Pumpkin goes perfectly with chocolate, cranberries and a whole lot more, especially when baked into a delicious quick bread.

Pumpkin Spice and Everything Nice

Break out your best loaf pan, because there’s no way you’ll be able to browse through these recipes and not immediately want to try one. We can’t choose a favorite pumpkin recipe — how can you choose between pumpkin pie, roasted pumpkin seeds and pumpkin soup, all perfect in their own way? But we can easily say pumpkin bread is a classic we never get tired of making. The great thing about it is that it’s easy to enjoy year-round; many of these recipes call for canned pumpkin, so there’s no need to wait until fall. (If you’re at the height of PSL season, though, and want to pair your next slice with a pumpkin spice latte, we support that!) Start with our recipe for The Best Pumpkin Bread. It's perfectly moist, easy to make and not too sweet. You can toast it and slather with butter or cream cheese, or maybe even try a slice with a drizzle of honey or maple syrup.

This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.

Directions

Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans. 

Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.

Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water. 

Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

Ingredients

Deselect All

Unsalted butter, for the pans

3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)

3 cups sugar

1 cup vegetable oil

4 large eggs, lightly beaten

One 15-ounce can pure pumpkin puree

2 teaspoons fine salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2/3 cup water

Vegan Pumpkin Chocolate Chip Bread


We combined the beloved ingredients in pumpkin bread — creamy pumpkin puree, warm fall spices and a generous pour of vanilla — but omitted any dairy or eggs for a completely plant-based seasonal treat. Vegan dark chocolate chips stirred into the batter and scattered on top add extra flavor and texture.

Directions

Special equipment: two 9 by 5-inch loaf pans (metal or glass)

Preheat the oven to 350 degrees F and line two 9-by-5-inch loaf pans (metal or glass) with parchment paper, leaving a 2-inch overhang on the longer sides.

Whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt in a medium bowl until combined.

Whisk together the pumpkin puree, sugar, oil, maple syrup, lemon juice, vanilla extract and 1/4 cup plus 2 tablespoons water in a large bowl until smooth and well combined. Stir in the flour mixture until just combined, then fold in 3/4 cup of the chocolate chips until evenly dispersed. The batter will be thick.

Transfer the batter evenly between the two prepared loaf pans, smoothing out each top into an even layer with a rubber spatula. Top each with the remaining 1/4 cup dark chocolate chips (2 tablespoons per loaf pan). Bake until the tops are golden brown and a toothpick inserted in the center of each comes out clean, about 1 hour 15 minutes.

Let cool in the loaf pans on a wire rack, about 15 minutes. Use the parchment overhang to help lift the pumpkin bread out of the pans, then let cool completely on the wire rack, about 1 hour.

Ingredients

Deselect All

3 3/4 cups all-purpose flour (see Cook’s Note)

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

One 15-ounce can pure pumpkin puree

1 1/2 cups vegan cane sugar

1 cup vegetable oil

6 tablespoons pure maple syrup

1 tablespoon fresh lemon juice

2 teaspoons pure vanilla extract

1 cup vegan dark chocolate chips

Cheesecake-Stuffed Pumpkin Bread


Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.

Directions

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined. 

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times. 

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Ingredients

Deselect All
Cheesecake Swirl:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar 

1/4 cup sour cream

1 large egg
Pumpkin Bread:

Nonstick cooking spray

1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

1 cup pumpkin puree

1/3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

Confectioners' sugar, for dusting

Pumpkin-Shaped Pumpkin Bread


This yeasted bread, made with pumpkin puree, brown sugar and a hint of cinnamon, is sure to become a fall favorite. Thanks to a few cleverly placed pieces of kitchen twine that shape the dough as it rises, the resulting loaf looks just like a pumpkin — complete with a fragrant cinnamon-stick stem!

Directions

For the pumpkin bread: Pour the warm milk into a large bowl and sprinkle the yeast over top. Let the yeast activate until foamy, about 5 minutes. Whisk in the pumpkin puree, brown sugar, 1 large egg and the oil until smooth. Whisk together the flour, ground cinnamon and salt in a separate bowl, then stir into the pumpkin mixture until a shaggy ball forms.

