Fall is here, and you know what that means—time to crank up the oven, blast some cozy tunes, and make your kitchen smell like a pumpkin spice candle exploded (in the best way). Who doesn’t want their house to feel like a warm hug from autumn? These 12 pumpkin bread recipes are your ticket to that vibe, from classic loaves that scream nostalgia to quirky twists that’ll make you say, “Why didn’t I think of that?” Whether you’re baking for a chilly morning or a festive gathering, these recipes are easy, approachable, and packed with that pumpkin-y goodness we all crave. Ready to get baking? 😊
1. Classic Pumpkin Bread with a Buttery Crumble
This is the pumpkin bread your grandma would approve of—moist, spiced, and topped with a buttery streusel that’s basically dessert masquerading as breakfast. It’s the ultimate fall comfort food, no contest.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp baking soda
- ¼ tsp salt
- For the crumble: ¼ cup flour, ¼ cup brown sugar, 2 tbsp melted butter, ½ tsp cinnamon
Step-by-Step Instructions
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt in a bowl.
- In another bowl, mix pumpkin puree, sugars, oil, and eggs until smooth.
- Combine wet and dry ingredients, stirring until just blended—don’t overmix!
- Pour batter into the pan. Mix crumble ingredients and sprinkle over the top.
- Bake for 60–70 minutes, or until a toothpick comes out clean. Cool before slicing.
Why You’ll Love It
This bread is like biting into fall itself—warm spices, a tender crumb, and that crumble? Pure magic. I made this for a book club once, and let’s just say there weren’t any leftovers. Perfect with a cup of coffee on a crisp morning.
2. Pumpkin Chocolate Chip Bread
Chocolate and pumpkin are the duo you didn’t know you needed. This loaf is studded with melty chocolate chips, making it a kid (and adult) favorite.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup semi-sweet chocolate chips
- ¾ cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp vanilla extract
- ¼ tsp salt
Step-by-Step Instructions
- Preheat oven to 350°F and line a loaf pan with parchment paper.
- Mix flour, baking powder, cinnamon, and salt in a bowl.
- Beat pumpkin, sugar, oil, eggs, and vanilla in another bowl until smooth.
- Fold dry ingredients into wet, then stir in chocolate chips.
- Pour into the pan and bake for 55–65 minutes. Let cool slightly before digging in.
Why You’ll Love It
The chocolate chips add little pockets of gooey joy that make every bite irresistible. Pro tip: use dark chocolate if you’re feeling fancy. This one’s a crowd-pleaser for potlucks or lazy weekends.
3. Maple Glazed Pumpkin Bread
A sticky-sweet maple glaze takes this pumpkin bread to another level. It’s like fall and a pancake breakfast had a delicious baby.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ½ cup butter, melted
- 2 eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- For the glaze: ½ cup powdered sugar, 2 tbsp maple syrup, 1 tbsp milk
Step-by-Step Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Combine flour, cinnamon, nutmeg, baking soda, and salt.
- Mix pumpkin, brown sugar, melted butter, and eggs in a separate bowl.
- Stir wet into dry until just combined. Pour into the pan.
- Bake for 60 minutes, or until a toothpick comes out clean.
- Whisk glaze ingredients and drizzle over cooled bread.
Why You’ll Love It
That maple glaze is pure autumn gold—sweet, sticky, and just a little extra. I once drizzled too much and ended up with a sugar coma, but zero regrets. Perfect for gifting (if you can part with it).
4. Pumpkin Banana Bread
Can’t choose between banana bread and pumpkin bread? Why not both? This hybrid is moist, naturally sweet, and a great way to use up overripe bananas.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup pumpkin puree
- 2 ripe bananas, mashed
- ½ cup sugar
- ⅓ cup vegetable oil
- 2 eggs
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Step-by-Step Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Mix flour, cinnamon, baking soda, and salt in a bowl.
- Combine mashed bananas, pumpkin, sugar, oil, and eggs in another bowl.
- Stir wet into dry until smooth. Pour into the pan.
- Bake for 60–70 minutes. Cool before slicing.
Why You’ll Love It
The banana-pumpkin combo is like a cozy sweater for your taste buds. It’s also a great way to sneak in some fruit (health points!). I love this one toasted with a smear of butter.
5. Spiced Pumpkin Bread with Pecans
Crunchy pecans and warm spices make this loaf a texture lover’s dream. It’s rustic, hearty, and screams fall vibes.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ½ cup chopped pecans, toasted
- ¾ cup brown sugar
- ½ cup butter, melted
- 2 eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
Step-by-Step Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Mix flour, spices, baking soda, and salt.
- Whisk pumpkin, brown sugar, butter, and eggs in a separate bowl.
- Combine wet and dry, then fold in pecans.
- Pour into the pan and bake for 60–65 minutes.
Why You’ll Love It
The pecans add a nutty crunch that’s just chef’s kiss. I tried walnuts once, but pecans are the way to go—trust me. Great for a cozy afternoon snack.
6. Vegan Pumpkin Bread
No eggs, no dairy, all flavor. This vegan version is so good, you won’t miss a thing.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup coconut sugar
- ½ cup coconut oil, melted
- ¼ cup almond milk
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Mix flour, cinnamon, baking soda, baking powder, and salt.
- Combine pumpkin, coconut sugar, coconut oil, almond milk, and vanilla.
