Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice. After you make this recipe, be sure to check out my 15 *must try* Pumpkin Desserts for Fall. A little something for everyone!

baked pumpkin bread in a parchment paper lined loaf pan topped with pepitas

Keeping Pumpkin Bread Soft and Sweet

I think the best part of homemade Pumpkin Bread is how soft, sweet and spicy it is every time! So delicious pulled out of the oven plain or with a slathering of honey butter. SO good! But not all pumpkin bread is created equal. Here is how to keep yours extra moist:

  • Use Butter and Oil: I like the combination of both butter AND a light colored oil (like vegetable or canola) to not only give flavor, but to keep the entire pumpkin loaf moist.
  • Adding Pumpkin: just like a banana bread is kept nice and moist because of the banana, this pumpkin bread stays moist because of the addition of pumpkin puree. (Libby’s is my favorite.)
  • Use a Light Colored Loaf Pan: The darker the pan the crispier and the darker the edges get. I like using these Aluminized Steel Loaf Pans from USA pans. They are heavy duty, don’t warp and evenly bake your loaf without those super dark edges.
  • Do Not Overbake: we have all eaten over-baked bread before and know it’s not good. To ensure we get perfectly cooked, moist pumpkin bread, start checking for doneness after 30 minutes with a toothpick. It’s better to start checking it too early than pull it out too late.

How to Make Pumpkin Bread

For full details on how to make pumpkin bread, see the printable recipe card down below 🙂

Make the Batter

In a large bowl, mix oil, butter, and sugars until well combined. Stir in eggs, vanilla, and pumpkin until smooth. Gently stir in dry ingredients until a uniform batter has formed. Scrape sides to ensure no lumps are present.

Pour prepared batter into a greased and parchment paper lined loaf pan. Spread it evenly across the top and sprinkle with pepitas, if desired.

Try Not to Overmix

For a basic white bread recipe or pizza dough, you want to knead the dough to build up gluten to create a chewy, yummy texture that we all know and love about bread. A cakey, sweet, non-yeasted bread like this pumpkin bread isn’t something we want to be chewy. We want it to be soft like cake which means we do not want to over mix the batter. Over mixing means continuing to stir the batter after the dry ingredients have been incorporated. This leads to gluten which leads to a chewy or gummy finished product which is what we don’t want! So, once the flour is incorporated, stop stirring. A few small lumps are ok!

Bake + Cool

Bake 45-50 minutes at 350 degrees F or until a toothpick comes out with a few moist crumbs. Cool 10 minutes before loosening edges and removing loaf from pan. Slice into pieces and serve warm or at room temperature.

The pumpkin loaf will slice perfectly if it has cooled completely. It will be delicious warm, but the pieces won’t look as nice. Also, using a nice sharp serrated knife to get through those pepitas on top of the loaf is key.

pumpkin bread batter in a glass bowl

Storing Pumpkin Bread

This pumpkin bread can be stored either at room temperature for up to 3 days or in the refrigerator for 5 days. As long as it is an airtight container, it should stay fresh! Obviously the longer you wait to enjoy, the less ‘fresh’ it will taste. To breathe new life into your pumpkin bread, reheat a slice or two in a toaster oven or zap in the microwave 10 seconds or so. The entire intact loaf will stay moist much longer than slices of pumpkin bread (the less surface area that is exposed to air, the better.)

Can I Freeze Pumpkin Bread?

Yes, you can freeze pumpkin bread! Simply wrap it with plastic wrap a couple of times over and then put it into a plastic freezer bag. This will prevent it from getting freezer burn. Freeze for up to three months! To serve, thaw in the fridge overnight or on the counter for a couple of hours unwrapped. Reheat, if desired.

Jazzing Up Your Pumpkin Bread

I realize that you may have only thought of pumpkin chocolate chip bread as the only way to customize this recipe…NOT SO! You can add in pepitas, nuts (pecans or walnuts), raisins, craisins or even some orange zest for a nice tasty kick. Have you ever tried Pumpkin Swirl Donut Bread? It’s based off of my viral Cinnamon Swirl Donut Bread but with a spicy, pumpkin kick! SO good!

Also consider turning leftover pumpkin bread into French Toast. Oh mama, is it good! Especially with some Cinnamon Roll Syrup up on top. Swoon. If that isn’t Fall on a plate, I don’t know what is.

More Pumpkin Bread Recipes to Try!

If you loved this recipe you’ll love my other Pumpkin Bread recipes I’ve developed throughout the years too:

The printable recipe card is down below! Make this soon friends 🙂

top down view of pumpkin bread in loaf pan

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Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread recipe! Sweet pumpkin flavor with just the right amount of spice.
Course Breads, Breakfast, Dessert, Snack
Cuisine American
Keyword Pumpkin Bread, Pumpkin Bread Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 215kcal
Author Lauren Brennan

