Best 5 Autumn Pumpkin Bread Recipes

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Autumn is upon us, and what better way to celebrate than with a warm, aromatic loaf of pumpkin bread? This classic fall treat is easy to make and bursting with the flavors of pumpkin, cinnamon, nutmeg, and ginger. With so many variations on the recipe, you're sure to find the perfect autumn pumpkin bread to enjoy with family and friends. From traditional loaves with a tender crumb and crispy crust to indulgent cupcakes topped with a cream cheese frosting, there's an autumn pumpkin bread out there for everyone. So gather your ingredients, fire up the oven, and let the delicious aroma of pumpkin bread fill your home this fall.

Let's cook with our recipes!

AUTUMN PUMPKIN BREAD WITH PECANS



Autumn Pumpkin Bread with Pecans image

Provided by Food Network

Categories     side-dish

Yield 2 1 1/4-pound loaves

Number Of Ingredients 16

1 tablespoon plus 1 teaspoon active dry yeast
1/4 cup (2 ounces) very warm water (105 degrees to 115 degrees F)
1/2 cup (6 ounces) honey
1 cup (8 1/4 ounces) pumpkin puree (unsweetened)
1/2 cup (4 ounces) milk, at room temperature
2 large egg yolks, at room temperature
1/3 cup less 2 teaspoons (1 1/2 ounces) coarse cornmeal
4 cups (19 3/4 ounces) high-gluten (bread) flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 1/2 teaspoons kosher salt
8 tablespoons (4 ounces) unsalted butter, melted
1 cup (4 ounces) pecan pieces, toasted
1/2 cup (4 ounces) cold water
1 1/4 teaspoons cornstarch

Steps:

  • Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Allow to stand for about 3 minutes.
  • Add the honey, pumpkin puree, milk, egg yolks, cornmeal, and 1 2/3 cups (8 ounces) of the high-gluten flour to the yeast mixture. Stir briskly with a whisk until the ingredients are well combined. Let this sponge stand for at least 15 minutes but not longer than 30 minutes.
  • In a medium bowl, whisk the remaining 2 1/3 cups (11 3/4 ounces) high-gluten flour, cinnamon, ginger, cloves, and salt together to mix well. Add to the sponge and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Knead the dough in the bowl until it becomes smooth and somewhat elastic, about 5 minutes. Gradually add the melted butter, kneading it in gently until well incorporated.
  • Move the dough to a lightly floured work surface and knead until it is very smooth, silky, and elastic, about 5 minutes. The dough will be sticky, so keep the work surface and your hands lightly floured, but don't overdo it. The dough should be soft, supple, and springy. Shape the dough into a loose ball, cover it with plastic wrap, and let it rest for 20 minutes. (This rest period is the autolyse.)
  • Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick. Spread the toasted pecans evenly over the rectangle. Fold the whole mass into an envelope and knead it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the pecans may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened.
  • Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose pecans. Turn to coat the dough with oil, then cover the bowl tightly with oiled plastic wrap. Let the dough rise at room temperature (75 degrees to 77 degrees F) until it has doubled in volume, about 2 hours.
  • While the bread is rising, make a cornstarch wash: Put the cold water in a small saucepan and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens. Remove from the heat and cover to keep a skin from forming. Set aside to cool.
  • When the dough has doubled, gently pour it out of the bowl onto the floured work surface, pressing in any loose nuts. Flour your hands lightly and gently divide the dough into 2 equal pieces (each weighing about 24 ounces). Shape each piece into a knot.
  • Generously dust a peel or the bottom of a baking sheet with flour or coarse cornmeal. Carefully place the shaped loaves on the peel or sheet, leaving several inches between them so they won't grow into each other as they rise. Cover the dough with oiled plastic wrap and allow it to rise at room temperature until it has just doubled in volume, about 1 1/2 to 2 hours.
  • Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
  • When the loaves have doubled, use a pastry brush to paint each loaf with the cornstarch wash. Brush gently so you won't deflate the loaves. (Reserve the remaining cornstarch wash.) Shake the peel or pan gently to be sure the loaves aren't sticking and slide the dough onto the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the top and sides of the oven 6 to 8 times, then immediately shut the oven door. Repeat the misting procedure 1 minute later.
  • Bake for 15 minutes, then reduce the oven temperature 350 degrees F and bake for 20 to 25 minutes longer, until the loaves are golden brown and the surface feels firm but not hard when you press it lightly. These should have a thin soft crust, not a hard crunchy one. Transfer the loaves to a rack and paint them again with the cornstarch wash. Allow to cool completely before serving. This bread is best eaten the day it is baked, but it also freezes exceptionally well if you wrap it in aluminum foil and then a heavy duty plastic freezer bag. Thaw at room temperature before serving.

PUMPKIN AUTUMN BREAD



Pumpkin Autumn Bread image

I have been baking this bread for over 20 years. I'm not sure where I got the recipe from but its a KEEPER! It is very moist and makes the house smell like AUTUMN. This recipe makes 2 loaves.

