Pumpkin Bread Recipe

Pumpkin Bread Recipe

Ribbon Pumpkin Bread Recipe With Canned Pumpkin

Pumpkin is one of the few fruits, which people love to have in their meals because of their inherent advantages. You can make a plethora of dishes using pumpkin as the main ingredient e.g. pies, cakes, pumpkin bread recipe, gravy dishes etc. Pumpkin has lot of medicinal value as well. First and foremost is that it is rich in fiber, low on carbs, low in sugar and high in vitamin C and has a lot of water content which makes it a perfect choice in summers. Here is my favorite white ribbon pumpkin bread recipe with canned pumpkin:
What you will need for the filling
1 cup – Cream cheese
1/3 cups – sugar
1 tablespoon – Plain flour
1- Egg
2 teaspoon- Grated orange peel
For the bread
1 cup – canned pumpkin
½ cup – Vegetable oil
2- Eggs
1 ½ cup – Granulated sugar
½ teaspoon – Salt
½ teaspoon – Ground cloves
½ teaspoon – ground cinnamon
1 2/3 cup – All-purpose flour
1 teaspoon – Baking soda
1 cup – Chopped pecans

Soften the cream cheese and add sugar to it. Mix well
Beat the egg and add flour and orange peel
Add the egg mix to the cream cheese mix and whip well to get an even filling mixture.
Set aside
Preheat the oven to 325F
Whisk egg and oil together to get an even consistency
Add sugar and canned pumpkin and use an electric blender at low speed to beat until the pumpkin is mixed well
Mix the dry ingredients (flour, cloves, cinnamon, baking soda and salt) in a bowl and mix well
Add the dry ingredients to the wet ingredients and blend them together to get a smooth batter
Stir in the chopped pecans
Grease two bread loaf pans
Pour ¼ of the batter in one pan and ¼ of the batter in other pan.
Spread the cream cheese filling mix on the top of batter
Pour the rest of the batter equally in two pans
Smooth the top
Put the pans in the oven and bake at 325F for about 1 ½ hours
Check by inserting a toothpick and if it comes out clean then the bread is done
Let it cool in the pan completely before removing
Wrap the bread tightly in cellophane wrapping if you are going to use it for gifting purposes
On slicing the bread you will see a ribbon of cream cheese in the middle
You can store the bread in refrigerator for future use
Add a few drops of pale yellow color or pink food color in the filling to give it a more attractive look.



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Vegan Zucchini Pumpkin Bread Recipe Healthy

Pumpkin is one fruit that has so many uses that you cannot list them all on one page. It is used as a fruit to prepare breads, cakes, cheesecakes, puddings etc. and it is used as a vegetable to prepare exciting gravy dishes. I like pumpkin bread recipe  the best, so here is my favorite pumpkin bread recipe healthy and easy to make.


– 1 1/2 cups shredded zucchini
– 1 cup canned pumpkin
– 3 cups wheat flour
– 3 eggs
– 2 cups sugar
– 1/2 cup brown sugar
– 1 tablespoon vanilla
– 1 tablespoon ground cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon freshly crushed cloves
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 cup raisins
– 1/4 cup almonds


– Soak the almonds in water overnight.
– Peel in the morning and thinly slice the almonds.
– Preheat the oven to 350F.
– In a bowl, take the eggs and sugar and whisk them until fluffy.
– Add the brown sugar.
– Add the zucchini, pumpkin and vanilla.
– Blend well to get a smooth mix.
– In a dry bowl, mix the flour, cinnamon, nutmeg, cloves, baking powder and baking soda.
– Add the dry ingredients to the egg-zucchini mix using one tablespoon at a time.
– Blend well to get an even mix.
– Stir in the raisins and sliced almonds.
– Grease two bread loaf pans.
– Pour the batter in the loaf pans equally.
– Bake in the preheated oven for about 45 to 50 minutes or until a toothpick inserted in the middle of the bread comes out clean.
– Remove from the oven and cool in the pan for 10 minutes before inverting on a wire rack to cool completely.
– Cut in slices to serve.

Vegan Version

Ingredient substitutions:

– Eggs for 3/4 cup egg replacer
– Sugar for 1 cup sugar free substitute
– Brown sugar for 1/4 cup brown sugar free substitute

– 1/2 cup applesauce (unsweetened) for moisture


– Use the above instructions to bake the bread.

Pumpkin bread freezes well so you can easily make batches and store in your freezer to defrost when needed.

