easy pumpkin bread

Celebrate fall flavors with this Crumbly Pumpkin Bread from Delish.com.

Crumbly Pumpkin Bread

Cooking spray

c. all-purpose flour

cinnamon

baking soda

baking powder

kosher salt

c. (1 stick) butter, melted

c. sugar

pumpkin purée

sour cream

eggs

pure vanilla extract

c. butter, softened

c. brown sugar

Just made this tonight and it was excellent! Yes, this is my new
 pumpkin bread recipe! Had to use 9x5 loaf because I do not have the 8x4, actually glad I did because it rose nicely and didn't spill over sides. Also couldn't get the parchment to lay flat inside loaf pan, sides kept puckering, so I didn't use it. Still came out lovely! Great recipe!

I wish I had read the comments before I made this. What MESS. It overflowed all over the oven. The pan size is WRONG.

SO good! I only made half the amount of crumble because I always find recipes make too much and I found it was the perfect amount. I also usually cut the sugar on recipes, which I should’ve done because I found it a little too sweet. Will for sure make it again!

https://streaming.hearstdigitalstudios.com/65099597-f2d8-41c4-8159-89a21d4d31f1/video_rover_16x9_1080p_hd_1536345119_50678.mp4

The crumbly topping makes alllll the difference. ​

Meet Your New Favorite Pumpkin Bread

Love Starbucks Pumpkin Bread? Bet you&#039;ll love this moist, tender, incredibly delicious Better Than Starbucks Pumpkin Bread even more! It&#039;s a one-bowl, no-mixer recipe that you can throw together in minutes!

Better Than Starbuck's One-Bowl Pumpkin Bread

pumpkin puree

sunflower oil oil

sugar

brown sugar (packed)

vanilla

pumpkin pie spice

salt

all-purpose flour

pepitas (pumpkin seeds)

honey

Preheat oven to 350ºF (180ºC). Spray a 9x5-inch loaf pan (see the Café Tips above in the post for using other size pans) with baking spray. Set aside. Line a sheet pan with foil. Set aside.

Place eggs in a medium-large bowl and whisk together.

Add pumpkin and whisk until smooth. Add the oil, white and brown sugars and the vanilla. Mix until nice and smooth.

Sprinkle the pumpkin pie spice, cinnamon, baking soda, baking powder and salt over the pumpkin mixture and mix until well combined.

Add the flour and stir just until the flour has disappeared and no large lumps remain.

For the bread:

Combine pumpkin seeds (pepitas), honey and oil and stir to combine. To make mixing easier, you can pop the pepita mixture in the microwave for 10-15 seconds to thin out the honey. Set mixture aside.

For the topping:

Transfer batter to prepared pan. Smooth the top and scatter the pumpkin seed mixture over the top. Place on the prepared sheet pan and bake for 55-65 minutes. Check the bread after 40-45 minutes and if the top seems to be getting brown, pull the foil up around the sides of the pan and loosely over the top. Return to the oven and finish baking, until a toothpick inserted into the center of the loaf comes out clean or the internal temperature is 195-205˚F when checked with an instant thermometer.

For the smaller pans (see Café Tips above) you'll only need to bake for 25-30 minutes.

Cool for 20 minutes, then slide out of the pan and transfer to a cool rack. Cool completely before slicing (if you can wait!).

To bake:

Pumpkin bread is fluffy, moist, and delicious. This classic fall loaf cake is loaded with real pumpkin and seasonal spices like cinnamon and ginger.

Pumpkin Bread

all-purpose flour (250 grams)

brown sugar (or

ginger (optional)

pumpkin pie spice (or ground cinnamon)

vegetable oil (about 100 grams)

eggs,

(13.5 pumpkin puree

Place the oven rack on the bottom and preheat oven to 350 F. Lightly grease a 9x5-inch pan (1 lb. loaf pan) with cooking oil spray.

In a large mixing bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, ground ginger, pumpkin pie spice, and salt. Whisk together until evenly distributed and set aside.

In a medium mixing bowl, whisk together all the wet ingredients including oil, eggs, and pumpkin puree until smooth.

Pour the wet mixture into the dry mixture and mix together using a rubber spatula until just combined and no dry ingredients are visible. Overmixing will make the bread denser and firmer.

Pour the batter into the prepared loaf pan and smooth out the top with the back of a spoon. 

Bake for 55-60 minutes on the bottom rack of the oven (to prevent too much browning) until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf. Serve warm or at room temperature. 

This easy Pumpkin Bread recipe is topped with a brown sugar crumb topping (aka, a streusel topping). Full of pumpkin flavor and rich pumpkin spice, this moist pumpkin bread is a fall staple!

