11 Best Pumpkin Bread Recipes

Pumpkin bread: the loaf that makes you feel like you have your life together even when you’re eating it straight from the pan at midnight. You don’t need a PSL in your hand or a Pinterest board full of fall décor to pull this off—just a little pumpkin, some sugar, and the will to bake. Oh, and I’ve got eleven ways to make it so you’ll never get bored. Buckle up, buttercup.

Let’s be real—pumpkin bread is idiot-proof. Even if you burn water, you can pull this off. It’s moist, it’s cozy, and it makes your kitchen smell like autumn threw a party in your oven. Plus, it doubles as breakfast, dessert, or “I’m stressed and need carbs right now.” One recipe? Cute. Eleven recipes? Now you’re basically the Martha Stewart of pumpkin season.

Ingredients You’ll Need

Here’s the base squad (a.k.a. the ingredients that show up to every pumpkin bread party):

• Pumpkin purée – duh. Not pumpkin pie mix. Don’t embarrass yourself.
• Flour – the boring backbone.
• Sugar – because otherwise, it’s just sad mashed squash.
• Eggs – the glue holding your life (and loaf) together.
• Oil or butter – choose your fighter. Oil makes it moist, butter makes it rich.
• Baking soda + baking powder – science magic.
• Spices – cinnamon, nutmeg, ginger, cloves. Basically, pumpkin’s entourage.
• Salt – trust me, it matters.

Optional but highly encouraged: chocolate chips, nuts, cream cheese, streusel toppings, or a drizzle of glaze to flex on your friends.

Step-by-Step Instructions

Here’s the general process you’ll use across all 11 versions:

1. Preheat your oven to 350°F (175°C). Yes, before you start. Don’t be that person.
2. Mix the dry squad (flour, baking soda/powder, spices, salt) in one bowl.
3. Whisk the wet squad (pumpkin, sugar, eggs, oil/butter) in another.
4. Combine wet + dry like a middle school dance: awkward at first, but it works out. Don’t overmix unless you enjoy chewing rubbery bread.
5. Customize it. Want chocolate chips? Throw ’em in. Craving cream cheese swirl? Dollop and drag. Feeling extra? Streusel topping. Go wild.
6. Pour batter into a greased loaf pan. Or muffin tins if you’re rebellious.
7. Bake 50–60 minutes. Poke the center with a toothpick—if it comes out clean (or with a few crumbs), you win.
8. Cool before slicing. Or don’t. I’m not your mom.

Common Mistakes to Avoid

• Skipping the preheat. Your bread will rise like a sad pancake.
• Using pumpkin pie filling instead of purée. That stuff’s already sweetened and spiced. Result: Franken-loaf.
• Overmixing the batter. Unless you like gummy bread. (You don’t.)
• Cutting too soon. Yeah, it smells amazing, but let it chill for at least 15 minutes or it’ll crumble like your willpower at Target.
• Forgetting the salt. Rookie mistake—sweet needs salty. Balance, baby.

Alternatives & Substitutions

• No butter? Use oil. Honestly, oil makes it moister anyway.
• No white sugar? Brown sugar adds a caramel-y vibe. Honey works too, but it’ll be denser.
• Gluten-free? Swap in a 1:1 gluten-free flour blend. I promise it won’t taste like cardboard if you add extra spices.
• Vegan? Sub eggs with flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg).
• Nut-free? Just skip the nuts. Shocking advice, I know.

Classic Pumpkin Bread

Ah yes, the OG pumpkin bread. No swirls, no toppings, no fancy add-ins—just you, pumpkin, and the comforting hug of cinnamon and nutmeg. This is the kind of bread that makes you want to throw on fuzzy socks, light a candle, and pretend you have your life together. Spoiler: you don’t need to. This loaf does the heavy lifting for your vibe.

