I love making quick breads, especially when the weather cools down. There’s something so comforting about the smell of a freshly baked loaf. Today, I’m sharing two fantastic pumpkin bread recipes that are easy to make and full of flavor.
Whether you have extra zucchini from your garden or just love the classic taste of pumpkin and cranberries, I have a recipe you’ll enjoy. These breads are perfect for breakfast, a snack, or even a simple dessert.
Jump to Recipe:
Delicious Pumpkin Pecan Cranberry Bread Recipe
This warm, spiced bread is perfect for fall mornings. This recipe combines classic pumpkin flavor with crunchy pecans and tart cranberries.
It’s a wonderful addition to any meal or as a standalone treat with your coffee or tea.
Key Ingredients & Baking Tips
- Toasted Pecans: Toasting your pecans before adding them helps bring out their nutty taste even more. Just a few minutes in a dry pan over medium heat is all you need.
- Cranberry Choice: You can use either fresh or frozen cranberries in this bread. If using frozen, add them directly from the freezer; no need to thaw them first.
- Spice Blend: A classic mix of ground cinnamon, nutmeg, and a little ginger gives this bread a comforting aroma and taste. Make sure your spices are fresh for the best flavor.
What You Need for Pumpkin Bread
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
- ¾ cup fresh or frozen cranberries
⏱️ Time: 1 hour 15 min🍽️ Yields: 1 loaf (10-12 slices)
How to Make This Pumpkin Bread
Step 1: Prep Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper for easier removal if you like.
Step 2: Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Give these a good whisk to make sure they are thoroughly mixed.
Step 3: Combine Wet and Dry
In a separate bowl, mix the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients. Stir just until everything is combined. Be careful not to overmix. Then, gently fold in the chopped pecans and cranberries.
Step 4: Bake until Golden
Pour the bread batter evenly into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before moving it to a wire rack to cool completely.
📝 Final Note
This bread often tastes even better the next day. Store it tightly wrapped at room temperature for up to 3 days, or in the fridge for a week.
Simple Pumpkin Zucchini Bread Recipe
Enjoy this moist and flavorful quick bread that combines the goodness of pumpkin with fresh zucchini. It’s a great way to use up garden zucchini and adds a lovely texture to your loaf.
This bread is easy to prepare and a family favorite for breakfast or an afternoon snack.
Key Ingredients & Baking Advice
- Squeeze Zucchini: After shredding the zucchini, it’s important to gently squeeze out any extra water using a clean kitchen towel. This step helps prevent your bread from becoming too wet.
- Pumpkin Pie Spice: Using a pre-made pumpkin pie spice blend makes seasoning super simple and keeps the flavor consistent. If you don’t have it, you can make your own mix with cinnamon, nutmeg, ginger, and cloves.
- Optional Add-ins: For extra taste and texture, feel free to fold in about ½ cup of chocolate chips, chopped walnuts, or even raisins with the zucchini.
What You Need for Zucchini Pumpkin Bread
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup pumpkin puree (not pie filling)
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini), squeezed dry
⏱️ Time: 1 hour 10 min🍽️ Yields: 1 loaf (10-12 slices)
How to Make This Zucchini Pumpkin Bread
Step 1: Get Ready
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan. You can also use a parchment paper sling to help lift the bread out later.
Step 2: Mix Your Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and pumpkin pie spice. In a separate medium bowl, combine the pumpkin puree, eggs, vegetable oil, and vanilla extract.
Step 3: Combine and Fold
Pour the wet ingredients into the dry ingredients. Stir just until everything is combined. It’s important not to overmix the batter. Gently fold in the squeezed, shredded zucchini. If adding any optional ingredients like chocolate chips, fold them in now too.
Step 4: Bake until Done
Transfer the batter evenly into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 15 minutes before moving it to a wire rack to cool completely.
📝 Final Note
For the best results, let the bread cool completely before slicing. Store it covered at room temperature for up to 3-4 days to keep it fresh.
