Category: bread

Pumpkin Bread with Chai Crumble.

Our favorite pumpkin bread! It’s tender and perfect with a crunchy chai spiced streusel on top. A cross between quick bread and cake, it’s the best treat for fall. Have it for breakfast or dessert! This is the best pumpkin bread I have ever made. And that is a bold claim! This pumpkin bread is […]

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Our favorite pumpkin bread! It’s tender and perfect with a crunchy chai spiced streusel on top. A cross between quick bread and cake, it’s the best treat for fall. Have it for breakfast or dessert!

This is the best pumpkin bread I have ever made.

pumpkin bread with chai crumble

And that is a bold claim! This pumpkin bread is super tender with a fluffy crumb and a crunchy chai streusel on top. 

There is no better way to end October than to bake a loaf of it today! 

pumpkin bread with chai crumble

We LOVE pumpkin bread here. Actually, we love pumpkin muffins. Max especially adores my pumpkin muffins. He asks for them almost weekly and I alway make some for his hockey tournament weekends. I guess you could say we are just big pumpkin baked goods people. 

pumpkin bread with chai crumble

It’s funny, because if you’ve been following for years then you will remember the days when Eddie hated pumpkin. Or at least thought that he hated pumpkin. Then I brought him over to the dark side. First, with savory pumpkin recipes. Because they taste just like butternut squash.

Then, with said pumpkin muffins. Before everyone adores them.

pumpkin bread with chai crumble

And finally, with my pumpkin dream cake. I will never forget the Thanksgiving when, after everyone left, he stood over the pumpkin dream cake and just ate it with a fork!!

My mind was blown.

Anyway, that’s a long winded way of saying that we flip over this pumpkin bread and you probably will too. 

pumpkin bread with chai crumble

The pumpkin bread is mostly pumpkin with a pinch of chai. But the majority of the chai spice is in the crumble topping, which I find perfect. There’s enough spice and flavor up there while the bread remains almost neutral, less spicy. That is the key for my kids.

While they do like the chai flavor, they don’t want it to be overwhelming. 

pumpkin bread with chai crumble

And don’t freak at the ingredient list – it’s not bad!

This pumpkin bread is rather simple. However, the chai seasoning does require a few spices. I suggest making a container of it and storing it in your spice drawer. Then you can grab it whenever you want to make something taste like a big chai latte. 

pumpkin bread with chai crumble

Like my traditional pumpkin bread (and dream cake!), this bread uses plain greek yogurt. You can also swap in sour cream. The texture is so moist and tender and the bread is phenomenal. I have to say that it’s a billion times better than the Starbucks pumpkin bread, just FYI. 

pumpkin bread with chai crumble

My recipe for chai spice below will make more than is needed for just this recipe. If you’re looking for other chai-inspired recipes, I have a bunch!

Try some of these:

Pumpkin Chai Crinkle Cookies

Chewy Chai Snickerdoodles

Pumpkin Chai Crumble Muffins

Pumpkin Coffee Cake with Chai Ice Cream

pumpkin bread with chai crumble

I mean, look at that crumb?! (more…)

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Chocolate Chip Pumpkin Bread

Chocolate chip pumpkin bread is loaded with warm spices, pumpkin and – of course – chocolate chips! This delicious recipe…

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Chocolate chip pumpkin bread is loaded with warm spices, pumpkin and – of course – chocolate chips! This delicious recipe will become a family favorite in no time. 

Several slices of chocolate chip pumpkin bread scattered on a piece of parchment paper next to a pumpkin.

I am a big fan of recipes that you can bake and share with others. 

Cookie recipes are an obvious one, but I also love sharing baked goods like zucchini muffins and glazed apple scones and saltine toffee. 

Quick breads that make 2 loaves are also perfect for sharing. It’s easy to keep one loaf for your family to enjoy and wrap up the second one for a friend or neighbor or your kiddo’s teacher. 

Coconut rum banana bread, chocolate cinnamon bread, and this chocolate chip pumpkin bread are all big favorites for this.

(more…)

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Easy Pumpkin Bread

This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices.…

This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices. Top it with a simple maple glaze to take it over the top! This is our family favorite recipe we use every fall.