Why It’s Awesome

Because it’s uncomplicated but perfect. Moist (sorry, word haters), lightly sweet, and packed with cozy spice. It’s basically fall in loaf form. Plus, it’s one of those recipes you can’t really screw up—unless you try to bake it in the microwave, and then, well… good luck.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves (optional but highly recommended)
• 1 cup pumpkin purée (not pie filling, don’t sabotage yourself)
• 1 cup sugar (white or brown, your call)
• 2 large eggs
• ½ cup vegetable oil (or melted butter if you want it richer)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan like your life depends on it.
2. In one bowl, whisk together the flour, baking soda, baking powder, salt, and all those lovely spices.
3. In another bowl, beat together the pumpkin, sugar, eggs, oil, and vanilla until smooth-ish.
4. Add the dry stuff to the wet stuff. Stir gently until just combined. If you overmix, the pumpkin gods will frown upon you.
5. Pour the batter into the loaf pan, smooth the top, and pop it in the oven for 55–65 minutes.
6. Let it cool (at least a little). Slice, serve, and watch it disappear faster than your willpower at a bake sale.

Pro Tips

• Want it extra moist? (Again, sorry, moist-haters.) Swap half the oil for applesauce.
• Sprinkle a little sugar on top before baking for a sweet, crackly crust.
• Store leftovers wrapped up tight—it stays good for about 3–4 days, but let’s be honest, you’ll eat it way before then.

Chocolate Chip Pumpkin Bread

You thought pumpkin bread was already living its best life? Enter chocolate chips. Suddenly, this cozy fall loaf goes from “nice little treat” to “don’t even think about touching my second slice.” The chocolate melts into little gooey pockets of happiness, and honestly, it’s proof that some food combinations are just destiny.

Why It’s Awesome

Pumpkin + chocolate = the ultimate power couple. The pumpkin keeps it moist and spiced, while the chocolate adds that rich, melty, dessert-level decadence. It’s like pumpkin bread put on a little black dress and said, “Yeah, I clean up nice.”

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves (optional, but go for it)
• 1 cup pumpkin purée (pure pumpkin, not pie mix)
• 1 cup sugar (brown sugar makes it extra cozy)
• 2 large eggs
• ½ cup vegetable oil (or melted butter if you’re fancy)
• 1 tsp vanilla extract
• 1 cup chocolate chips (semi-sweet is classic, but milk chocolate if you’re feeling sweet, or dark chocolate if you want to pretend it’s “healthier”)

Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment if you hate scrubbing dishes.
2. Mix all the dry ingredients in one bowl (flour, baking soda/powder, salt, and spices).
3. In another bowl, whisk together the pumpkin, sugar, eggs, oil, and vanilla until smooth.
4. Combine wet and dry ingredients—gently. Then fold in the chocolate chips like you’re tucking them into bed.
5. Pour the batter into the loaf pan, sprinkle a few extra chocolate chips on top (because presentation matters), and bake 55–65 minutes.
6. Cool slightly before slicing—or don’t. Just be ready to deal with molten chocolate mouth burns.

Pro Tips

• Toss the chocolate chips in a spoonful of flour before mixing—this keeps them from sinking to the bottom like little chocolate anchors.
• Want café vibes? Use mini chocolate chips for more even distribution.
• Feeling chaotic? Mix in white chocolate chips too. Double the drama.

Cream Cheese Swirl Pumpkin Bread

This is the glow-up of pumpkin bread. The cream cheese swirl isn’t just pretty (hello, Instagram shot 👋), it adds a tangy, cheesecake-like richness that makes every slice feel bakery-level fancy. Honestly, it tastes like fall and dessert had a baby. A beautiful, delicious baby.

Why It’s Awesome

Because regular pumpkin bread is cozy, but cream cheese swirl pumpkin bread is bougie cozy. You don’t need a $7 coffee to feel spoiled when you’ve got this loaf waiting at home. Plus, that swirl makes it look like you tried way harder than you actually did.

