18 Delicious Pumpkin Bread Recipes Perfect for Fall

There’s nothing quite like the cozy aroma of pumpkin bread wafting through your kitchen on a crisp fall day. Whether you’re craving a classic loaf, a gluten-free twist, or something studded with chocolate chips, we’ve rounded up 18 irresistible pumpkin bread recipes that’ll make your autumn baking unforgettable. Grab your mixing bowl—these delicious variations are sure to become seasonal staples!

Classic Spiced Pumpkin Bread

This warmly spiced pumpkin bread is moist, fragrant, and just sweet enough—perfect with a cup of coffee or as an afternoon treat.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp ground ginger
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• ¼ cup water

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ¾ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ½ tsp ginger.
3. In a separate bowl, beat 1 ½ cups sugar, ½ cup vegetable oil, and 2 eggs until smooth. Stir in 1 cup pumpkin puree and ¼ cup water.
4. Gradually fold the dry ingredients into the wet mixture until just combined (don’t overmix).
5. Pour batter into the prepared pan and bake for 60–65 minutes, until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The blend of spices and pumpkin creates a loaf that’s deeply aromatic with a tender, almost velvety crumb.

Tip: For extra richness, swap the water for whole milk or add ½ cup chopped toasted walnuts to the batter.

Chocolate Chip Pumpkin Bread

This cozy, spiced pumpkin bread is studded with melty chocolate chips for the ultimate fall treat—perfect with a cup of coffee or as an after-school snack.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• ¼ cup brown sugar
• 1 tsp vanilla extract
• ¾ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ¾ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 ½ tsp pumpkin pie spice.
3. In another bowl, mix 1 cup pumpkin puree, ½ cup oil, 2 eggs, 1 cup granulated sugar, ¼ cup brown sugar, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet ingredients until just combined. Stir in ¾ cup chocolate chips.
5. Pour batter into the pan and bake for 55–60 minutes, until a toothpick inserted comes out clean (a few crumbs are okay—avoid wet batter).

The chocolate chips stay gooey against the moist, warmly spiced crumb—a match made in autumn heaven.

Tip: For extra decadence, sprinkle a few extra chocolate chips on top before baking.

Gluten-Free Pumpkin Bread

This cozy pumpkin bread is perfectly spiced, moist, and so easy to whip up—no one will guess it’s gluten-free!

Ingredients:

• 1 ¾ cups gluten-free 1:1 baking flour (like Bob’s Red Mill)
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 ½ cups canned pumpkin puree
• ¾ cup coconut sugar (or brown sugar)
• ½ cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ¾ cups gluten-free flour, 1 tsp baking soda, ½ tsp baking powder, ¾ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves.
3. In another bowl, mix 1 ½ cups pumpkin puree, ¾ cup coconut sugar, ½ cup melted coconut oil, 2 eggs, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet until just combined (don’t overmix). Pour batter into the pan.
5. Bake for 55–60 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The secret? A double hit of coconut oil and sugar gives this bread a subtly caramelized crust while keeping the crumb tender.

Tip: For extra richness, swirl a spoonful of almond butter into the batter before baking.

Vegan Pumpkin Bread with Maple Glaze

This moist, warmly spiced pumpkin bread gets a sweet finish from a drizzle of maple glaze—perfect with your morning coffee or as an afternoon treat.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup canned pumpkin puree
• ¾ cup brown sugar
• ½ cup maple syrup (divided)
• ⅓ cup melted coconut oil
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ¼ tsp salt
• ½ cup powdered sugar

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, mix pumpkin puree, brown sugar, ¼ cup maple syrup, coconut oil, almond milk, and vanilla extract until smooth.
4. Fold dry ingredients into wet ingredients until just combined (do not overmix). Pour batter into the prepared pan.
5. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
6. Whisk powdered sugar and remaining ¼ cup maple syrup until smooth. Drizzle over cooled bread.

The glaze soaks slightly into the bread, creating pockets of maple sweetness in every slice.

Tip: For extra depth, toast the spices in a dry skillet for 30 seconds before adding to the batter.