Pumpkin Bread Recipe

A good pumpkin bread recipe is an essential for any home cook. As cookbook authors and passionate home cooks, we’ve made more pumpkin bread recipes than we can count. Here’s our spin: we wanted to create a loaf that was easy to make and full of flavor.

This one comes out cozy-spiced, tender, and moist, with a texture not too fluffy or too dense. It’s simple to whip up: one bowl, no special equipment; just dump and stir! Top it with a sweet maple glaze to take it over the top. It’s the quick bread to make in fall!

Ingredient notes for this pumpkin bread recipe

There are many ways to make a great pumpkin bread. Alex and I created this one to be ultra moist, with the perfect sweet, cozy spiced flavor and soft, tender crumb. Why is it easy? There’s no need for a mixer or waiting for butter to come to room temperature: you can mix it all up in one bowl! Here are a few ingredient notes for this recipe:

  • Pumpkin puree: Use canned or homemade; the most consistent brand we’ve found is Libby’s (we’re not affiliated).
  • Eggs: These bind the bread together. For egg-free, go to our Vegan Pumpkin Bread.
  • Granulated sugar: You can substitute the solid sweetener of your choice; we don’t recommend using maple syrup here.
  • Neutral oil: Oil makes a moister quick bread than butter; it also allows the recipe to be made in a bowl with no stand mixer.
  • Cinnamon and pumpkin pie spice (or ginger, allspice, and nutmeg): Individual spices make the boldest flavor, but you can also use pumpkin pie spice.
  • All purpose flour: You can substitute up to ¼ of the flour with whole wheat flour. For a gluten-free option, go to our Gluten Free Pumpkin Bread.
Pumpkin Bread

Tips for baking pumpkin bread

This pumpkin bread recipe is easier than most: no need for a stand mixer or two loaf pans. It’s straightforward and made in one bowl! There are a few things to keep in mind for baking success:

  • Use an aluminum baking pan for best results (9 x 5-inch). Ceramic and glass pans don’t cook as evenly. This recipe is optimized for a 9 x 5 inch pan, but also works in a 8 x 4 inch pan.
  • Don’t overmix. Overmixing a quick bread can lead to holes in the texture of the crumb.
  • Let it cool fully before serving. This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal.

Try it with a maple glaze

This easy pumpkin bread is delicious plain, but we like it best with a glaze! This maple glaze is simple to whip up and has a sweet, maple-forward flavor.

  • Using maple glaze adds a pop of maple-forward flavor. It’s easy to find at the grocery store and it’s worth buying. However, the glaze tastes delicious without it!
  • Butter is helpful for storage. One advantage of the maple glaze is that the butter helps to make for a more solidified glaze that holds up better over time.
  • Use our even simpler variations. You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.

Tip

Want a solid glaze? Make double the glaze recipe below and glaze the cooled bread in the pan, so the glaze doesn’t run down the sides.

Glaze for pumpkin bread

Variations and mix-ins

OF course, there are lots of ways to riff on a pumpkin bread recipe. Here are a few ideas for adding to the top or inside this bread:

Pumpkin Bread Recipe

Storing leftovers

This pumpkin bread recipe tastes even better the next day, because it picks up moisture during storage. Here are a few tips for storage of this quick bread:

  • Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
  • Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
  • Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.
Pumpkin Bread recipe

More pumpkin recipes

When it’s pumpkin season, you’ve got to taste test them all! Here are a few tasty pumpkin recipes you might enjoy:

Dietary notes

This easy pumpkin bread recipe is vegetarian. For vegan, go to Vegan Pumpkin Bread. For gluten-free, go to Gluten Free Pumpkin Bread

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Pumpkin Bread

Easy Pumpkin Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 slices
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Description

This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices. Top it with a simple maple glaze to take it over the top! This is our family favorite recipe we use every fall.

Ingredients

For the pumpkin bread

  • 3 eggs
  • 1 cup pumpkin puree
  • 1 ¼ cups granulated sugar
  • ¾ cup neutral oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon ground ginger, 1 teaspoon allspice, and ½ teaspoon nutmeg)
  • ¾ teaspoon kosher salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ cups [210 g] all-purpose flour

For the glaze (optional*)

  • ½ cup powdered sugar
  • 1 tablespoon melted butter
  • 2 tablespoons maple syrup
  • 1 pinch salt
  • 3 drops maple extract (optional)
  • 1 tablespoon milk, plus more if needed

Instructions

  1. Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked. 
  2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
  3. Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). 
  4. Pour the batter into the bread pan.
  5. Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature if glazing.
  6. If making the glaze, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. Use a fork to drizzle across the bread. 
  7. Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months (freezing works best without the glaze).

