20 Easy & Moist Pumpkin Bread Recipes

Imagine the cozy aroma of pumpkin spice filling your kitchen as you effortlessly whip up a loaf of perfect pumpkin bread!

With these 20 easy and mouthwatering pumpkin bread recipes, from a simple bread maker option to a delightful pumpkin pie filling bread, you’ll transform your fall baking into an effortless delight. Whether you’re craving a moist, spiced treat or a quick bake using just a spice cake mix, these recipes promise a pumpkin bread experience that’s both deliciously satisfying and incredibly simple.

Get ready to enjoy fall’s ultimate comfort food with recipes that are as easy as they are irresistible!

Bread Maker Pumpkin Bread

Bread machines are one of the best inventions ever. They make bread making so much easier, and the results are always delicious. This pumpkin bread is no exception. The bread machine does all the work for you, and the result is a moist, flavorful loaf of pumpkin bread that will surely become a favorite in your house.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 12
• Calories: 228 kcal

Ingredients:

• ½ cup avocado oil (or vegetable oil)
• 1 cup pumpkin puree
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt

Optional Glaze:

• 1 cup powdered sugar
• 3 tablespoons whole milk
• Pumpkin seeds for topping

Instructions:

1. Place the avocado oil, pumpkin puree, beaten eggs, vanilla, flour, granulated sugar, brown sugar, baking soda, baking powder, pumpkin pie spice, and salt into the bread machine pan in the order listed.
2. Insert the pan into the bread machine. Select the quick bread or dessert program (whichever is intended for quick breads).
3. Press start and allow the bread machine to bake the loaf.
4. Once the bread is done, carefully remove it from the bread machine using oven mitts. Let it cool in the pan for 15 minutes, then transfer it to a cooling rack.
5. If desired, whisk together the powdered sugar and milk until smooth to create a glaze. Drizzle over the cooled bread and top with pumpkin seeds.
6. Once the bread is fully cooled, slice and enjoy.

Pumpkin Pie Filling Bread

Pumpkin Pie Filling Bread is a moist and flavorful treat, ideal for fall. Perfect for breakfast, brunch, or dessert, it boasts a chewy texture with a spiced flavor that embodies the essence of autumn.

• Servings: 24 slices
• Calories: 181 kcal

Ingredients:

• 3 cups all-purpose flour
• 2 tablespoons pumpkin pie spice
• 2 teaspoons baking soda
• ¾ teaspoon salt
• 30 ounces pumpkin pie filling
• 1 cup granulated sugar
• 1 cup light brown sugar
• ½ cup non-fat Greek yogurt
• ½ cup whole milk
• 4 large eggs
• 2 teaspoons vanilla extract

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 9″ bread pans by spraying them with nonstick baking spray or lining with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, Greek yogurt, milk, vanilla extract, and pumpkin pie filling until smooth.
4. Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing until the batter is smooth and lump-free. You can add nuts at this stage if desired.
5. Pour and Bake: Pour the batter into the prepared bread pans, filling each about 3/4 full. Bake for 50-60 minutes or until the bread feels springy to the touch and a tester inserted into the center comes out clean.

Cranberry Pecan Pumpkin Bread

This moist and flavorful Cranberry Pecan Pumpkin Bread is a delightful way to celebrate fall. Packed with seasonal spices, tart cranberries, and crunchy pecans, it’s sure to be a favorite with friends and family.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Servings: 24
• Calories: 170 kcal

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 4 tsp pumpkin pie spice
• 2 cups canned pumpkin (not pumpkin pie filling)
• 2/3 cup brown sugar
• 2/3 cup granulated sugar
• 1 cup applesauce or canola oil
• 3 eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup dried cranberries
• 1 cup chopped pecans, toasted

Instructions:

1. Preheat oven to 350°F. Grease two 8×4-inch loaf pans and line them with parchment paper.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
3. In a medium bowl, mix the pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract until smooth.
4. Stir the wet ingredients into the dry ingredients until just combined. Fold in cranberries and pecans, reserving some pecans for topping.
5. Divide the batter evenly between the two loaf pans. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2-ingredient Pumpkin Bread (with Spice Cake Mix)

Whip up this incredibly easy Pumpkin Bread that’s perfect for a cozy fall treat. With just a box of cake mix and a can of pumpkin puree, you’ll have a moist and delicious bread in no time!