Ingredients

For the Pumpkin Batter:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves (optional, but don’t be shy)
• 1 cup pumpkin purée
• 1 cup sugar
• 2 large eggs
• ½ cup oil (or melted butter if you’re in a rich mood)
• 1 tsp vanilla extract

For the Cream Cheese Swirl:

• 8 oz cream cheese, softened (room temp = dreamy swirl)
• ¼ cup sugar
• 1 egg
• ½ tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease that loaf pan like your life depends on it.
2. In one bowl, whisk the dry squad (flour, baking soda/powder, salt, spices).
3. In another, whisk pumpkin, sugar, eggs, oil, and vanilla until smooth. Combine the wet + dry teams.
4. In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until creamy and irresistible.
5. Pour half the pumpkin batter into the loaf pan, spread the cream cheese mixture on top, then pour the rest of the pumpkin batter. Swirl with a butter knife like an artist.
6. Bake 55–65 minutes until the toothpick test says “you’re good.”
7. Cool before slicing—or don’t, and eat messy cream cheese lava. Zero judgment here.

Pro Tips

• Don’t over-swirl. You’re making art, not scrambled eggs.
• Store leftovers in the fridge (cream cheese filling = not a countertop friend).
• Bonus points: dust the top with cinnamon sugar before baking. You’ll feel like a professional.

Streusel-Topped Pumpkin Bread

If pumpkin bread had a glow-up montage set to an early 2000s pop song, this would be the final reveal. That golden, crumbly, buttery topping turns a humble loaf into something that looks straight out of a coffee shop display case. Warning: people will assume you bought this at a fancy bakery. Accept the compliments.

Why It’s Awesome

Because streusel makes everything better. It’s sweet, crunchy, and gives you an excuse to eat cake for breakfast (because technically, it’s “bread”). Also, the contrast of moist pumpkin loaf + buttery crumble topping? Chef’s kiss.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 cup pumpkin purée
• 1 cup sugar (half white, half brown = flavor bomb)
• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• 1 tsp vanilla extract

For the Streusel Topping:

• ½ cup all-purpose flour
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ cup cold butter, cubed (the colder, the better)

Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan like it owes you money.
2. Mix the dry ingredients for the bread in one bowl, wet in another. Combine gently—no overmixing unless you want gummy loaf.
3. In a separate bowl, make the streusel: mix flour, sugar, and cinnamon. Cut in the cold butter with a fork or your hands until it looks like chunky sand.
4. Pour pumpkin batter into the pan. Sprinkle the streusel evenly over the top like fairy dust.
5. Bake 55–65 minutes until a toothpick comes out clean (ignore melted streusel bits stuck to it).
6. Cool before slicing… or at least try. That crunchy top is going to test your willpower.

Pro Tips

• Double the streusel if you’re chaotic. Nobody ever said, “Wow, too much streusel.”
• Add chopped pecans or walnuts to the topping for bonus crunch.
• Use cold butter only—melted butter = greasy clumps, and we don’t want that.

Gluten-Free Pumpkin Bread

Gluten-free baking has a bad rep for being dry, crumbly, or “cardboard chic.” But not this loaf. Nope. This gluten-free pumpkin bread is moist, spiced, and just as cozy as the original. You could serve it to your gluten-eating friends, and they wouldn’t even know the difference. (Until you smugly tell them, of course.)

Why It’s Awesome

Because nobody should be left out of pumpkin bread season. It’s the same warm fall flavor, the same dreamy texture—just without the gluten hangover. Also, it’s the ultimate flex when someone says, “Oh, I can’t have gluten,” and you’re like, “Don’t worry, I got you.”

