The air is getting crisp, leaves are changing, and for me, that means it’s time for pumpkin baking! I just love how warm and comforting a slice of pumpkin bread can be. It’s the perfect treat for breakfast, a snack, or even a simple dessert.
Today, I’m sharing three of my favorite pumpkin bread recipes that you can easily make at home. Each one brings something special to your table, whether you like it plain, with bananas, or with a little tang from cranberries. Let’s get baking!
Jump to Recipe:
Sweet Pumpkin Banana Bread for Fall
This classic pumpkin banana bread recipe brings together two comforting flavors. It’s wonderfully moist and has that perfect touch of autumn spice.
Key Ingredients & Quick Tips for Pumpkin Banana Bread
- Very Ripe Bananas: The browner your bananas are, the sweeter and more moist your bread will be. Don’t be afraid of super spotty ones!
- Real Pumpkin Puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling, which already has spices and sugar added.
- Do Not Overmix: Mix your batter until just combined. Overmixing can make your banana bread tough.
What You Need for Pumpkin Banana Bread
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup mashed very ripe bananas (about 2-3 bananas)
- 1 teaspoon vanilla extract
⏱️ Time: 65-75 minutes🍽️ Yields: 1 loaf
How to Bake Pumpkin Banana Bread
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set this bowl aside for a moment.
Step 3: Combine Wet Ingredients
In a large bowl, beat the granulated sugar and vegetable oil together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, mashed bananas, and vanilla extract until just combined.
Step 4: Combine Wet and Dry & Bake
Pour the dry ingredients into the wet ingredients. Mix just until no dry streaks of flour remain. Do not overmix! Pour the batter into your prepared loaf pan. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool Your Loaf
Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Slicing it too soon might cause it to fall apart a little.
📝 Final Note
This pumpkin banana bread stays fresh at room temperature for up to 3 days, or you can keep it in the refrigerator for up to a week. It also freezes well for longer storage!
Tangy Pumpkin Cranberry Bread Recipe
If you like a little tartness with your sweetness, this pumpkin cranberry bread is for you. The bright cranberries pair perfectly with the warm pumpkin spices, making it a great fall treat.
Key Ingredients & Quick Tips for Pumpkin Cranberry Bread
- Cranberry Choice: You can use either fresh or frozen cranberries for this recipe. If using frozen, there’s no need to thaw them first.
- Add Orange Zest: For an extra layer of brightness, add 1 tablespoon of orange zest to your wet ingredients. It really makes the cranberry flavor stand out!
- Gentle Folding: When adding cranberries, fold them in gently by hand. This helps them stay whole and keeps the batter from becoming tough.
What You Need for Pumpkin Cranberry Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- ¼ cup milk
- 1 ½ cups fresh or frozen cranberries
⏱️ Time: 60-70 minutes🍽️ Yields: 1 loaf
How to Make Your Pumpkin Cranberry Loaf
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and lightly flouring it, or using parchment paper.
Step 2: Mix the Dry Stuff
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir them well so everything is evenly mixed.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, pumpkin puree, and milk until smooth.
Step 4: Combine and Bake
Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix. Gently fold in the fresh or frozen cranberries. Pour the batter into your prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer comes out clean.
Step 5: Cool Down
Let the bread rest in the pan for 10-15 minutes, then remove it and place on a wire rack to cool completely. This helps the bread set properly.
📝 Final Note
This pumpkin cranberry bread tastes even better the next day once the flavors have had a chance to meld. Store it covered at room temperature.
Hearty Pumpkin Pecan Cranberry Bread for Autumn
For a pumpkin bread with a lovely crunch, try this version with pecans and cranberries. It’s a satisfying mix of textures and flavors, perfect for any autumn gathering or cozy morning.
Key Ingredients & Quick Tips for Pumpkin Pecan Cranberry Bread
- Toasted Pecans: Toasting your pecans lightly before adding them brings out their nutty taste. Just a few minutes in a dry pan or oven does the trick.
- Brown Sugar Boost: Using brown sugar alongside white sugar adds more moisture and a richer, deeper flavor to your pumpkin bread.
- Don’t Forget the Spices: Pumpkin bread needs its warm spices! Feel free to adjust cinnamon, nutmeg, ginger, and cloves to your liking for more pronounced autumn flavors.
What You Need for Pumpkin Pecan Cranberry Bread
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups pumpkin puree
- 1 cup fresh or frozen cranberries
- ½ cup chopped pecans
⏱️ Time: 70-80 minutes🍽️ Yields: 1 loaf
How to Make Pumpkin Pecan Cranberry Bread
Step 1: Get Your Oven & Pan Ready
Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it, or lining it with parchment paper.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Make sure there are no lumps.
Step 3: Mix Wet Ingredients
In a separate medium bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well. Stir in the pumpkin puree until evenly combined.
Step 4: Bring It All Together & Bake
Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix. Gently fold in the fresh or frozen cranberries and chopped pecans. Pour the batter into your prepared loaf pan. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool & Enjoy
Let the bread cool in the pan for about 15 minutes before carefully removing it to a wire rack. Let it cool completely before slicing for the best texture.
📝 Final Note
This bread is wonderful for breakfast, a coffee break, or even as a gift. It freezes well for up to 3 months, wrapped tightly.
