FLUFFY PUMPKIN PANCAKES

Start your fall mornings with warm, fluffy, spice-filled pumpkin pancakes! But honestly, these are good enough to eat any time of the year. Serve with toasted pecans and maple syrup for a satisfying breakfast that your whole family will love!

If you love pumpkin as I do, you will love these delicious pancakes! They are incredibly fluffy and so full of flavor! They come together in about 30 minutes for a breakfast that will win over your entire family.

This recipe has one unusual ingredient you don’t see too often in pancakes, VINEGAR! But it is key to getting the lightest and fluffiest pancakes. Have you ever made an erupting volcano when you were a kid? You probably used vinegar and baking soda to get that bubbly explosion effect. The same idea works in this pancake recipe. The vinegar reacts with the baking soda and adds lift, creating a fluffier pancake. Vinegar is a surprisingly common ingredient in baked goods. Vinegar and baking soda are often included in cake and cookie batters to give those batters a lift as they bake. Don’t worry; you’ll never taste the vinegar. Just enough vinegar is used to create a reaction without leaving the sharp taste vinegar is known for.

For this Recipe:

Like many baking recipes, you mix the wet ingredients together, then in a separate bowl, combine the dry ingredients together. Mixing the dry ingredients by themselves means you will evenly disperse the rising agents, spices, sugar, etc., throughout, which is essential for an “even” batter.

Why is this important? Over-mixing the batter will toughen and strengthen the gluten in the flour. Doing this to the gluten will yield tougher baked goods and not a light and fluffy end result like you want. Mixing the dry ingredients together first, then doing the same with the wet ingredients, means that you will have less mixing to do once you combine the two. The less you mix the flour, the less chance the gluten has to develop, meaning you end up with a fluffier and lighter end-product.

A perfect example is pancake batter. It is so very important that you don’t over-mix pancake batter. You want those light, fluffy pancakes, right? Then resist the urge to keep mixing until you have all the lumps out. A few small lumps are ok. They will work themselves out while the batter rests, so don’t worry about them.

After mixing all the ingredients together, it’s important to let your pancake batter rest for 5 to 10 minutes. Resting allows the vinegar time to begin reacting with the baking soda. You should see bubbles start to form in your batter, which means it’s working. You can preheat your griddle while the batter is resting.

Cook your pancakes until they are golden brown. Flip and repeat on the other side. Serve while warm with butter, toasted pecans, and maple syrup.

The Perfect Griddle for the Perfect Pancakes:

I’ve used this griddle for years. And having a good griddle makes it incredibly easy to get perfectly cooked, golden-brown pancakes every time. I also love the fact that I can cook up to eight pancakes at a time!

Fluffy Pumpkin Pancakes

5 from 4 votes

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Prep Time 15

Cook Time 15

Course Breakfast

Servings Pancakes

Ingredients

1 cup canned pumpkin puree
1 ½ cups milk
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla
2 cups all-purpose flour
⅓ cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt

Toppings (optional)

chopped toasted pecans

Instructions

In a medium bowl, add the pumpkin, milk, egg, vegetable oil, vinegar, and vanilla. Mix well to combine
In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Mix well.
Add the dry ingredients to the pumpkin mixture, stirring to combine. Let the batter rest for 5 to 10 minutes. You should start to see bubbles forming, which is the vinegar reacting to the baking soda.
Meanwhile, preheat the griddle to 325° F.
If you're using a stovetop, lightly butter the pan, start with your burner on medium, and adjust as needed for a golden-brown pancake.
Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow the batter to cook for about 1 ½ to 2 minutes, or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes, or until it is golden brown. Cooking times may vary depending on your cooking surface. The best indicator is an even golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked through to the center.
Serve warm with butter and maple syrup. Add chopped toasted pecans to complete the dish.

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PUMPKIN PIE MILKSHAKE

Everything you love about pumpkin pie, but without the work. It only takes about 5 minutes to make this incredible pumpkin pie milkshake.