Notes

*You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.

  • Category: Bread
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Homemade Dinner Rolls

A basket of the best homemade dinner rolls with butter gleaming on top, ready to enjoy.The best Homemade Dinner Rolls are soft, fluffy, and absolutely irresistible. They’re surprisingly easy to make, using basic pantry ingredients. If you love bread and roll recipes, try Garlic Knots, Cinnamon Rolls, Homemade Breadsticks, or Buttermilk Biscuits! How to make Homemade Rolls: Dough: Proof yeast by mixing warm water, yeast, and a pinch of sugar…

A basket of the best homemade dinner rolls with butter gleaming on top, ready to enjoy.

The best Homemade Dinner Rolls are soft, fluffy, and absolutely irresistible. They’re surprisingly easy to make, using basic pantry ingredients.

If you love bread and roll recipes, try Garlic Knots, Cinnamon Rolls, Homemade Breadsticks, or Buttermilk Biscuits!

A basket of the best homemade dinner rolls with butter gleaming on top, ready to enjoy.

Foolproof Homemade Dinner Rolls

Loud shrieks are guaranteed to fill our house every time my kids see me making homemade dinner rolls. They give that cozy, home-y vibe that nothing else can match. And, why bother with mediocre store-bought rolls when these are so easy to make? They freeze great for future meals, or “roll sandwiches, which happen to be everyone’s favorite school lunch. Do yourself a favor and make a double batch!

How to make Homemade Rolls:

Dough: Proof yeast by mixing warm water, yeast, and a pinch of sugar and rest for 5-10 minutes, until it’s foamy on top. Add remaining sugar, warm milk, butter, egg, and salt and mix to combine. Slowly add flour while it mixes on low speed. Knead in mixer for about 5-6 minutes, until smooth and elastic. Be careful to not add too much flour. The sides of the dough will start pulling away. It will be soft and slightly sticky when touched with a clean finger.

Two images showing yeast when it's bubbly and activated in water and sugar then after the other ingredients are added to make a dough for a soft bread rolls recipe.

First Rise: Spray a large bowl with cooking spray then place dough in the bowl, turning over once to coat the dough. Cover with a clean kitchen towel allow to rise for 1 to 1.5 hours in a warm place.

Roll and shape: Divide the dough in half and roll each dough ball into a rectangle about 1/4″ thick. Cut the dough lengthwise into two pieces with a pizza cutter or sharp knife. Slice the dough again into six strips across to equal 12 rectangles. Roll each small rectangle up and place seam-side down on a lined baking sheet.

Two images showing yeast dough after it has risen, then after it's punched down, rolled out into a rectangle and cut into 12 sections for easy homemade rolls.

Second Rise: Cover rolls with a thin kitchen towel and rise again for 1 to 1.5 hours, until doubled.

Bake: uncover and bake 375°F for 12-14 minutes, until golden brown. Remove from oven and brush the tops with butter.

Two images showing a sweet dinner rolls recipe after they are shaped and placed on a baking sheet, then after they are baked, brushed with butter, and cooling on a wire rack.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the dough and place in an air-tight container in the fridge for up to 1 day, before rolling out and shaping.

To Freeze Baked Rolls: Store baked rolls in an air-tight container for up to 3 months. Thaw at room temperature, or rewarm briefly in the oven of microwave.

To Freeze Dough: Place dough (before first rise) in an air-tight container in freezer for up to 3 months. Thaw completely in the fridge or at room temperature before rolling and shaping. To freeze roll dough after the rolls have been shaped, place them on a baking sheet in the freezer for 30 minutes to “flash freeze”, then transfer to a freezer-safe container for up to 3 months. When you’re ready to bake, arrange them on a baking tray and let them rise for several house, covered with a towel, at room temperature until double in size. Bake as instructed.

