy morning or an afternoon treat.
I know you’ll find a new favorite here. From classic to nutty to chocolatey, there’s a warm, spiced pumpkin bread for everyone. Let’s get baking!
Jump to Recipe:
- 1. Simple Pumpkin Bread for Fall
- 2. Sweet Pumpkin Chocolate Chip Bread
- 3. Crunchy Pumpkin Pecan Bread
- 4. Hearty Pumpkin Walnut Bread
Simple Pumpkin Bread for Fall
This is my go-to recipe for classic pumpkin bread. It’s packed with warm spices and has a wonderfully moist texture that everyone loves.
It’s easy to make and smells amazing as it bakes, making your home feel cozy and inviting.
Key Ingredients & Quick Tips for Pumpkin Bread
- Pumpkin Puree: Make sure you use 100% pumpkin puree, not pumpkin pie filling. The labels can look similar!
- Spice Blend: A good mix of cinnamon, nutmeg, ginger, and cloves is key. Don’t be afraid to add a little extra if you love strong spice.
- Mixing: Mix the wet and dry ingredients just until combined. Overmixing can make your pumpkin bread tough.
What You Need for Pumpkin Bread
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
⏱️ Time: 60 minutes🍽️ Yields: 1 standard loaf
How to Make This Pumpkin Bread
Step 1: Prep Oven & Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set this aside for now.
Step 2: Mix Wet Ingredients
In a large bowl, combine the granulated sugar, vegetable oil, eggs, and pumpkin puree. Stir these together well until everything is smooth and fully mixed.
Step 3: Combine & Bake the Loaf
Slowly add the dry ingredient mixture to the wet ingredients. Mix just until no dry streaks of flour remain. Pour the batter into your prepared loaf pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
📝 Final Note on Slicing
Let the pumpkin bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slicing it while warm can make it crumbly.
Sweet Pumpkin Chocolate Chip Bread
If you love pumpkin and chocolate, this bread is for you! It combines the warm flavors of pumpkin bread with sweet, melty chocolate chips.
It’s a truly comforting treat, perfect for breakfast or dessert, and always a crowd-pleaser.
Key Ingredients & Tips for Pumpkin Chocolate Chip Bread
- Chocolate Chips: Use good quality semi-sweet chocolate chips. Mini chips work well for an even spread in each slice.
- Folding In: Fold the chocolate chips into the batter gently at the end. This stops them from sinking to the bottom of the pan.
- Added Moisture: The oil in this recipe is important for a moist crumb, so don’t try to reduce it too much.
What You Need for Pumpkin Chocolate Chip Bread
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup semi-sweet chocolate chips
⏱️ Time: 65 minutes🍽️ Yields: 1 standard loaf
How to Make This Sweet Bread
Step 1: Get Ready & Mix Dry
Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing and flouring it. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Keep this bowl nearby.
Step 2: Combine Wet Ingredients
In a separate, larger bowl, mix the granulated sugar, vegetable oil, eggs, and pumpkin puree until well blended and smooth. This forms the wet base for your bread.
Step 3: Finish Batter & Bake
Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Then, gently fold in the chocolate chips. Pour the batter into your prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note on Storage
Once completely cooled, store your pumpkin chocolate chip bread in an airtight container at room temperature for up to 3 days to keep it fresh and moist.
Crunchy Pumpkin Pecan Bread
For those who enjoy a little crunch with their pumpkin goodness, this pecan bread is a real treat. The nutty pecans add a wonderful texture to the soft, spiced pumpkin loaf.
It’s perfect with a cup of coffee or tea, especially on a cool autumn afternoon.
Key Ingredients & Tips for Pumpkin Pecan Bread
- Toasted Pecans: Toasting your pecans lightly before adding them brings out more of their flavor. Just a few minutes in a dry pan or oven.
- Folding Technique: Add the chopped pecans into the batter at the very end and fold gently to ensure they are well distributed without crushing them.
- Quality Pumpkin: Using a good quality pumpkin puree will really make a difference in the overall flavor of your bread.
What You Need for Pumpkin Pecan Bread
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- ¾ cup chopped pecans
⏱️ Time: 60-65 minutes🍽️ Yields: 1 standard loaf
How to Make This Pecan Pumpkin Loaf
Step 1: Prep & Mix Dry Ingredients
Preheat your oven to 350°F (175°C). Prepare your 9×5 inch loaf pan. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. If you’re toasting your pecans, do it now and let them cool, then chop them.
Step 2: Combine Wet Ingredients
In a large bowl, mix the granulated sugar, vegetable oil, eggs, and pumpkin puree until well combined and smooth. This will be the liquid part of your bread.
Step 3: Mix Batter, Add Pecans, and Bake
Slowly add the dry ingredient mixture to the wet ingredients, stirring until just combined. Fold in the chopped pecans. Pour the batter into your prepared pan and bake for 60-70 minutes, or until a skewer comes out clean when inserted into the center.
📝 Final Note on Serving
This pumpkin pecan bread tastes fantastic slightly warm, maybe with a smear of butter. It’s especially nice with a hot drink.
Hearty Pumpkin Walnut Bread
Walnuts add a lovely, earthy flavor and satisfying crunch to this pumpkin bread. It’s a comforting and wholesome choice for any time of day.
I enjoy this one for a substantial breakfast or a healthy-ish snack with a cup of herbal tea.
Key Ingredients & Quick Tips for Pumpkin Walnut Bread
- Walnut Quality: Use fresh, good quality walnuts. Old walnuts can taste bitter. Chop them to your preferred size.
- Gentle Mixing: Be gentle when mixing the walnuts into the batter to avoid breaking them down too much. You want distinct pieces for texture.
- Room Temp Eggs: Using room temperature eggs helps them mix more evenly into the batter, leading to a smoother consistency.
What You Need for Pumpkin Walnut Bread
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- ¾ cup chopped walnuts
⏱️ Time: 65 minutes🍽️ Yields: 1 standard loaf
How to Make This Walnut Pumpkin Bread
Step 1: Oven & Dry Mix Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a medium bowl, combine the flour, baking soda, salt, and pumpkin pie spice, whisking them until well mixed.
Step 2: Blend Wet Ingredients
In a large bowl, mix together the granulated sugar, vegetable oil, eggs, and pumpkin puree until you have a smooth, well-blended mixture. This forms the wet base for your bread batter.
Step 3: Combine Batter & Bake
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped walnuts gently. Pour the batter into your prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer comes out clean from the center.
📝 Final Note on Freezing
This pumpkin walnut bread freezes well! Wrap cooled slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature when you’re ready for a slice.