Pumpkin Bread French Vanilla Toast


– 8 pumpkin bread slices
– 2 eggs
– 1/2 cup milk
– 1 teaspoon vanilla
– 1/2 teaspoon cinnamon
– 1/4 teaspoon all spice
– Pinch of salt
– 2 tablespoons butter


– Beat the egg to fluffy.
– Add the milk and beat some more.
– Add the vanilla, cinnamon and all spice.
– Melt a little butter on a skillet.
– Dip the bread in the egg batter.
– Place on the skillet and cook on both sides until nicely browned.
– Serve with maple syrup and cream.

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Simple Healthy Pumpkin Bread Recipe

Not every type of bread has to be fattening and heavy. And you don’t have to spend extra money to buy ‘low fat’ products in the bakery. You can easily make tasty, healthy and simple pumpkin bread recipe at home. In my quest to work out healthy recipes using fresh ingredients, here is a simple healthy pumpkin bread recipe that you must try at home.


– 3 1/2 cups all-purpose flour
– 1 tablespoon baking powder
– 2 teaspoons baking soda
– 1 teaspoon ground cinnamon
– 1 teaspoon ground nutmeg
– 1/2 teaspoon all spice powder
– 1 cup granulated sugar
– 1/2 cup egg replacer (you can use flaxseed powder too)
– 1/2 cup canola oil
– 1/2 cup low fat buttermilk (homemade recipe given below)
– 2 large eggs
– 2/3 cup water
– 1 can pumpkin
– 1/3 cup chopped pecans or walnuts


– Preheat the oven to 350F.
– Grease and flour two 9×5 inch baking pans.
– In a dry bowl, measure the flour, baking soda, ground cinnamon, ground nutmeg, all spice powder and baking powder. Mix all the dry ingredients thoroughly.
– In a separate bowl, take the pumpkin and water and blend them on a low speed to get a smooth puree kind of consistency.
– In a third bowl, take the eggs and egg replacer and blend them at medium speed to get a fluffy mix.
– Add the oil and buttermilk to the eggs and blend at medium speed to mix well.
– Pour the pumpkin puree in the egg-buttermilk mix and blend at high speed for 1 1/2 minutes. If you blend too much then the pumpkin can turn sticky and spoil the texture of the bread.
– Now add the dry ingredients to the pumpkin–egg–buttermilk mixture and blend at low speed until just combined.
– Pour the prepared bread batter in the greased bread loaf pans.
– Sprinkle the chopped walnuts or pecans on the top.
– Bake the bread in the preheated oven at 350F for 50 minutes.
– Cover the bread with silver foil and bake for another 10 minutes.
– Remove the bread from the oven and cool in the pan for 10 minutes.
– Remove from the pan and cool on a wire rack.

This bread can be wrapped in plastic wrap and stored in the freezer for one month.

Low Fat Buttermilk

Buttermilk can be easily made at home.


– 1 cup non-fat milk
– 1 tablespoon lemon juice or vinegar


– Stir the lemon juice in the milk.
– Let it sit for 10 minutes.
– Stir again and your buttermilk is ready to use.

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Simple Banana Pumpkin Bread Recipe with Canned Pumpkin

Pumpkins are not meant for Halloween only. They can be used to prepare many different  pumpkin bread recipe. Here is a simple pumpkin bread recipe with canned pumpkin that everybody in your family will love.


– Ripe bananas – 2
– Canned pumpkin – 1 cup (drained)
– Canola oil – 1/4 cup
– Eggs – 2
– Whole wheat flour – 2 cups
– Rolled oats – 1/2 cup
– Baking powder – 1 teaspoon
– Baking soda – 1/2 teaspoon
– Salt – 1/2 teaspoon
– Sugar – 2/3 cup
– Nutmeg – 1/2 teaspoon
– Ground ginger – 1/2 teaspoon
– Ground cinnamon – 1/2 teaspoon


– Preheat the oven to 350F.
– Peel and mash the bananas.
– Grease and flour a 9×3 inch bread loaf pan.
– Beat the eggs till fluffy.
– Add the mashed bananas and canned pumpkin to the eggs and blend well. You will get a gooey kind of mixture.
– Add the oil and sugar to the mix and blend well. Use an electric mixer on low speed.
– In a separate bowl, whisk the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, oats and salt together.
– Add this dry mix to the pumpkin mix until just mixed. You will get an even moist mix.
– Pour the batter in the greased bread pan.
– Bake in the preheated oven at 350F for about 1 hour.
– Remove from the oven and cool before cutting in slices to serve.