More Recipes to Try:

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A basket of the best homemade dinner rolls with butter gleaming on top, ready to enjoy.
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Homemade Dinner Rolls

Our favorite dinner roll recipe has been the highlight of family dinners for years and produces the most soft and fluffy Dinner Rolls, every time.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Rise time 2 hours
Total Time 2 hours 30 minutes
Servings 24
Calories 131kcal
Author Lauren Allen
Cost 2

Ingredients

US Customary – Metric

Instructions

  • Proof Yeast: Combine warm water, yeast, and ¼ tsp sugar. Allow to rest for 5-10 minutes until foamy. (If it doesn't get foamy, you need newer yeast).
  • Mix Dough: Pour yeast mixture into the bowl of an electric stand mixer (or a large mixing bowl if kneading by hand). Add remaining warm milk, ⅓ cup sugar, butter, egg, salt and one cup of flour and mix until combined.
  • Knead: While mixing on low speed, slowly add additional flour, mixing until the dough begins to pull away from the sides of the bowl. Mix or knead by hand until dough is smooth and elastic, about 5-6 minutes. You may not use all of the flour called for. The dough should pulll away from the sides and bottom of the bowl, be soft, and just slightly sticky when touched with a clean finger.
  • First Rise: Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it once to coat all sides. Cover bowl with a dry kitchen towel and allow to rise in a warm place until double in size, about 1 to 1 ½ hours.
  • Roll Out: Divide dough into two equal portion and roll each dough ball out on a lightly floured surface into a large rectangle, about 1/4’’ thick.
  • Shape Rolls: Use a pizza cutter or knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 equal-sized rectangles. Roll each small rectangle up and place, seam-side down, on a lightly greased or lined baking sheet.
  • Second Rise: Cover rolls with a dry kitchen towel and allow to rise again until double in size, about 1 to 1 ½ hours.
  • Bake: Preheat oven to 375 degrees F. Uncover rolls and bake for 12 – 15 minutes, until cooked and very lightly golden brown. Remove from oven and brush tops with butter.
  • Store leftover dinner rolls in an airtight container or bag at room temperature for about 1-2 days, or I recommend freezing them, for best quality (see notes).

Video

Notes

Make Ahead Instructions: Make the dough and place in an air-tight container in the fridge for up to 1 day, before rolling out and shaping.
To Freeze Baked Rolls: Store baked rolls in an air-tight container for up to 3 months. Thaw at room temperature, or rewarm briefly in the oven of microwave.
To Freeze Dough: Place dough (before first rise) in an air-tight container in freezer for up to 3 months. Thaw completely in the fridge or at room temperature before rolling and shaping. To freeze roll dough after the rolls have been shaped, place them on a baking sheet in the freezer for 30 minutes to “flash freeze”, then transfer to a freezer-safe container for up to 3 months. When you’re ready to bake, arrange them on a baking tray and let them rise for several house, covered with a towel, at room temperature until double in size. Bake as instructed.

Nutrition

Calories: 131kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 173mg | Potassium: 52mg | Fiber: 1g | Sugar: 4g | Vitamin A: 107IU | Vitamin C: 0.001mg | Calcium: 22mg | Iron: 1mg

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Recipe originally adapted from Cooking Classy.

I originally shared this recipe August 2017. November 2019 and October 2024.

Homemade Garlic Bread

Garlic Bread is a classic Italian side dish but you don’t have to be Italian to enjoy this easy recipe! Serve it with your favorite Lasagna or Caesar salad! This simple side dish is so versatile.

Garlic Bread is a classic Italian side dish but you don't have to be Italian to enjoy this easy recipe! Serve it with your favorite Lasagna or Caesar salad! This simple side dish is so versatile.

Bisquick Biscuits

Looking for something quick to serve with a bowl of soup or to whip up for brunch? Bisquick biscuits take…

The post Bisquick Biscuits appeared first on My Baking Addiction.

Looking for something quick to serve with a bowl of soup or to whip up for brunch? Bisquick biscuits take just minutes to make and can even be made with homemade Bisquick mix!

Two bisquick biscuits on a white plate next to fresh fruit. One of the biscuits is halved with butter and honey on it.

We all need some comfort foods these days, right?

Carbs are my ultimate comfort food. Maybe you have figured that out by now if you’ve been following me for any period of time.

Comfort food carbs that require very little effort to make are really at the top of my list right now, though. Anything I can make in less than 30 minutes is a win.

Which means I’m making a lot of Bisquick biscuits.

