Classic No-Yeast Pumpkin Bread
No-Yeast Pumpkin Bread is a delightful and easy-to-make dessert or snack that captures the essence of fall with its warm spices and rich pumpkin flavor. This recipe is perfect for those who want to enjoy homemade bread without the hassle of yeast, making it a quick option for any baking enthusiast. The result is a moist and flavorful loaf that pairs wonderfully with a cup of coffee or tea.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Egg | 1 large (beaten) |
| Pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 teaspoon |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease two small loaf pans.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, combine the sugars, beaten egg, pumpkin puree, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter evenly into the prepared loaf pans.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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Spiced Pumpkin Bread With Pecans
Spiced Pumpkin Bread with Pecans is a delightful twist on the classic no-yeast pumpkin bread recipe. The addition of chopped pecans adds a wonderful crunch and nutty flavor that complements the warm spices and rich pumpkin perfectly. This quick and easy recipe is ideal for autumn baking or anytime you want a comforting and delicious treat.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Egg | 1 large (beaten) |
| Pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Chopped pecans | 1/2 cup |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease two small loaf pans.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, combine the sugars, beaten egg, pumpkin puree, vegetable oil, and vanilla extract.
- Gradually incorporate the wet ingredients into the dry ingredients, mixing just until combined. Fold in the chopped pecans.
- Pour the batter evenly into the prepared loaf pans.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
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Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread is a deliciously moist and sweet treat that combines the rich flavors of pumpkin and warm spices with the indulgence of chocolate chips. This no-yeast recipe is perfect for an easy autumn dessert or a delightful breakfast option, quickly coming together to satisfy your sweet tooth.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Egg | 1 large (beaten) |
| Pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease two small loaf pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, mix the sugars, beaten egg, pumpkin puree, vegetable oil, and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
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Gluten-Free No-Yeast Pumpkin Bread
Gluten-Free No-Yeast Pumpkin Bread is a delightful alternative for those who are avoiding gluten but still want to indulge in the warm, comforting flavors of pumpkin bread. This easy-to-make recipe combines gluten-free flour with pumpkin puree and spices, resulting in a moist and flavorful loaf that’s perfect for breakfast or as a snack any time of the day.
| Ingredients | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Egg | 1 large (beaten) |
| Pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 teaspoon |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease two small loaf pans.
- In a large bowl, combine gluten-free flour, baking powder, baking soda, salt, and spices.
- In another bowl, mix the sugars, beaten egg, pumpkin puree, vegetable oil, and vanilla extract until smooth.
- Gently add the wet ingredients to the dry ingredients, stirring until just combined.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
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Maple-Glazed Pumpkin Bread
Maple-Glazed Pumpkin Bread is a scrumptious, no-yeast variation of classic pumpkin bread, topped with a delightful maple glaze for added sweetness and flavor. This easy recipe incorporates rich pumpkin puree and warm spices, making it a perfect treat for any autumn day or a special occasion. The glaze beautifully complements the moist bread, elevating it to a new level of deliciousness.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Egg | 1 large (beaten) |
| Pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Maple syrup | 1/4 cup |
| Powdered sugar | 1/2 cup |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease two small loaf pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, combine the sugars, beaten egg, pumpkin puree, vegetable oil, and vanilla extract until smooth.
- Mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter equally into the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
- While the bread cools, prepare the glaze by whisking together maple syrup and powdered sugar until smooth.
- Once the bread is cooled, drizzle the maple glaze over the top. Enjoy your delicious Maple-Glazed Pumpkin Bread!
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Vegan No-Yeast Pumpkin Bread
Vegan No-Yeast Pumpkin Bread is a delightful and wholesome treat that captures the essence of fall without using any animal products or yeast. This moist and flavorful bread leverages the natural sweetness of pumpkin puree and the warmth of spices, making it a perfect addition to breakfasts, snacks, or dessert during the cozy autumn months.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Brown sugar | 1 cup |
| Pumpkin puree | 1 cup |
| Unsweetened applesauce | 1/2 cup |
| Vegetable oil | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Chopped walnuts (optional) | 1/2 cup |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and spices.
- In another bowl, mix together the brown sugar, pumpkin puree, applesauce, vegetable oil, and vanilla extract until well combined.
- Fold the wet ingredients into the dry ingredients until just mixed. If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes or until a toothpick comes out clean.
- Allow the bread to cool before slicing and serving. Enjoy your delicious Vegan No-Yeast Pumpkin Bread!
