These Pumpkin Bread is a fluffy and flavorful treat loved by kids and adults alike. It uses simple ingredients. This bread brings cozy fall flavors, natural sweetness, and moist texture that makes it perfect for snacks or breakfast.
Moms, dads, and caregivers will enjoy making this for toddlers and family alike. Variations include Classic Pumpkin Bread, Chocolate Chip Pumpkin Bread, Pumpkin Walnut Bread, Pumpkin Cream Cheese Swirl Bread, Pumpkin Spice Latte Bread, Pumpkin Banana Bread, and Pumpkin Chocolate Swirl Bread. Each version adds a unique twist while keeping the recipe kid-friendly and nutritious.
Why You’ll Love This Recipe
This pumpkin bread recipe is soft, sweet, and full of cozy fall flavors. It is perfect for toddlers and family breakfasts. The natural sweetness from pumpkin puree and brown sugar makes it gentle on little taste buds. Here Why you will love this recipe :
- Soft and moist texture that toddlers can easily chew.
- Packed with vitamins and fiber from pumpkin and optional add-ins like walnuts or chocolate chips.
- Easy to make with simple ingredients found in every kitchen.
- Versatile recipe that works with vegan or gluten-free substitutions.
- Perfect for snacks, school lunches, or family gatherings.
You can try more pumpkin recipes like Pumpkin Oat Bars Recipe, Pumpkin Smoothie, and Pumpkin Muffins Recipe. These recipes are Mom approved.
What You’ll Need To Make This Recipe
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- ½ cup add-ins
Substitutions
- Butter can use coconut oil or unsweetened applesauce for a healthier twist
- All-purpose flour can be replaced whole wheat flour for extra fiber
- Brown sugar can swap with coconut sugar or maple syrup
- Eggs can replace with flax eggs (1 tbsp flax + 3 tbsp water per egg) for vegan option
- Pumpkin puree can use sweet potato or butternut squash puree
How to Make Pumpkin Bread
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line with parchment paper.
- In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, cream butter and brown sugar until smooth. Add eggs, pumpkin puree, and vanilla extract. Stir well.
- Combine wet and dry ingredients gently. Don’t overmix. Fold in any add-ins like chocolate chips or nuts.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
How to Store
Pumpkin bread stays soft and yummy when stored the right way. Proper storage keeps it fresh and tasty for toddlers and the whole family. Some Storage tips are:
- Room Temperature, wrap cooled bread in plastic wrap or an airtight container. Lasts 2–3 days.
- The refrigerator uses an airtight container. Stays good for up to 1 week.
- Freezer wrap slices or the whole loaf in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge before eating.
- Toddler Tip Cut into small pieces for easy, safe snacking.
Best Tips for Success
Pumpkin bread turns mushy and flavorful with a few simple tricks. These tips help toddlers enjoy every bite. Here breakdowns the tips :
- Use ripe pumpkins for natural sweetness and smooth texture.
- Measure flour and sugar carefully to keep the bread moist.
- Mix dry and wet ingredients gently for a soft, tender crumb.
- Check baking time with a toothpick to avoid overbaking.
- Let the bread cool completely before slicing for easy serving.
- Add nuts or chocolate chips for extra flavor and nutrition.
- Store properly to keep bread fresh and soft for toddlers.
You may love Banana Zucchini Bread, Chocolate Chip Banana Bread,. Blueberry Banana Bread, Raspberry Banana Bread
Pumpkin Bread Variations
Pumpkin Bread comes in many delicious variations that add fun flavors and textures to the classic recipe. From Chocolate Chip Pumpkin Bread to Pumpkin Walnut Bread, each version keeps the soft, moist pumpkin base kids love while adding extra taste and nutrition. These variations make baking exciting and give toddlers new flavors to enjoy with every slice. Variations are:
Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread is a fun twist on classic pumpkin bread. Sweet chocolate chips add a little treat while keeping the soft pumpkin base rich in fiber and vitamins, making it perfect for toddlers and kids. This bread is great for snacks, breakfast, or lunchboxes.
Mix 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon in a bowl. In another bowl, combine 1 cup pumpkin puree, ½ cup sugar, 2 eggs, and ¼ cup vegetable oil. Fold dry ingredients into wet, then stir in ½ cup mini chocolate chips. Pour into a loaf pan and bake at 350°F for 50-60 minutes until golden.
Pumpkin Walnut Bread
Pumpkin Walnut Bread is a cozy, nutty twist on classic pumpkin bread. Crunchy walnuts add healthy fats and protein, while pumpkin keeps it soft, moist, and full of fiber. This bread is perfect for toddlers, kids, and family breakfasts or snacks.
Combine 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon in a bowl. In another bowl, mix 1 cup pumpkin puree, ½ cup sugar, 2 eggs, and ¼ cup vegetable oil. Fold dry ingredients into wet, then gently stir in ½ cup chopped walnuts. Pour into a loaf pan and bake at 350°F for 50-60 minutes until golden brown.