• Total Time: 1 hr 5 min
• Prep Time: 5 minutes
• Cook Time: 1 hr
• Servings: 8

Ingredients:

• 1 box spice cake mix
• 14 oz pure pumpkin purée
• 8 oz frosting of choice, optional
• Toppings of choice, for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan with nonstick spray.
2. In a medium bowl, mix together the spice cake mix and pumpkin purée until smooth.
3. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean. Let cool completely.
4. If desired, frost and garnish with your toppings of choice.
5. Slice and enjoy!

Pumpkin Bread with Cream Cheese

This pumpkin cream cheese bread is a fall favorite, offering the perfect blend of pumpkin spice and a creamy, rich filling. With its moist texture and warm flavors, it’s an ideal treat for the season.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Cooling Time: 4 hours
• Total Time: 5 hours 15 minutes
• Servings: 16

Ingredients

Batter:

• 1 ¾ cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ¾ teaspoon fine sea salt
• 2 large eggs, whisked
• ½ cup vegetable oil
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (Libby’s recommended)

Filling:

• 4 ounces cream cheese
• ¼ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by spraying it with nonstick spray.
2. Mix the dry ingredients: In a medium bowl, stir together flour, pumpkin pie spice, cinnamon, baking soda, and salt.
3. Prepare the wet ingredients: In a large bowl, whisk together the eggs, oil, sugar, and vanilla extract until well combined. Fold in the pumpkin puree. Gradually stir in the dry ingredients until the batter is smooth.
4. Make the cream cheese filling: In a separate bowl, use an electric mixer to beat the cream cheese and sugar until smooth. Add in the egg yolk and vanilla extract, mixing until fully incorporated. Transfer this mixture to a zip-top bag and cut off a small tip for easy piping.
5. Assemble the bread: Pour half of the pumpkin batter into the prepared loaf pan. Pipe the cream cheese filling over the batter. Pour the remaining pumpkin batter over the filling, ensuring the pan is not filled more than 3/4 of the way.
6. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 20 minutes, then transfer it to a cooling rack to cool completely before slicing.

Whole-Wheat Pumpkin Bread

This quick Whole-Wheat Pumpkin Bread recipe is a healthier take on the classic pumpkin bread. It’s dairy-free, uses no refined sugar, and is super easy to make. Plus, it all comes together in one bowl, making cleanup a breeze!

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 12 slices

Ingredients

• 1 ½ cups whole-wheat flour (King Arthur’s white whole-wheat flour recommended)
• 1 ½ teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• 1/8 teaspoon cloves
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup coconut oil
• ½ cup honey
• ½ teaspoon pure vanilla extract
• 1 cup pumpkin puree
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix the dry ingredients: In a large mixing bowl, whisk together the whole-wheat flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
3. Combine the wet ingredients: Make a well in the center of the dry ingredients and add the eggs, coconut oil, honey, and vanilla extract. Stir thoroughly with a fork, but be careful not to overmix.
4. Incorporate the pumpkin: Fold in the pumpkin puree and chopped nuts (if using) until just combined.
5. Prepare your pan: Generously grease a large loaf pan, or if making muffins, place muffin liners in a muffin pan.
6. Bake: For a loaf, bake for 30-40 minutes; for muffins, bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, it’s done.
7. Cool: Let the loaf or muffins cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

This bread is perfect for breakfast, snacks, or as a healthy treat!

