6 Pumpkin Bread Recipes Adding Variety to Fall Baking

Pumpkin bread is the quintessential fall baked good. Warming spices paired with pumpkin puree and the baking staples truly yield a match made in quickbread heaven, and the ways you can customize it are endless. The good news is that with pumpkin bread, you can pick your poison, and regardless of whether you want to indulge in a sugary sweet treat or keep things light, you have both options. There are a number of foolproof pumpkin bread recipes currently making their way around the Web, and today, the choice is yours — we’re highlighting 6 different versions of the bread. Get ready to preheat your oven.

Source: iStock

Classic Pumpkin Bread

First up is a recipe for classic pumpkin bread. Bake up this offering with the help of Food Network and get ready to cut yourself a thick slice.


  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly bean
  • 16 ounces canned unsweetened pumpkin
  • 3½ cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ⅔ cup water

Directions: Preheat oven to 350 degrees Fahrenheit. Butter and flour two 9-by-5-inch loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes, or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

Source: iStock

Coconut Oil Pumpkin Bread

Here’s a spin on the aforementioned recipe from Gimme Some Oven. Replace your vegetable oil with coconut oil and you have a new, uniquely moist quickbread.


  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup all-purpose flour
  • ¾ cup white whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 2 eggs
  • ½ cup melted coconut oil
  • ⅓ cup water
  • 1 teaspoon vanilla extract

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 9-by-5-inch loaf pan with cooking spray, or line it with parchment paper. Set aside.

Whisk together sugars, flour, spices, baking soda, and salt in a large bowl. Create a well in the center of the bowl and add pumpkin, eggs, oil, water, and vanilla into the well. Whisk, starting with the wet ingredients and working your way to the outside of the bowl, mixing until batter is smooth and clump-free. Do not over-mix.

Pour batter into the loaf pan and smooth the top with a spoon. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 20 minutes, then carefully invert the loaf and cool on a rack until it reaches room temperature. Cover in plastic wrap or store in a sealed container for up to five days.

Source: iStock

Lowfat Pumpkin Bread with Pepitas

If you’re interested in a lighter snack option this season, try this Pumpkin Bread With Pepitas recipe from Skinny Taste. The difference between this recipe and the others highlighted on our list is that this bread calls for you to be more heavy-handed on the pumpkin puree and easy on the oil and sugar.


  • 1½ cups pumpkin puree (homemade or canned)
  • 1¼ cups unbleached all-purpose flour
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 large egg whites
  • 1½ teaspoons vanilla extract
  • Baking spray
  • 2 tablespoons pepitas

Directions: Preheat oven to 350 degrees Fahrenheit. Spray a 9-by-5-inch loaf pan with baking spray. In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside. In a large bowl, mix oil, egg whites, pumpkin puree, and vanilla; beat at medium speed until thick. Scrape down sides of the bowl. Add flour mixture, then blend at low speed until combined. Do not over-mix. Pour batter into loaf pan, top with pepitas, and bake on the center rack for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the pan cool at least 20 minutes; bread should be room temperature before slicing.

Source: iStock

Pumpkin Bread With Cream Cheese Filling

If you don’t think classic pumpkin bread could get any better, try this recipe from Joy of Baking, which adds cream cheese into the mix, and prepare for your mind to be blown. Cream cheese and pumpkin spice quickbread yield a match made in carbohydrate heaven.



  • 8-ounce package full-fat cream cheese, room temperature
  • ⅓ cup granulated white sugar
  • 1 large egg

Pumpkin bread

  • 3½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves (optional)
  • ½ cup chopped nuts (pecans or walnuts)
  • ½ cup chocolate chips
  • 4 large eggs, room temperature
  • 2 cups granulated white sugar
  • 1 cup unsalted butter, melted and cooled to room temperature
  • 1 (15-ounce) can pure pumpkin
  • ½ cup water
  • 1 teaspoon pure vanilla extract

DirectionsPumpkin bread — Preheat oven to 350 degrees Fahrenheit and place rack in the center of the oven. Butter and lightly flour two 9-by-5-by-3-inch loaf pans.