If you love the taste of pumpkin pie, then this is your milkshake! It really tastes like pumpkin pie, just minus all the work that goes into making a pie. So if you have 5 minutes, you have enough time to create this delicious, refreshing, and satisfying treat.

When I first created this recipe, I asked my kids to sample the milkshake and give me some feedback. They immediately commented how great it was and promptly asked me to make them another one. They have asked me several times over the last two weeks to make pumpkin pie milkshakes…So I think it is safe to say this recipe is a winner!

Making Pumpkin Pie Milkshakes:

Vanilla Ice Cream
Milk
Pumpkin Puree (chilled)
Pumpkin pie spice
Maple Syrup
Crushed Graham Crackers

*I recommend chilling the pumpkin puree ahead of time. This will help keep the milkshake cold and prevent the ice cream from melting so quickly.

Place all the ingredients in the blender and process until smooth. Pour into two separate glasses and garnish with whipped cream and a sprinkle of graham cracker crumbs.

That’s it. So easy and so delicious!!

Pumpkin Pie Milkshake

5 from 1 vote

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Prep Time 5

Total Time 5

Course Dessert, Drinks

Servings servings

Equipment

Blender

Ingredients

3 cups vanilla ice cream
¾ cup milk
¾ cup pumpkin puree, chilled
1 tablespoon pumpkin pie spice
2 tablespoons maple syrup
⅓ cup crushed graham crackers (about 1½ whole crackers), reserve a little for garnish

Garnish (optional):

Graham Cracker Crumbs
whipped cream

Instructions

*I recommend chilling the pumpkin puree ahead of time. This will help keep the milkshake cold and prevent the ice cream from melting so quickly.
Add all ingredients to a blender a process until smooth.
Pour into serving glasses, top with whipped cream, and sprinkle with graham cracker crumbs. Serve immediately.

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PUMPKIN CREAM CHEESE SWIRL MUFFINS

These muffins are packed with delicious pumpkin spice flavors and swirled with sweetened cream cheese, making these the perfect muffins for fall.

I love fall; I always have! And all the fantastic foods you can make with pumpkin give me one more reason to love fall. Of course, you can eat pumpkin year-round, and I do. But there is something about fall and pumpkin that just feels right!

If you are looking for the best pumpkin muffin recipe ever, look no further, these check all the boxes; they are moist, flavorful, and beautiful; just look at those gorgeous tops. These muffins are topped off with a thick swirl of sweetened cream cheese that melts right into the top as they bake. And inside is a hidden layer of cream cheese which gives the muffins a boost of moisture and flavor.

Muffin Ingredients:

flour
baking powder
pumpkin pie spice
salt
canned pumpkin puree
brown sugar
granulated sugar
eggs
vegetable oil
vanilla

Cream Cheese Filling:

cream cheese
granulated sugar
egg yolk
vanilla

Like most pumpkin baking recipes, you want to use pure canned pumpkin puree. However, you do not want to buy a can of pumpkin pie filling. Pumpkin pie filling is already sweetened and flavored.

If you don’t have pumpkin pie spice on hand, you can easily make your own. In a small bowl, combine:

4 tablespoon ground cinnamon
1 teaspoon ground ginger
2 teaspoon ground cloves
2 teaspoon ground all-spice
2 teaspoon ground nutmeg

Store leftovers in an airtight container for up to 12 months.

Making the Muffins:

Step 1: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.

Step 2: In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla. Whisk the flour mixture into the pumpkin mixture, mixing until combined and smooth. Do not overmix.

Step 3: In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla and beat until well combined and smooth. Put the filling in a small sealable bag and snip off a small portion of the corner (make a snip about ¼-inch wide, but no bigger). Set it aside.

Step 4 (Assembling the muffins): Fill muffin tins ⅓ full with pumpkin batter.

On top of the pumpkin batter, add a thin layer of filling (about one tablespoon).

Add more pumpkin batter almost to the top.