Though you can serve this bread as it is with hot cocoa and enjoy as an evening snack, you can also serve it with a spicy caramel apple sauce.


– Heavy cream – 1 cup
– Apple juice – 1/2 cup
– Star anise – 1
– Fresh ginger – 1 inch piece
– Cloves – 4
– Cinnamon sticks – 2
– Grated nutmeg – 1/8 teaspoon
– Sugar – 1 1/2 cups
– Apple cider vinegar – 1 tablespoon
– Apple schnapps – 1 tablespoon
– Water – 1/2 cup


– In a small saucepan, combine the cream, apple juice, star anise, ginger, cloves, cinnamon and grated fresh nutmeg and bring it to simmer.
– Remove from heat and let the mix steep for about 30 minutes. Strain and set aside.
– In a separate pan, take the sugar, water and apple cider vinegar and simmer for 8 minutes on low heat. Don’t stir the mix. Remove from the heat once the mix turns a deep amber color.
– Remove from heat and slowly stir in the cream mix until well mixed.
– Add the apple schnapps to the mix.
– Heat for another 30-40 seconds and remove from heat.
– Keep in a serving bowl and serve warm with the bread.
– You can also make this 2 days in advance and warm before serving.

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Cranberry and Pumpkin Bread Recipe: Healthy and Easy to Prepare

The very popular bread does not have to just be simple white bread or whole wheat bread; you can add many delicious ingredients to the bread and turn it into a nutritious pumpkin bread recipe that will delight your whole family. Given below is a tasty cranberry and pumpkin bread recipe healthy and easy to prepare.


– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 1 cup ground cornmeal
– 1 cup brown sugar
– 1 tablespoon baking powder
– 2 teaspoons baking soda
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– 1 teaspoon salt
– 1 1/2 cups pumpkin puree
– 1 cup plain yogurt (you can use the non-fat variety)
– 1/3 cup applesauce
– 2 large eggs
– 2 large egg whites
– 2 cups dried cranberries


– The recipe makes 2 loaves of bread.
– Preheat the oven to 350F.
– Grease and flour two 9×5 inch bread loaf pans.
– In a mixing bowl, beat the eggs and egg whites together to make them fluffy.
– Add the yogurt and applesauce to the mix and whisk well.
– In a separate bowl, mix the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, cinnamon, ginger, brown sugar, salt and ground cornmeal. Break any lumps in the brown sugar with your fingers.
– Add this flour mixture to the egg mix, 1/2 cup at a time.
– Blend well to avoid any lumps of flour in the mix.
– Pour in the pumpkin puree and mix some more.
– Add the dried cranberries in last and give the batter one last stir.
– Pour the batter in the two greased pans.
– Bake in the oven at 350F for 55-60 minutes until a skewer inserted in the middle comes out clean.
– Remove from the oven and cool for five minutes.
– Turn the bread out from the pan and cool completely before cutting in slices to serve.

Serving suggestions:

While the pumpkin bread is good to be eaten as it is, it makes a perfect lunchroom snack.

Butterscotch Frosting


– 1/2 cup butterscotch sauce
– 1 cup powdered sugar


– Beat the butterscotch sauce with the sugar until it reaches a smooth and spreading consistency.
– Spread some frosting on the bread and enjoy!

You can double wrap this bread and store in the freezer for later use.

Brown Sugar Topping


– 1/2 cup brown sugar
– 1/2 cup chopped walnuts
– 1 teaspoon cinnamon
– 2 tablespoons flour
– 2 tablespoons butter


– This topping has to be baked on top of the bread.
– In a bowl, mix all the ingredients together to get a crumbly mixture.
– Sprinkle this mixture on the bread batter in the pan and bake the bread as instructed above.

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Best Healthy Pumpkin Bread Recipe

Waking up to the smell of warm healthy pumpkin bread on a Sunday morning is one of the best treats you can give your children. The best part of making pumpkin bread is that it does not require any special ingredients and you don’t have to run to the market every time you get a craving for some delicious pumpkin bread recipe. Here is a simple and healthy pumpkin bread recipe for you.


