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Delicious Dark Pumpkin Bread

Delicious Dark Pumpkin Bread

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  • Prep 10min
  • Total1hr20min
  • Servings2

Made with dark brown sugar, this pumpkin bread is smooth and scrumptious. Add chopped walnuts or mini chocolate chips if you want!MORE+LESS-

ByTBSP Susan

Created April 23, 2015



15 oz can pumpkin puree (or about 2 cups fresh)

1 1/2

cup dark brown sugar (light also works)


teaspoons pumpkin pie spice


cups chopped walnuts, chopped pecans OR mini chocolate chips, if desired


Hide Images

  • 1

    Preheat oven to 350° F. Spray 2 loaf pans with non-stick baking spray (preferably the kind with flour in the spray).

  • 2

    Mix pumpkin, sugars, salt, soda, pumpkin pie spice, oil, and water until well blended. Add eggs, one at a time, beating after each. Add flour a cup at a time, mixing well after each. Add nuts or chocolate chips, if desired, stirring until distributed well.

  • 3

    Pour batter evenly into prepared pans.

  • 4

    Bake at 350° F for 70 minutes, or until a toothpick inserted in the center of the loaves comes out clean. Remove from pans immediately and cool completely on cooling racks.

Nutrition Information

No nutrition information available for this recipe

Delicious Dark Pumpkin Bread - Recipes

2 hours (30 minutes active)

Pumpkin bread isn't a classic Italian dessert, but that didn't stop us from turning it into delicious biscotti fit for dunking in your holiday lattes and cocoa. The method is simple. You bake up a pretty traditional pumpkin bread, then let it cool before cutting it into slices. Then you arrange the slices on a wire rack and bake for a second time, drying and crisping the pumpkin bread into delicious biscotti. These cookies also make great gifts, as they keep well at room temperature for several weeks.

3/4 cup vegetable or canola oil

1 tablespoon vanilla extract

3/4 cup packed brown sugar

1-3/4 cups all-purpose flour

2 teaspoons pumpkin pie spice

1 cup chopped dark chocolate

1/2 cup toasted sliced almonds

Heat the oven to 350 degrees. Coat 2 standard loaf pans with cooking spray.

In a medium bowl, whisk together the pumpkin, eggs, oil, vanilla, both sugars, and the salt. Stir in the flour, baking soda and pumpkin pie spice just until well mixed. Divide the mixture between the 2 pans and bake for 30 to 40 minutes, or until a toothpick inserted at the center comes out clean. Leave the oven on.

Carefully transfer the pumpkin bread from the pans to a cooling rack and allow to cool. Once cooled, use a serrated knife to slice the loaves into thin slices, about 1/4 inch thick.

Working in batches if necessary, set a rack over a baking sheet. Arrange the pumpkin bread slices in a single layer on the rack. It's fine if they touch. Bake for 15 to 20 minutes, or until almost crisp (they'll finish crisping as they cool).

After the biscotti have cooled, melt the chocolate by microwaving in a small microwave-safe dish in 20 second intervals, stirring frequently. Drizzle over the biscotti, then sprinkle them with toasted almonds. Allow to set before transferring to an airtight container to store at room temperature for 2 weeks.

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There is no better way than to welcome the changing of the seasons by enjoying the classic aroma of almond flour pumpkin bread as it bakes in the oven. Trust me, your family will thank you!

This pumpkin bread with almond flour is perfect for those looking for gluten free, paleo or sugar free pumpkin bread. It’s a healthy twist on a fall classic pumpkin bread, without the chocolate in my choc chip pumpkin bread, and doesn’t skimp on any of the delicious flavour or texture.

Serve it for breakfast slathered with butter, or grab a slice for an afternoon snack. Have it after dinner for dessert and pack some the next day for lunch. It’s the perfect bread for any time of the day!

In fact, I have another loaf in the oven right now along with some healthy pumpkin oatmeal cookies and pumpkin bars – can we sense a theme….

Is it going too far if I decide to have pumpkin for dinner too? Maye this one-pot pumpkin taco pasta or pumpkin parmesan and spinach quinoa?

Which Low Carb Flour To Use For Keto Pumpkin Bread

The first dilemma when baking keto pumpkin bread is deciding which flour to use.

The moisture from the pumpkin makes coconut flour seem like the logical choice. After all, it needs a lot of moisture and a little goes a long way. But it’s very dense.

And almond flour makes a good crumble, but you want your low carb pumpkin bread to be moist and soft, not crumbly.

That’s why you’re going to use both! When the two mix together, the texture is perfect.

While the coconut flour is an absolute must in this paleo pumpkin bread recipe, you can trade out the almond flour if you have an allergy (or even a preference).

