Pumpkin Bread


Courtesy of Delish

Sitota Mesfin, Staff Writer

Summer has disappeared and fall has shown its colors. With the leaves falling and the weather cooling, what better time is there to make some pumpkin bread? Get ready to surprise all of your friends and family with some incredible pumpkin bread, making them wonder how homemade could taste so good! Whether you are a first-time baker or an experienced cook there is a recipe for you, courtesy of Tasty. Let’s go through these recipes together, and hopefully, I can help make it easier for you!

Pumpkin Bread Ring With Maple Cream Filling


for 8 servings


  • 8 oz vegan cream cheese, softened
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 4 tablespoons pure maple syrup


  • 2 ½ cups all-purpose flour
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 16 oz unsweetened pumpkin puree
  • ¾ cup vegetable oil
  • ¼ cup water
  • 2 teaspoons vanilla extract
  • nonstick cooking spray, for greasing


  1. Preheat the oven to 350˚F.
  2. Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup, and stir until creamy.
  3. Make the pumpkin bread: In a large bowl sift the flour and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Mix it up.
  4. In another medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Mix completely.
  5. Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula until just combined. Do not overmix the batter.
  6. Grease a bundt pan with nonstick spray.
  7. Add 3 cups of pumpkin batter to the pan and spread it out evenly. Then, take the cream cheese filling and pour it over the batter, making a ring. Top with the leftover pumpkin batter and spread it to cover the filling.
  8. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean.
  9. Remove the cake from the oven and let it cool for 15 minutes before turning it over to remove it from the pan.
  10. Slice and serve.
  11. Enjoy!

After testing this recipe, I was glad that it turned out as good as I thought it would! It was extremely moist and very soft. It was not too difficult, so beginners can make it, too. However, even though the bread part of it tasted absolutely delicious, the cream cheese part was just okay. The cream cheese layer was thin, tart, and does not really go well with the bread. If I were to make this again, I would take out the cream cheese filling and replace it with a maple glaze, which would add a bit more sweetness to the recipe. In addition, while the bread was amazing, if you are like me and love when flavors pop then you are going to want to add more spices. Other than that, this recipe was wonderful, and I would definitely recommend.


2-Ingredient Pumpkin Bread


for 8 servings

  • 1 box spice cake mix
  • 1 can pureed pumpkin, 14 ounces


  • 8 oz frosting, as desired


  1. Mix the spice cake mix and pureed pumpkin.
  2. Spread into a greased loaf pan. Bake at 350°F for 55-60 min. Cool completely.
  3. Frost it to how you like it.
  4. Enjoy!

A quick and easy recipe that requires minimal effort and ends with splendid results! While the flavors were not as complex as the recipe before, it was still a delightful recipe that was simple and delicious. It is also easy to modify, so if you are looking to make it more flavored you can add chocolate chips, nuts, etc. You can also prepare it easily with other equipment too. For example, if you use muffin tins, just change the oven time and it will work. The only thing I would change is that it could be a bit more moist, so I would add an egg and a little water. Other than that, this recipe is wonderful and I would definitely recommend it.


Lighter Pumpkin Bread


for 12 servings

  • 2 eggs
  • ½ cup oil
  • 1 cup pumpkin puree
  • ⅔ cup honey
  • 2 tablespoons water
  • 1 ¾ cups whole wheat flour
  • 1 ½ teaspoon ground cinnamon
  • 1 ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 pinch salt


  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and mix until completely combined.
  3. Add in the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt to the wet ingredients and fold until the batter is thoroughly mixed.
  4. Pour the batter into a greased loaf pan and spread it out evenly.
  5. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
  6. Let the loaf cool in the pan for 10 minutes before carefully taking it out.
  7. Let the loaf sit at room temperature for at least 1 hour before slicing.
  8. Enjoy!

Great recipe and perfect if you are trying to be healthier, but do not want to miss out. I would only say that it was a bit dry, and would moisten it next time with yogurt or more water. It is not very sweet, which is great if you are trying to be healthier, but if not, just add more sugar. Also, this can easily be made vegan by swapping the eggs for flaxseed and water, which is great for those vegans out there. Overall, it is a great bread that I would recommend to anyone.

In conclusion, all the pumpkin bread recipes turned out very well and surpassed my expectations. Hopefully, my critiques and advice will help you make even better pumpkin bread. Good luck with your baking!