  • 1 cup light brown sugar
  •  2 egg whites
  •  1 cup fresh mashed pumpkin (if you don’t have fresh pumpkin you can used canned pumpkin too)
  •  1/4 cup canola oil
  •  1/3 cup yogurt
  •  1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  •  3/4 cup wheat flour
  •  1 1/2 teaspoons baking powder
  •  1 teaspoon ground cinnamon
  •  1/2 teaspoon ground nutmeg
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt


  1.  Preheat the oven to 350F.
  2.  Spray an 8-inch meat loaf pan with some cooking spray and dust with flour.
  3.  In a mixing bowl, beat the egg whites and sugar together until fluffy.
  4.  Add the oil and yogurt to the mix and blend well.
  5.  Stir in the mashed pumpkin and vanilla extract.
  6.  Combine the all-purpose flour, wheat flour, cinnamon, nutmeg, baking powder and baking soda in a bowl.
  7. Add these dry ingredients to the wet ingredients, a little at a time, and blend well to mix properly.
  8.  Stir in the salt.
  9.  Note: Keep in mind to mix the ingredients until they are just well combined. Do not over-mix as it kills the puffiness of the bread.
  10.  Pour the batter in the prepared pan and smooth the tops.
  11.  Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  12.  Cool in the pan for 10 minutes and then invert the bread onto a wire rack and cool completely.
  13.  Cut in slices to serve.

Serving suggestions:

  •  When serving at parties, serve the bread on a wooden board and decorate with some pitted cherries on the side.
  •  You can also cut in slices and serve with butter and cream cheese on the top.
  •  If using as a dessert, serve the bread with fruit custard or whipped cream.
  •  This bread also makes a great after school snack and you can serve it with milk or juice.

Healthy pumpkin bread freezes well: Wrap it in foil and freeze in good quality bags for later use.

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Pumpkin Bread Recipe with Canned Pumpkin and Cream Cheese Frosting in the Center

As soon as you hear the first footsteps of fall coming around the corner, you know it is time to put on your baking gloves and starting baking delicious pumpkin pies and breads. But for those who get cravings for pumpkin bread recipe with canned pumpkin during summer, you need not be disappointed as you can easily use canned pumpkin to prepare the bread at home. Instead of using a simple pumpkin bread recipe, here is one that has a delicious cream cheese frosting in the center that offsets the sweet taste of the bread with its tanginess.


Cream cheese filling:

  •  227 grams cream cheese
  •  ½ cup white sugar
  •  2 large eggs
  •  1 ½ tablespoons all-purpose flour


  •  1 cup walnuts
  •  3 ½ cups all-purpose flour
  •  1 teaspoon baking powder
  •  1 teaspoon baking soda
  •  ¾ teaspoon salt
  •  4 large eggs
  •  1 ½ teaspoons ground cinnamon
  •  ¼ teaspoon ground nutmeg
  •  2 cups white sugar
  •  1 cup butter (at room temperature)
  •  2 cups canned pumpkin
  •  ½ cup water
  •  1 ½ teaspoons vanilla extract


  1.  Preheat the oven to 350F.
  2.  This recipe caters for two 9×5 inch breads; therefore, you will need two greased pans.
  3.  Roast the walnuts for about 5-6 minutes on a low flame and set aside.
  4.  In a mixing bowl, mix the cream cheese and sugar and beat using a food processor or a blender at a low speed until you get a smooth creamy mix.
  5.  Beat in the eggs, one by one, and once the eggs are mixed gently stir in the flour.
  6.  Do not over-beat the mix otherwise it will melt while baking.
  7.  In a separate bowl, mix the all-purpose flour, baking powder, baking soda, nutmeg and cinnamon.
  8.  In another deep mixing bowl, beat the eggs until light and fluffy.
  9.  Add the sugar, butter and vanilla extract and whisk them well.
  10.  Use a spoon to stir in the pumpkin, water and nuts.
  11.  Do not beat too much otherwise the bread will be hard.
  12.  Now add the flour mixture and stir well. There should be no streaks of flour in the mix. Scrape the sides well when mixing so that all the ingredients are well incorporated.
  13.  Divide the batter in four parts.
  14.  Take two parts and pour them evenly in the prepared pans.
  15.  Divide the cream cheese frosting in two and place on the batter in the two pans.
  16.  Top the pans with the remaining two parts of the batter. Don’t press it down too much; instead just use a spoon to drop it on the top.
  17.  Bake in the preheated oven for about 55-65 minutes until the tops are firm and a toothpick inserted in the center comes out clean.
  18.  Cool for 10 minutes before cutting in slices to serve.

You can store this bread for up to 2 weeks in a zip lock bag.