Easy Pumpkin Bread with Crumb Topping

all purpose flour

tsp salt

tsp baking soda

nutmeg

tsp ground ground cloves

tsp allspice

tsp ground ginger

brown sugar

canola oil (or vegetable oil)

pumpkin

water

tsp vanilla extract

butter, cold and cubed

Preheat oven to 350 degrees and grease two 8x4 bread pans (I place parchment paper in the bottom and grease with baking spray).

In a large bowl, mix flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger together.

Add in granulated sugar and brown sugar; mix until combined.

Make a well in the center and add in the oil. Mix just until the oil is combined (the mix will be dry).

Add in the eggs, 2 at a time, mixing after each addition (again, the mixture will be dry).

Add in the pumpkin puree, water and vanilla extract, mixing until well combined.

Divide the batter between the two bread pans. Set aside.

In a separate bowl, mix flour, brown sugar and cinnamon together. Cut in the butter with a fork or pastry cutter and mix until it resembles coarse crumbs.

Sprinkle the crumb topping evenly over both batters.

Bake for 55-65 minutes, or until a cake tester comes out clean. (Tent a piece of foil over the top of the bread if the top is getting done faster than the center.)

Allow to cool for 10 minutes before removing loaves from the pans, placing them on a wire rack to finish cooling.

Slice, serve and enjoy!

Easy one bowl pumpkin bread made in a loaf pan.

Easy Pumpkin Bread

pumpkin puree*

flavorless oil

Preheat the oven to 350, and spray a...

Preheat the oven to 350, and spray a 9x5" bread loaf pan with cooking spray. Ensure a rack is in the center position of the oven.

In a large bowl, whisk together the sugars,...

In a large bowl, whisk together the sugars, flour, baking soda, salt, and pumpkin pie spice.

Make a hole in the center of the...

Make a hole in the center of the mixture, and add all remaining ingredients: pumpkin, eggs, oil, water and vanilla.

Stir everything together very well, but try not...

Stir everything together very well, but try not to over-mix.

Scrape the batter into the pan, and place...

Scrape the batter into the pan, and place in the oven. Bake for 60 minutes, and then test the center of the bread for wetness with a long toothpick. If the toothpick comes out clean, the bread is done. If not, add another 5 minutes of baking time and test again. Ensure the bread is fully done before you remove it from the oven or it will sink as it cools!

This Easy Gluten Free Pumpkin Bread with Chocolate Chips (low FODMAP, dairy free) is so moist and delicious-it will satisfy all your pumpkin AND chocolate cravings!

Easy Gluten Free Pumpkin Bread with Chocolate Chips

gluten-free flour

Psyllium Husk Powder

maple syrup

chocolate chips

Pre-heat oven to 350 degrees F, and grease a 9-inch loaf pan.

Combine flour, psyllium husk powder, spices, baking powder, baking soda, and salt in a large mixing bowl. Stir well with a fork until ingredients are well combined.

Add pumpkin puree, maple syrup, oil, and eggs to dry ingredients, and stir with a fork or whisk until all ingredients are well combined.

Stir in chocolate chips and pour batter in to greased loaf pan. Bake in oven for 45 minutes to 1 hour*, checking pumpkin bread after 30 minutes, and topping with aluminum foil if needed to prevent top of bread from burning.

*Stick a toothpick, or long wooden stick in bread after 45 minutes to test for doneness. Continue baking if need be, until toothpick/stick pulls out cleanly. Remove bread from oven, and allow to cool for 15 minutes before slicing and serving.

This soft and moist gluten-free bread is full of Fall flavors from pumpkin and warming spices.

Gluten Free Pumpkin Bread

flour

tsp baking powder

tsp nutmeg

tsp ginger

pumpkin (100% pure pumpkin puree)

vegetable oil

eggs (large)

Preheat the oven to 350ºF.

In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.  Stir and set aside.

In a larger bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil and eggs. Stir to combine with a spatula or mixer on low for 30 seconds.

Gradually mix in the dry ingredients, mixing by hand or with a mixer on low just until combined. The batter will be very thick!

Spray a loaf pan (either 9×5 or 8.5×4.5) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula.

Place in the center of the oven and bake for 55-75 minutes or until a toothpick inserted in the center comes out clean. The total suggested bake time for a 8.5×4.5 inch pan is 65-75 minutes and 9×5 inch pan is 50-65 minutes.

A copycat for Starbucks Pumpkin Bread Recipe! The easiest pumpkin bread with 12 ingredients! This bread can be made in muffin, mini muffin or mini loaf pans. Starbucks has changed their pumpkin bread over the years, so this copycat recipe is for their old school pumpkin bread, circa 2013. 