Drizzle a little more cream cheese filling over the batter in a circular pattern. Use a toothpick to gently swirl the filling with the pumpkin. Don’t mix too much, or it will all blend together (the picture below is how the muffins should look after swirling the cream cheese with a toothpick). Each muffin tin should be full to get that nice dome top when baked.

Step 5: Bake for 20 to 25 minutes. Insert a toothpick in the center of one muffin. If the toothpick comes out clean, the muffins are done.

How to Store the Muffins:

Once the muffins have cooled to room temperature, place them in an airtight container and store them in the refrigerator for up to five days. They are delicious chilled, but you can also heat them in the microwave for 15 to 20 seconds to warm them up a bit.

Freezing the Muffins:

These muffins also freeze well. I often have some on hand in our freezer. To freeze the muffins, allow them cool to room temperature, then place the muffin in an airtight container or freezer bag. Store in the freezer for up to six months.

Pumpkin Cream Cheese Swirl Muffins

These muffins are packed with delicious pumpkin spice flavors and swirled with sweetened cream cheese, making these the perfect muffins for fall.

5 from 1 vote

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Prep Time 25

Cook Time 20

Total Time 45

Course Breakfast

Servings muffins

Equipment

Standard size muffin pan

Ingredients

2½ cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons pumpkin pie spice
1 15 ounce can pumpkin
1 cup brown sugar, packed
1 cup granulated sugar
3 large eggs
¾ cup vegetable oil
1½ tablespoon vanilla

Cream Cheese Filling:

8 ounces cream cheese, softened to room temperature
¼ cup granulated sugar
1 egg yolk
2 teaspoons vanilla

Instructions

Preheat the oven to 375°F. Place paper baking cups into the muffin pan. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla.
Whisk the flour mixture into the pumpkin mixture, mixing until combined and smooth. Do not overmix.

Cream Cheese Filling:

In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla and beat until well combined and smooth.
Put the filling in a small sealable bag and snip off a small portion of the corner (make a snip about ¼-inch wide, but no bigger). Set it aside.

Assembling the Muffins:

Fill muffin tins ⅓ full with pumpkin batter. Add to this a thin layer of filling (about 1 tablespoon). Add more pumpkin batter almost to the top. Drizzle a little more filling over the batter in a circular pattern. Use a toothpick to gently swirl the filling with the pumpkin. Don't mix too much, or it will all blend together. Each muffin tin should be full get that nice dome top.
Bake for 20 to 25 minutes. Insert a toothpick in the center of one muffin. If the toothpick comes out clean, the muffins are done. Allow them to cool for 10 minutes, then remove the muffins from the pan to finish cooling on a cooling rack.
Store in an airtight container in the fridge. If you want them warmed up after being in the refrigerator, heat them in the microwave for about 15 - 20 seconds.

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PUMPKIN ROLL

The pumpkin roll is a favorite in our house, and I think it will be in yours too! With a delicious pumpkin cake and a smooth, creamy filling, your friends and family will be amazed! But nobody needs to know just how easy it was to make.

When the kids see I have bought canned pumpkin, they always ask me to make a pumpkin roll – and I am happy to oblige! This pumpkin roll is my favorite pumpkin recipe…or maybe it’s my Haupia Pumpkin Pie…no the pumpkin roll. Okay, perhaps we will call it a tie (can you tell I love pumpkin!). This is also a fun dessert to serve friends and family because not only does it taste amazing, it’s a beautiful dessert – look at that stunning spiral of creamy goodness! The combination of the cream cheese filling surrounded by pumpkin cake makes for an absolutely delicious dessert that I believe will become a favorite in your house too!

Honestly, making a pumpkin roll is easier than you might think. I’ll share my tips and tricks below. After you make this once, you’ll realize that it’s not too complicated and absolutely worth taking the time to make. One word of advice, do not rush the process! Allow the cake to cool completely before adding the filling, then chill thoroughly before cutting into it.