Sunflower seed flour is a great substitute. In some recipes, the strong flavor takes over and makes it a poor choice, but that’s not the case here.

The pumpkin and spice will overpower the sunflower seed flour taste and you have a nut free, gluten-free low carb pumpkin bread that tastes authentically yummy.

How to dry out bread

If you don&rsquot have already dried out, stale, or day-old bread handy, you can easily transform fresh bread into dried bread perfect for this recipe. It&rsquos important to use stale bread for this recipe, as fresh will likely result in a soggy casserole.

  • Overnight method: Cube (or tear) the bread into pieces and place on a rimmed baking sheet. Cover with a towel. Allow to sit overnight- the bread should be fairly dry in the morning. Alternatively, you can place the cubes in a brown paper bag.
  • Quick method: Place the cubed bread pieces on a rimmed baking sheet and bake in your oven at 350 degrees for about 15 minutes, until it&rsquos just starting to toast (but not brown). Let it cool for a bit then proceed with the recipe.

If you really, REALLY don&rsquot have time to dry out the bread, you may be able to get away with using fresh bread if it&rsquos a crusty loaf to begin with. I don&rsquot recommend letting the casserole sit for too long if you use fresh bread- bake it after it&rsquos sat in the custard for about an hour max.


  • Flour
  • Ground cinnamon
  • Ground nutmeg
  • Baking powder
  • Baking soda
  • Salt
  • Eggs (room temp)
  • Sour cream or plain yogurt (light or regular)
  • Vegetable oil or any neutral-flavored oil
  • Brown sugar
  • White sugar
  • Vanilla extract
  • Canned pumpkin puree (not pie filling)
  • Chopped pecans or walnuts (optional)

For the Praline Topping

Move Over Banana Bread, Make Pumpkin Bread For A Unique Sweet Treat


The period of lockdown has channelled the inner baker within us. Everyone has tried their hands at baking something or the other, whether a simple banana bread or some delicious chocolate chip cookies. If you have had enough of baking banana bread in the lockdown, and want to take your baking prowess to the next level, we have the perfect autumn-special recipe for you! This unique and interesting pumpkin bread is just what you need for a delightfully sweet treat and to take your baking skills a notch higher.

Pumpkin is a vegetable which has a special significance during the autumn season. Carved pumpkins are used as decoration on Halloween, while pumpkin spiced latte is consumed as a popular beverage all across the world. The brightly-hued vegetable is often included in a number of Indian dessert recipes such as Pumpkin halwa and the likes. However, the interesting orange tinge it imparts to this Pumpkin Bread is truly incomparable.

How To Make Pumpkin Bread | Pumpkin Bread Recipe

The pumpkin bread recipe uses a few simple ingredients that are easily available in the Indian kitchen. The pumpkin puree used in this recipe can easily be purchased from a local store or made at home too. To make pumpkin puree at home, simply peel off the skin of a whole Pumpkin and chop it into chunks. Bring the chunks of water to boil along with some water and let it simmer for some time. Now strain the pulp out and your puree is ready.

So, get your aprons ready and try this interesting and unique pumpkin bread recipe at home to celebrate the season!

Here's The Full Pumpkin Bread Recipe:

  • 1 cup Maida
  • 1 cup Sugar
  • 1 and 1/2 cup Pumpkin Puree
  • 1/2 cup Oil
  • 2 eggs
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Cinnamon aka Dalchini
  • 1/4 tsp Nutmeg
  • A pinch of salt
  • Water (if required)
  1. Whisk oil and sugar in a pan. Add eggs one by one and mix well until soft peaks form.
  2. Now, add in the pumpkin puree into the wet mixture and mix till the consistency is smooth. Add water if required.
  3. Mix in the dry ingredients such as Maida, baking powder, soda, and spices.
  4. Preheat the oven to 200 degrees Celsius and grease a baking tray with oil. Pour in the batter into the mould.
  5. Let it bake for about 30 minutes or until golden brown. Serve hot and fresh!

About Aditi Ahuja Aditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at.


I’ve made this recipe many times over the years with occasional modifications. It has always turned out amazing. I substituted the oil for 1/2 butter and 1/2 canola oil. I used 1/2 brown and 1/2 white sugar. I decreased the nutmeg and cloves slightly and I added vanilla and a mix of dark and semisweet chocolate chips. It turned out moist with a crispy crust. Everyone loved it.

This is the best pumokin bread I've ever tasted. It isn't overly spiced and is moist and delicious with a great texture. I will be making this one again and again. It's very easy to make.