Lightly dust a work surface with flour. Turn out the dough and knead until very smooth and elastic, about 10 minutes. Transfer to another large bowl lightly greased with oil. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 15 minutes. 

Line a rimmed baking sheet with parchment paper. Punch down the dough, then reroll it into a smooth ball about 6 inches wide. Cut three 24-inch-long pieces of kitchen twine and lay them on a clean work surface, crisscrossing at the center to create a star-shaped pattern. Place the ball of dough in the center, then tie the ends of the twine up over the dough and secure in a knot, leaving about 1 inch of space between the dough and knot so it has room to proof and expand. Do not tie the twine too tightly. Transfer to the prepared baking sheet, insert the cinnamon stick in the center of the dough for the "stem." Cover loosely with plastic wrap and let rise until the kitchen twine has tightened and the dough is starting to take the shape of a pumpkin, 15 to 30 minutes more. 

While the dough is rising, preheat the oven to 350 degrees F. 

Whisk the remaining egg with 1 teaspoon water in a small bowl, then brush over the entire exterior of the bread with a pastry brush. Bake until well browned and an instant-read thermometer registers 190 degrees F at the center, about 30 minutes. Cool completely on a wire rack. 

For the spiced pumpkin butter: Combine the pumpkin puree, heavy cream, brown sugar, maple syrup, cinnamon and a pinch of salt in a small saucepan over medium-low heat. Cook, stirring frequently, until the sugar melts and the mixture thickens slightly and turns a deep orange color, about 10 minutes. Transfer to a bowl and refrigerate until chilled. 

Carefully cut and remove the kitchen twine from the bread. Cut into slices and serve with the spiced pumpkin butter. 

Ingredients

Deselect All
Bread:

1/4 cup whole milk, warmed to 110 degrees F

Two 1/4-ounce packets active-dry yeast (4 1/2 teaspoons)

3/4 cup pure pumpkin puree

1/4 cup packed light brown sugar

2 large eggs

1 tablespoon vegetable oil, plus more for greasing the bowl

3 cups all-purpose flour, plus more for dusting (see Cook's Note)

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1 cinnamon stick
Spiced Pumpkin Butter:

1 cup pure pumpkin puree

1/3 cup heavy cream

1/4 cup packed light brown sugar

2 tablespoons maple syrup

1 teaspoon ground cinnamon

Kosher salt

3-Ingredient Pumpkin Bread


This pumpkin bread is beautiful enough to give as a present — and it requires only three ingredients! The secret is in using pumpkin pie filling, which is already generously spiced and sweetened. Combine it with cake mix and you get a ton of flavor with very little effort.

Directions

Preheat the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook’s Note), leaving a 2-inch overhang on the 2 longer sides.

Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain. 

Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. 

Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely. 

Ingredients

Deselect All

1 cup canned pumpkin pie filling

2 large eggs, lightly beaten 

One 15.25-ounce box spice cake mix

Chai-Spiced Pumpkin Loaf


Kardea’s four-ingredient glaze is what really sets this bread apart from the rest. All you need is confectioners' sugar, strongly steeped chai tea, heavy cream and a pinch of cinnamon.

Directions
For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.

Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.

Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.

Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.

For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.

Ingredients

Deselect All
Loaf:

Nonstick cooking spray, for the loaf pan

1 3/4 cups all-purpose flour 

1 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon baking soda 

1/2 teaspoon ground cardamom 

1/2 teaspoon ground ginger 

1/2 teaspoon kosher salt 

1/4 teaspoon ground cloves 

1/4 teaspoon ground nutmeg 

1 cup unsweetened pumpkin puree 

8 tablespoons (1 stick) unsalted butter, melted and cooled 

1/2 cup packed light brown sugar 

1/2 cup granulated sugar 

2 large eggs, at room temperature 

1 teaspoon pure vanilla extract 
Glaze:

1 cup confectioners' sugar

2 tablespoons strongly steeped chai tea or chai tea concentrate 

1 tablespoon heavy cream 

Pinch of ground cinnamon