How to Make the Perfect Pumpkin Roll:

Begin by preheating the oven to 375°F degrees. Then prepare the baking sheet by lining it with parchment paper, making sure that it goes up all the sides. Next, lightly spray with non-stick cooking spray. The parchment paper and cooking spray are important because you need the cake to come out cleanly. You do not want the cake to stick or tear.
Combine all the wet ingredients in a medium bowl and the dry ingredients in a separate bowl. Then mix everything, stirring only until combined. Do not overmix! Spread evenly in the prepared pan. Bake 13-15 minutes or until the center of the cake springs back when touched.

Now the Important Steps:

STEP 1: As soon as the cake comes out of the oven, flip it out of the pan. The easiest way I have discovered to do this is to take a large cutting board covered with parchment paper and place it on top of the cake in the pan (parchment paper down, so when you flip it, the cake is sitting on top of the parchment paper). Using oven mitts, flip the pan with the cake and the cutting board in one swift movement. If the parchment paper lining the baking sheet comes out with the cake, carefully peel it off the cake.

STEP 2: Immediately, while the cake is hot, roll the cake and the parchment paper into a tight roll, starting at the short end. It is critical that you roll the parchment paper with the cake; otherwise, as the cake cools, it will stick to itself, and you’ll never get it unrolled. Next, allow the rolled cake to cool completely on the counter. I usually allow for 2 hours for it to cool. If your cake hasn’t cooled completely, the filling will become runny and won’t hold its shape. So don’t rush the cooling step.

STEP 3: Once the cake has thoroughly cooled, mix the filling ingredients – cream cheese, powdered sugar, butter, and vanilla with a handheld mixer. Beat until smooth. Next, carefully unroll the cake and discard the parchment paper. Don’t worry about getting the cake completely flat, just flat enough to spread the filling on the cake. Spread an even layer of the filling over the cake.

STEP 4: Reroll the cake and wrap it in plastic wrap. Chill in the refrigerator for 2 hours.

To serve, sprinkle the cake with powdered sugar (optional) and cut it into one-inch-thick slices. Enjoy!

The baking sheet that I use for my pumpkin rolls.

Pumpkin Roll

5 from 1 vote

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Prep Time 30

Cook Time 15

Cooling Time 2

Total Time 2 45

Course Dessert

Servings slices

Equipment

17 inch baking sheet

Ingredients

For the Cake:

1 cup flour + 2 tablespoons
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ tablespoons pumpkin pie spice
½ teaspoon salt
4 eggs
2 teaspoons vanilla
1 ½ cups sugar
1 cup pumpkin puree

For the Filling

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla

Instructions

For the Cake:

Preheat the oven to 375°F. Line a 17-inch cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
Cover a large cutting board with parchment paper and set it aside.
In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a large bowl with an electric mixer, beat eggs, vanilla, and sugar until thick. Add in the pumpkin, and mix to combine.
Stir the flour mixture into the pumpkin mixture.
Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched.
When you take the cake out of the oven, immediately turn the cake onto the parchment paper-covered cutting board. It's easiest to put the parchment paper and cutting board on top of the cake and flip them together in one swift movement. Then gently loosen and peel off the parchment paper that was baked with the cake.
Immediately, while the cake is still hot, roll up the cake and the parchment paper together, starting at the narrow end. Cool completely on a wire cooling rack (about 2 hours).

For the Filling:

Once the cake is cool, prepare the filling. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
Carefully unroll the cooled cake, removing and discarding the parchment paper.
Spread the cream cheese mixture evenly over the cake. Reroll cake.
Wrap in plastic wrap and refrigerate for at least two hours.
Dust with powdered sugar, cut into 1-inch thick slices and serve.

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PUMPKIN HAUPIA PIE

A winning twist on a classic! This recipe turns a delicious, classic pumpkin pie into a whole new experience with the smooth, delicate flavor of coconut haupia. This just might become your new favorite pie!