Ingredients

Instructions

  • Preheat oven to 350 degrees. Line a light-colored loaf pan (8 1/2″ x 4 1/2″ x 2 3/4” high) with parchment paper then grease with nonstick cooking spray. Set aside.
  • In a large bowl, mix oil, butter, and sugars until well combined.
    butter, oil, sugar and brown sugar mixed in a glass bowl
  • Stir in eggs, vanilla, and pumpkin until smooth.
    pumpkin puree, eggs and sugar mixture, unmixed, in a glass bowl
  • Gently stir in dry ingredients until a uniform batter has formed. Scrape sides to ensure no lumps are present.
    pumpkin bread batter in a glass bowl
  • Pour prepared batter into pan. Spread it evenly across the top. Sprinkle with pepitas, if desired.
    pumpkin. bread batter in a parchment paper lined loaf pan sprinkled with green pepitas
  • Bake 45-50 minutes or until a toothpick comes out with a few moist crumbs.
    baked pumpkin bread in a parchment paper lined loaf pan topped with pepitas
  • Cool 10 minutes before loosening edges and removing loaf from pan. Slice into pieces and serve warm or at room temperature.
    sliced pumpkin bread on a cutting board

Nutrition

Calories: 215kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 146mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1747IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Pumpkin Bread appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet, and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery. Of course, blueberry muffins or banana bread muffins are classic options all year round, but it’s these pumpkin ones that get made on repeat come October!

top down view of pumpkin muffins

Main Ingredients Needed

After testing and retesting several recipes, I found the best ingredients for creating a moist, light, sweet crumb for these pumpkin muffins were:

  • Whole Wheat Flour – you could also use regular all-purpose flour here. This fills out the muffins.
  • Brown Sugar + Honey – these two are used to sweeten.
  • Pumpkin Pie Spice + Cinnamon – these two are used for warm flavor. If you can’t find pumpkin pie spice you can replace it with nutmeg in a pinch!
  • Baking Powder + Baking Soda – these are our leavening agents which makes these little babies light and fluffy.
  • Salt – to balance and enhance the flavors.
  • Eggs – this is used for structure and texture.
  • Pumpkin Puree – do not confuse this for pumpkin pie filling! Pumpkin pie filling is pre-sweetened and spiced already whereas pumpkin puree is purely blended up cooked pumpkin. That’s what we want! You can find this canned in the baking aisle at the store.
  • Oil – you can use vegetable oil, canola oil or a light olive oil. Pretty much any oil that is light tasting.
  • Vanilla – for flavor.
  • Pepitas – these top each muffin and make them look like they came straight from your local bakery. Plus they’re yummy and give great texture.

What are pepitas? Do I have to use them?

Pepitas are pumpkin seeds that don’t have a white shell that derive only from certain varieties of pumpkins. See those green-looking seeds on top of my muffins? Those are pepitas. And if you don’t like them or can’t find them, you do not have to use them!

Are Pumpkin Muffins Healthy?

Because the recipe does call for whole wheat flour, honey, pepitas, olive oil, and pumpkin puree, these could be considered a healthy muffin, though it depends on your definition of ‘healthy’. Ha!

Pumpkin Chocolate Chip Muffins

Keep your pumpkin muffins plain or better yet, try substituting a few chocolate chips!

You can easily adapt this recipe into a pumpkin chocolate chip muffin by folding 1/2 cup chocolate chips into the batter and then topping each muffin with a few extra chocolate chips before baking. Easy and delicious!

mixed pumpkin muffin batter in a glass bowl

How to Make Pumpkin Muffins

Believe it or not, it only takes about 30 minutes, one bowl, and a handful of pantry ingredients to make these easy muffins from scratch. For full details on how to make Pumpkin Muffins, see the recipe card down below 🙂

Make Pumpkin Muffin Batter

Preheat oven to 350 degrees. Line a muffin tin with paper liners and set it aside. If you don’t have liners, spray your muffin tin super well with nonstick cooking spray!

In a large bowl, whisk all the dry ingredients together until combined. Create a well in the center.

Measure and pour remaining wet ingredients into the well. Slowly incorporate the wet ingredients in with the dry. Stir until just combined.

How to Prevent Gummy Muffins:

When I say stir until just combined, I mean it friends. Doing this ensures that these muffins turn out light and fluffy, not gummy, and weighed down. If you get gummy muffins it’s because you overmixed your batter (causing too much gluten in the flour to form).

Scoop and Bake

Scoop into muffin tins 2/3 way full and top with a sprinkling of pepitas.

Bake for 20 minutes or until completely cooked. Remove and cool for 5 minutes before removing and serving.

How Will You Know When the Muffins Are Done?

Since these muffins are tinted an orange color you can’t really look for those signature golden brown edges that indicate doneness. Instead, stick a toothpick in the middle of a muffin. If it comes out clean or mostly clean they’re done!

pumpkin muffin batter in muffin tins topped with green pepita seeds

Storing Pumpkin Muffins

Store any leftover pumpkin muffins in an airtight container for up to 4 days. You don’t need to store them in the fridge, in fact, I don’t recommend storing them in the fridge. Doing so could lead to them drying out.

Can I Freeze These?

You absolutely can freeze these pumpkin muffins! Store in an airtight freezer-safe container for up to 3 months. Thaw and enjoy at room temperature.

baked pumpkin muffins in a muffin tin

More Pumpkin Muffin Recipes to Try!

For a full list of all my pumpkin recipes available on my site, click here.

