Taste the Fall with Delicious Savory and Sweet Pumpkin Bread Recipes

Fall time is pumpkin time! Both in home decoration and in the kitchen, fall fruits and vegetables conquer the hearts. You can use pumpkins it to prepare many delicious dishes that not only taste great, but also look very appetizing. And since bread should not be missing on any table, today we have collected some of the best pumpkin bread recipes that you can prepare yourself!

Sweet or Savory? These Pumpkin Bread Recipes Have Something for Everyone!

Pumpkin is suitable for both sweet and savory dishes and people often wonder whether it is a fruit or a vegetable. In fact, the pumpkin is somewhere in between, and it can be called a fruit vegetable. The most popular types of pumpkin include the butternut and Hokkaido varieties, which have a sweet taste and are perfect for both sweet and savory pumpkin breads. We have some delicious recipes for pumpkin bread that will fill your kitchen with the wonderful aroma of fall.

Pumpkin Toast Bread Recipe

There is nothing more delicious than freshly baked homemade bread. This hearty pumpkin toast bread recipe is perfect for breakfast or making sandwiches.

Ingredients for 2 loaves:

• 1 cup pumpkin puree
• 1 cup water
• 1 Tbsp yeast
• 1Tbsp honey
• 2 eggs
• 5 cups flour
• 1/4 cup oil
• 1/2 Tsp salt
• For the optional topping:
• 1/3 cup pumpkin seeds
• 1 tbsp sesame seeds
• 1 tbsp poppy seeds

Directions:

Set out one cup of warm water and dissolve honey. Add yeast and let sit 10 minutes.

Add pumpkin puree, eggs and oil then stir. Add in salt and 2 cups flour, then mix with your dough hook. Keep adding in flour until your dough forms a ball. Depending on the humidity the dough can take as little as 4 1/2 and as much as 6 cups of flour.

Transfer the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place. Once it has doubled, punch down and divide amongst two greased bread pans.

If you are decorating with the pumpkin seed mixture, sprinkle seeds on top of the bread. Cut 4 or 5 diagonal slits in the bread with a sharp knife.

Let rise until over the rim of the pan.

Bake in a 350F/180C oven for 30 minutes, or until golden brown and hollow sounding when knocked.

Pumpkin Yeast Bread Recipe

Ingredients:

• 1 cup pumpkin puree
• 1 cup whole wheat flour
• 2 cups all purpose flour
• 2 teaspoons sugar
• 1 teaspoon active dry yeast
• 2 tablespoons butter, softened at room temperature
• 1 teaspoon salt
• ⅔ cup (150 ml) water
• 2 tablespoons raw pumpkin seeds
• 2 tablespoon milk

Directions:

In a large bowl combine 2 types of flour.

In a mixer bowl add yeast and 7 teaspoon of warm water. Wait until the yeast dissolves, about 10 minutes. Add sugar and 1 tablespoon of flour mixture and mix everything nicely. Cover the bowl with a kitchen towel and place in a warm place for 30-40 minutes or until bubbles start to appear.

Add the remaining water, pumpkin puree, mix it and then add in the remaining flour mixture and softened butter.

Attach the dough. Mix at the lowest speed until all ingredients are combined. If the mixture is too dry, you can add 1-2 tablespoon of water, 1 tablespoon at a time.

Knead the dough for 5 minutes. Add salt and increase speed. Knead for another 5-10 minutes until the dough no longer sticks to the sides of the bowl.

Transfer the dough to a clean bowl and cover it with a kitchen towel. Place the bowl in a warm place until the dough increases in size by 2 or 2 ½ times.

Place the dough on a floured working surface and shape it into a tight log pinching the edges.

Place the log seam side down on a parchment lined baking sheet. Cover the log with a bigger plastic container or paper towel topped with a damp kitchen towel and place in warm place until it doubles in size.

Preheat the oven to 445 F/230C.

Lightly brush the log with 2 tablespoon of milk and sprinkle with pumpkin seeds. Very gently press on the seeds and place the bread into the oven for 10 minutes.

Reduce the temperature to 390 F/200C and bake for another 30-35 minutes until bread is golden brown.

Remove the bread on a cooling rack and slice once it’s completely cooled.

How to make Pumpkin Dinner Rolls

Ingredients:

• 8 oz/ 220 g Pumpkin puree
• 1 ½ tsp Active Dry Yeast
• 2/3 Cup Water
• 1 tbsp Maple Syrup
• 1 tsp Salt
• 15 oz/ 450 g All Purpose Flour

Directions:

Add the water, yeast and maple syrup to a large bowl and mix thoroughly. Leave for about 5 minutes.

Add the pumpkin puree to the yeast mixture and stir to fully incorporate.

Add the flour and salt and stir until the mixture comes together. Turn out onto a floured surface and knead for 10 minutes until smooth or mix for 5 minutes in a stand mixer.

Place the dough into a greased bowl and let rise for 90 minutes or until doubled in size.

