Classic Pumpkin Bread
Classic Pumpkin Bread is a delightful baked good that captures the essence of fall with its warm spices and pumpkin flavor. Perfect for sharing during a girls’ weekend, this moist and aromatic bread can be enjoyed fresh from the oven or toasted with a smear of butter. It’s an ideal treat for breakfast, brunch, or even as an afternoon snack with a cozy cup of coffee.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | 1 ½ cups |
| Baking soda | 1 tsp |
| Baking powder | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ¼ tsp |
| Ground cloves | ¼ tsp |
| Salt | 1 tsp |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | ½ cup |
| Vanilla extract | 1 tsp |
| Chopped walnuts (optional) | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, combine the eggs, pumpkin puree, oil, and vanilla until well blended.
- Pour the wet mixture into the dry ingredients and stir until just combined. If desired, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
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Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread is a delightful twist on the classic pumpkin bread, combining the rich flavors of chocolate with the warm, comforting notes of pumpkin and spices. This scrumptious treat is perfect for your girls’ weekend, offering a sweet indulgence that pairs well with coffee or tea. Whether enjoyed for breakfast, dessert, or as a snack, this moist bread is sure to please everyone.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | 1 cup |
| Brown sugar | ½ cup |
| Baking soda | 1 tsp |
| Baking powder | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ¼ tsp |
| Salt | 1 tsp |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | ½ cup |
| Vanilla extract | 1 tsp |
| Semi-sweet chocolate chips | 1 cup |
| Chopped pecans (optional) | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix the eggs, pumpkin puree, oil, and vanilla until well combined.
- Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the chocolate chips and chopped pecans, if using.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!
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Pumpkin Spice Swirl Bread
Pumpkin Spice Swirl Bread is a perfect autumn treat that captures the essence of cozy fall flavors. This delightful bread features a beautiful swirl of spiced pumpkin and a sweet cinnamon filling, giving it a rich flavor and an appealing appearance. Ideal for gatherings, this bread can be enjoyed warm with a pat of butter or as a sweet snack throughout the day.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | ¾ cup |
| Brown sugar | ½ cup |
| Baking soda | 1 tsp |
| Baking powder | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | 1 tsp |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | ½ cup |
| Vanilla extract | 1 tsp |
| Ground cinnamon (for swirl) | 2 tsp |
| Sugar (for swirl) | ¼ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix the eggs, pumpkin puree, oil, and vanilla until smooth.
- Combine the wet and dry ingredients until just mixed.
- In a small bowl, mix cinnamon and sugar for the swirl filling.
- Pour half of the batter into the prepared pan, sprinkle half of the cinnamon sugar, add the remaining batter, and top with the remaining cinnamon sugar.
- Use a knife to swirl the batter gently.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
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Nutty Pumpkin Bread With Walnuts
Nutty Pumpkin Bread with Walnuts is a hearty and wholesome autumn treat that adds a delightful crunch to the classic pumpkin bread experience. The inclusion of toasted walnuts not only enhances the flavor but also provides a satisfying texture that pairs beautifully with the soft, spiced pumpkin bread. This recipe is perfect for a girls’ weekend gathering, offering a cozy snack option that can be enjoyed at any time of day.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | ¾ cup |
| Brown sugar | ½ cup |
| Baking soda | 1 tsp |
| Baking powder | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | 1 tsp |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | ½ cup |
| Vanilla extract | 1 tsp |
| Chopped walnuts | 1 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine flour, sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together eggs, pumpkin puree, oil, and vanilla until well blended.
- Mix wet ingredients into dry ingredients just until combined.
- Fold in the chopped walnuts gently.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
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Vegan Pumpkin Bread
Vegan Pumpkin Bread is a delicious and moist dairy-free option that doesn’t skimp on flavor. Perfect for your girls’ weekend, this delightful bread is packed with cozy spices and the rich, earthy flavor of pumpkin. It’s simple to make and can be enjoyed as a snack, breakfast treat, or dessert, making it an excellent addition to your autumn gatherings.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | ¾ cup |
| Brown sugar | ½ cup |
| Baking soda | 1 tsp |
| Baking powder | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | 1 tsp |
| Flaxseed meal | 2 tbsp |
| Water | 6 tbsp |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | ½ cup |
| Vanilla extract | 1 tsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a small bowl, mix the flaxseed meal with water and let it sit for about 5 minutes to thicken.
- In a large bowl, combine flour, sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix the thickened flaxseed mixture, pumpkin puree, oil, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
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Pumpkin Bread With Cream Cheese Frosting
Pumpkin Bread with Cream Cheese Frosting is a delectable twist on traditional pumpkin bread that elevates its flavor with a rich, tangy frosting. This moist and aromatic bread is perfect for sharing during your girls’ weekend gatherings and makes for a festive dessert or snack. The creamy frosting adds a luscious finish to the spiced pumpkin base, making this dish a crowd-pleaser.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | ¾ cup |
| Brown sugar | ½ cup |
| Baking soda | 1 tsp |
| Baking powder | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | 1 tsp |
| Eggs | 3 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | ½ cup |
| Vanilla extract | 1 tsp |
| Cream cheese | 8 oz (softened) |
| Powdered sugar | 2 cups |
| Milk | 1-2 tbsp (for consistency) |
| Additional spices (optional) | to taste |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mix together the flour, sugars, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients until just mixed and pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- While the bread is baking, prepare the cream cheese frosting by mixing the softened cream cheese, powdered sugar, and milk until creamy and smooth.