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Savoury Pumpkin Bread Recipe with Canned Pumpkin

Pumpkin is a versatile vegetable. It can be used in sweet as well as savory dishes. As the weather changes from summer to autumn, the delicious smell of pumpkin starts to fill the air and you know it is time to start experimenting with different recipes. Pumpkin is not just used for pies; it has many other uses such as pumpkin soup, squash, pumpkin gravy dish, cheesecake, pancakes and, of course, sweet and savory pumpkin bread recipe. Here is an easy to prepare pumpkin bread recipe with canned pumpkin that can be served as an entrée or a dessert.

What you will need (for one normal-sized loaf):

  • Canned pumpkin – 500 grams
  • Egg – 1 large
  • Vegetable oil – ⅓ cup
  • Water – ¼ cup
  • Normal sugar – 1 cup
  • All-purpose flour – 1 ¼ cups
  • Baking soda – ¾ teaspoon
  • Salt – ½ teaspoon
  • Powdered cinnamon – ¼ teaspoon
  • Powdered nutmeg – ¼ teaspoon
  • Powdered cloves – ⅛ teaspoon
  • Ground ginger – ⅛ teaspoon


  • Preheat the oven to 350°F or 180°C.
  • Grease a bread loaf pan with a little butter or oil and sprinkle some flour over it so that it covers the butter in a light film. Shake out the excess flour.
  • In a deep bowl, break the egg and add the sugar to it.
  • Using a blender or a food processer, whisk the egg and sugar mix to get a fluffy texture.
  • Add the vegetable oil and whisk some more.
  • For this recipe, you will need pumpkin puree. To prepare the puree, cut the canned pumpkin in small pieces and boil for a few minutes until tender.
  • Puree the pumpkin pieces in a blender then pass the puree through a sieve to get a smooth paste. Add water to this.
  • Mix this paste with the oil-egg-sugar mix and again blend well and set aside.
  • In a separate bowl, combine the measured flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  • You can also add nuts and raisins of your choice at this stage.
  • Spoon this mixture, one spoonful at a time, in the prepared batter and whisk well.
  • Make sure that there are no pumpkin or flour lumps in the mix.
  • Pour the batter in the greased bread loaf pan evenly.
  • Bake in the preheated oven for 45-50 minutes.
  • At the end of the baking time, the top of the bread should be firm and springy.
  • Take the bread out of the oven and cool before cutting.

The oil keeps the bread moist for a long time and you can prepare the bread almost 2 weeks in advance.

Pumpkin Bread Recipe with Canned Pumpkin

After we finish carving our pumpkins, it’s a tradition in my home to bake a delicious loaf of pumpkin bread, and I’m going to share our favourite pumpkin bread recipe with you. I like to use fresh pumpkin that’s left over from the carving. It can get chilly in autumn and a warm loaf of bread from the oven makes a nice treat after a day of carving pumpkins. Now, if you aren’t able to get fresh pumpkin, you can certainly make this pumpkin bread recipe with canned pumpkin as well, making it an excellent treat all year round.

I urge you to give this recipe a try none the less the next time you’re in a pinch. Most people won’t be able to tell the difference, so it will be our secret!

This recipe makes two normal sized loaves, or one giant loaf!

  • 10 oz. pumpkin puree (Fresh or from a can)
  • 2 eggs (Medium)
  • 2/3 cup vegetable oil (Whichever you prefer to bake with)
  • 1 cup water
  • 2 cups sugar
  • 2 1/2 cup flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Click the video below to watch Chef John make an awesome Pumpkin Bread  Recipe;

Pumpkin Bread Recipe


Preparation Instructions:

1) If you are using fresh pumpkin for this recipe, it’s very simple to prepare the pumpkin puree yourself. Cut the pumpkin into pieces and boil or bake it until it is tender, then remove the skin and it will be soft and easy to puree. Skip this step if you are using canned pumpkin.

2) Preheat your oven to 350oF (That’s 180oC). While you wait, grease your baking pan (or pans if you’re making two smaller loaves) and coat it with flower.

3) Next, combine the pumpkin puree, eggs, vegetable oil and sugar into a medium sized bowl and mix until they’re evenly blended.

4) In another bowl, combine the flour, baking soda, salt and the spices. If you prefer certain spices to others, you can adjust the amounts in accordance to your own tastes.

5) Combine both the dry and the wet mixture, whisk them together slowly into one bowl and then pour the mixture into your greased and floured baking pan.

6) Bake in oven for 45 minutes, or until you can poke it using a toothpick and have the toothpick come out without any batter sticking to it.

There you have it, a delightful alternative to banana bread that you can make year-round. It’s fluffier and less dense than a lot of pumpkin bread recipes, and the spices bring out a seasonal warmth that’s always welcome come the fall.

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