I have made this recipe MANY times rich full of flavor! I add fresh ginger some allspice and fresh cranberries.Wonderful.

Amazing! I get asked for the recipe every time I give this to somebody. Easy and delicious. Fantastic texture and taste. I personally make it without nuts which I think is better.

This has been my go-to pumpkin bread recipe FOR YEARS. I've already made it probably 5 times this year! I always cut down the sugar to 2.5 cups, and usually add chocolate chips (my kids like it plain -- no nuts, no chocolate chips). Our family of four will scarf down 2 loaves in no time flat! :) Trying muffins this time, to share with neighbors.

I used the notes below and decreased sugar to 2 cups, oil to 3/4 cups and increased pumpkin (I roasted and puréed a winter squash) to 18 ounces. I increased cinnamon to 3 tablespoons and used the full amount of cloves and nutmeg (freshly ground). I baked it in a 9x12x2" baking pan and called it cake. I put a thin layer of lemon icing on it to make the top look prettier. It's really moist and delicious!

Tasty with lovely texture and moisture, but without a pronounced pumpkin flavor if that's what you are looking for.

I would definitely make this again. It is super easy and the texture is great. I gave it 3 forks instead of 4 because of all the tweaks I made. I followed the suggestions of several other reviewers and upped the spices by about 1/2 tsp each, except for the clove and added ginger and vanilla extract. I also cut the sugar to 2 1/2 cups and may go down to 2 cups the next time I make it. I did add the walnuts, which I liked but could easily see using pecans, hazelnuts or a mix of all three next time.

This was so so. The word "spiced" is in the title but it's really a little bland. I couldn't taste the spices I put in, and I made the two loaves according to the recipe exactly. I needed something fast for a school event. If I make it again, I'll add 1/2 extra of each spice and maybe nuts.

How Come Your Pictures Almost Always Show Different Things Than What The Recipe Calls For , The Pecans In This Picture Are Not Walnuts .

I have been making a version of this for years. I use 2 cans of pumpkin puree. I also add dried cranberries as well as fresh cranberries and walnuts. I usually start this the day before and put the pumpkin and all the spices in a bowl and stir the spices in then cover and refrigerate. The time gives the spices a bit of time to "bloom" a bit. I have also done this in a Bundt pan when I am making it for a larger group.

I have been making this recipe for years it came out of a colonial-times cookbook called Crane House. MUST add either dried golden raisins or dried cranberries to this bread,it makes it!

This recipe is too sweet and weak on the pumpkin flavor.

Easy to make and everybody loved it. I put in more spice -- heaping tsp rather than level. Also made 1 loaf with nuts & 1 one without. Made the house smell great too!

This tasted good, but it didn't rise much, compared to the other recipes I've made. I checked my baking powder, so that wasn't the problem. Anyone else experience this? Iɽ make it again if I could fix this.

Just made this loaf and it was absolutely delicious! Moist (but not too moist) and tastes like autumn! I never write reviews but have to rave about this! I made a few mods based on some of the other reviewers' comments. I cut the sugar to 2 cups (1 cup white, 1 cup brown sugar), 1/2 cup vegetable oil and 1/2 cup softened butter instead of the full cup of oil, 2 cups plain white flour and 1 cup wholemeal flour instead of 3 cups of plain white, and added 1/2 tsp clove and 1/2 tsp ginger as some others suggested. Will be making this again and again, and will probably wrap some up to give to friends. Lovely!!

I halved this recipe with two modifications. I only used one large egg and I used apple sauce instead of oil. The flavours were great however the bread was dense, especially in the lower middle. Next time I'll use vegetable oil and see where that takes me.

I have been making this bread recipe at least once a year for over a decade now. It is one of my all-time favorites. I have made it exactly according to recipe, and I have made it with adjustments - delicious every time. Some of those adjustments include: - Reduce the oil up to half (I find 3/4 c is the best amount) - Coconut oil or mashed avocado instead of vegetable oil - Pecans, hazelnuts, or pumpkin seeds instead of walnuts - Reduce the sugar (this recipe is on the sweet side) by up to a cup (depending on your taste - I like to use about 2 1/2 cups) - Whole wheat or oat flour instead of regular all purpose - Replace 1 c of the flour with 1 1/2 c rolled oats (gives it more fun texture and flavor) - 1 tb pumpkin pie spice blend instead of the individual spices

Excellent! I did make a couple of changes, unsweetened applesauce instead of oil ( I don't like adding oil), added about a teaspoon of ginger and hazelnuts instead of walnuts. Husband loves it!