Below is the printable recipe card. Be sure to print/save/bookmark/pin this one because it’s a great one you’re not going to want to lose this one! Have a great day, friends!

top down view of pumpkin muffins

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Bakery-Style Pumpkin Muffins

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This recipe for Pumpkin Muffins is soft, moist, sweet and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.
Course Breakfast
Cuisine American
Keyword healthy pumpkin muffins, pumpkin muffin recipe, pumpkin muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14 muffins
Calories 199kcal
Author Lauren Brennan

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup canned pumpkin puree
  • 1/2 cup vegetable oil or canola or light olive oil
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1/4 cup pepitas

Instructions

  • Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
  • In a large bowl, stir all dry ingredients until well mixed. Create a well in the center and add in the eggs, pumpkin, oil, honey, and vanilla. Stir until dry ingredients are just absorbed. Scoop into muffin tins 2/3 way full and top with a sprinkling of pepitas.
  • Bake 20 minutes or until completely cooked. Remove and cool 5 minutes before removing and serving.

Notes

For Pumpkin Chocolate Chip Muffins: fold in 1/2 cup semi sweet chocolate chips into the batter. Scoop into muffin tins and sprinkle with a few extra chocolate chips before baking.

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 135mg | Potassium: 130mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2077IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Bakery-Style Pumpkin Muffins appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Pumpkin Bars

These Pumpkin Bars are the ultimate Fall dessert! A simple and tender pumpkin spice cake, topped with warm brown butter icing that you pour over the top of the warm cake once it comes out of the oven! It’s addicting and will become your new obsession. I love pumpkin chocolate chip bread and pumpkin cobbler as much as the next person, but these pumpkin bars might just take the cake. It’s *THAT* good.

pumpkin bars with fork

Why My Pumpkin Bars Reign Supreme

There are so many reasons these pumpkin bars reign supreme over other similar recipes! This recipe is made in one bowl with super simple ingredients. It stays moist because I use oil and greek yogurt. It bakes in no time at all because I use a sheet pan. The final texture is soft with a moist crumb. I love the warmth of the cinnamon and the nutmeg.

But the best part is the warm browned butter icing that you make on the stove and pour overtop of the hot cake. That is what makes this taste so darn good and helps keep the cake so so moist and soft. In the dessert world, this is like the hotter, more popular cousin of a Texas Sheet Cake. That is what this is.

wet ingredients pumpkin bars recipe

Pumpkin Bar Basics

While this recipe for Pumpkin Bars is probably pretty similar to others on the internet, using lots of pantry ingredients, there is a rhyme and reason why I use what I use. Here’s a quick run down:

  • Canola Oil, Pumpkin and Greek Yogurt keep the cake moist. To get that delicious, soft and tender cake, I like using a light colored oil (canola or vegetable oil) instead of butter. While butter is great for flavor, I prefer the oil. Also 100% canned pumpkin, like Libby’s, plus the addition of plain greek yogurt helps keep that tender crumb.
  • Use Both Granulated and Brown Sugars. I like using both obviously for sweetness, but the brown sugar adds color, depth of flavor and moisture because of the molasses.
  • Cinnamon and Nutmeg are my favorite spices to use in this pumpkin bar recipe. Of course you can use pumpkin pie spice if that’s what you have or that is what you prefer. I just love this combo without ginger.
  • The Brown Butter Icing is delicious. Don’t skip it! While cream cheese frosting is the traditional topping, I just much prefer the flavor of the toasted milk solids in the browned butter stirred together with the powdered sugar, vanilla and milk. Yum! See notes below on using Cream Cheese Frosting.
mixed batter

How to Make Pumpkin Bars

Here’s a quick run down on how to make this pumpkin bar recipe. It’s easier to make than you think! Scroll to the bottom for more detailed directions and increments.

Prepare Your Pan and Preheat Oven

Preheat oven. Spray a lightly colored half sheet pan with nonstick cooking spray and set aside.

{If you’re making this for a potluck or larger gathering, I would recommend lining your half sheet pan with parchment paper for easy serving. Not necessary, but still helpful.}

Make the Batter

In a large bowl, combine every single ingredient EXCEPT THE FLOUR and whisk until smooth. Oil, two kinds of sugar, eggs, vanilla, greek yogurt (or sour cream), pumpkin puree, salt, spices and baking soda. Stir in the flour until *just* combined.

Bake the Pumpkin Bars

Pour into a half sheet pan and smooth the top. Bake until cooked completely + a toothpick inserted into the center comes out clean.

brown butter glaze

Make the Brown Butter Icing

After cake has come out of the oven, make the glaze/icing: melt butter in a small saucepan over medium heat. As it continues to cook, it should start to foam, smell nutty and you should see little brown specks appear. Remove from heat. Whisk in milk, powdered sugar, vanilla and spices.

Top Pumpkin Bars with Icing

Pour hot glaze over warm cake and spread to smooth over the top of the cake. Use a butter knife or the back of a spoon to ensure the glaze gets across the entire cake. There should be plenty. This icing will help keep the cake moist for days.

Cool, Cut + Serve

Cool to room temperature or at least 30 minutes to mostly set the icing before cutting into bars and serving. I have definitely enjoyed these really warm, right after I poured over the icing and didn’t hate it (actually, it was fabulous) but the icing did run off the side of the cake where I pulled my piece out. I do suggest letting the icing set up at least for a few minutes before serving. You’ll know when it’s ready when it starts to crinkle as you cut the pumpkin bars into slices. See photo below.