Cream cheese filling – In a food processor or with a hand mixer, process or beat the cream cheese until smooth. Add the sugar and egg, and process just until smooth and creamy. Do not over-process. Set aside.

Pumpkin bread – In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. Stir in the chopped nuts and chocolate chips. In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk to combine.  Whisk or stir in the pumpkin, water, and vanilla extract. Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over-mix, as it will make the bread tough.

Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half on top the two pans of batter, smoothing the tops. Top with the remaining half of batter. Bake the breads for about 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out mostly clean.

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Source: iStock

Spiced Pumpkin Yeast Bread

Here’s another spin on the pumpkin bread formula, and this one involves yeast. Even though this yeasted bread is more time intensive than the other recipes we have highlighted, it’s not nearly as intimidating as you might imagine. My Kitchen Addiction lays out the steps comprehensively.


  • 3 cups bread flour, divided
  • 2¼ teaspoons (one packet) active dry yeast
  • ¼ cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon dried ginger
  • ¼ teaspoon ground cloves
  • 3 tablespoons water
  • 1 cup canned pumpkin
  • 3 tablespoons vegetable oil
  • 2 eggs
  • ½ cup pecan halves

Directions: In a large mixing bowl, combine 1 cup of bread flour with yeast, brown sugar, and spices. In a separate microwave-proof bowl, combine pumpkin, water, and oil, and heat to 120 to 130 degrees Fahrenheit.

Add the warm liquids to the large mixing bowl. Beat the mixture with a paddle or beaters for 4 minutes on medium speed. Add the eggs and beat for one additional minute. Gradually add the remaining bread flour and pecans, kneading with the dough hook — or by hand, if not using a stand mixer — for 5 to 7 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl and turn to grease the top of the dough. Cover and let rise until the dough tests ripe. Turn the dough out onto a lightly floured surface, punching down to remove any air bubbles.

Roll or pat the dough into a 14-by-7-inch rectangle. Starting with the shorter side and roll up the dough tightly, pressing it into a roll.  Pinch the edges and ends to seal, and place the dough in a greased 9-by-5-inch loaf pan. Cover and let rise until indentation remains after touching lightly.

While the dough rises, preheat oven to 375 degrees Fahrenheit. Once the dough has risen, bake for 30 to 40 minutes. Remove the bread from the pan and cool completely before slicing.

Source: iStock

Gluten-Free Pumpkin Bread

Last but not least is this Gluten-Free Pumpkin Bread, which is not only free of gluten, but also grains, nuts, dairy, and coconut. Against All Grain provides a foolproof method to mindfully make your pumpkin bread and enjoy it, too. If you have allergy-sensitive eaters on your hands, eliminate all worries by baking this recipe.


  • 2 large eggs
  • ¾ cup sunbutter (may also use almond butter)
  • ½ cup Grade B maple syrup
  • ½ cup pumpkin puree (homemade or canned)
  • 3 tablespoons softened palm shortening, ghee, or unsalted butter
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup arrowroot powder
  • 1½ tablespoons cinnamon
  • 2 teaspoons nutmeg
  • 2 teaspoons grain-free baking powder (make your own: 1 teaspoon baking soda and 2 teaspoons cream of tartar)
  • ½ teaspoon lemon zest
  • ½ teaspoon ginger
  • ¼ teaspoon sea salt

Directions: Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8.5-by-4.5-inch loaf pan, then place a piece of parchment paper on the bottom of the pan. In a high-speed blender or food processor, combine the eggs, sunbutter, maple syrup, pumpkin puree, palm shortening, lemon juice, and vanilla. Puree for 30 seconds, until smooth and creamy. Add the arrowroot, cinnamon, nutmeg, baking powder, lemon zest, ginger, and sea salt. Blend again for 30 seconds until well combined. Pour the batter into the prepared loaf pan. Bake for 60 minutes, until a toothpick comes out clean. Remove the loaf from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and cool completely before eating, about 2 hours. Store tightly wrapped in the refrigerator.

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