Pumpkin Bread or Muffins

This recipe for the best and easiest to make Pumpkin Bread is from the 1950s and mom always made this as soon as our pumpkins were ready to pick from dad's garden.

I tried so many recipes for this bread over the years and still come back to mom's it really is the best when it comes to moist, flavorful, and shouting pumpkin spice flavors.

The recipe can also be made with pure canned pumpkin and molded into muffins or even smaller loaves to give as gifts to family and friends during the holiday like she did.

The smell of this pumpkin bread baking alone will hook you forever on making this recipe from scratch with that good old-fashioned aroma of cinnamon throughout the house.

We often spread the pumpkin bread with cinnamon butter or cream cheese for a perfect after-dinner or breakfast treat.

You can even turn this into a luscious pumpkin bread dessert by using a slice topped with whipped cream and a drizzle of warmed caramel sauce.

Scroll down to our printable recipe card for this easy yummy recipe.

Fall and Pumpkin Recipes

The onset of fall just reminds me of pumpkin and apple recipes with the flavors of cinnamon spice.


Cinnamon, fresh pumpkin puree and spices in this moist cake will be your favorite recipe to make after you try this once.


Of course, if you're not a baker you can always try our  4 Ingredient Pumpkin Cake made with a mix that's terrific in a hurry and non-baker.


If you love pumpkin and fall you may also like our Amaretto Cheesecake, Pumpkin Fluff Pie, and our Pumpkin Oatmeal Bars.

Best Spreads on Pumpkin Bread and Muffins

1. Nutella
2. Cream cheese
3. Butter
4. Cinnamon jam
5. Sliced with warm caramel and Whipped cream as a dessert
6. Cinnamon honey butter
7. Apple butter

Ingredients You Will Need(scroll to the recipe card for exact measurements):

1. eggs
2. white sugar 
3. canned or fresh pure pumpkin
4. vegetable oil 
5. flour
6.  baking soda
7. baking powder
8. salt 
9. the ground cinnamon, ground cloves,  ground nutmeg  or pumpkin pie spice
10. optional: raisins or chocolate chips, nuts see the recipe card for more suggestions

Tips

• Cool completely before slicing the bread
• wrap bread in plastic ziplock bags for storing
• the bread stays moist for up to 4 days in the refrigerator 
• pumpkin bread and muffins can be frozen in storage bags for up to six months
• this recipe can be cut in half and for muffins adjust the time to around 25 minutes or until the center springs back
• drizzle rum caramel sauce on top with whipped cream for a delicious adult dessert

Pin for later

Pumpkin Spice Bread

If you were looking for great pumpkin spice flavored bread or muffins, this can be the last recipe you'll even want.


Mom always used fresh ingredients and easy-to-find pantry items so there's nothing unusual to buy.


If you're a pumpkin fan you may also love our Slow Cooker Pumpkin Spiced Latte recipe to go along with this bread of our Pumpkin Frappuccino!

Pumpkin Bread or Muffins

Yield: 4 loaves

Author: Claudia1 Lamascolo

Prep time: 10 MinCook time: 70 MinTotal time: 1 H & 19 M

Our Pumpkin Bread or muffins is the best sweet recipe to kick off fall. Spread some cream cheese on top and this will be a new favorite fall treat!

Ingredients

• 6 eggs
• 4 cups white sugar
• 1-29- ounce can of. pure pumpkin or fresh
• 1 cup vegetable oil
• 4 - 1/2 cups flour
• 1 tablespoon baking soda 
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 2  teaspoons ground cinnamon 
• 1 teaspoon ground cloves 
• 1 1/2 teaspoons ground nutmeg
• 1/4 teaspoon ground ginger
• Optional: 2 cups  of whatever  add-ins you prefer: chocolate chunks, raisins, craisins, white or chocolate chips, or a mixture,  
• 1 cup of chopped nuts of choice: pumpkin seeds, pistachio, pecan, walnuts, toasted almonds, macadamia nuts

Instructions

1. Preheat the oven to 325 and prepare 3 loaf pans lined with parchment paper or heavily grease with butter or cooking spray.
2. In a 5-quart mixing bowl beat the eggs slightly. 
3. Add the sugar, pumpkin, and oil mixing evenly.
4. Grab a clean bowl and add the flour and spices combining with the leavening agents until evenly mixed.
5. Stir the wet mixture into the flour mixture (do not beat ) just blend together evenly.
6. Fold the chocolate, raisins, and/or nuts in the last.
7. Bake in the preheated oven for around 70 minutes using the toothpick in the center checking it comes out clean.
8. Cool around 8 to 10 minutes before removing from the pan.
9. I flip them on wax paper to cool or a wire rack.

Notes:

Tips

• Cool completely before slicing the bread
• wrap bread in plastic ziplock bags for storing
• the bread stays moist for up to 4 days in the refrigerator 
• pumpkin bread and muffins can be frozen in storage bags for up to six months
• this recipe can be cut in half and for muffins adjust the time to around 25 minutes or until the center springs back

Best Spreads on Pumpkin Bread

1. Nutella
2. Cream cheese
3. Butter
4. Cinnamon jam
5. Sliced bread topped with warm caramel sauce or ice cream topping and whipped cream as a dessert
6. Cinnamon honey butter
7. Apple butter

Nutrition Facts

Calories

232.07

Fat (grams)

9.92

Sat. Fat (grams)

2.39

Carbs (grams)

33.44

Fiber (grams)

1.28

Net carbs

32.16

Sugar (grams)

22.07

Protein (grams)

3.48

Sodium (milligrams)

198.51

Cholesterol (grams)

24.86

Similar Recipes

Italian Style Roasted Pumpkin Seeds

Mini Fresh Pumpkin Turnover Recipe

Slow Cooker Pumpkin Puree

https://www.whatscookinitalianstylecuisine.com/2010/10/fresh-pumpkin-chocolate-chip-bread-or.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

best pumpkin bread, easy pumpkin bread, pumpkin muffins, pumpkin recipes, breakfast pumpkin bread, chocolate chip pumpkin bread, how to make pumpkin bread

pumpkin recipes, bread recipes, muffins recipes, fall recipes

American

Pin for later

Recipes We Love:

Homemade Pumpkin Pie

Oatmeal Pumpkin Bars

Pumpkin Bread Pudding

Pumpkin Turnovers

Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2013.