The air is getting cooler, and all I can think about are warm, comforting breads. Today, I’m sharing my absolute favorite pumpkin bread recipes that are perfect for enjoying this fall season.
I know you’ll love baking and tasting these cozy pumpkin treats as much as I do. Get ready to fill your home with the wonderful smell of autumn!
Jump to Recipe:
Pumpkin Banana Chocolate Chip Bread for Fall
This wonderful bread brings together the comforting tastes of pumpkin, banana, and chocolate chips. It’s a comforting bake that’s perfect for a treat or a special breakfast.
Key Ingredients & Tips
- Very Ripe Bananas: Make sure your bananas have lots of brown spots for the best natural sweetness and soft texture.
- Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling, for the best and most natural pumpkin taste.
- Chocolate Chips: Both semi-sweet and milk chocolate chips work great in this recipe, adding pockets of sweetness.
What You Need for Pumpkin Banana Chocolate Chip Bread
- 1 cup pumpkin puree
- 2 ripe bananas, mashed
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup chocolate chips
⏱️ Time: Prep: 15 min, Bake: 55 min🍽️ Yields: 1 loaf
How to Make This Delicious Pumpkin Bread
Step 1: Prepare Wet Ingredients
In a large bowl, mash your ripe bananas well. Then, stir in the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until everything is smooth and fully combined.
Step 2: Combine Dry and Wet Mixes
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Add this dry mixture to your wet ingredients and stir gently until just combined. Be careful not to overmix. Finally, fold in the chocolate chips.
Step 3: Bake Your Pumpkin Bread
Pour the batter into a loaf pan that you have greased and floured. Bake in a preheated oven at 350°F (175°C) for 55-65 minutes, or until a wooden toothpick inserted into the center comes out clean.
📝 Final Note
For the cleanest slices, let the pumpkin banana chocolate chip bread cool completely on a wire rack before you cut into it.
Creamy Pumpkin Cream Cheese Bread for Autumn
This bread is a truly special pumpkin treat, featuring a sweet and creamy cream cheese swirl. It’s perfect for anyone who loves a bit of extra richness in their homemade baked goods.
Key Ingredients & Baking Advice
- Softened Cream Cheese: Make sure your cream cheese is very soft at room temperature so it blends smoothly without any lumps in the filling.
- Cinnamon in Filling: Adding just a touch of cinnamon to the cream cheese filling brings a warm, inviting flavor that complements the pumpkin.
- Do Not Overmix: Mix your batter just until the dry ingredients are fully wet to ensure your bread stays soft and tender.
What You Need for Pumpkin Cream Cheese Bread
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
⏱️ Time: Prep: 20 min, Bake: 60 min🍽️ Yields: 1 loaf
How to Make Pumpkin Cream Cheese Bread
Step 1: Make Cream Cheese Filling
In a small bowl, beat the softened cream cheese with 1/4 cup of granulated sugar and vanilla extract until the mixture is smooth and creamy. Set this bowl aside for later.
Step 2: Prepare Pumpkin Batter
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Add the wet ingredients to the dry ingredients and stir until just combined.
Step 3: Layer and Bake
Pour half of the pumpkin batter into a greased and floured loaf pan. Carefully spoon the cream cheese mixture over the batter. Then, top with the remaining pumpkin batter. Gently swirl the layers with a knife. Bake at 350°F (175°C) for 60-70 minutes, or until a toothpick comes out clean.
📝 Final Note
This pumpkin cream cheese bread is extra special and tastes wonderful when served slightly warm, letting the cream cheese filling be gooey.
Homemade Pumpkin Sourdough Bread with Spices
If you enjoy the wonderful taste of sourdough, you will love this pumpkin version. It has a beautiful texture and a gentle hint of fall spices, making your homemade sourdough bake extra special.
Key Sourdough Ingredients & Tips
- Active Sourdough Starter: Always use a starter that is active and bubbly; this is key for good rise and texture.
- Adjust Spices: You can adjust the amount of pumpkin pie spice to your liking; remember a little goes a long way.
- Proofing Carefully: Watch your dough closely during proofing, not just the clock, as times can change with room temperature.
What You Need for Pumpkin Sourdough Bread
- 100g active sourdough starter
- 350g bread flour
- 50g whole wheat flour
- 100g pumpkin puree
- 250g warm water
- 10g salt
- 1 teaspoon pumpkin pie spice
⏱️ Time: Prep: 30 min, Proof: 8-12 hr, Bake: 45 min🍽️ Yields: 1 loaf
How to Make This Pumpkin Sourdough Loaf
Step 1: Mix Your Dough
In a large bowl, combine your active sourdough starter, pumpkin puree, warm water, and salt. Add both the bread flour and whole wheat flour, along with the pumpkin pie spice. Mix everything until there are no dry bits of flour left. Cover the bowl and let the dough rest for 30 minutes.
Step 2: Perform Stretch and Folds
Over the next 2-3 hours, you will do 3-4 sets of stretch and folds. For each set, gently stretch a portion of the dough up and fold it over itself. Repeat this around the bowl every 30-45 minutes. This helps build strength in your dough.
Step 3: Bulk Ferment and Shape
Let your dough bulk ferment in the bowl until it looks bubbly and has grown significantly in size. This can take 6-10 hours, depending on your kitchen’s temperature. Once it’s ready, gently shape the dough into a round or oval and place it into a floured proofing basket.
Step 4: Cold Proof and Bake
Place your shaped dough in the fridge for a cold proof, typically 8-12 hours. When ready to bake, preheat your oven to 450°F (230°C) with a Dutch oven inside. Carefully score the top of your bread, place it in the hot Dutch oven, and bake covered for 20 minutes, then uncovered for another 25-30 minutes until it’s golden brown.
📝 Final Note
It’s important to let your pumpkin sourdough cool completely before slicing. This helps the texture set properly and gives you the best taste.