- Once the bread has cooled in the pan for 10 minutes, transfer it to a wire rack to cool completely.
- Slice the cooled pumpkin bread and spread or drizzle the cream cheese frosting on top before serving. Enjoy!
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Maple Pecan Pumpkin Bread
Maple Pecan Pumpkin Bread is a delightful fusion of warm spices, rich pumpkin flavor, and the sweetness of maple syrup enhanced by crunchy pecans. This moist and flavorful bread is perfect for sharing during your girls’ weekend, making it an ideal snack or dessert that will surely impress your friends with its aromatic charm and cozy taste.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | ½ cup |
| Brown sugar | ¼ cup |
| Baking soda | 1 tsp |
| Baking powder | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
| Eggs | 3 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | ½ cup |
| Maple syrup | ½ cup |
| Vanilla extract | 1 tsp |
| Chopped pecans | ¾ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine the flour, sugars, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, maple syrup, and vanilla extract until well blended.
- Mix the wet ingredients into the dry ingredients until just combined, then gently fold in the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve as is or with a drizzle of maple syrup. Enjoy!
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Pumpkin Bread French Toast
Pumpkin Bread French Toast is a delicious twist on the classic breakfast dish, transforming your favorite pumpkin bread into a warm and comforting meal. By soaking slices of moist pumpkin bread in a rich egg mixture and then frying them until golden brown, you’ll create a delightful french toast that is perfect for brunch with your girlfriends during your weekend getaway.
| Ingredients | Quantity |
|---|---|
| Pumpkin bread (sliced) | 6 slices |
| Eggs | 4 large |
| Milk | 1 cup |
| Vanilla extract | 1 tsp |
| Ground cinnamon | ½ tsp |
| Ground nutmeg | ¼ tsp |
| Butter | 2 tbsp |
| Maple syrup (for serving) | To taste |
| Powdered sugar (for serving, optional) | To taste |
Cooking Steps:
- In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and nutmeg until well combined.
- Heat a skillet or griddle over medium heat and melt the butter.
- Dip each slice of pumpkin bread into the egg mixture, allowing it to soak briefly on both sides.
- Place the soaked slices onto the hot skillet and cook for 3-4 minutes on each side, or until golden brown.
- Serve warm, topped with maple syrup and a dusting of powdered sugar if desired. Enjoy your flavorful Pumpkin Bread French Toast!
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Gluten-Free Pumpkin Bread
Gluten-Free Pumpkin Bread is a fantastic option for those who need to avoid gluten but still want to enjoy the warm, spiced flavors of pumpkin bread. This moist and flavorful bread is made using gluten-free flour, making it perfect for a girls’ weekend gathering where everyone can enjoy a slice without worry. It can be served as a sweet snack, breakfast treat, or even dessert!
| Ingredients | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Pumpkin puree | 1 cup |
| Eggs | 3 large |
| Brown sugar | ¾ cup |
| Maple syrup | ¼ cup |
| Vegetable oil | ½ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine pumpkin puree, eggs, brown sugar, maple syrup, and vegetable oil until smooth.
- In another bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pumpkin bread cool in the pan for 10 minutes before transferring to a wire rack. Enjoy!
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Pumpkin Bread Muffins
Pumpkin Bread Muffins are a delightful twist on the classic pumpkin bread, perfect for a girls’ weekend where individual servings are ideal. These moist, flavorful muffins incorporate the warm spices of pumpkin bread and are great for breakfast, brunch, or a sweet afternoon snack. Each bite is filled with the essence of fall!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Pumpkin puree | 1 cup |
| Eggs | 2 large |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Vegetable oil | ½ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
| Chopped nuts (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, mix together the pumpkin puree, eggs, granulated sugar, brown sugar, and vegetable oil until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts if using.
- Pour the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes, then transfer the muffins to a wire rack. Enjoy!
Savory Pumpkin Bread With Cheese and Herbs
Savory Pumpkin Bread With Cheese and Herbs is a delicious variation that contrasts the sweetness of traditional pumpkin bread with savory flavors, making it an excellent addition to your girls’ weekend brunch spread. Loaded with cheese and fresh herbs, this bread can be served warm with butter or as a delightful accompaniment to soups or salads. It’s perfect for those who crave a more savory option while still enjoying the warm, comforting essence of pumpkin.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Pumpkin puree | 1 cup |
| Eggs | 2 large |
| Shredded cheese (e.g., cheddar or mozzarella) | 1 cup |
| Olive oil | ¼ cup |
| Baking powder | 1 tsp |
| Ground cumin | ½ tsp |
| Dried thyme | 1 tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Fresh herbs (e.g., parsley or chives), chopped | ¼ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the pumpkin puree, eggs, and olive oil, and mix until well blended.
- In another bowl, whisk together the flour, baking powder, cumin, thyme, salt, and pepper.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded cheese and fresh herbs.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack. Serve warm and enjoy!
