This super moist pumpkin bread recipe is tender and easy to make. It's full of spices like nutmeg, cinnamon, and ginger and has a super moist texture from the oil, melted butter, and eggs. It's the best pumpkin bread and is simple to make!
Moist pumpkin bread with a crunchy pumpkin spice streusel topping and maple glaze. It's seriously the BEST pumpkin bread recipe!
This super moist pumpkin bread recipe is tender and easy to make. It's full of spices like nutmeg, cinnamon, and ginger and has a super moist texture from the oil, melted butter, and eggs. It's the best pumpkin bread and is simple to make!
This classic pumpkin bread recipe is easy to make without a mixer, perfectly moist, and full of the best pumpkin flavor!
Moist pumpkin bread with a crunchy pumpkin spice streusel topping and maple glaze. It's seriously the BEST pumpkin bread recipe!
Moist pumpkin bread with a crunchy pumpkin spice streusel topping and maple glaze. It's seriously the BEST pumpkin bread recipe!
Perfectly spiced, moist and tender, this Pumpkin Bread will soon become a family favorite! Leave it naked if you wish, or stud it with nuts - however, I prefer mine with this simple brown butter maple glaze. I'm sure you will, too!
This delicious Starbucks pumpkin bread dupe recipe will yield something even better than the real deal for a fraction of the cost.
This moist Pumpkin Banana Bread is loaded with overripe bananas, pumpkin puree, warm Fall spices and topped with the best maple glaze. It is one of my favorite quick bread recipes and perfect for Autumn!
Fluffy, moist and absolutely delicious! This gluten free and dairy free pumpkin banana bread is everything you never knew you needed!
A Vegan Blender pumpkin bread recipe that is baked to perfection! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils.
This Gluten-Free Pumpkin Bread is the real deal! It is ridiculously moist and packed with cinnamon fall flavor. It’s made with oat flour, a touch of almond flour, and sweetened with pure maple syrup or honey. Might give Joanna Gains a run for her money ;)
Pumpkin pancakes are a delicious fall breakfast treat that combines the cozy flavors of pumpkin pie with the comfort of soft and fluffy pancakes. These tasty pancakes are easy to make at home using simple ingredients like pumpkin puree, warm spices, and pantry staples. The addition of pumpkin not only adds rich, autumn flavor but also helps create a soft, moist texture that's perfect for soaking up maple syrup.
Moist, delicious, and perfectly spiced this pumpkin bread is filled with a cream cheese swirl. This easy recipe for pumpkin cream cheese bread is the perfect fall breakfast or snack.
This is The Best Vegan Pumpkin Bread you'll ever taste. A moist and tender loaf, perfectly spiced with the warm, comforting flavors of fall. And it's made in just one bowl!
It's pumpkin season, and you're going to love this easy and delicious cream cheese filled pumpkin bread recipe. It's one of my favorite fall recipes!
This healthy pumpkin bread is made with natural ingredients and is completely gluten free, dairy free, and naturally sweetened with the option to also make it vegan. Both ways are equally delicious, especially with the sweet maple frosting on top.
This homemade Copycat Starbucks Pumpkin Bread may just a easy pumpkin bread recipe that is better than the Starbucks pumpkin bread recipe! This is an easy, moist pumpkin bread that is topped with pumpkin seeds just like the pumpkin bread at Starbucks!
Pumpkin bread and banana bread collide with plenty of chocolate in this banana chocolate chip pumpkin bread that's sure to become a fall favorite!
i don't know if i can express to you how much i love this pizza. it is good. so good...so good that we've had it twice this week, and so good that i even ate a slice of it at 3 in the afternoon. who eats pizza at 3 in the afternoon? guilty. and try this recipe and you will be guilty, too. that's, of course, if you have any leftovers and if it makes it in your fridge that long. i don't know about you, but my husband likes cold pizza for breakfast. maybe 3 o'clock pizza isn't so weird.... i love pumpkin everything. pumpkin pie, pumpkin cookies, pumpkin muffins, pumpkin lattes...pumpkin carving. but i've kind of burnt myself out on the whole pumpkin theme this year. but this pizza is like a whole new element of pumpkin. not the sweet flavor you find in baked goods, but savory. so this goes out to all you crazy people without a sweet tooth who may feel you miss out on the pumpkin train every year. savory pumpkin pizza, just for you... savory pumpkin pizza ingredients: one ready to bake pizza dough 1 cup pumpkin puree 1 sweet onion, dice 1 tsp. sugar 2 cloves garlic, minced 1 shallot, diced 2 tsp. thyme salt and pepper to taste 1/2 cup freshly grated parmesan cheese (opt for the fresh - its totally worth it) 2 cups freshly grated havarti cheese 1 cup arugula preheat the oven to 350 F. for those that have a pizza stone, put the stone in the oven to warm. while the oven is heating, heat the stove on medium low heat and cook half of the onions with olive oil. you'll want to cook them on low heat for...a while. i call it caramelizing them...but they don't really caramelize. i'm not patient enough...so i just cook them until they are soft, smell fantastic, and are relatively translucent. when they are about halfway cooked, sprinkle 1 tsp. sugar on them. as they cook, continue to stir and move them around with a spatula. next, add the pumpkin puree, garlic, shallot, thyme, and the other half of the onion to a mixing bowl. mix in the parmesan cheese. salt and pepper to taste. finally, follow the directions on the package for preparing the dough. this is the hardest part for me. scofield's way better at it...so i'll typically leave this step up to him. otherwise, we'll have a lumpy square pizza and who wants that. once your dough is flat and circular, transfer it to your pizza stone and top it with the pumpkin mixture. add the arugula, and then add the grated havarti cheese. you can add a dash of salt and pepper here, too, if you would like. the directions on the pizza dough package will instruct you to cook it anywhere from 10-12 minutes, but personally, i like to cook mine for 20-25 minutes. then again, i'll eat burnt toast for breakfast, so don't listen to me. happy cooking!
This pumpkin sandwich bread is the perfect vehicle for all sorts of toppings. Enjoy it toasted with butter or jam. Use to it make a BLT or turkey sandwich. Once it becomes a little stale, give it a second life as a pumpkin French toast!Yield: makes one 9x5-inch loaf and 13 mini sandwich rolls