Ingredients

• 1 ¾ cups gluten-free flour blend (the 1:1 baking kind, not just random almond flour from the back of your pantry)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 cup pumpkin purée
• ¾ cup brown sugar (or white sugar, but brown = deeper flavor)
• 2 large eggs
• ½ cup oil (or melted coconut oil if you’re feeling trendy)
• 1 tsp vanilla extract
• Optional: ½ cup chopped nuts, chocolate chips, or dried cranberries

Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan—or line it with parchment so it lifts out like a dream.
2. In a medium bowl, whisk the flour, baking soda/powder, salt, and spices.
3. In another bowl, whisk pumpkin, sugar, eggs, oil, and vanilla until smooth.
4. Combine wet and dry ingredients gently. Fold in any add-ins if you’re feeling fancy.
5. Pour batter into loaf pan, smooth it out, and bake 50–60 minutes.
6. Let it cool completely before slicing. (Gluten-free bread needs chill time to set up properly—don’t rush it!)

Pro Tips

• Use a good gluten-free flour blend (like King Arthur or Bob’s Red Mill). Bad flour = sad loaf.
• A little xanthan gum in your flour mix helps bind things if it isn’t already included.
• Store leftovers in the fridge for best texture—they somehow get better the next day.

Vegan Pumpkin Bread

Let’s be honest: sometimes vegan baking gets a bad rap. People expect dry, dense, or flavorless loaves. Not here. This vegan pumpkin bread is moist, spiced, and straight-up delightful. Serve it at brunch and watch everyone gobble it up before they even realize there’s not a single egg or stick of butter in sight.

Why It’s Awesome

Because it proves that vegan ≠ boring. Pumpkin purée already makes everything soft and rich, so swapping out eggs and dairy is ridiculously easy. You get all the cozy fall vibes, none of the animal products, and maybe even a tiny bit of smug satisfaction.

Ingredients

• 1 ¾ cups all-purpose flour (or whole wheat pastry flour if you want to pretend it’s healthy)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 cup pumpkin purée
• ¾ cup brown sugar (or coconut sugar if you’re extra earthy)
• ½ cup oil (coconut or vegetable oil both work)
• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let it sit 5 minutes)
• 1 tsp vanilla extract
• Optional: ½ cup chocolate chips (dairy-free, obvs) or chopped nuts

Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment if you hate scrubbing.
2. Mix flour, baking soda/powder, salt, and spices in one bowl.
3. In another, whisk pumpkin, sugar, oil, flax eggs, and vanilla until smooth.
4. Combine the two bowls gently—no overmixing unless you enjoy gummy bread.
5. Pour batter into loaf pan, sprinkle a few nuts or chips on top, and bake 55–65 minutes.
6. Let it cool before slicing. Or don’t, and risk molten chocolate on your tongue. Worth it.

Pro Tips

• Don’t skip the flax eggs—they’re the glue that holds this bad boy together.
• Want it lighter? Swap half the oil for applesauce.
• Add a quick glaze (powdered sugar + almond milk) for coffee-shop vibes.

Pumpkin Banana Bread

Can’t decide between banana bread and pumpkin bread? Same. So why not combine them into one glorious, moist, spiced loaf that tastes like fall and comfort food had a delicious baby? This recipe is basically banana bread wearing a pumpkin spice sweater.

Why It’s Awesome

Because sometimes life calls for compromise, and sometimes that compromise is better than either option alone. The bananas add sweetness and extra moisture, the pumpkin brings spice and depth, and together they’re unstoppable. Also, it’s a great excuse to use up those sad brown bananas sitting on your counter.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• 1 cup pumpkin purée
• 2 very ripe bananas, mashed (the spottier, the better)
• ¾ cup brown sugar
• 2 large eggs
• ½ cup oil (or melted butter if you want it richer)
• 1 tsp vanilla extract
• Optional: ½ cup chopped walnuts or chocolate chips (because why not?)

Instructions

1. Preheat oven to 350°F (175°C). Grease or line your loaf pan.
2. In one bowl, whisk together flour, baking soda, baking powder, salt, and spices.
3. In another, mix pumpkin, mashed bananas, sugar, eggs, oil, and vanilla until smooth.
4. Stir wet and dry together gently. Fold in nuts or chocolate if using.
5. Pour batter into loaf pan, smooth the top, and bake 55–65 minutes.
6. Cool slightly, slice, and enjoy the best of both bread worlds.

