Pumpkin season is truly wonderful, isn’t it? I just love how the warm, comforting aroma fills my kitchen. If you’re looking for simple, delicious pumpkin bread recipes, you’ve come to the right place.
I’ve gathered my favorite quick bread recipes that feature pumpkin, each with its own special ingredients. You’ll find options here for everyone, whether you prefer classic combinations or something a little different.
Jump to Recipe:
- 1. Simple Pumpkin Banana Bread
- 2. Classic Pumpkin Cranberry Bread
- 3. Cozy Pumpkin Pecan Cranberry Bread
- 4. Healthy Pumpkin Zucchini Bread
Simple Pumpkin Banana Bread Recipe
This pumpkin banana bread brings together two amazing flavors in one easy loaf. It’s moist, sweet, and perfect for breakfast or a snack.
I love making this when I have extra ripe bananas and a can of pumpkin puree. You’ll enjoy every slice! 
Key Ingredients & Tips for Pumpkin Banana Bread
- Ripe Bananas: The riper your bananas are, the sweeter and more moist your bread will be. Look for bananas with lots of brown spots.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, for the best pumpkin taste.
What You Need to Make Pumpkin Banana Bread
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- ½ cup pumpkin puree
- 1 cup mashed ripe bananas (about 2-3 bananas)
⏱️ Time: 1 hour 10 mins🍽️ Yields: 1 standard loaf
How to Make Pumpkin Banana Bread
Step 1: Get Ready
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a medium bowl, combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk.
Step 2: Mix Wet Ingredients
In a separate large bowl, beat the eggs. Stir in the vegetable oil, pumpkin puree, and mashed bananas until everything is well combined and smooth.
Step 3: Combine and Bake
Add the dry ingredients to the wet ingredients. Mix until just combined. Don’t overmix. Pour the batter into your prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Cool Down
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
📝 Final Note
Store any leftover pumpkin banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Classic Pumpkin Cranberry Bread Recipe
This pumpkin cranberry bread is a comforting treat with a lovely tartness from the cranberries. It’s a great choice for fall baking.
I often make this when I want a bright flavor alongside the warm pumpkin spices. You’ll love how easy it is! 
Key Ingredients & Tips for Pumpkin Cranberry Bread
- Cranberries: You can use fresh or frozen cranberries. If using frozen, add them directly to the batter without thawing.
- Orange Zest: A little orange zest can brighten the flavors of both the pumpkin and cranberries. Add about one teaspoon to the wet ingredients.
What You Need to Make Pumpkin Cranberry Bread
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 large eggs
- ½ cup milk
- ¼ cup vegetable oil
- 1 cup pumpkin puree
- 1 cup fresh or frozen cranberries
⏱️ Time: 1 hour 15 mins🍽️ Yields: 1 standard loaf
How to Make Pumpkin Cranberry Bread
Step 1: Prep and Mix Dry
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and ginger.
Step 2: Mix Wet Ingredients
In a separate bowl, beat the eggs. Stir in the milk, vegetable oil, and pumpkin puree until well combined.
Step 3: Combine and Bake
Pour the wet ingredients into the dry ingredients. Mix until just moistened. Gently fold in the cranberries. Pour the batter into the prepared loaf pan and bake for 65-75 minutes, or until a wooden skewer comes out clean.
Step 4: Let It Cool
Allow the bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
📝 Final Note
This bread tastes even better the next day as the flavors blend together. Make sure it’s completely cool before slicing for the best texture.
Cozy Pumpkin Pecan Cranberry Bread Recipe
If you love nuts and fruit in your baked goods, this pumpkin pecan cranberry bread is for you. It’s full of great textures and flavors.
I often bake this for holiday gatherings or when I want a really special treat. It’s a crowd-pleaser and easy to make! 
Key Ingredients & Tips for Pumpkin Pecan Cranberry Bread
- Toasted Pecans: Toasting your pecans lightly before adding them to the batter brings out their natural nutty taste even more.
- Spices: Using a blend of warm spices like allspice and cloves with cinnamon gives this bread a deep, comforting flavor profile.
What You Need to Make Pumpkin Pecan Cranberry Bread
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 2 large eggs
- ½ cup melted unsalted butter
- 1 cup pumpkin puree
- ¾ cup chopped pecans
- ¾ cup fresh or frozen cranberries
⏱️ Time: 1 hour 20 mins🍽️ Yields: 1 standard loaf
How to Make Pumpkin Pecan Cranberry Bread
Step 1: Prepare Oven and Dry Mix
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a large bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, allspice, and cloves.
Step 2: Combine Wet Ingredients
In a separate bowl, lightly beat the eggs. Stir in the melted butter and pumpkin puree until smooth.
Step 3: Fold and Bake
Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped pecans and cranberries. Pour the batter into the prepared pan and bake for 70-80 minutes, or until a toothpick comes out clean.
Step 4: Cool Completely
Let the loaf cool in the pan for 15 minutes, then remove it and place on a wire rack to cool completely before slicing.
📝 Final Note
This pumpkin pecan cranberry bread makes a lovely gift for neighbors or friends during the fall season. Wrap it in parchment paper and a ribbon!
Healthy Pumpkin Zucchini Bread Recipe
This pumpkin zucchini bread is a great way to use up extra garden zucchini while enjoying the taste of pumpkin. It’s surprisingly moist and tender.
I often make this for a slightly healthier option that still tastes like a treat. You might even get some picky eaters to enjoy their veggies! 
Key Ingredients & Tips for Pumpkin Zucchini Bread
- Grated Zucchini: Don’t squeeze out too much liquid from your grated zucchini; a little moisture helps keep the bread soft.
- Cinnamon & Nutmeg: These spices work well with both pumpkin and zucchini, creating a cozy and balanced flavor.
What You Need to Make Pumpkin Zucchini Bread
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- 1 cup pumpkin puree
- 1 ½ cups grated zucchini (about 1 medium zucchini)
⏱️ Time: 1 hour 15 mins🍽️ Yields: 1 standard loaf
How to Make Pumpkin Zucchini Bread
Step 1: Prep Oven and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until well mixed.
Step 2: Combine Wet Ingredients
In a separate medium bowl, beat the eggs. Stir in the vegetable oil and pumpkin puree until smooth.
Step 3: Mix and Bake
Add the wet ingredients to the dry ingredients, mixing just until combined. Gently fold in the grated zucchini. Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
Step 4: Cool It Down
Let the bread cool in the pan for 10-15 minutes before taking it out and placing it on a wire rack to cool completely.
📝 Final Note
If you want to freeze this bread, wrap cooled slices tightly in plastic wrap, then aluminum foil. It will last for up to 3 months.