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Pumpkin Banana Bread
Pumpkin Banana Bread is a moist and flavorful fusion that combines the rich, earthy tastes of pumpkin and the sweet, comforting notes of ripe bananas. Perfect for fall or any time of year, this bread is a delightful way to showcase seasonal ingredients and is sure to please both banana and pumpkin lovers alike. Enjoy it for breakfast, as a snack, or as a delightful dessert.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ripe bananas | 2 medium |
| Pumpkin puree | 1 cup |
| Brown sugar | 3/4 cup |
| Vegetable oil | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Chopped walnuts (optional) | 1/2 cup |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mash the ripe bananas and mix them with pumpkin puree, brown sugar, vegetable oil, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine the wet ingredients with the dry ingredients, stirring until just combined. If desired, fold in chopped walnuts.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes or until a toothpick comes out clean.
- Allow to cool before slicing and serving. Enjoy your delicious Pumpkin Banana Bread!
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Cinnamon Swirl Pumpkin Bread
Cinnamon Swirl Pumpkin Bread is a delightful twist on traditional pumpkin bread, featuring a sweet, aromatic cinnamon swirl that elevates each slice. This moist and flavorful loaf combines the warmth of pumpkin with a rich cinnamon mixture, making it perfect for cozy mornings or as a tasty afternoon snack. Whether enjoyed fresh from the oven or toasted with a pat of butter, this bread is sure to become a favorite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Pumpkin puree | 1 cup |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/2 cup |
| Vegetable oil | 1/4 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Chopped walnuts (optional) | 1/2 cup |
| Additional sugar & cinnamon | 1/4 cup sugar & 1 teaspoon cinnamon for swirl |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla until smooth.
- Combine the wet and dry ingredients, mixing until just combined. If desired, fold in chopped walnuts.
- Pour half the batter into the prepared loaf pan, sprinkle the sugar and cinnamon mixture over the top, then add the remaining batter.
- Use a knife to swirl the batter gently for a marbled effect.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serving. Enjoy your delicious Cinnamon Swirl Pumpkin Bread!
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Pumpkin Cranberry Bread
Pumpkin Cranberry Bread is a delightful seasonal treat that perfectly balances the earthy flavors of pumpkin with the tartness of cranberries. This moist and tender bread is not only delicious but also makes for a wonderful gift during the fall and winter months. Whether enjoyed as a breakfast item, an afternoon snack, or a dessert, this loaf is sure to impress with its vibrant color and flavor.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Pumpkin puree | 1 cup |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Vegetable oil | 1/4 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Dried cranberries (chopped) | 1 cup |
| Chopped walnuts (optional) | 1/2 cup |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until combined.
- Mix the wet ingredients with the dry ingredients until just combined. Fold in dried cranberries and chopped walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving. Enjoy your delightful Pumpkin Cranberry Bread!
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Nutty Pumpkin Bread With Flaxseeds
No-Yeast Pumpkin Bread Loaves are a fantastic alternative to traditional yeast-based breads. This bread is quickly made using baking powder, which helps it rise while keeping the process simple and straightforward. With the combination of pumpkin and nutty flavors from flaxseeds, this loaf offers a wholesome and comforting treat that is perfect for breakfast or a cozy afternoon snack.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Pumpkin puree | 1 cup |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Vegetable oil | 1/4 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Ground flaxseeds | 1/2 cup |
| Chopped walnuts (optional) | 1/2 cup |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground flaxseeds.
- In a separate bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until well mixed.
- Gently fold the wet ingredients into the dry ingredients until just combined. Optionally, add chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow to cool before slicing and enjoy your delicious No-Yeast Nutty Pumpkin Bread!
Pumpkin Zucchini Bread
Pumpkin Zucchini Bread is a delightful twist on the classic pumpkin bread, incorporating the moistness of zucchini into the batter for a light and tender texture. This flavorful quick bread is perfect for breakfast or as a snack, packed with wholesome ingredients and a hint of warm spices. The combination of pumpkin and zucchini not only enhances the flavor but also adds nutritional value, making it a guilt-free treat.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Pumpkin puree | 1 cup |
| Zucchini (grated) | 1 cup |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Vegetable oil | 1/4 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Ground flaxseeds | 1/4 cup |
| Chopped pecans (optional) | 1/2 cup |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground flaxseeds.
- In another bowl, mix the pumpkin puree, grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
- Carefully fold the wet ingredients into the dry ingredients until just mixed. Optionally, add 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.
- Let cool before slicing, and enjoy your delicious Pumpkin Zucchini Bread!