Cinnamon Swirl Pumpkin Bread

This cozy pumpkin bread gets a sweet, spiced upgrade with a ribbon of cinnamon sugar swirled right into the batter—perfect for slicing warm with a pat of butter.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• ¼ cup packed brown sugar
• ¼ cup water
• 2 tbsp granulated sugar + 1 tsp cinnamon (for swirl)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ¾ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 ½ tsp cinnamon in a bowl.
3. In another bowl, mix pumpkin puree, vegetable oil, eggs, 1 cup granulated sugar, brown sugar, and water until smooth.
4. Fold dry ingredients into wet until just combined. Pour half the batter into the pan.
5. Sprinkle evenly with the 2 tbsp sugar + 1 tsp cinnamon mixture, then top with remaining batter. Use a knife to gently swirl.
6. Bake for 55–60 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes before transferring to a rack.

The cinnamon sugar layer caramelizes slightly as it bakes, creating pockets of gooey spice in every slice.

Tip: For extra crunch, sprinkle the top with coarse sugar before baking.

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

This moist, spiced loaf is the perfect way to sneak veggies into your morning treat—without sacrificing an ounce of cozy flavor.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 2 large eggs
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 1 cup grated zucchini (squeezed dry)
• ¾ cup pumpkin puree
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves in a bowl.
3. In another bowl, beat 2 eggs with ½ cup granulated sugar, ½ cup brown sugar, and ½ cup oil until smooth. Stir in zucchini, pumpkin puree, and 1 tsp vanilla.
4. Fold dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan.
5. Bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.

The zucchini keeps this bread incredibly tender, while the pumpkin adds earthy sweetness—like a hug from your favorite flannel shirt.

Tip: For extra crunch, sprinkle the top with chopped pecans before baking.

Streusel-Topped Pumpkin Bread

This moist, warmly spiced pumpkin bread gets an irresistible crunch from a buttery streusel topping—perfect with your morning coffee or as an afternoon treat.

Ingredients

• For the bread: 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp pumpkin pie spice, 1/2 cup vegetable oil, 1 cup granulated sugar, 2 large eggs, 1 cup canned pumpkin puree
• For the streusel: 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 2 tbsp cold unsalted butter (cubed), 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Make the streusel: In a small bowl, mix 1/4 cup flour, 1/4 cup brown sugar, and 1/2 tsp cinnamon. Cut in 2 tbsp cold butter with a fork until crumbly. Set aside.
3. Make the batter: Whisk together 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1 1/2 tsp pumpkin pie spice. In another bowl, beat 1/2 cup oil, 1 cup sugar, and eggs until smooth. Stir in pumpkin puree. Fold dry ingredients into wet until just combined.
4. Pour batter into the loaf pan. Sprinkle streusel evenly over the top.
5. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The contrast of the tender pumpkin bread and that crisp, cinnamon-scented streusel is downright addictive—you’ll want to slice it warm!

Tip: For extra richness, swap the oil with melted butter and add 1/4 cup chopped pecans to the streusel.

Pumpkin Banana Bread

This Pumpkin Banana Bread is the ultimate cozy treat—moist, warmly spiced, and packed with the best of both autumn flavors.

• 1 cup mashed ripe bananas (about 2 medium)
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup melted coconut oil (or vegetable oil)
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, pumpkin puree, eggs, melted coconut oil, granulated sugar, brown sugar, and 1 tsp vanilla extract until smooth.
3. In another bowl, combine 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves. Gently fold dry ingredients into the wet mixture until just combined (don’t overmix!).
4. Pour batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

The magic here? The pumpkin keeps it ultra-moist while the banana adds natural sweetness—no dry loaves allowed!

Tip: For extra flair, swirl in a spoonful of peanut butter or sprinkle chopped pecans on top before baking.

Pumpkin Bread with Cream Cheese Filling

This spiced pumpkin bread swirls with a tangy cream cheese ribbon—moist, warmly spiced, and just sweet enough to feel like a treat.

Ingredients:

• For the bread: 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp pumpkin pie spice, 1 cup canned pumpkin puree, ½ cup vegetable oil, 2 large eggs, 1 cup granulated sugar, ¼ cup brown sugar
• For the filling: 8 oz cream cheese (softened), ¼ cup granulated sugar, 1 large egg yolk, ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Make the filling: Beat cream cheese, ¼ cup sugar, egg yolk, and ½ tsp vanilla in a bowl until smooth. Set aside.
3. Make the batter: Whisk flour, baking soda, salt, and pumpkin pie spice. In another bowl, mix pumpkin puree, oil, eggs, 1 cup sugar, and brown sugar until combined. Fold dry ingredients into wet until just incorporated.
4. Pour half the batter into the pan. Spoon filling evenly over it, leaving a ½-inch border. Top with remaining batter and swirl gently with a knife.
5. Bake 50–60 minutes, until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before transferring to a rack.

