5 Irresistible Pumpkin Bread Recipes
Pumpkin breads first originated from Native American culinary traditions, being a staple food before the European settlers arrived. Pumpkins were mostly used for baking, along with the help of other grains such as ground corn. However, what we call ‘the modern pumpkin breads’, evolved during the 18th and 19th centuries when European settlers adopted and incorporated pumpkins into their daily diet in the form of sweet and savory dishes. By 20th century, as canned pumpkins became common, pumpkin bread soon became a seasonal favorite in each household, especially during fall season and the holidays.
Its spiced, sweet version goes well with American Thanksgiving traditions, where pumpkin treats are celebrated as part of the autumn harvest, where pumpkins symbolize the warm and cozy vibe of the autumn season.
Pumpkin bread has the ability to adapt to both sweet and savory flavors, as its earthy sweetness pairs well with the spices like cloves, nutmeg and cinnamon. The pumpkin puree adds moisture and a subtle sweetness, making it a great combination with chocolate, nuts or herbs, cheese, and spices for savory twists. This adaptability makes it a go-to treat for various preferences.
1. Pumpkin Bread with Maple Pecan Swirl
You can enjoy Pumpkin Bread with Maple Pecan Swirl with friends and family during the cozy autumns or winter, especially around Thanksgiving. The warm, spiced flavors combined with the sweet, nutty maple pecan swirl make it perfect for a seasonal treat.
Having it with a cup of spiced chai, pumpkin spice latte, or black coffee truly complements the flavors. For a healthy breakfast, it really goes well with yogurt, fruit, or a dollop of cream cheese. To make your dessert table extra special, serve it with a scoop of vanilla ice cream.
What You Need:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¼ cup milk (or a non-dairy alternative)
- 1 tsp vanilla extract
For the Maple Pecan Swirl:
- ½ cup chopped pecans
- ¼ cup maple syrup
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tbsp melted butter
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
In another bowl, whisk together the vegetable oil, eggs, pumpkin puree, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
In a small bowl, combine the chopped pecans, maple syrup, brown sugar, cinnamon, and melted butter. Mix well until the pecans are coated.
Pour half of the pumpkin bread batter into the prepared loaf pan. Then, add the maple pecan mixture over the batter, spreading it evenly. Pour the remaining pumpkin batter on top.
Use a knife or a skewer to gently swirl the layers together, creating a marbled effect. Be careful not to over-swirl; you want to see distinct swirls of the pecan filling.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil.
Remove the pumpkin bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
2. Pumpkin Bread with Cream Cheese Filling
Pumpkin bread with cream cheese filling is a delicious autumn treat that can be enjoyed at any time of the day. For a hearty breakfast, pair it with a hot cup of coffee or chai for a comforting day ahead. If looking for a brunch option, scrambled eggs, smoked salmon, or a light salad work really well for a sweet-and-savory balance. As a dessert, enjoy it with whipped cream or a drizzle of caramel sauce. Going ahead with it at the snack time, pair it with apple slices or a warm spiced cider for a perfect fall-inspired snack.
What You Need:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¼ cup milk (or a non-dairy alternative)
- 1 tsp vanilla extract
For the filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
In another bowl, whisk together the vegetable oil, eggs, pumpkin puree, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
For the filling, in a medium bowl, beat together the softened cream cheese, granulated sugar, egg, vanilla extract, and lemon juice (if using) until smooth and creamy.
Pour half of the pumpkin bread batter into the prepared loaf pan. Then, spoon the cream cheese filling over the batter, spreading it gently to cover the surface. Pour the remaining pumpkin batter on top, smoothing it out.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil.
Remove the pumpkin bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Enjoy warm or at room temperature. It’s a fantastic treat for breakfast, dessert, or a cozy snack!
3. Gluten-Free Pumpkin Bread
Gluten-free pumpkin bread can be enjoyed as a cozy breakfast, snack, or dessert all year-round. At the breakfast table, serve it with a dollop of Greek yogurt or nut butter for added protein. At tea time, pairing it with a warm chai latte or cinnamon-spiced tea would also do great. When having as a dessert, drizzle extra maple syrup on top and serve with a scoop of dairy-free vanilla ice cream or whipped coconut cream.
What You Need:
- 1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, whisk together the vegetable oil, pumpkin puree, and eggs until smooth. Add the vanilla extract.
In a separate bowl, whisk together the gluten-free flour blend, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle the pumpkin seeds and chopped nuts evenly over the top of the batter. If desired, mix the brown sugar and ground cinnamon together and sprinkle it over the top for a sweet crust.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pumpkin bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
For an extra treat, drizzle with maple syrup before serving.
4. Savory Cheesy Pumpkin Bread
Savory cheesy pumpkin bread is a specialty to enjoy during the fall season, but its warm, comforting flavors make it great for any season. For having it in breakfast, pair it with scrambled eggs or freshly cut avocado. Can be a perfect combination with hearty soups like tomato, butternut squash, or chili. Can be a dish at the brunch, served with smoked salmon, or topped with herbed cream cheese. Also serves as a flavorful companion to leafy greens or a grain bowl.
What You Need:
- 1 ½ cups all-purpose flour or a gluten-free flour
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup grated cheddar or vegan cheese
- ½ cup milk (or plant-based milk)
- 2 large eggs
- ¼ cup olive oil
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp garlic powder
- ¼ cup chopped fresh herbs (e.g. parsley or chives)
Instructions:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, whisk together the pumpkin puree, milk, olive oil, and eggs (or flax eggs) until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, oregano, and garlic powder.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy. Fold in the grated cheese and fresh herbs.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the savory pumpkin bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
It pairs well with soups, salads, or can be enjoyed on its own.
5. Savory Pumpkin and Sage Scones
Savory Pumpkin and Sage Scones are perfect for enjoying as a comforting snack throughout the autumn days. Their rich, earthy flavors make them a great side for seasonal gatherings.
To thoroughly enjoy them during winters, pair with butternut squash, tomato, or creamy mushroom soup. You can also serve alongside a warm spinach or kale salad with roasted vegetables for a balanced lunch.
Whereas, it can also be enjoyed with cream cheese, herb butter, or a sharp cheddar spread for added flavor. Lastly, they pair wonderfully with a warm cup of Earl Grey tea or coffee.
What You Need:
- 1 ½ cups flour
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh sage leaves, finely chopped
- ¼ cup cold vegan butter or regular butter, cubed
- ½ cup milk
- ¼ cup grated parmesan cheese
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, black pepper, and chopped sage. Add in the cheese as well.
Add the cold butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
In a separate bowl, mix together the pumpkin puree and milk. Add this mixture to the dry ingredients and stir until just combined. Be careful not to overmix.
Transfer the dough to a lightly floured surface and gently knead it a few times until it comes together. Pat it into a circle about 1-inch thick.
Use a sharp knife or a pizza cutter to cut the dough into wedges or use a round cutter for individual scones.
Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until they are golden brown.
Remove from the oven and let the scones cool slightly on a wire rack. Serve at room temperature with a dollop of cream cheese or a spread of your choice!
The five sweet and savory pumpkin bread recipes highlight the versatility and richness of pumpkin as an ingredient, dating back to centuries ago. From the indulgent sweetness of pumpkin bread with maple pecan swirl to the savory delight of pumpkin and sage scones, there are options for everyone to enjoy, including vegan and gluten-free options. These recipes not only celebrate the cozy warmth of autumn but also offer a delightful way to incorporate pumpkin into your meals throughout the season. Embrace the spirit of fall and enjoy these delicious creations with family and friends!
Explore five classic pancake recipes to enjoy a perfect weekend breakfast here!