Cream Cheese Frosting vs Brown Butter Icing

Classic Pumpkin Bars call for Cream Cheese Frosting as a topping, and while I love cream cheese frosting, I feel like the pumpkin flavor and warmth of the cinnamon and nutmeg are brought out more if you pour over a brown butter icing. The toasted milk solids in the butter (the speckles that turn brown when you toast it) taste almost like a sweet buttery maple syrup when whisked together with powdered sugar, vanilla and milk. Plus, pouring over the warm glaze locks in moisture.

Obviously, if you prefer cream cheese frosting, use this recipe and frost your Pumpkin Bars with that. Honestly, its a fabulous sweet and tangy flavor that pairs well, too. It’s just my personal preference to use the warm glaze. To each her own!

Pumpkin Bars recipe

Storing Pumpkin Bars

I find the easiest way to keep these fresh is cooling completely with glaze over top and covering well with plastic wrap on the counter. Cut into bars when you are ready to serve. As long as the bars are covered, they should last 3 days on the counter. No need to refrigerate.

If you frosted with this cream cheese frosting recipe, cover well with plastic wrap and refrigerate for up to 4 days.

pumpkin bars

Love Pumpkin Bars? Try These Other Pumpkin Recipes:

Whether you are making pumpkin bars for a crowd or just want a sweet treat this Fall, this recipe will hit the spot. Be sure to pin/print/bookmark/save this recipe so you don’t lose it. She’s a good one you will want to make again and again.

Have a great day, friends!

pumpkin bars

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Homemade Pumpkin Bars

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These Pumpkin Bars are the ultimate Fall dessert! A simple and tender pumpkin spice cake, topped with warm brown butter icing that you pour over the top of the warm cake once it comes out of the oven! It’s addicting and will become your new obsession. It’s *THAT* good.
Course Dessert
Cuisine American
Keyword pumpkin bars, pumpkin cake, pumpkin dessert
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Servings 20
Calories 323kcal
Author Lauren

Ingredients

For the cake:

For the icing:

Instructions

  • Preheat oven to 350 degrees. Spray a lightly colored half sheet pan with nonstick cooking spray and set aside.
  • In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin, yogurt, baking soda, cinnamon, nutmeg, salt and vanilla until mostly smooth. A few small lumps of brown sugar is fine.
  • Pour in flour and stir until just combined. Pour into prepared baking sheet and smooth the top as best as you can. Bake 15-20 minutes or until toothpick comes out clean after being inserted.
  • After cake has come out of the oven, make the glaze/icing: melt butter in a small saucepan over medium heat. As it continues to cook, it should start to foam, smell nutty and you should see little brown specks appear. Remove from heat.
  • Whisk in milk, powdered sugar, vanilla, cinnamon, nutmeg and nuts if desired. Pour hot icing over warm cake and spread to smooth the top.
  • Let cake come to room temperature or cool at least 30 minutes before cutting and serving. I mean, you can totally eat this hot, but I prefer it lukewarm or at room temp.

Nutrition

Calories: 323kcal | Carbohydrates: 55g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 167mg | Potassium: 91mg | Sugar: 44g | Vitamin A: 670IU | Vitamin C: 0.6mg | Calcium: 32mg | Iron: 1mg

The post Pumpkin Bars appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Pumpkin Bread Rolls

Look no further for the perfect Thanksgiving bread! Friends, meet (the cutest!) Pumpkin Bread Rolls. This is a pumpkin bread dough, formed into rolls, wrapped in string to form that pumpkin shape and baked to golden perfection. Similar to Sweet Potato Rolls, Plain Potato Rolls or even a Dinner Roll, but way more festive.

pumpkin bread rolls on a serving plate with greenery

Pumpkin Bread Rolls: Perfect for Thanksgiving

When I was first testing this recipe, I just about died because they were so stinking cute! Delicious? Yes. Easy to make? Yes. Time consuming? Yes. So freaking cute I just about died? Also yes. They are made with a simple bread dough that is laced with pumpkin and then formed into pumpkins using oiled kitchen twine. Baked to perfection, then topped with a pretzel rod, these will make your Thanksgiving guests go nuts.

How to Make Pumpkin Bread Rolls

Before you begin, its important to understand that these are a labor of love. They will take about 3 hours start to finish. The hardest part of this recipe is all the waiting. Truly, that’s the most annoying part. Everything else is relatively simple to do. So grab a partner, friend or child and get baking!

Proof Your Yeast

The first thing you’re going to want to do is to stir your active dry yeast together with warm water and 1 teaspoon of granulated sugar in a liquid measuring cup. Set aside 10 minutes to proof and bubble up. While all yeast does not require you to proof it first, I like to ensure it is alive and well before I start making the dough.

Form Pumpkin Bread Roll Dough

In a large bowl, add remaining sugar, melted butter, egg and pumpkin. Stir to combine, then add in the proofed yeast mixture. Using a large spoon, stir in 2 cups of all purpose flour. Dough will be sticky. Keep adding in flour, bit by bit, until it becomes difficult to stir using a spoon. Start kneading with your hands, sprinkling in flour as needed until it is smooth and slightly sticky. It should feel tacky, but not stick to your hands. This process should take about 6 minutes.