I absolutely love pumpkin pie! Well, actually, anything made with pumpkin gets me excited! One of the reasons fall is my favorite season is that it is completely acceptable to be obsessed with pumpkin for a few months. When I say obsessed, I mean pumpkin pancakes, pumpkin donuts, pumpkin coffee cake, pumpkin rolls, pies, cookies, bread, and the list goes on and on. Thank goodness my family shares in my love of pumpkin! And pumpkin haupia pie tops the list of favorites in our house!

Pumpkin haupia pie takes a classic recipe – which on its own is amazing! – and makes it delicious in its own unique way. What is Haupia? Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or served with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining pumpkin pie with haupia is a winning combination as the pumpkin and coconut from the haupia complement each other perfectly.

For this Recipe:

You will need a 9-inch deep-dish pie crust. You can make your own or buy a pre-made, frozen crust. I like to make my own, but I will buy a pre-made crust from time to time to save time. The best reason for making your own pie crust is there are fewer ingredients than in a store-bought crust. When you make your own, you don’t need all the preservatives and stabilizers that go into a store-bought crust. A homemade pie crust only has 4 ingredients: flour, salt, butter, and shortening. With some practice, you’ll be making your own pie crust with ease. I am putting together a post on making a homemade pie crust, so stay tuned!

Start by preheating your oven to 425°F. If you bought a premade pie crust, allow it to sit at room temperature for 15 minutes. Meanwhile, mix your pumpkin pie ingredients. This is half of the normal pumpkin mixture you would make for a full pumpkin pie.
In a small bowl, combine the brown sugar, cinnamon, salt, ginger, and cloves.
In a medium bowl, beat the eggs and then stir in the pumpkin. Add the sugar mixture to the pumpkin. Then slowly stir in the evaporated milk. Mix well. Pour everything into the prepared pie crust.
I always use either a pie crust shield or aluminum foil to protect the pie crust’s edge and keep it from over-browning or burning. If you do not have a pie crust shield, you can cut a circle out of aluminum foil, a little larger than the top of your pie. Fold the circle in half and cut out the center. You’ll want to have an aluminum foil ring that is about an inch wide around the edges. Lay it on top of your pie, and gently bend the foil so it protects the exposed pie crust. You can remove the foil for the last 5 to 10 minutes if you desire a little browning on your pie crust.
Bake the pie for 8 minutes at 425°F, then turn down the oven and bake at 350°F for 20 to 30 minutes. Always check to see if the pumpkin is cooked all the way through by inserting a knife into the center of the pie. If the knife comes out clean, you know the pie is done. If some of the pie filling clings to the knife, bake for an additional 5 minutes and check again. Repeat until done.
Allow the pie to completely cool on a wire rack before making the haupia. Typically it takes about 1 1/2 hours to cool to room temperature.

For the Haupia:

In a small bowl, mix the cornstarch and milk. Mix until the cornstarch is completely dissolved in the milk with no remaining lumps.
In a medium saucepan, over medium heat, add the coconut milk and sugar, and bring to a simmer – but do not boil (it should just start to bubble). Remove from heat, and whisk in the cornstarch mixture. Lower the heat to medium-low, and place the haupia back on the heat. Continually whisk for 10 to 15 minutes until the haupia thickens to a yogurt-like consistency. If it is not thickening up enough, turn the heat up slightly. Even if it reaches the desired thickness, you must cook for 10 to 15 minutes.
Remove the haupia from the heat, stir in the vanilla, continue stirring for a couple of minutes while it cools; this step helps it cool slightly before adding it to the pie; it also prevents lumps from forming. Finally, pour the haupia onto the pumpkin pie. Smooth out the top and refrigerate until the haupia is completely set about 3-4 hours.

Haupia not setting?