Pumpkin Bread in a Jar

A fun and unique way to bake individual pumpkin breads using mason jars. This seasonal favorite is perfect to make with kids and can be easily stored or gifted.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ½ cups raw sugar
• ¾ tsp sea salt
• 1 tsp baking soda
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla extract
• ½ cup vegetable oil
• 2 large eggs
• 1/3 cup water
• 1 cup fresh or canned pumpkin
• ½ cup chopped walnuts (optional)
• Powdered sugar (optional, for topping)

Instructions:

1. Preheat Oven: Set your oven to 350°F (175°C).
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, and nutmeg.
3. Prepare Wet Ingredients: In a larger bowl, mix the pumpkin, water, eggs, vanilla extract, and vegetable oil using a hand mixer.
4. Combine: Gradually add the dry ingredients to the wet mixture and mix until well combined.
5. Prepare Jars: Lightly grease the inside of each pint-sized mason jar with vegetable oil. Using a funnel, fill each jar halfway with the batter.
6. Bake: Place the jars on a cookie sheet and bake for 45 minutes. Check doneness by inserting a toothpick into the center—it should come out clean.
7. Cool & Decorate: Allow the jars to cool for 10 minutes on a rack. The bread may shrink slightly inside the jar. Optionally, top with powdered sugar and nuts.
8. Store: Wipe the jar rims clean, place a sterilized lid and ring on each jar, and refrigerate. Consume within a week.

This recipe is perfect for making ahead and can also be a wonderful gift during the holiday season.

Mini Loaf Pumpkin Bread

This recipe creates perfect little loaves that are ideal for sharing, gifting, or simply enjoying on a crisp fall day!

• Yield: 8 servings

Ingredients:

• Oil for spritzing
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 tbsp pumpkin pie spice
• ½ cup (1 stick) softened butter
• ½ cup sugar
• ½ cup solid pack pumpkin
• 1 egg
• ⅔ cup milk

Instructions:

1. Preheat Oven: Set to 350°F (180°C). Lightly spray the Mini Loaf Pan with oil.
2. Mix Dry Ingredients: In a small bowl, combine flour, baking powder, salt, and pumpkin pie spice.
3. Cream Butter & Sugar: In a large bowl, beat the butter and sugar until smooth and light.
4. Combine Wet Ingredients: Add pumpkin and egg to the butter mixture, beating until fully combined. Mix in the milk.
5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet mixture, beating just until smooth.
6. Bake: Divide the batter evenly among the wells of the Mini Loaf Pan using a scoop. Bake for 25 minutes, or until a tester comes out clean.
7. Cool & Serve: Let loaves cool for 10 minutes before removing from the pan.

Dairy-Free Pumpkin Bread

Enjoy all the flavors of pumpkin pie in this easy, delicious, and moist pumpkin bread. Perfect for breakfast, snack, or a not-too-sweet dessert.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ½ cups sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ cup vegetable oil
• 2 eggs
• ⅓ cup almond milk (vanilla-flavored)
• 1 cup canned pumpkin puree

Instructions:

1. Preheat Oven: Set to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with waxed paper or parchment; grease the paper.
2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg.
3. Add Wet Ingredients: Add oil, eggs, almond milk, and pumpkin puree. Beat on low speed until moistened, then increase to medium speed until creamy.
4. Bake: Spread the batter evenly in the pan. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool & Serve: Cool in the pan for 10 minutes

Pumpkin Banana Bread (Easy & Moist)

This moist pumpkin banana bread is the perfect blend of fall flavors, combining the richness of pumpkin spice with the sweetness of ripe bananas. It’s a simple and delightful treat that’s great for breakfast or as a snack.

• Servings: 10 slices
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 medium bananas, mashed
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
3. Mix Wet Ingredients: In a large bowl, whisk together the oil, sugar, brown sugar, eggs, and vanilla extract until smooth and free of lumps.
4. Combine Ingredients: Stir in the mashed bananas and pumpkin puree into the wet ingredients. Carefully mix the flour mixture into the wet ingredients until just combined. If using, stir in the chopped walnuts.
5. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, and the top feels firm.
6. Cool: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Pumpkin Walnut Bread

This Walnut Pumpkin Bread is an easy, moist, and delicious treat that combines the flavors of pumpkin and warm spices with the crunch of California walnuts. It’s perfect for breakfast, brunch, or a cozy snack.

