Fall is here, and you know what that means: it’s pumpkin bread season! I love baking simple, comforting treats, and these easy pumpkin bread recipes are perfect for autumn mornings or a cozy afternoon snack.
I’ve put together my favorite ways to enjoy that classic pumpkin flavor, from a pure and simple loaf to ones with chocolate and oatmeal. You’ll find everything you need to bake up some deliciousness today.
Jump to Recipe:
- 1. Classic Pumpkin Bread Recipe for Fall Baking
- 2. Easy Pumpkin Chocolate Chip Bread Recipe
- 3. Wholesome Pumpkin Oatmeal Bread for Breakfast
Classic Pumpkin Bread Recipe for Fall Baking
This is the ultimate, straightforward pumpkin bread you’ll want to make again and again. It’s moist, spiced just right, and fills your home with the best autumn smells.
Key Ingredients & Tips
- Pumpkin Puree: Make sure you use 100% pure pumpkin, not pumpkin pie filling. It makes a big difference in flavor and texture.
- Warm Spices: Cinnamon, nutmeg, and cloves give that signature cozy autumn taste. Don’t skip them!
- Don’t Overmix: Mix until just combined to keep your bread tender and moist. Overmixing can lead to a tough loaf.
What You Need
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
⏱️ Time: 1 hour 15 mins🍽️ Yields: 1 loaf (8-10 slices)
How to Make It
Step 1: Prep Your Oven & Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This stops the bread from sticking later on.
Step 2: Mix Dry & Wet
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, beat the sugars, oil, eggs, and pumpkin puree until smooth and fully combined.
Step 3: Combine & Bake
Pour the wet ingredients into the dry ingredients. Mix just until everything is combined and no dry streaks remain. Pour batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick comes out clean from the center.
📝 Final Note
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. This helps prevent sticking and keeps the loaf from collapsing.
Easy Pumpkin Chocolate Chip Bread Recipe
This pumpkin chocolate bread is a fantastic addition to the classic, adding sweet chocolate chips to every slice. It’s perfect when you want a little extra sweetness with your fall flavors.
Key Ingredients & Tips
- Chocolate Chips: Use semi-sweet or dark chocolate chips for a good balance with the pumpkin. Mini chips work great too!
- Melted Butter: Using melted butter instead of oil adds a richer flavor to the bread.
- Zest Power: A little orange or lemon zest (about 1 teaspoon) can brighten the flavors and make the chocolate stand out more.
What You Need
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup semi-sweet chocolate chips
⏱️ Time: 1 hour 20 mins🍽️ Yields: 1 loaf (8-10 slices)
How to Make It
Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, making sure it’s fully coated to prevent sticking.
Step 2: Mix Batter
In a large bowl, mix the melted butter and sugars. Beat in eggs one at a time, then stir in the pumpkin puree. In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet, mixing until just combined. Fold in your chocolate chips.
Step 3: Bake Until Done
Pour the batter into your prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
📝 Final Note
If the top starts to brown too quickly, you can lightly tent the loaf with aluminum foil for the last 15-20 minutes of baking to prevent over-browning.
Wholesome Pumpkin Oatmeal Bread for Breakfast
This pumpkin oatmeal bread is hearty and wholesome, perfect for a filling breakfast or a satisfying snack. The oats add a lovely texture and a touch of goodness.
Key Ingredients & Tips
- Rolled Oats: Use old-fashioned rolled oats, not instant. They give the best texture and structure to the bread.
- Buttermilk Benefits: Buttermilk reacts with baking soda to give a lighter texture and a slight tang. If you don’t have it, use milk with a tablespoon of lemon juice or vinegar.
- Maple Syrup: A touch of maple syrup can enhance the fall flavors and add a natural sweetness. Try adding 2 tablespoons to the wet ingredients.
What You Need
- 1 ½ cups all-purpose flour
- ½ cup old-fashioned rolled oats, plus more for topping
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¾ cup brown sugar
- ¼ cup vegetable oil
- 1 large egg
- 1 cup pumpkin puree
- ½ cup buttermilk
⏱️ Time: 1 hour 10 mins🍽️ Yields: 1 loaf (8-10 slices)
How to Make It
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to get it ready for baking.
Step 2: Combine Ingredients
In a large bowl, whisk together the flour, oats, baking soda, salt, cinnamon, ginger, and allspice. In another bowl, whisk the brown sugar, oil, egg, pumpkin puree, and buttermilk until smooth.
Step 3: Mix, Bake & Enjoy
Pour the wet ingredients into the dry ingredients and mix until just combined. Pour into the prepared loaf pan and sprinkle a few extra oats on top if you like. Bake for 50-60 minutes, or until a toothpick comes out clean.
📝 Final Note
This bread tastes even better the next day, once the flavors have had a chance to set. Store it at room temperature, wrapped tightly, for up to 3 days.