*DO NOT pour entire amount of flour onto dough and try to knead it in. YOU WILL get a tough, dry dough. Just go little by little to get the texture you’re looking for.

dough risen in a glass bowl with plastic wrap over the top

Allow Dough to Rise

Place dough into a well greased bowl and roll around to coat. Cover gently with a clean kitchen towel or plastic wrap and rise 1 hour or until doubled in size.

While Dough is rising, cut 48-8 inch long pieces of kitchen twine. Add to a bowl and toss with vegetable oil generously. I like to also spray with cooking spray for extra insurance. Set aside.

Form Pumpkins with Bread Dough

Remove dough from bowl and cut into two even pieces. Replace one half back into the bowl and cover. Using a bench scraper or knife, evenly cut dough into six pieces. Take one piece of dough and form a smooth, round ball. (It’s ok if the bottom doesn’t look very good!)

Arrange four oiled strings on a cutting board or clean counter to form a star (think 2 X’s, one right side up, the other turned on its side, but with all the strings intersect in the center; see photos below.)

Place dough ball into the center of the strings, smooth side down. String by string, tie each string into a snug double knot across the bottom. Tie it so it is tight, but not tight enough to make the dough bulge. Snip any extra ends after tying. Place rolls knot side down onto prepared baking sheets.

Continue this process until all pumpkin rolls have been formed. Cover rolls gently with plastic wrap and rise 30 minutes or so.

Preheat oven to 350 degrees F.

Another Way to Form Pumpkins With Bread Dough

While I much prefer the string method for creating these cutie little pumpkins, you can also get a similar result using kitchen shears (scissors). Here’s how to do it: take your risen bread dough and divide evenly into rolls. Form into round roll shapes and flatten slightly. Cut 7 slats evenly around the circle. Place onto baking sheet, cover with plastic wrap and rise for 30 minutes before baking.

Bake Pumpkin Bread Rolls

With a preheated oven ready to go, transfer the puffed pumpkin bread rolls to the oven and bake 15-20 minutes or until golden brown and the interior of the rolls registers 190 degrees F.

Do I Have to Add An Egg Wash Before Baking?

No! No egg or milk wash is necessary. Actually, I suggest NOT adding one because it makes removing the strings a lot more difficult and it messes with the finished product. So, no egg wash necessary!

unbaked pumpkin bread rolls rising for the second time on a parchment paper lined baking sheet

Cool Rolls Slightly and Remove the String

After the rolls have come out of the oven, cool 10-15 minutes or until you can handle them easily with your hands. Using sharp scissors, snip the string at the top of the rolls and peel the strings back until you reach the point where the bread has baked over the string. Holding the roll with one hand, pull each string straight down out of the roll. (It might take some practice, but you’ll get the hang of it.) Brush off any crumbs with your fingers.

Add Pretzel Rod Stems

Once all the strings have been removed, add in a pretzel rod to complete each roll. Serve at room temperature with any Thanksgiving or other meal you have planned. Delicious!

Freezing Directions

You can freeze any yeasted breads baked or unbaked. To freeze these Pumpkin Bread Rolls unbaked, you simply form them into pumpkins by tying them up with string and immediately putting them onto a parchment paper lined sheet tray in the freezer. You do not want them to have their second rise until you are ready to bake. Once the rolls have solidified, transfer them to a ziptop freezer bag and store for up to 3 months. To bake, simply remove frozen rolls and defrost on a parchment paper lined baking sheet. After 4-5 hours, rolls should have defrosted and risen. Bake according to recipe directions for fresh and delicious rolls!

To freeze these rolls after they have been baked, after you have removed all the strings, transfer rolls to a ziptop freezer bag and freeze for up to 3 months. To defrost, transfer to the fridge for 24 hours, then gently microwave on 50% power for 20-30 seconds (depending on the strength of your microwave). Alternately, you can place all rolls onto a baking sheet and warm for 20 minutes at 250 degrees F.

What to Serve with Pumpkin Bread Rolls

While butter is the obvious choice, a delicious alternative would be a homemade honey butter. I love my version because it has vanilla, sea salt and cinnamon added to it. (Orange zest is also delicious added in!) If you’re wanting to know what main courses would be good choices, here are some great options:

pumpkin bread rolls on a parchment paper lined baking sheet

Other Thanksgiving Favorites

Since I touted that these would be fantastic for your Thanksgiving table (they really would be!) here are some other delicious choices to add to your holiday meal. You can also browse the best Thanksgiving recipes I have curated over the years here in my recipe archive.