• Total Time: 1 Hr, 20 Mins
• Servings: 8
• Calories: 430 kcal

Ingredients:

• 2 cups flour
• 1 1/3 cups sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup canned pumpkin
• 1 (6-ounce) container vanilla yogurt
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 eggs
• 3/4 cup chopped California walnuts (divided; optional: try pre-packaged glazed walnuts for a sweeter version)

Preparation Steps:

1. Preheat the oven to 350°F and lightly butter a 9 x 5 x 3-inch loaf pan.
2. In a medium bowl, stir together the flour, sugar, pumpkin pie spice, baking powder, and baking soda.
3. In another medium bowl, whisk together the pumpkin, yogurt, oil, vanilla extract, and eggs.
4. Add the wet ingredients to the dry ingredients, stirring just until combined.
5. Stir in 1/2 cup of walnuts, and spoon the batter into the prepared loaf pan.
6. Sprinkle the remaining walnuts on top.
7. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool before removing it from the pan.

Vegan Pumpkin Bread

This vegan pumpkin bread is the ultimate fall treat—moist, perfectly spiced, and easy to prepare in one bowl.

• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 25 minutes
• Servings: 10 slices

Ingredients:

Wet Ingredients

• 1 tablespoon ground flaxseeds
• 2.5 tablespoons water
• 15 ounces canned pumpkin puree
• 1 1/4 cups brown sugar
• 1/2 cup canola oil
• 1/4 cup soy milk

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Topping

• 1/2 cup pepitas (pumpkin seeds)

Instructions:

1. Preheat Oven: Set your oven to 350°F. Grease a loaf pan.
2. Prepare Flax Egg: In a small bowl, mix ground flaxseeds with water. Set aside to thicken.
3. Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, brown sugar, canola oil, the flax egg, and soy milk until smooth.
4. Combine Dry Ingredients: Add flour to the wet mixture, then sprinkle baking soda, baking powder, salt, cinnamon, nutmeg, and cloves on top. Gently stir until just combined—avoid over-mixing.
5. Bake: Pour the batter into the prepared loaf pan. Sprinkle pepitas on top. Bake for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a cooling rack. Slice carefully and serve immediately or let it cool completely for easier slicing.

Copycat Starbucks Pumpkin Bread

This homemade version of Starbucks’ pumpkin bread delivers a thick slice of moist, perfectly spiced bread that pairs beautifully with your morning coffee. It yields an 8½ x 4½-inch loaf with the same rich flavor, color, and texture as the original.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Additional Time: 30 minutes
• Total Time: 1 hour 55 minutes
• Servings: 8 slices

Ingredients:

• 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 large eggs
• 1 cup white sugar
• ¼ cup light brown sugar
• ½ teaspoon vanilla extract
• ¾ cup canned pumpkin
• ¾ cup vegetable oil

Instructions:

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease an 8½ x 4½-inch loaf pan.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt. Mix well and set aside.
3. Mix Wet Ingredients: In another large bowl, beat the eggs, white sugar, brown sugar, and vanilla extract using an electric mixer on high speed for about 30 seconds. Add in the pumpkin and vegetable oil, beating until well combined.
4. Combine: Gradually add the dry ingredients to the wet mixture, mixing until the batter is smooth and well blended.
5. Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 70 minutes, or until the top is dark brown and a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely. Slice into 1-inch-thick pieces.

Cook’s Note: This bread freezes well. To freeze, wrap slices in plastic wrap or place them in a resealable plastic bag and freeze. To reheat, microwave a frozen slice for about 45 seconds.

Gluten-Free Pumpkin Bread (Also Dairy-Free)

This gluten-free pumpkin bread is a moist, dense, and perfectly spiced treat, bursting with pumpkin flavor. It’s naturally dairy-free, making it a great option for those with dietary restrictions.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Servings: 12 slices

Ingredients:

• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 teaspoon baking soda
• 1/2 teaspoon gluten-free baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs
• 1/3 cup vegetable oil
• 1 1/2 cups gluten-free all-purpose flour
• 1/4 teaspoon xanthan gum (omit if your flour blend includes it)
• 1 teaspoon cinnamon
• 1 tablespoon pumpkin pie spice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with gluten-free cooking spray.
2. In a large bowl, mix together the pumpkin, baking soda, baking powder, and salt until well combined.
3. Add the granulated sugar, brown sugar, and vanilla extract, stirring until smooth.
4. Mix in the eggs and vegetable oil until the batter is smooth and fully incorporated.
5. Gradually add the gluten-free flour, xanthan gum (if using), cinnamon, and pumpkin pie spice to the batter. Stir until fully combined and smooth.
6. Spoon the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 5-10 minutes before transferring to a cooling rack. Once completely cooled, slice and enjoy!