Accidentally used 1 tsp of baking powder (left that out of the last comment) :)

Wow! Major hit in our family! I reduced the sugar to 2.5 cups with no problems, used fresh pumpkin and accidentally added 1teaspoon instead of 1/2 teaspoon and this came out beautifully. Also added the chopped nuts (used pecans) just to the top before baking. This recipe is a solid keeper!

I meant to give it 4 forks:)

I adjusted the spices based on the Joy of Cooking pumpkin bread recipe, which comes to (for 2 loaves): 3 tsp cinnamon, 1 tsp nutmeg, 1 tsp cloves, 1 tsp ginger and 1 tsp salt. I think it isn't that this recipe has too much cloves, but not enough other spices to offset the strong clove flavor. I definitely think more cinnamon is the way to go. Oh I also added 1 tsp of vanilla.

The reason I used this recipe is, I was low on butter so I used this recipe since it calls for oil. It's way too much flour, heavy flour taste. That's why you can't taste the pumpkin (in my opinion).

Chai Spiced Pumpkin Bread

This Chai Spiced Pumpkin Bread is SUPER moist and packed with warm fall spices. It&rsquos made with chai tea latte concentrate in the batter to make it extra yummy! It&rsquos the best pumpkin bread I&rsquove ever made.

In fact, it&rsquos so nice, I made it twice. Literally, it&rsquos in the oven right now baking because I couldn&rsquot bear to sit here and write this post knowing that the original loaf was all gone.

Here are the things I love about this recipe.

  • It will make your house smell AMAZING whilst it bakes.
  • It&rsquos SUPER moist, thanks to a special trick that I&rsquoll get to in a bit.
  • Each loaf uses a half a can of pumpkin, meaning you can use the WHOLE CAN to make two loaves and not have any extra pumpkin lingering around in your fridge threatening to go bad.
  • It has warm, rich flavors from both the chai tea latte concentrate and the addition of brown sugar.
  • And speaking of brown sugar- adding brown sugar helps create the most crispy, sugary crust on the top.

First, let&rsquos talk about the chai tea latte concentrate used in this pumpkin bread. Because I&rsquom about to literally put it in ALL my fall baked goods.

Most pumpkin bread recipes require that you add water to the batter. Instead, I used Oregon Chai® Tea Latte Concentrate to help thin out the batter AND add a ton of concentrated spices and sweetness to the mix.

And now that I&rsquove BAKED with the stuff, I don&rsquot think I&rsquom going to stop! It would be awesome added to pumpkin pancake batter, banana bread, muffins, GINGERBREAD&hellip oh boy.

Back to the pumpkin bread.

And back to the trick to keeping it extra moist.

It&rsquos super simple. Use oil, not butter. That&rsquos it! It&rsquos a tip I picked up from Cook&rsquos Illustrated. They tested baking a cake with olive oil and with butter, and found that butter was dryer after one day, whereas the olive oil cake stayed moist.

Butter solidifies at room temperature olive oil does not. This will help make the cake, or in this case pumpkin bread, seem more moist even after days out at room temperature. Voila!

I used canola oil for this because of its neutral taste, but olive oil would also work.

But while we&rsquore on the topic of butter, I do recommend serving this pumpkin bread warm, spread with a generous amount of salted butter. Yum yum yum.

Or if you want to get real fancy, you could serve it with whipped cream and a sprinkle of cinnamon!

I think this would be delicious with some grated orange zest mixed into the batter. Or maybe a compound butter made with orange zest!

And it&rsquos great for an indulgent breakfast (maybe with a chai latte!) or for dessert.

Finally, I recommend using a glass loaf pan. A dark colored loaf pan will retain heat more and may cause the bread to overcook on the outside. Just make sure you grease it really well and allow it to cool for at least 10 minutes before removing it, otherwise you run the risk of it sticking or falling apart.

You can keep this pumpkin bread at room temperature in an airtight container for up to 5 days.

And be sure to check out this recipe for Ultra-Moist Healthy Banana Bread!

Why I Love this Pumpkin Bread Recipe

  • Delicious in the fall
  • Smells wonderful while it bakes
  • Easy to make
  • No mixer required
  • Extra moist
  • Tons of pumpkin flavor
  • Loaded with fall spices
  • Studded with chocolate chips
  • Similar to banana bread, it tastes even better on day 2 (if it lasts that long!)

I love this pumpkin bread so much that I included this very recipe in my first cookbook, Sally’s Baking Addiction.


  1. Willoughby

    This does not suit me at all.

  2. Macklyn

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  3. Sewati

    I believe that you are wrong. I can prove it. Email me at PM, we'll talk.

  4. Yves

    You are wrong. Write to me in PM.

  5. Nikodal

    Here those on! First time I hear!

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