Once doubled, punch the excess air out of the dough and divide into 8 equal pieces. Roll each one into a ball and pinch the bottom together. Take a long piece of string and find the halfway point. Place the half way point on top of the ball and flip the whole thing over. Pull the two pieces of string together and cross them over to create a cross on the bottom of the ball. Flip it over again and do the same thing until the ball is divided into 8 equal pieces. Tie the string at the top and cut off any excess.

the 8 rolls with cling film and let rise again for 30 minutes. The dough will puff out around the string and make pumpkin shapes.

Preheat the oven to 330 F/170°C and bake the rolls for 15-20 minutes. Let them cool on a cooling rack before removing the string.

Vegan Pumpkin Bread Recipe

Ingredients:

• 2 tablespoons flaxseed meal
• 5 tablespoons water
• 2/3 cup pure maple syrup
• ¼ cup unsweetened applesauce
• 1 ½ cups pumpkin puree
• ¼ cup unsweetened almond milk
• 1 teaspoon pure vanilla extract
• 2 cups white whole wheat flour
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• For topping: pumpkin seeds, chopped walnuts or pecans

Directions:

In a small bowl, stir the flaxseed meal together with the water. Set aside for 5 minutes to thicken Preheat the oven to 325 degrees F/160C. Line a loaf pan with parchment paper. Lightly coat with nonstick spray.

In a large mixing bowl, whisk together the maple syrup and applesauce until well blended. Add the thickened flaxseed mixture, and stir until fully combined. Stir in the pumpkin puree, almond milk, and vanilla.

In a separate bowl, stir together the white whole wheat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients. By hand, stir with a wooden spoon or rubber spatula, just until the flour disappears. The batter will be very thick.

Scrape the batter into the prepared loaf pan. Sprinkle the top with nuts, or pumpkin seeds as desired.

Bake for 20 minutes, then loosely tent the pan with foil to keep the top from browning too quickly. Continue baking for 50 to 60 additional minutes, until a toothpick inserted in the center of the loaf comes out clean.

Place the pan on a wire rack, and let it cool in the pan for 1 hour. Gently remove the loaf from the pan, and transfer the loaf to the wire rack to finish cooling completely.

Pumpkin Cream Cheese Swirl Loaf Recipe

Ingredients:

• 2 large eggs, room temperature
• ½ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 15-ounce can/ 425g pumpkin puree
• 1 cup (200g) granulated sugar
• 1/3 cup (67g) packed brown sugar
• 1 ¾ cups (219g) all-purpose flour
• 1 tablespoon homemade pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• For The Cream Cheese Swirl:
• 8 oz/220g cream cheese, room temperature
• ½ cup (100g) confectioners sugar

Directions:

Preheat oven to 375°F/190C. Spray loaf pan and set aside.

In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin puree, brown sugar, and granulated sugar.

Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined. Set aside.

In a medium bowl, beat cream cheese until smooth. Add in confectioners sugar and beat until well combined.

Pour half of the batter into a greased bread pan, topping with half of the cream cheese mixture.

Using a butter knife, gently swirl in the cream cheese mixture.

Pour in the remaining batter and then top in the other half of the cream cheese mixture. Gently swirl in the cream cheese with the butter knife.

Bake for 50-65 minutes. Check the loaf at 40 minutes and if it is starting to brown too much, cover with a loose foil tent.

Allow cooling for at least 15 minutes before removing from pan.

Also read: How to Make Sweet Pumpkin Cream? 5 Easy & Delicious Recipes

Paleo Pumpkin Bread Recipe

Ingredients:

• 2 cups almond flour
• ½ cup tapioca flour
• 1 ½ tbsp. pumpkin spice
• 1 tsp baking soda
• ¼ tsp salt
• 2 large eggs
• 1 cup pumpkin puree
• ¼ cup butter or coconut oil
• 1/3 cup maple syrup
• 1 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees Fahrenheit/180C.

Grease a loaf pan and line with parchment paper.

Add all ingredients to a mixing bowl and blend together with a hand mixer on medium speed until just combined.

Pour the batter into your loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.

No Mixer Pumpkin Chocolate Chip Bread Recipe

Ingredients:

• 1 ¾ cups (219g) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¾ teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• ¾ cup (150g) packed light or dark brown sugar
• 1 ½ cups (340g) pumpkin puree (canned or fresh)
• 1/2 cup (120ml) vegetable oil
• ¼ cup (60ml) orange juice
• 2/3 cup (120g) semi-sweet chocolate chips

Directions:

Preheat the oven to 350°F (180°C. Spray a loaf pan with non-stick spray. Set aside.

In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. Do not overmix. Gently fold in the chocolate chips.

Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. When a toothpick inserted in the center comes out clean, the bread is done.

Allow the bread to cool completely in the pan on a wire rack before removing and slicing.

Also read: Pumpkin Lasagna with Salmon: A Must-try Italian Dinner Recipe