Storage Tip: Store leftovers in an airtight container. The bread can be frozen for up to 3 months. Wrap the loaf in foil or plastic wrap before placing it in a freezer bag.

Sourdough Pumpkin Bread

This sourdough pumpkin bread is incredibly moist and packed with fall flavors, combining the warmth of pumpkin spice with the tang of sourdough discard and a hint of orange juice.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Servings: 12 slices

Ingredients:

• Wet Ingredients:
  • 8 tablespoons unsalted butter
  • 1 ½ cups light brown sugar
  • 1 large egg
  • ½ cup sourdough starter (discard)
  • ¼ cup fresh orange juice (optional)
  • 1 teaspoon vanilla extract
  • 1 (15 oz) can pumpkin puree
• Dry Ingredients:
  • 2 cups all-purpose flour
  • 2 ½ teaspoons pumpkin pie spice
  • 1 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda

Instructions:

1. Preheat your oven to 350°F (176°C) and grease a 9″ x 5″ loaf pan with butter or oil.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
3. Melt the butter and mix with the sugar until smooth. Add the egg, vanilla extract, orange juice, sourdough discard, and pumpkin puree. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the bread to cool for 15 minutes before transferring it to a wire rack to cool completely.

Notes:

• Use the scoop and level technique for measuring flour.
• Store the bread at room temperature for up to 4 days.
• The bread can be frozen for up to 3 months.

Old Fashioned Pumpkin Bread

This recipe yields a moist and flavorful loaf, packed with warm spices and the rich taste of pumpkin. Perfect for a cozy fall day.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Servings: 8-10 slices

Ingredients:

• 2 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup canola or vegetable oil
• 1 1/4 cups granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• Optional: pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it and lightly flouring it or spraying it with floured cooking spray.
2. In a large mixing bowl, whisk together the eggs, pumpkin puree, oil, sugars, vanilla, cinnamon, nutmeg, pumpkin pie spice, cloves, and ginger until well combined.
3. Add the flour, baking soda, and optional salt to the wet ingredients, stirring until just combined. Be careful not to overmix.
4. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
5. Bake for approximately 55 minutes, or until the top is set, domed, and springy to the touch. A toothpick inserted into the center should come out clean or with a few moist crumbs, but not batter. If the top is browning too quickly, tent the loaf with foil for the last 15 minutes of baking.
6. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. The bread can be stored airtight at room temperature for up to 5 days, or frozen for up to 3 months.

Notes:

• Optional: Add about one cup of mini chocolate chips to the batter for an extra treat.

Chocolate Pumpkin Bread

This Chocolate Pumpkin Bread is the best of both worlds—rich chocolate flavor combined with the warm spices of pumpkin. It’s perfect for fall and is a delicious treat for any time of day.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Yield: 9

Ingredients:

• 8 tablespoons unsalted butter, melted
• 1 1/2 cups pumpkin puree
• 1 cup packed dark brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips (plus more for the top)

Instructions:

1. Preheat the oven to 350°F (176°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine melted butter, pumpkin puree, dark brown sugar, eggs, and vanilla extract. Stir until well combined.
3. Add cocoa powder, flour, baking soda, pumpkin pie spice, and salt to the bowl. Stir until everything is just combined.
4. Fold in the dark chocolate chips.
5. Transfer the batter to the prepared loaf pan, and sprinkle additional chocolate chips on top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool slightly before removing it from the pan. Let it cool completely on a wire rack before slicing.

Super Moist Pumpkin Bread

A classic, easy-to-make pumpkin bread that’s incredibly moist, made with a combination of vegetable oil, olive oil, and pumpkin puree. The loaf is topped with a crunchy layer of turbinado sugar, giving it a delightful texture.