The cream cheese layer bakes into a velvety surprise, balancing the earthy pumpkin and warm spices. Tip: For clean slices, chill the loaf for 30 minutes before cutting.

Pumpkin Cranberry Bread

This moist, warmly spiced loaf is studded with tart cranberries for a festive twist on classic pumpkin bread—perfect with your morning coffee or as an afternoon treat.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• ¼ cup brown sugar
• 1 tsp vanilla extract
• ¾ cup fresh or frozen cranberries, roughly chopped

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ¾ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 ½ tsp pumpkin pie spice in a bowl.
3. In another bowl, mix pumpkin puree, ½ cup oil, eggs, 1 cup granulated sugar, ¼ cup brown sugar, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet ingredients until just combined, then gently stir in cranberries.
5. Pour batter into the prepared pan. Bake for 55–65 minutes, until a toothpick inserted comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack.

The cranberries add little bursts of tangy brightness against the rich pumpkin spice—making every slice extra special.

Tip: For extra crunch, sprinkle coarse sugar over the batter before baking.

Pumpkin Oatmeal Bread

This cozy loaf blends the warmth of pumpkin spice with hearty oats for a breakfast-worthy treat that’s as wholesome as it is comforting.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup pumpkin puree
• ½ cup packed brown sugar
• ¼ cup maple syrup
• 2 large eggs
• ⅓ cup melted coconut oil (or vegetable oil)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 cup rolled oats, 1 tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt.
3. In another bowl, mix 1 cup pumpkin puree, ½ cup brown sugar, ¼ cup maple syrup, 2 eggs, ⅓ cup melted coconut oil, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet ingredients until just combined (don’t overmix). Pour batter into the prepared pan.
5. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The oats add a delightful chew to every slice, while the pumpkin keeps it irresistibly moist—no dry crumbs here!

Tip: For extra texture, sprinkle a handful of oats on top before baking.

Pumpkin Bread with Walnuts and Raisins

This cozy pumpkin bread is studded with crunchy walnuts and sweet raisins, making it the perfect treat with your morning coffee or an afternoon snack.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• ¼ cup water
• ½ cup chopped walnuts
• ½ cup raisins

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves.
3. In a separate bowl, beat 1 ½ cups sugar, ½ cup vegetable oil, and eggs until smooth. Mix in pumpkin puree and ¼ cup water.
4. Gradually stir the dry ingredients into the wet mixture until just combined. Fold in walnuts and raisins.
5. Pour batter into the prepared pan and bake for 60–65 minutes, or until a toothpick comes out clean.

The warm spices and tender crumb make this pumpkin bread irresistible—especially when toasted with a smear of butter. The walnuts add a satisfying crunch against the soft raisins.

Tip: For extra moisture, wrap cooled bread in foil and let it sit overnight before slicing.

Pumpkin Apple Bread

This Pumpkin Apple Bread is the cozy, spiced loaf you’ll want to bake all season—moist pumpkin meets sweet-tart apples in every bite.

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• 1 cup pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1 cup finely diced apple (about 1 medium)
• ¼ cup chopped walnuts (optional)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 ½ tsp pumpkin pie spice in a bowl.
3. In another bowl, mix 1 cup pumpkin puree, ½ cup oil, 2 eggs, and 1 cup sugar until smooth.
4. Fold dry ingredients into the wet mix, then stir in 1 cup diced apple and ¼ cup walnuts (if using).
5. Pour batter into the pan and bake for 55–60 minutes, until a toothpick comes out clean.

The magic here? The apples stay tender while the pumpkin keeps the crumb luxuriously dense—no dry slices here!

Tip: For extra flair, drizzle with cream cheese glaze: mix 2 tbsp softened cream cheese, ¼ cup powdered sugar, and 1 tsp milk.

Pumpkin Bread with Brown Butter Frosting

This spiced pumpkin bread is extra moist and topped with a nutty brown butter frosting that makes it downright irresistible.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/4 cup milk
• 1 tsp vanilla extract
• 6 tbsp unsalted butter
• 1 1/2 cups powdered sugar
• 2 tbsp heavy cream

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves in a bowl.
3. In another bowl, mix pumpkin puree, 1/2 cup vegetable oil, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 eggs, 1/4 cup milk, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet ingredients until just combined. Pour into prepared pan.
5. Bake for 50-55 minutes until a toothpick comes out clean. Cool completely.
6. For frosting: Melt 6 tbsp butter in a saucepan over medium heat, swirling until golden-brown (about 3 minutes). Transfer to a bowl and whisk in 1 1/2 cups powdered sugar and 2 tbsp heavy cream until smooth. Spread over cooled bread.