Starbucks Pumpkin Bread Recipe

tsp cinnamon

cloves

milk (I used skim)

Preheat oven to 350º F.

In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.

In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix together well.

Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.

Throughly spray a loaf pan with non-stick cooking spray.

Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.

Allow the bread to cool in the pan before removing.

Store in an air tight container.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1541813457/qdgmc6gzixytpm0mvb4z.mp4

The easiest pumpkin bread with 12 ingredients! Pumpkin bread takes 15 minutes to prep, you will want to share this with friends and family! Can be made in muffin, mini muffin or mini loaf pans.

A Vegan Blender pumpkin bread recipe that is baked to perfection! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils.

Vegan Pumpkin Bread

2 Tsp baking powder

cup pumpkin puree

coconut sugar

coconut oil

dairy-free milk

vanilla extract

Preheat oven to 375* Fahrenheit. Grease a 9...

Preheat oven to 375* Fahrenheit. Grease a 9 x 5 loaf pan.

In a blender jar, add the wet and...

In a blender jar, add the wet and then the dry ingredients and give it a nice whirl on a medium to low speed until it's all combined.

Don't over mix - up to 1 minutes...

Don't over mix - up to 1 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.

"Pour" batter into the loaf pan.Sprinkle some cinnamon...

"Pour" batter into the loaf pan.Sprinkle some cinnamon sugar on top.

Bake for 35 -40 minutes. The loaf is...

Bake for 35 -40 minutes. The loaf is finished when a tooth pick comes out clean .

In your blender, pour in the wet ingredients...

In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. Close the lid to your blender and blend on low to medium speed until the batter is combined. Don’t over mix it! 

Pour the batter in greased spring form or...

Pour the batter in greased spring form or bundt pan and cover it with foil .

Add a cup of water to the Instant...

Add a cup of water to the Instant Pot. Then place the trivet into the pot, and place the foil-covered pans on the trivet. Cover the pot and set the seal to Sealing.

Set the pot to cook for 55 minutes...

Set the pot to cook for 55 minutes at manual high pressure.

Once the cook time is complete, let the...

Once the cook time is complete, let the pressure release naturally for 10 minutes. Then release the remaining pressure and remove the lid.

Carefully remove the loaf pans from the pot...

Carefully remove the loaf pans from the pot using oven mitts, and place the bread on a cooling rack. Remove the  foil, and allow the bread to cool for a few minutes before removing them from the pans. Cool completely before serving.

https://mediavine-res.cloudinary.com/video/upload/wpbgt0yxxbtsjwyxkxdd.mp4

Vegan Blender Pumpkin Bread

This super soft, moist pumpkin bread recipe is made with a whole can of pumpkin and tastes even better than the Starbucks pumpkin loaf. Bonus: it’s incredibly easy to make with just 10 minutes of work!

Pumpkin Bread Recipe

pumpkin spice (or cinnamon)

Preheat oven to 375°F. Grease a 9x5 loaf pan and line with parchment paper (where it hangs over the edges) for easy removal. Set aside.

In a medium bowl, whisk to combine the flour, pumpkin spice, baking soda and salt. Set aside.

In large bowl, whisk to combine the pumpkin, granulated sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.

Pour batter into prepared loaf pan and smooth the top with a spatula. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Around the 30 minute mark, lightly cover the top of the bread with foil, to make sure the top does not overly brown.

Allow to cool for 10 minutes, then slice and serve warm, or allow to cool completely.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603907038/orwokrjg0nx6vhh5rtya.mp4

This super soft, moist Pumpkin Bread recipe is packed with pumpkin flavor and tastes *just* like the Starbucks Pumpkin Loaf. Bonus: it’s incredibly easy to make and ready to go in the oven in just 10 minutes!

Best Pumpkin Bread

If you find yourself craving a slice of deliciously moist and perfectly spiced pumpkin bread but you&#39;re in a calorie deficit, this recipe is definitely the one for you!

73 calorie pumpkin bread

g full-fat yogurt

g sweetener*

130 g self-raising flour*

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp all-spice / mixed-spice

g chocolate chips

Pre-heat oven to 180°C/356°F.

In a medium bowl, whisk together the egg, yogurt, pumpkin puree, stevia and vanilla until well combined.

Add the flour, baking powder and ground spices and whisk until smooth. Fold in the chocolate chips if you would like to add them.

Transfer the batter to a lined loaf tin and bake for 45-55 minutes or until a knife inserted into the center comes out with very few crumbs. Keep an eye on the pumpkin bread once it&#39;s been about 45 minutes. If the top is browning too quickly whilst the center looks underdone, cover with foil and set back in the middle shelf to finish baking.

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