The number one reason haupia does not set is that you did not cook it long enough. Once you’ve added the cornstarch mixture, you should be cooking your haupia for 10 to 15 minutes, stirring constantly – even if it reaches the desired thickness. Cooking for this length of time is critical in getting haupia to set.
If you have not fully dissolved the cornstarch in the milk, you may end up with lumps of cornstarch, resulting in lumpy haupia. Make sure that when you mix the cornstarch with milk, that the cornstarch is completely dissolved, and there are no lumps.
To ensure a smooth haupia without lumps, be sure to use a whisk. A whisk works to smooth out the haupia and prevents lumps from forming while cooking.

Serve with whipped cream and chopped toasted pecans.

Pumpkin Haupia Pie

4.55 from 11 votes

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Course Dessert

Servings servings

Ingredients

1 9-inch deep dish pie crust, frozen or homemade

Pumpkin Pie Filling

½ cup brown sugar, packed
½ teaspoon cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ teaspoon salt
2 eggs
1 ¼ cup 100% pure pumpkin
¾ cup evaporated milk

Haupia:

5 tablespoons cornstarch
½ cup milk
1 can coconut milk, full fat
¼ cup + 2 tablespoons sugar
pinch of salt
1 teaspoon vanilla

Optional Toppings:

whipped cream
toasted, chopped pecans

Instructions

If using a frozen pre-made pie crust, allow it to sit at room temperature for 15 minutes.
Preheat oven to 425°F.

Pumpkin Layer:

In a small bowl, mix brown sugar, cinnamon, salt, ginger, and cloves.
Beat eggs in a medium bowl, then stir in 1 ¼ cup pumpkin and sugar mixture.
Slowly stir in ¾ cup evaporated milk. Pour into the prepared pie shell.
Cover the edges of your pie crust with either aluminum foil or a pie crust shield. (See notes)
Bake for 8 minutes at 425°F, then reduce the temperature to 350°F. Continue baking for 30-40 minutes. Check if the pie is done by sticking a knife into the center of the pie. If the knife comes out clean, the pie is done. If the pumpkin filling clings to the knife, bake for an additional 5 to 10 minutes and check again, repeating until pie is done.
Cool on a wire rack for about 1½ hours.

Haupia Layer:

After the pie has cooled for 1½ hours, begin making the haupia.
In a small bowl, mix the cornstarch and milk. Make sure the cornstarch is completely dissolved in the milk, set aside.
In a medium saucepan, add coconut milk and sugar. Heat over medium heat, stirring frequently, bringing almost to a boil (you should just start to see bubbles).
Remove from heat and whisk in the cornstarch mixture. Return to the stove and turn down the heat to medium-low. Continually whisk for 10-15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook for the full 10 to 15 minutes!
Remove from the heat and stir in 1 teaspoon vanilla. Continue stirring for a couple of minutes while it cools; this step helps it cool slightly before adding it to the pie and prevents lumps from forming.
Pour the haupia mixture onto the pumpkin pie, and smooth out the top.
Refrigerate for 3-4 hours to allow the haupia to completely set.
Serve with whipped cream and chopped toasted pecans.

Notes

I always use either a pie crust shield or aluminum foil to protect the edge of the pie crust and keep it from over-browning or burning. If you do not have a pie crust shield, you can cut a circle out of aluminum foil, a little larger than the top of your pie. Fold the circle in half and cut out the center. You’ll want to have an aluminum foil ring that is about an inch wide around the edges. Lay it on top of your pie and gently bend the foil so it protects the exposed pie crust. You can remove the foil for the last 5 to 10 minutes if you desire a little browning on your pie crust.

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PUMPKIN BREAD

Everyone needs a good pumpkin bread recipe! And this one is just so moist and scrumptious! Adults and kids alike love this recipe. It’s perfect for breakfast, lunch, or as a snack…well honestly, it’s good anytime.

We eat pumpkin bread year-round in our house, and I often have a loaf or two in the freezer. I also love to give them away as gifts; because who doesn’t like pumpkin bread! Not that you need any more reasons to make pumpkin bread other than it tastes amazing, but eating pumpkin has many health benefits. Pumpkin is very high in vitamin A and also contains vitamin C, Vitamin B2, and E. Pumpkin is loaded with nutrients that can boost your immune system as well as containing beneficial antioxidants. Pumpkin should be a regular part of our diet, and this pumpkin bread is a good place to start.