Quick? Check. Easy? Check. Satisfy my carb cravings? Check, check, check.

(more…)

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Parker House Rolls

Learn how to make infamous Parker House rolls with just seven ingredients, creating a soft, fluffy interior and golden, crisp exterior!
The post Parker House Rolls appeared first on All Things Mamma.

close up of parker house rolls topped with butter.

Learn how to make infamous Parker House rolls with just seven ingredients, creating a soft, fluffy interior and golden, crisp exterior!

The post Parker House Rolls appeared first on All Things Mamma.

Cauliflower Tortillas

Make my cauliflower tortillas the next time you need a gluten-free, low-carb tortilla alternative! They’re made with 4 ingredients and work as tacos, flatbread, pizzas, and more! Love all things cauliflower? Try my cauliflower steaks, cauliflower…

Cauliflower tortillas recipeMake my cauliflower tortillas the next time you need a gluten-free, low-carb tortilla alternative! They’re made with 4 ingredients and work as tacos, flatbread, pizzas, and more! Love all things cauliflower? Try my cauliflower steaks, cauliflower pizza crust, buffalo cauliflower bites, or cauliflower potato salad next! I know what you’re thinking, but stick with me…

Jalapeño Cheddar Cornbread.

This jalapeno cheddar cornbread is a dream! Crispy, golden edges. Fluffy, tender crumb interior studded with cheddar cheese and pickled jalapeños. The perfect fall side dish and soup’s new BFF! Say hello to my new favorite cornbread! This jalapeno cheddar cornbread is going to be your BFF for the season, complete with crisp edges, a […]

The post Jalapeño Cheddar Cornbread. appeared first on How Sweet Eats.

This jalapeno cheddar cornbread is a dream! Crispy, golden edges. Fluffy, tender crumb interior studded with cheddar cheese and pickled jalapeños. The perfect fall side dish and soup’s new BFF!

Say hello to my new favorite cornbread!

jalapeño cheddar cornbread

This jalapeno cheddar cornbread is going to be your BFF for the season, complete with crisp edges, a fluffy, cheesy interior and some tangy heat from the peppers. 

jalapeño cheddar cornbread

Cuddle on up to some soup or chili and stay awhile! 

jalapeño cheddar cornbread

Since it’s officially soup season, a new cornbread recipe is a must. I have tons of others, but why not make something completely different?

I love this brown butter cornbread with cranberry butter. These cornbread crumble muffins! And we adore skillet cornbread with chipotle honey butter. Those are just a few but as is always the case with me, a new favorite can be found. 

I’m always in search of favorites! 

jalapeño cheddar cornbread

That’s exactly what this cornbread is. The exterior is so crisp and golden. The interior is so fluffy, cheesy and savory. It’s everything I want cornbread to be and more. 

jalapeño cheddar cornbread

I don’t love a lot of heat, so the pickled jalapenos are perfect. You can use fresh jalapenos, but I wanted that pickle-y flavor and minimal heat. I tend to grab a mild version because I’m a large baby when it comes to spice. But you do you. 

jalapeño cheddar cornbread

My favorite part about cornbread is that it comes together QUICK. This bakes up in 25 minutes, which is so easy. I can’t even tell you how many last minute cornbreads I decide to make with dinner. It’s my go-to because it can be whipped up fast. 

Goes great with that black bean chicken chili I told you about earlier this week! 

jalapeño cheddar cornbread

Jalapeño Cheddar Cornbread

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Jalapeno Cheddar Cornbread

This jalapeño cheddar cornbread is a dream! Crispy, golden edges. Fluffy, tender crumb interior studded with cheddar cheese and pickled jalapeños. The perfect fall side dish and soup's new BFF!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 to 16 squares
Author How Sweet Eats

Ingredients

Instructions

  • Preheat the oven to 375 degrees F. Spray a 9x9 inch pan with nonstick baking spray.
  • In a small bowl, whisk together the flour, cornmeal, baking powder, soda and salt.
  • In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and the buttermilk. Add the dry ingredients and mix until just combined.
  • Stir in the grated cheese and jalapeños.
  • Spread the mixture in the pan. Bake for 20 to 25 minutes, or until set and golden on top.
  • Let cool slightly before serving!

jalapeño cheddar cornbread

Cuddle bread.

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