Provided by SoCalCookerGal

Categories     Quick Breads

Time 1h20m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 13

4 cups sifted flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon ginger
1 (16 ounce) can pumpkin
1 cup oil
4 eggs
2/3 cup water

Steps:

  • Preheat oven to 350 degrees. Grease 2 loaf pans.
  • In a large bowl mix together the dry ingredients thoroughly.
  • In a seperate bowl beat together the pumpkin, oil, eggs and water.Add to the dry ingredients and stir just until dry ingredients are moistened. DO NOT OVER MIX.
  • Pour one half of the batter into each loaf pan.
  • Bake for 1 to 1 1/4 hours or until toothpick inserted in the center comes out clean.
  • Place on a rack and after 10 minutes remove from pan and let cool.

AUTUMN PUMPKIN BREAD



AUTUMN PUMPKIN BREAD image

Every Fall when it begins to get cool I look for a bread recipe that is good for serving with a hot drink. Beautifully colored Pumpkin simply scream Autumn. Add nuts and Pumpkin to make bread and it simply has an Autumn bite to it. You can serve it warm, cold or freeze it to serve later.

Provided by Jewel Hall

Categories     Sweet Breads

Time 1h40m

Number Of Ingredients 13

1 15 oz can pumpkin / not pumpkin pie mix
1 2/3 c white sugar
2/3 c vegetable oil
2 tsp vanilla extract
4 eggs
3 c all purpose flour
1/2 c coarsely chopped nuts (walnut or pecan)
1/2 c raisins, (optional)
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp ground cloves

Steps:

  • 1. Move oven rack to low position so tops of pans will be in center of oven. Pre-heat oven to 350 degrees, Grease bottoms only of two loaf pans, (8 1/2 by 4 inches or 1 loaf pan 9x5x3) with shortening.
  • 2. Stir together pumpkin, sugar, oil,vanilla and eggs in a large bowel. Stir in remaining ingredients. Pour into pans.
  • 3. Bake 8 inch loaf pans 50 - 60 minutes, 9 inch loaf pan 1 hr and 10 minutes to 1 hr and 20 minutes until a tooth pick inserted in center comes out clean. Cool and place tops sides up 10 minutes, Loosen sides of loaves from pans, remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

AUTUMN PUMPKIN BREAD RECIPE - (5/5)



Autumn Pumpkin Bread Recipe - (5/5) image

Provided by pavaldez

Number Of Ingredients 16

Crisco® no-stick vegetable cooking spray
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups pumpkin
1 cup Crisco® vegetable oil
3 cups sugar
3 eggs
1 cup chopped walnuts
1 cup raisins
1 orange
1/2 cup confectioners' sugar

Steps:

  • 1.Heat the oven to 350ºF. Spray 2 loaf pans with the cooking spray. 2.Stir the flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt in a medium bowl. 3.Beat the pumpkin, oil, sugar and eggs in a medium bowl with an electric mixer on medium speed until the mixture is smooth. Add the flour mixture and beat just until combined. Stir in the walnuts and raisins. Pour the batter into the pans. 4.Bake for 50 minutes or until toothpick inserted in the center of a loaf comes out clean. Let the bread cool in the pans on a wire rack for 15 minutes. Remove the bread from the pans and let cool completely. 5.Grate 1 teaspoon zest and squeeze 3 tablespoons juice from the orange. Stir the confectioners' sugar, orange zest and orange juice in a small bowl until the mixture is smooth. Drizzle the bread with the glaze and sprinkle with additional chopped walnuts, if desired.

AUTUMN PUMPKIN BREAD WITH PECAN STREUSEL TOPPING RECIPE - (4/5)



Autumn Pumpkin Bread with Pecan Streusel Topping Recipe - (4/5) image

Provided by june

Number Of Ingredients 19

Bread:
1 1/2 cups pecan pieces
1 cup vegetable oil
3 cups sugar
4 large eggs
1 (15 oz) can pure pumpkin
1 cup water
3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp ground nutmeg
1 1/2 tsp ground allspice
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp salt
Topping:
1/2 cup firmly packed golden brown sugar
1/4 cup unsalted butter, melted and slightly cooled
2 tsp ground cinnamon
1/2 cup toasted pecans

Steps:

  • To make the bread: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromatic. Reserve 1/2 cup of the toasted pecans for the topping. Grease two 9x5-inch loaf pans or 36 standard-size muffin cups with butter or cooking spray. Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined. Stir in the flour, baking soda, spices and salt. Gently stir in 1 cup of pecan pieces. Pour half of the batter into each loaf pan. For muffins, fill the muffin pans almost to the top with batter. To make the topping: Stir the sugar, butter, cinnamon and the reserved 1/2 cup of pecan pieces in a medium bowl. Sprinkle the topping liberally over the loaves or the muffins BEFORE baking. Bake the loaves for 1 hour or until a toothpick inserted into the center comes out clean. Bake the muffins for 30-35 minutes.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your bread.
  • Don't overmix the batter. Overmixing can make the bread tough.
  • Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked through.
  • Let the bread cool completely before slicing and serving. This will help the bread to hold its shape.

Conclusion:

Pumpkin bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dessert. It's also a great way to use up leftover pumpkin puree. With so many different recipes to choose from, there's sure to be a pumpkin bread recipe that you'll love. So next time you're looking for a tasty and festive treat, give pumpkin bread a try!

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