Pro Tips

• Overripe bananas = sweeter, better texture. Don’t even think about using green ones.
• A sprinkle of cinnamon sugar on top before baking makes it look (and taste) extra special.
• If you want muffins instead of a loaf, cut bake time down to 18–22 minutes.

Maple-Glazed Pumpkin Bread

This loaf is like pumpkin bread dressed up for a fall wedding. The maple glaze is sweet, glossy, and just fancy enough to make you feel like you’re eating dessert instead of breakfast (though, let’s be real, it will be breakfast too). Pro tip: don’t wear a white shirt while eating this—sticky fingers are part of the deal.

Why It’s Awesome

Because glaze makes everything extra. The pumpkin loaf itself is soft, moist, and perfectly spiced, but then you pour on that sweet maple drizzle, and suddenly it’s bakery-level bougie. Also, maple + pumpkin = fall flavor power couple.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 cup pumpkin purée
• 1 cup brown sugar
• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• 1 tsp vanilla extract

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tbsp pure maple syrup (not the fake stuff, please 🙃)
• 1–2 tbsp milk (any kind—dairy or non-dairy)
• Pinch of salt (balances the sweetness like magic)

Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment.
2. In one bowl, mix dry ingredients (flour, baking soda/powder, salt, spices).
3. In another, whisk pumpkin, sugar, eggs, oil, and vanilla until smooth.
4. Combine wet and dry gently, pour into loaf pan, and bake 55–65 minutes.
5. While it cools, whisk powdered sugar, maple syrup, milk, and salt until smooth and pourable.
6. Drizzle the glaze over the cooled loaf. Try to let it set… but let’s be real, you’ll probably cut a slice immediately.

Pro Tips

• Wait until the bread is at least mostly cool before glazing, or it’ll just melt off like pumpkin lava.
• Add a dash of cinnamon to the glaze for extra spice points.
• Double the glaze if you’re the kind of person who eats frosting with a spoon. (No judgment.)

Nutty Pumpkin Bread

This one’s for the texture lovers. Nutty pumpkin bread takes everything you already love about that soft, spiced loaf and throws in a satisfying crunch with every bite. Walnuts bring a slightly bitter, earthy vibe, while pecans keep things buttery and sweet. Either way, you’re winning.

Why It’s Awesome

Because sometimes you need a little crunch factor. Nuts make the bread feel heartier, more “grown-up,” and totally justifiable as breakfast. Plus, the combo of tender pumpkin loaf with those nutty pops? Basically fall trail mix in loaf form—minus the raisins nobody asked for.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 cup pumpkin purée
• 1 cup sugar (brown sugar preferred for depth)
• 2 large eggs
• ½ cup oil (vegetable or melted butter both work)
• 1 tsp vanilla extract
• 1 cup chopped walnuts or pecans (toast them first if you’re feeling fancy)

Instructions

1. Preheat oven to 350°F (175°C). Grease or line your loaf pan.
2. Mix flour, baking soda/powder, salt, and spices in one bowl.
3. In another, whisk pumpkin, sugar, eggs, oil, and vanilla until smooth.
4. Combine wet and dry gently, then fold in the chopped nuts.
5. Pour into loaf pan, sprinkle a few nuts on top for style points, and bake 55–65 minutes.
6. Cool slightly before slicing—or dive in if you like warm, toasty nuts (lol).

Pro Tips

• Toast the nuts in a dry pan or oven for 5 minutes before adding—flavor game-changer.
• Swap nuts for pumpkin seeds if you want a nut-free crunch.
• A touch of maple syrup in the batter pairs chef’s kiss with pecans.

Pumpkin Spice Latte Bread

This is the bread that screams, “Yes, I ordered a PSL and I’m not sorry about it.” Pumpkin spice latte bread combines the cozy pumpkin loaf you love with a shot of coffee flavor that makes it taste like a café treat. Bonus: you can justify eating it for breakfast and dessert.