Anyways, I hope you come to love this recipe as much as I have! It’s a labor of love, but make for such a memorable holiday. Enjoy, friends!

pumpkin bread rolls on a serving plate with greenery

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Pumpkin Bread Rolls

Course Breads
Cuisine American
Keyword pumpkin bread rolls, pumpkin dinner rolls
Prep Time 2 hours 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings 12 rolls
Calories 160kcal
Author Lauren Brennan
Cost $4

Ingredients

  • 1 cup warm water
  • .25 oz. active dry yeast 1 packet or 2 1/4 teaspoons
  • 1/4 cup granulated sugar divided
  • 1/4 cup melted butter
  • 1 large egg
  • 1/2 cup 100% pure pumpkin
  • 3-4 cups all purpose flour unbleached
  • 1 teaspoons salt
  • 6 pretzel sticks broken in half

Instructions

  • In a liquid measuring cup, stir warm water together with yeast and 1 teaspoon sugar. Set aside 10 minutes to proof and bubble up*.
  • In a large bowl, add remaining sugar, melted butter, egg and pumpkin. Stir to combine, then add in the proofed yeast mixture. Using a large spoon, stir in 2 cups of all purpose flour. Dough will be sticky. Keep adding in flour, bit by bit, until it becomes difficult to stir using a spoon. Start kneading with your hands, sprinkling in flour as needed until it is smooth and slightly sticky. It should feel tacky, but not stick to your hands. This process should take about 6 minutes.

    *DO NOT pour entire amount of flour onto dough and try to knead it in. YOU WILL get a tough, dry dough. Just go little by little to get the texture you’re looking for.

    flour added to wet ingredients, unmixed
  • Place dough into a well greased bowl and roll around to coat. Cover gently with a clean kitchen towel or plastic wrap and rise 1 hour or until doubled in size.

    While Dough is rising, cut 48-8 inch long pieces of kitchen twine. Add to a bowl and toss with vegetable oil generously. I like to also spray with cooking spray for extra insurance. Set aside.

    dough coming together in a glass bowl with a fork
  • Remove dough from bowl and cut into two even pieces. Replace one half back into the bowl and cover. Using a bench scraper or knife, evenly cut dough into six pieces. Take one piece of dough and form a smooth, round ball. (It’s ok if the bottom doesn’t look very good!)

    Arrange four oiled strings on a cutting board or clean counter to form a star (think 2 X’s, one right side up, the other turned on its side, but with all the strings intersect in the center; see photos below.)

    small dough ball placed in the middle of wet bakers string criss crossing
  • Place dough ball into the center of the strings, smooth side down. String by string, tie each string into a snug double knot across the bottom. Tie it so it is tight, but not tight enough to make the dough bulge. Snip any extra ends after tying. Place rolls knot side down onto prepared baking sheets.

    Continue this process until all pumpkin rolls have been formed. Cover rolls gently with plastic wrap and rise 30 minutes or so.

    Preheat oven to 350 degrees F.

    bakers string wrapped around dough ball to make it look like a pumpkin, all on a parchment paper lined baking sheet
  • With a preheated oven ready to go, transfer the puffed pumpkin bread rolls to the oven and bake 15-20 minutes or until golden brown and the interior of the rolls registers 190 degrees F.
    baked pumpkin bread rolls on a parchment paper lined baking sheet
  • After the rolls have come out of the oven, cool 10-15 minutes or until you can handle them easily with your hands. Using sharp scissors, snip the string at the top of the rolls and peel the strings back until you reach the point where the bread has baked over the string. Holding the roll with one hand, pull each string straight down out of the roll. (It might take some practice, but you’ll get the hang of it.) Brush off any crumbs with your fingers.
    unwrapping string from pumpkin bread rolls on a parchment paper lined baking sheet
  • Once all the strings have been removed, add in a pretzel rod to complete each roll.
    pumpkin bread rolls on a parchment paper lined baking sheet

Nutrition

Calories: 160kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 212mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 60IU | Calcium: 6mg | Iron: 1.6mg

The post Pumpkin Bread Rolls appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall treat! If you don’t love chocolate, try my Pumpkin Swirl Donut Bread or Cinnamon Swirl Donut Bread.

pumpkin Chocolate Chip bread

Pumpkin Chocolate Chip Bread | The Perfect Fall Treat

I’m sort of in love with my Pumpkin Chocolate Chip Bread. I’ve been sitting on this recipe, making it the same way for the past six weeks because I wanted to *be sure* it was good. Friends, we are there! Its just the right amount of sweetness balanced with spice, pumpkin and chocolate…basically everything pumpkin bread should be.

Main Ingredients Needed

This Pumpkin Chocolate Chip Bread yields a moist, sweet cakey loaf that is all sorts of pumpkin and chocolate. It’s made in one bowl, poured into one loaf pan and topped with chocolate. Then it’s baked in a light-colored loaf pan for about an hour. But first, you need these ingredients!

  • Salted Butter – softened! You can use unsalted if that’s what you have, just add an extra pinch of salt with the dry ingredients.
  • Canola Oil – this makes the loaf pleasantly moist. Vegetable oil can be used instead, if that’s what you have on hand.
  • Granulated Sugar – to sweeten of course.
  • Pumpkin Puree – you can either use canned or make your own homemade pumpkin puree.
  • Eggs – this adds structure and helps the bread rise a bit.
  • Vanilla – for flavoring.
  • All-Purpose Flour – adds structure to the bread and fills it out.
  • Baking Powder – helps the bread rise.
  • Salt – to balance and compliment flavors.
  • Buttermilk – extra moisture comes from this ingredient that creates an extra soft pumpkin bread. If you don’t have buttermilk on hand mix together 1/4 cup of milk and 1/4 teaspoon of white vinegar.
  • Semi-Sweet Chocolate Chips – chocolate and pumpkin is always a good pairing. Switch out for white chocolate, dark chocolate or even nuts if you want. I would go with walnuts or pecans.
Pumpkin Chocolate Chip Bread

How to Make Pumpkin Chocolate Chip Bread

Now with those helpful tips in mind and the ingredients gathered, you’re ready to make the best pumpkin bread ever. For full recipe details and ingredient measurements, be sure to scroll down to the recipe card at the bottom of the post.