- Stir wet into dry until just mixed. Pour into the pan.
- Bake for 55–60 minutes. Cool before slicing.
Why You’ll Love It
This bread is moist, spiced perfection that everyone can enjoy. I brought it to a vegan potluck, and it vanished faster than you can say “pumpkin spice.” Pair it with a chai latte for max coziness.
7. Pumpkin Cream Cheese Swirl Bread
A creamy, tangy cream cheese swirl makes this loaf feel like a dessert you can totally justify for breakfast. You’re welcome.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- 4 oz cream cheese, softened
- ¾ cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- For the swirl: ¼ cup sugar, 1 tsp vanilla
Step-by-Step Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Mix flour, cinnamon, nutmeg, baking soda, and salt.
- Whisk pumpkin, sugar, oil, and eggs in another bowl.
- Beat cream cheese, sugar, and vanilla for the swirl.
- Pour half the pumpkin batter into the pan, add dollops of cream cheese, then top with remaining batter. Swirl with a knife.
- Bake for 60–70 minutes. Cool before slicing.
Why You’ll Love It
That cream cheese swirl is like a little gift in every bite. I once over-swirled and ended up with a marbled masterpiece—still delicious. Perfect for impressing guests.
8. Gluten-Free Pumpkin Bread
No gluten, no problem. This loaf is just as moist and flavorful as the classic, with a texture that’ll fool anyone.
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp xanthan gum (if not in your flour blend)
Step-by-Step Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Mix flour, cinnamon, nutmeg, baking soda, salt, and xanthan gum.
- Whisk pumpkin, brown sugar, oil, and eggs in another bowl.
- Combine wet and dry, then pour into the pan.
- Bake for 60–65 minutes. Cool before slicing.
Why You’ll Love It
This bread is so good, you’d never guess it’s gluten-free. I made it for a friend with celiac, and she asked for the recipe—high praise! Smear some almond butter on a slice for heaven.
9. Pumpkin Spice Latte Bread
Inspired by everyone’s favorite fall drink, this bread brings coffee shop vibes to your kitchen. Yes, it’s as good as it sounds.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- 1 tbsp espresso powder
- ¾ cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp salt
Step-by-Step Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Mix flour, espresso powder, cinnamon, nutmeg, baking soda, and salt.
- Whisk pumpkin, sugar, oil, and eggs in another bowl.
- Combine wet and dry, then pour into the pan.
- Bake for 55–60 minutes. Cool before slicing.
Why You’ll Love It
It’s like a PSL you can slice and share (or not—your call). The espresso powder gives it a subtle coffee kick that’s just mwah. Perfect for coffee lovers.
10. Pumpkin Cranberry Bread
Tart cranberries cut through the sweetness of this loaf, making it a balanced, festive treat. It’s like Thanksgiving in bread form.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ½ cup dried cranberries
- ¾ cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Step-by-Step Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Mix flour, cinnamon, baking soda, and salt.
- Whisk pumpkin, sugar, oil, and eggs in another bowl.
- Fold in cranberries, then combine wet and dry.
- Pour into the pan and bake for 60–65 minutes.
Why You’ll Love It
The cranberries add a zing that makes this loaf feel fancy without extra effort. I brought this to a holiday brunch, and it was gone in minutes. Pair with a hot toddy for extra fall points.
11. Pumpkin Coconut Bread
A tropical twist on pumpkin bread? Yes, please. Shredded coconut adds a chewy, sweet layer that’s unexpectedly perfect.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ½ cup shredded coconut, toasted
- ¾ cup brown sugar
- ½ cup coconut oil, melted
- 2 eggs
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Step-by-Step Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Mix flour, cinnamon, baking soda, and salt.
- Whisk pumpkin, brown sugar, coconut oil, and eggs.
- Fold in coconut, then combine wet and dry.
- Pour into the pan and bake for 60 minutes.
Why You’ll Love It
The coconut makes this feel like a mini vacation in every bite. I tried it with unsweetened coconut once, but sweetened is the way to go—trust me. Great for a unique dessert.
12. Pumpkin Bread with Streusel and Icing
This is the overachiever of pumpkin breads—crumbly streusel and a sweet icing drizzle. It’s basically a cake you can eat for breakfast.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- For streusel: ¼ cup flour, ¼ cup brown sugar, 2 tbsp butter
- For icing: ½ cup powdered sugar, 1 tbsp milk
Step-by-Step Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Mix flour, cinnamon, nutmeg, baking soda, and salt.
- Whisk pumpkin, sugar, oil, and eggs in another bowl.
- Pour batter into the pan. Mix streusel ingredients and sprinkle on top.
- Bake for 60–70 minutes. Cool, then drizzle with icing (mix powdered sugar and milk).
Why You’ll Love It
This bread is extra in the best way—crunchy, sweet, and indulgent. I made it for a fall party, and people were fighting over the last slice. Serve it warm for maximum oohs and aahs.
Wrapping It Up
There you go—12 pumpkin bread recipes that’ll make your kitchen smell like a fall fantasy. From classic comfort to vegan-friendly and over-the-top indulgent, there’s something here for every pumpkin lover. Pick one (or three, no judgment), grab your mixing bowl, and let the cozy vibes take over. What’s your favorite way to enjoy pumpkin bread? Let me know in the comments—I’m always up for a foodie chat! 🍂