Why It’s Awesome

Because coffee makes everything cooler. The pumpkin keeps it soft and spiced, the coffee adds depth (and a subtle caffeine vibe), and together it’s like your favorite latte baked into sliceable form. Plus, you can actually brag: “Yeah, I made a PSL loaf.”

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 cup pumpkin purée
• ¾ cup brown sugar
• 2 large eggs
• ½ cup oil (vegetable or coconut oil)
• 1 tsp vanilla extract
• ¼ cup strong brewed coffee (cooled) or 1 tbsp instant espresso powder dissolved in ¼ cup hot water
• Optional: ½ cup chocolate chips or white chocolate chunks (for true latte energy)

Instructions

1. Preheat oven to 350°F (175°C). Grease or line your loaf pan.
2. Mix flour, baking soda/powder, salt, and spices in one bowl.
3. In another, whisk pumpkin, sugar, eggs, oil, vanilla, and coffee until smooth.
4. Combine wet and dry gently. Fold in chocolate chips if you’re living your best extra life.
5. Pour batter into loaf pan, sprinkle a few chips on top, and bake 55–65 minutes.
6. Cool slightly before slicing. Pair with—you guessed it—a PSL.

Pro Tips

• Use espresso powder for a stronger coffee kick.
• Add a coffee glaze (powdered sugar + cooled coffee) if you’re feeling dramatic.
• White chocolate chips = “latte foam” energy, and it’s delicious.

Healthy-ish Pumpkin Bread

This loaf is proof that “healthy-ish” doesn’t have to mean sad or flavorless. You get the same cozy spices, moist texture, and pumpkin-y goodness, just with a few smart swaps that make it lighter. Basically, you can eat half the loaf and still say, “It’s fine, it’s healthy!” (Your secret’s safe with me.)

Why It’s Awesome

Because sometimes you want the joy of pumpkin bread without the sugar crash. Whole wheat flour adds nuttiness, reduced sugar keeps it balanced, and applesauce or yogurt sneak in moisture without all the oil. It’s still dessert-adjacent, but you can totally pass it off as breakfast fuel.

Ingredients

• 1 cup whole wheat flour
• ¾ cup all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• 1 cup pumpkin purée
• ½ cup brown sugar (or coconut sugar)
• 2 large eggs
• ¼ cup oil (vegetable or olive oil)
• ¼ cup unsweetened applesauce (or Greek yogurt)
• 1 tsp vanilla extract
• Optional: ½ cup chopped nuts, seeds, or dark chocolate chips (because balance, right?)

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.
2. Whisk whole wheat flour, all-purpose flour, baking soda/powder, salt, and spices in a bowl.
3. In another, mix pumpkin, sugar, eggs, oil, applesauce (or yogurt), and vanilla until smooth.
4. Combine wet and dry gently. Fold in nuts, seeds, or chocolate if you want.
5. Pour into loaf pan and bake 50–60 minutes, until toothpick-approved.
6. Cool slightly, slice, and feel smug about your “healthy” choices.

Pro Tips

• Whole wheat flour makes it denser—don’t panic, that’s normal.
• Dark chocolate counts as healthy (antioxidants, baby).
• Spread with almond butter for a next-level breakfast.

So there you have it—eleven glorious ways to pumpkin-bread your way through fall. From the purist-approved classic loaf to the bougie cream cheese swirl to the “I’m basically healthy” whole wheat version, there’s literally a slice for every mood.

The best part? You can’t really mess these up. Even if your swirl looks like abstract art or you dump in way too many chocolate chips (as if that’s possible), it’s still going to taste amazing. Worst case? Your house smells like autumn heaven. Best case? You become that person everyone begs to bake for the holidays.

So go ahead—pick your favorite, preheat that oven, and live your best pumpkin-spiced life. And hey, if you eat half the loaf straight from the pan? Same.