• Total Time: 55 minutes
• Yield: 12 slices

Ingredients:

• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup olive oil
• 2 cups white sugar
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1/2 cup milk
• 1/4 cup water
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 heaping teaspoon cinnamon
• 1/4 cup melted butter
• 1/4 cup turbinado sugar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, vegetable oil, olive oil, and sugar until smooth.
3. Add the pumpkin puree, milk, and water; continue whisking until fully incorporated.
4. Stir in the flour, baking soda, salt, and cinnamon until just combined.
5. Pour the batter into two 9×5-inch loaf pans lined with parchment paper.
6. Bake for 35 minutes, then remove from the oven. Brush the tops with melted butter and sprinkle with turbinado sugar.
7. Return to the oven and bake for an additional 5-10 minutes, or until the bread is golden brown, firm to the touch, and a toothpick inserted into the center comes out clean.
8. Allow the loaves to cool slightly before slicing and serving. Store in the refrigerator.

Pumpkin Bread with Streusel Topping

This Pumpkin Bread with Streusel Topping is an indulgent fall treat featuring a moist, spiced pumpkin bread base topped with a buttery streusel and finished with a sweet glaze. Perfect for cozy autumn days!

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Yield: 12 slices

Ingredients:

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon nutmeg

Wet Ingredients:

• 4 tablespoons unsalted butter, melted & cooled to room temperature
• 1/4 cup vegetable oil
• 1 cup light or dark brown sugar, lightly packed
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 tablespoon pure vanilla extract

Streusel Topping:

• 4 tablespoons unsalted butter, melted & cooled to room temperature
• 1/2 cup + 3 tablespoons all-purpose flour
• 1/3 cup light or dark brown sugar, packed
• 1/2 teaspoon ground cinnamon
• Optional: 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon fine sea salt

Optional Glaze:

• 1/2 cup powdered sugar
• 1/2 tablespoon unsalted butter
• 2 tablespoons pure maple syrup
• Optional: 1/4 teaspoon vanilla, 1/8 teaspoon cinnamon

Instructions:

1. Prep: Preheat the oven to 350°F. Grease and flour a 9-inch loaf pan or three mini loaf pans. Melt 4 tablespoons of butter and let it cool to room temperature.
2. Dry Ingredients: In a large bowl, whisk together all the dry ingredients.
3. Wet Ingredients: In a separate bowl, whisk together the wet ingredients until smooth.
4. Combine: Mix the wet and dry ingredients until just combined. Transfer the batter to the prepared loaf pan.
5. Streusel: For the streusel, mix the cooled butter with the other streusel ingredients until small clumps form. Sprinkle this mixture evenly over the bread batter.
6. Bake: Bake for 50-65 minutes (35-40 minutes for mini loaves) until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes before transferring it to a cooling rack.
7. Glaze: Mix the glaze ingredients until smooth. Drizzle over the warm bread and allow it to set before slicing.

Keto Pumpkin Bread

This moist keto pumpkin bread is an excellent low-carb option for a healthy breakfast or dessert. Made with almond flour, pumpkin puree, and a hint of cinnamon, this bread is both flavorful and satisfying.

• Total Time: 1 hour
• Servings: 10-12 slices

Ingredients:

• 2 cups almond flour (200g)
• 1/4 cup granulated sweetener (e.g., Lakanto)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon or pumpkin pie spice
• 1 cup pumpkin puree
• 3 eggs (or flax eggs)
• Optional: a handful of mini chocolate chips

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9×5 loaf pan or line it with parchment paper.
2. In a mixing bowl, combine all the ingredients and stir until smooth.
3. Pour the batter into the prepared loaf pan.
4. Bake on the center rack for about 1 hour, or until a toothpick inserted in the center comes out clean.
5. Allow the bread to cool completely before removing it from the pan to ensure it doesn’t break apart. The loaf is quite moist and fudgy, so this step is crucial.
6. Store the bread loosely covered at room temperature for up to a day, or refrigerate leftovers for up to five days. It can also be frozen for a longer shelf life.