Combine Wet Ingredients

Preheat oven. Grease light colored loaf pan with non-stick cooking spray and set aside. In a large bowl, mix oil, butter and, sugar until well combined. Stir in eggs, vanilla and, pumpkin until smooth. 

Add in Dry Ingredients, Buttermilk, Chocolate Chips

Gently stir in dry ingredients and buttermilk until it’s uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 3/4 cup chocolate chips. Pour into prepared pan and top with remaining 1/4 cup chocolate chips.

Bake, Cool + Serve

Bake in the lower half of the oven until completely baked. Remove from oven and cool (at least 15 mins) before removing from pan. Slice and serve.

Pumpkin Bread

Pro Tips for Making the Best Pumpkin Chocolate Chip Bread

To get the best results with this pumpkin bread recipe you will want to:

  • Stir the flour in until just combined. Meaning, don’t stir it like crazy because you don’t want to develop any gluten. Gluten = chewy. For a loaf that is basically a cake, you’ll want it to be tender like a cake. So, don’t overthink it and don’t over mix.
  • Use a light-colored loaf pan… and parchment paper if you can swing it. These are the ones I own and I couldn’t recommend them enough. They are fabulous. Dark pans tend to lead to crispy, dark edges. We do not want that for this loaf! Also, bake the loaf in the lower half of the oven. If you do happen to use a darker pan, reduce oven temperature to 325 degrees and start checking doneness at 45 minutes in. You don’t want it to burn.
  • Let it cool before removing from the pan. Not cooled completely but cooled enough that it won’t fall apart once it’s been removed from the pan. 15 – 20 minutes after bake time is a good sweet spot. You shouldn’t have to use oven mitts to remove it from the pan. Everything can be very warm to the touch still, but its too hot if you have to use oven mitts. And of course, eat it warm!

Storing Options

The amazing thing about Pumpkin Chocolate Chip Bread is that it can be made ahead of time! It is best served warm (isn’t any baked good?) but it is also delicious at room temperature.

Room temperature or In the fridge– Normally, this recipe can last for up to 3 days stored at room temperature. The longer it sits, the more crumbly and dry it gets. Warming will help with this, but storing it in the refrigerator would be preferred, especially if you’re wanting this to last beyond 3 days. Storing this pumpkin bread in the fridge will actually extend its shelf like as long as its wrapped well or in an airtight container.  That way you can make it a couple of days in advance and keep it fresh in the fridge. Simply eat cold or reheat for 10 seconds per slice in the microwave.

Freezing Pumpkin Bread– Bake accordingly and let the loaf cool completely. Then wrap it with plastic wrap a couple of times over and then put into a plastic freezer bag. This will prevent it from getting freezer burn. When stored this way, Pumpkin Bread can last for up to 3 months! Now that is fall meal prepping.

Pumpkin Bread Recipe

More Pumpkin Recipes to Try:

Everyone should have a plethora of pumpkin recipes and this pumpkin chocolate chip bread recipe definitely needs to make it to your recipe box. It always is delicious, always goes over well and always gets finished first.

So print, bake, eat, repeat. Have a great day, friends!

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall treat! Step aside Zucchini Bread. Take a seat Cinnamon Swirl Donut Bread. We are ready for all things pumpkin!

pumpkin Chocolate Chip bread

Pumpkin Chocolate Chip Bread | The Perfect Fall Treat

I’m sort of in love with my Pumpkin Chocolate Chip Bread. I’ve been sitting on this recipe, making it the same way for the past six weeks because I wanted to *be sure* it was good. Friends, we are there! Its just the right amount of sweetness balanced with spice, pumpkin and chocolate…basically everything pumpkin bread should be.

Main Ingredients Needed

This Pumpkin Chocolate Chip Bread yields a moist, sweet cakey loaf that is all sorts of pumpkin and chocolate. It’s made in one bowl, poured into one loaf pan and topped with chocolate. Then it’s baked in a light-colored loaf pan for about an hour. But first, you need these ingredients!

  • Salted Butter – softened! You can use unsalted if that’s what you have, just add an extra pinch of salt with the dry ingredients.
  • Canola Oil – this makes the loaf pleasantly moist. Vegetable oil can be used instead, if that’s what you have on hand.
  • Granulated Sugar – to sweeten of course.
  • Pumpkin Puree – you can either use canned or make your own homemade pumpkin puree.
  • Eggs – this adds structure and helps the bread rise a bit.
  • Vanilla – for flavoring.
  • All-Purpose Flour – adds structure to the bread and fills it out.
  • Baking Powder – helps the bread rise.
  • Salt – to balance and compliment flavors.
  • Buttermilk – extra moisture comes from this ingredient that creates an extra soft pumpkin bread. If you don’t have buttermilk on hand mix together 1/4 cup of milk and 1/4 teaspoon of white vinegar.
  • Semi-Sweet Chocolate Chips – chocolate and pumpkin is always a good pairing. Switch out for white chocolate, dark chocolate or even nuts if you want. I would go with walnuts or pecans.
Pumpkin Chocolate Chip Bread

How to Make Pumpkin Chocolate Chip Bread

Now with those helpful tips in mind and the ingredients gathered, you’re ready to make the best pumpkin bread ever. For full recipe details and ingredient measurements, be sure to scroll down to the recipe card at the bottom of the post.