About this Recipe:

Pumpkin bread is easy to make. The hardest part is waiting until it’s cool enough to sample. But trust me it is worth the wait.

This recipe makes two loaves and uses two 8×4 loaf pans. This is a smaller loaf pan, as some pans are 9×5. It may seem like a small difference, but it will make a big difference with how your loaves will turn out. If you use the larger-sized pan, the result will be very short, unattractive loaves. Always prepare your loaf pans by greasing and then flouring your pans. This will allow the loaves to be removed easily from the pans when they are done.

I have always made pumpkin bread with raisins. Not only does it add more flavor, but it helps to make this bread so incredibly moist. If you haven’t tried pumpkin bread with raisins, give it a try, you won’t regret it.

Like all quick-bread recipes, mix all your dry ingredients in one bowl and all your wet ingredients in another. Be sure to add the raisins to the flour mixture. I like to mix them in with my hands, breaking up any clumps of raisins. As you know, raisins are sticky, and mixing them into the flour keeps them from sticking to each other. It’s a simple trick but completely necessary to avoid having clumps of raisins in your bread. You then add the dry ingredients to the wet, mixing just until combined. It’s important not to over mix your batter once you’ve added the flour! Over mixing will change the texture of your bread from light and fluffy to tough and chewy.

Bake the bread for about 60 minutes. I always set my timer for 50 minutes and check my bread. I stick a knife in the center; if it comes out clean, the bread is done. If some batter clings to the knife, the bread needs another 5 to 10 minutes (then check again). Be sure to check both loaves. Do not overbake the bread or end up with dry pumpkin bread. When the bread is done, set the loaves on cooling racks for 15 minutes before removing them from the loaf pans. If you used enough grease and flour, they should come right out. Allow the bread to cool for another 30 minutes before sampling.

This bread freezes very well. I have two loaves in the freezer as I type this. Allow the bread to cool completely. Place in a freezer storage bag, press all the extra air out, and seal it uptight. Eat within 3 months.

My favorite 8×4 bread pans:

Pumpkin Bread

Everyone needs a good pumpkin bread recipe! And this one is just scrumptious! Adults and kids alike love this recipe – it's perfect for breakfast, lunch, or as a snack!

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Prep Time 20

Cook Time 1

Course Bread

Servings loaves

Equipment

2 – 8 X 4 loaf pans

Ingredients

¾ cup butter, softened
1 cup white sugar
1 cup brown sugar
3 large eggs, room temperature
2 teaspoon vanilla
2 tablespoons vinegar
2 ¼ cups flour
½ teaspoons baking powder
1 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup raisins
1 can pure pumpkin, 15 ounces

Instructions

Preheat oven to 350°F. Grease and flour two 8 X 4 loaf pans. Set aside.
In a medium bowl, beat butter at medium speed with an electric mixer until creamy.
Gradually add the sugars, beat well.
Add room temperature eggs, one at a time, beating just until the yellow disappears.
Add in the vanilla and vinegar and mix.
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Add the raisins and toss with your hands, breaking up any clumps of raisins.
Add the flour mixture to the butter mixture, alternating with the pumpkin, with the lowest setting on the mixer – beginning and ending with the flour mixture. Mix until just combined, do not over mix.
Spoon the batter into the prepared loaf pans, filling about ⅔ full. Bake at 350°F for 50-60 minutes (or a little more) or until a wooden toothpick inserted in the center comes out clean.
Cool bread on a cooling rack for 10 minutes, then remove the bread from pans and let the bread cool completely.

Notes

This bread freezes well. Allow the bread to cool completely, wrap the bread in foil, and place in a ziplock freezer bag, pressing out all the air. Eat within 3 months.

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