The brown butter adds a toasty depth that makes this frosting taste like autumn in a bowl—way better than plain cream cheese!

Tip: For clean slices, chill the frosted bread for 20 minutes before cutting.

Pumpkin Bread with Pecan Streusel

This cozy pumpkin bread gets a crunchy upgrade with a buttery pecan streusel topping—perfect for slicing thick and enjoying with coffee.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• ¼ cup packed brown sugar
• ¼ cup chopped pecans
• 2 tbsp cold butter, cubed
• 1 tbsp all-purpose flour (for streusel)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ¾ cups flour, baking soda, salt, and pumpkin pie spice in a bowl.
3. In another bowl, mix pumpkin puree, oil, eggs, granulated sugar, and brown sugar until smooth. Fold dry ingredients into wet until just combined.
4. Pour batter into the prepared pan. For the streusel, combine chopped pecans, 1 tbsp flour, and cold butter with your fingers until crumbly. Sprinkle evenly over batter.
5. Bake for 50–55 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The streusel adds a delightful crunch to every slice, balancing the moist, spiced pumpkin bread underneath.

Tip: For extra toasty flavor, lightly toast the pecans before chopping them for the streusel.

Pumpkin Bread with Caramel Drizzle

This cozy pumpkin bread is moist, warmly spiced, and finished with a luscious caramel drizzle—perfect for slicing with your morning coffee or sharing at a potluck.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• ¼ cup water
• ½ cup caramel sauce (store-bought or homemade), warmed

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 1 ½ tsp pumpkin pie spice.
3. In another bowl, beat 1 ½ cups granulated sugar, ½ cup vegetable oil, and 2 large eggs until smooth. Mix in 1 cup pumpkin puree and ¼ cup water.
4. Gradually fold dry ingredients into the wet mixture until just combined (don’t overmix).
5. Pour batter into the prepared pan. Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle ½ cup caramel sauce over the warm bread.

The caramel seeps into the crumb slightly, creating pockets of gooey sweetness against the spiced pumpkin—irresistible when slightly warm!

Tip: For extra flair, sprinkle flaky sea salt over the caramel drizzle.

Pumpkin Bread with Orange Zest

This moist, warmly spiced pumpkin bread gets a bright lift from fresh orange zest—perfect for cozy mornings or an afternoon treat.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• ¼ cup water
• 1 tbsp finely grated orange zest

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves in a bowl.
3. In another bowl, beat 1 ½ cups sugar, ½ cup vegetable oil, and 2 eggs until smooth. Stir in 1 cup pumpkin puree, ¼ cup water, and 1 tbsp orange zest.
4. Fold dry ingredients into wet ingredients until just combined. Pour batter into the prepared pan.
5. Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The orange zest cuts through the richness of the pumpkin, adding a citrusy spark that makes every bite feel extra special.

Tip: For even more flavor, drizzle slices with a simple orange glaze (1 cup powdered sugar + 2 tbsp orange juice).

Pumpkin Bread with Dark Chocolate Chunks

This moist, spiced pumpkin bread is studded with melty dark chocolate chunks for a cozy treat that feels like a hug in every bite.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• ¼ cup brown sugar
• 1 tsp vanilla extract
• ¾ cup dark chocolate chunks

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ¾ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 ½ tsp pumpkin pie spice in a bowl.
3. In another bowl, mix pumpkin puree, ½ cup oil, eggs, 1 cup granulated sugar, ¼ cup brown sugar, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet ingredients until just combined, then stir in ¾ cup chocolate chunks.
5. Pour batter into the pan and bake for 55–60 minutes, until a toothpick comes out clean (avoid hitting chocolate). Cool 10 minutes before slicing.

The chocolate chunks stay gooey against the tender crumb, making each slice irresistibly rich. Tip: For extra decadence, drizzle with melted chocolate while still warm!

Conclusion

With 18 irresistible pumpkin bread recipes, this roundup has something for every taste—whether you love classic spices, chocolatey twists, or gluten-free options. Now it’s your turn to bake up some cozy fall magic! Try a recipe (or two!), leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy baking!