Combine Wet Ingredients

Preheat oven. Grease light colored loaf pan with non-stick cooking spray and set aside. In a large bowl, mix oil, butter and, sugar until well combined. Stir in eggs, vanilla and, pumpkin until smooth. 

Add in Dry Ingredients, Buttermilk, Chocolate Chips

Gently stir in dry ingredients and buttermilk until it’s uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 3/4 cup chocolate chips. Pour into prepared pan and top with remaining 1/4 cup chocolate chips.

Bake, Cool + Serve

Bake in the lower half of the oven until completely baked. Remove from oven and cool (at least 15 mins) before removing from pan. Slice and serve.

Pumpkin Bread

Pro Tips for Making the Best Pumpkin Chocolate Chip Bread

To get the best results with this pumpkin bread recipe you will want to:

Incorporate Flour Until Just Combined

The last thing you want to do is beat this pumpkin bread batter once it’s made. Experienced bakers know you don’t want to stir like crazy because you don’t want to develop any gluten. Gluten = chewy. For bread or pizza dough, that’s exactly what you want and you knead the dough to form that gluten to create that chewy texture. Not for cookies, cakes or loaves like this. For a loaf that is basically a cake, you’ll want it to be tender like a cake. So, don’t overthink it and don’t over mix. Once the trace of flour is gone, you are done.

Use a Light-Colored Loaf Pan

…and parchment paper if you can swing it. These are the loaf pans I own and I couldn’t recommend them enough. They are fabulous. Dark (teflon) pans tend to lead to crispy, dark edges. (Hard pass.) If you do happen to use a darker pan, reduce oven temperature to 325 degrees and start checking doneness at 45 minutes in. Also, baking the loaf in the lower half of the oven will help promote even cooking and help minimize those crispy edges.

Let Pumpkin Bread Cool Before Removing From Pan

Not cooled completely but cooled enough that it won’t fall apart once it’s been removed from the pan. 15 – 20 minutes after bake time is a good sweet spot. Another reason why lining your pan with parchment paper is important! It makes removal so much simpler. You shouldn’t have to use oven mitts to remove it from the pan. Everything can be very warm to the touch still, but let it cool a little more if you’re having to use the mitts. And while you’ll get gorgeous slices of this pumpkin bread completely cooled, I’d recommend eating it warm! Yum!

Storing Options

The amazing thing about Pumpkin Chocolate Chip Bread is that it can be made ahead of time! It is best served warm (isn’t any baked good?) but it is also delicious at room temperature.

Room temperature or in the fridge– Normally, this recipe can last for up to 3 days stored at room temperature. The longer it sits, the more crumbly and dry it gets. Warming will help with this, but storing it in the refrigerator would be preferred, especially if you’re wanting this to last beyond 3 days. Storing this pumpkin bread in the fridge will actually extend its shelf like as long as its wrapped well or in an airtight container.  That way you can make it a couple of days in advance and keep it fresh in the fridge. Simply eat cold or reheat for 10 seconds per slice in the microwave.

Freezing Pumpkin Bread– Bake accordingly and let the loaf cool completely. Then wrap it with plastic wrap a couple of times over and then put into a plastic freezer bag. This will prevent it from getting freezer burn. When stored this way, Pumpkin Bread can last for up to 3 months! Now that is fall meal prepping.

Pumpkin Bread Recipe

More Pumpkin Recipes to Try:

Everyone should have a plethora of pumpkin recipes and this pumpkin chocolate chip bread recipe definitely needs to make it to your recipe box. It always is delicious, always goes over well and always gets finished first.

So print, bake, eat, repeat. Have a great day, friends!

Pumpkin Chocolate Chip Bread

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Pumpkin Chocolate Chip Bread

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Moist, sweet and cakey, this Pumpkin Bread Recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall treat!
Course Breads, Breakfast, Dessert
Cuisine American
Keyword Pumpkin Bread, Pumpkin Bread Recipe, Pumpkin Chocolate Chip Bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 303kcal
Author Lauren

Ingredients

Instructions

  • Preheat oven to 350 degrees. Grease light colored loaf pan (8 1/2″ x 4 1/2″ x 2 3/4” high) with non-stick cooking spray and set aside.
  • In a large bowl, mix oil, butter and, sugar until well combined. Stir in eggs, vanilla and, pumpkin until smooth. 
  • Gently stir in dry ingredients and buttermilk until it’s uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 3/4 cup chocolate chips. Pour into prepared pan and top with remaining 1/4 cup chocolate chips.
  • Bake for 50 to 60 minutes in the lower half of the oven until completely baked. Remove from oven and cool at least 15 minutes before removing from pan. Slice and serve.

Nutrition

Calories: 303kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 150mg | Potassium: 174mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1770IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 2mg

The post Pumpkin Chocolate Chip Bread appeared first on Lauren’s Latest.

Originally posted at Laurens Latest