Classic Pumpkin Bread
Classic Pumpkin Bread is a moist and flavorful quick bread that is perfect for fall baking or any time you’re craving the delicious flavor of pumpkin. This comforting treat is made with pure pumpkin puree, warm spices, and a hint of sweetness, making it a delightful breakfast option or a lovely snack paired with a cup of coffee or tea.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Eggs | 2 large |
| Pure pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Chopped nuts (optional) | 1/2 cup |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, beat the eggs, then mix in the pumpkin puree, vegetable oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. If desired, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into 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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Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread is a delightful twist on the classic pumpkin bread, combining the rich, warm flavor of pumpkin with sweet, melty chocolate chips. This moist and flavorful quick bread is perfect for breakfast, as a snack, or even as a dessert. The addition of chocolate chips makes it a favorite among both children and adults alike.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Eggs | 2 large |
| Pure pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
| Chopped nuts (optional) | 1/2 cup |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat the eggs, then mix in the pumpkin puree, vegetable oil, and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined; fold in the chocolate chips and optionally the chopped nuts.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!
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Pumpkin Bread With Cream Cheese Swirl
Pumpkin Bread With Cream Cheese Swirl is a deliciously moist and flavorful quick bread that combines the rich taste of pumpkin with a luscious cream cheese filling. This delightful dessert is perfect for any season, making it a favorite for breakfast, as an afternoon snack, or even as a festive holiday treat.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Eggs | 2 large |
| Pure pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Cream cheese | 8 ounces |
| Additional sugar (for cream cheese) | 1/4 cup |
| Egg (for cream cheese filling) | 1 large |
Instructions:
- Preheat the 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, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat the eggs and incorporate the pumpkin puree, vegetable oil, and vanilla extract.
- Combine the wet and dry ingredients until just mixed; set aside.
- For the cream cheese filling, in a bowl, beat the cream cheese, additional sugar, and the egg until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan, then pour the cream cheese mixture over it, and finish with the remaining pumpkin batter.
- Use a knife to swirl the cream cheese mixture into the pumpkin batter.
- Bake for 60-75 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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Spiced Pumpkin Bread With Nuts
Spiced Pumpkin Bread With Nuts is a delightful and aromatic quick bread that combines the cozy flavors of pumpkin and warm spices with the crunch of nuts. This hearty loaf is perfect for breakfast, an afternoon snack, or as a festive treat during the fall season. With its rich flavors and inviting smell, it’s sure to become a favorite in your household.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Eggs | 2 large |
| Pure pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Chopped nuts (walnuts or pecans) | 1 cup |
Instructions:
- Preheat the 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, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat the eggs and mix in the pumpkin puree, vegetable oil, and vanilla extract.
- Combine the wet and dry ingredients until just mixed, then fold in the chopped nuts.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
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Maple Pumpkin Bread
Maple Pumpkin Bread is a deliciously moist quick bread that combines the rich flavors of pumpkin puree with the sweetness of maple syrup. This delightful loaf is perfect for breakfast or as a sweet treat any time of the day, especially during the fall season. The addition of warm spices elevates the taste, making it a comforting and inviting option for gatherings or cozy weekends at home.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Sugar | 3/4 cup |
| Maple syrup | 1/2 cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground cloves | 1/4 teaspoon |
| Eggs | 2 large |
| Pure pumpkin puree | 1 cup |
| Vegetable oil | 1/3 cup |
| Vanilla extract | 1 teaspoon |
| Chopped walnuts | 1/2 cup (optional) |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk together the eggs, pumpkin puree, maple syrup, vegetable oil, and vanilla extract until smooth.
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined, then fold in the chopped walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 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. Enjoy!
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Gluten-Free Pumpkin Bread
Gluten-Free Pumpkin Bread is a fantastic alternative for those who are gluten-sensitive or celiac but still want to indulge in the delicious flavors of pumpkin bread. This moist and flavorful quick bread is made with gluten-free flour, making it a safe and delightful option for everyone. It’s perfect for breakfast or an afternoon snack, especially enjoyed with a warm cup of tea or coffee.
| Ingredients | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Sugar | 3/4 cup |
| Maple syrup | 1/2 cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground cloves | 1/4 teaspoon |
| Eggs | 2 large |
| Pure pumpkin puree | 1 cup |
| Vegetable oil | 1/3 cup |
| Vanilla extract | 1 teaspoon |
| Chopped walnuts | 1/2 cup (optional) |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a mixing bowl, combine the gluten-free flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk the eggs, pumpkin puree, maple syrup, vegetable oil, and vanilla extract until well blended.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined. Fold in the walnuts if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
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Pumpkin Bread Pudding
Pumpkin Bread Pudding is a comforting dessert that takes the beloved flavors of pumpkin bread and transforms them into a warm, custard-like dish. Perfect for using up leftover pumpkin bread, this rich and creamy pudding is full of fall spices, making it an ideal treat for chilly evenings. Serve it warm with a drizzle of caramel sauce or a dollop of whipped cream for an extra indulgence.
| Ingredients | Quantity |
|---|---|
| Pumpkin bread, cubed | 4 cups |
| Milk | 2 cups |
| Heavy cream | 1 cup |
| Sugar | 3/4 cup |
| Eggs | 4 large |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Raisins (optional) | 1/2 cup |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
- Add the cubed pumpkin bread to the egg mixture, gently mixing until the bread is soaked and combined. Fold in the raisins if using.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 40-45 minutes, until the pudding is set and the top is golden.
- Let it cool slightly before serving. Enjoy warm!