Pumpkin Cream Cheese Swirl Bread
Pumpkin Cream Cheese Swirl Bread combines the warm flavors of pumpkin with a creamy, tangy swirl. This treat is soft, flavorful, and packed with nutrients like fiber and vitamin A, making it a kid-friendly snack or breakfast option.
Prepare the pumpkin bread batter by mixing 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, 1 cup pumpkin puree, ½ cup sugar, 2 eggs, and ¼ cup vegetable oil. For the cream cheese swirl, beat 4 oz cream cheese with ¼ cup sugar and 1 egg. Layer pumpkin batter in a loaf pan, spoon in the cream cheese mixture, and gently swirl with a knife. Bake at 350°F for 50-60 minutes until set and golden.
Pumpkin Spice Latte Bread
Pumpkin Spice Latte Bread blends cozy pumpkin flavors with a hint of coffee and warm spices. This soft, aromatic bread is perfect for kids and adults alike, offering fiber from pumpkin and a comforting taste for breakfast or snack time.
Make the batter by mixing 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 cup pumpkin puree, ½ cup sugar, 2 eggs, ¼ cup vegetable oil, and 2 tablespoons of brewed coffee. Pour into a loaf pan and bake at 350°F for 50-60 minutes until a toothpick comes out clean. Let cool before slicing and serving.
Pumpkin Banana Bread
Pumpkin Banana Bread blends the natural sweetness of ripe bananas with the warm, cozy flavor of pumpkin. This bread is soft, moist, and packed with fiber, making it a perfect toddler-friendly snack or breakfast.
Mix 1 cup mashed bananas, 1 cup pumpkin puree, ½ cup sugar, 2 eggs, ½ cup oil, 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Pour the batter into a greased loaf pan and bake at 350°F for 50-60 minutes until a toothpick comes out clean. Let it cool slightly before slicing and serving.
Pumpkin Pecan Bread
Pumpkin Pecan Bread is a cozy, nutty treat that blends sweet pumpkin flavors with crunchy pecans. It adds a delightful texture and healthy fats, making it perfect for toddlers and family breakfasts.
Mix 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon pumpkin spice, 1 cup pumpkin puree, ½ cup sugar, 2 eggs, and ¼ cup oil. Fold in ½ cup chopped pecans. Pour batter into a greased loaf pan and bake at 350°F for 50-60 minutes until golden and set.
Gluten-Free Pumpkin Bread
Gluten-Free Pumpkin Bread keeps all the cozy flavors without using wheat flour. This version is soft, naturally sweet, and perfect for toddlers and kids who need a gluten-free treat. It provides fiber, vitamin A, and wholesome pumpkin goodness.
To make this variation, swap regular flour with a gluten-free all-purpose flour blend. Mix it with pumpkin puree, eggs, brown sugar, cinnamon, and a pinch of salt. Bake at 350°F (175°C) for 50–60 minutes until golden and a toothpick comes out clean.
Pumpkin Apple Bread
Pumpkin Apple Bread is a sweet and tender treat that combines the warm flavors of pumpkin and fresh apples. It adds natural sweetness and moisture, perfect for toddlers and family snacks.
Mix 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, 1 cup pumpkin puree, ½ cup sugar, 2 eggs, and ¼ cup oil. Fold in 1 cup peeled, chopped apples. Pour into a greased loaf pan and bake at 350°F for 50-60 minutes until golden and cooked through.
Pumpkin Chocolate Swirl Bread
Pumpkin Chocolate Swirl Bread combines sweet pumpkin with a rich chocolate swirl. It creates a fun, tasty bread that kids love and adds antioxidants from cocoa.
Mix 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon pumpkin spice, 1 cup pumpkin puree, ½ cup sugar, 2 eggs, and ¼ cup oil. In a separate bowl, mix ¼ cup cocoa with 2 tablespoons flour and 2 tablespoons sugar. Pour half pumpkin batter into a loaf pan, add chocolate batter in layers, then top with remaining pumpkin batter. Swirl lightly with a knife. Bake at 350°F for 50-60 minutes.
Frequently Asked Questions
Why does pumpkin bread turn out dry?
Dry bread happens when the oven is too hot or it bakes too long. Check the loaf a few minutes early by poking the top with a toothpick. Keep an eye on it and cover with foil if it browns too fast. Using mashed pumpkin or applesauce adds natural moisture.
Why is my pumpkin bread dense or gummy?
Overmixing the batter or using too much flour can make the bread heavy. Stir just until ingredients combine. Make sure baking soda or powder is fresh to help it rise light and fluffy.
How do I prevent a soggy bottom?
A soggy bottom usually comes from underbaking or a pan that’s not greased properly. Use a lined or greased pan and bake until a toothpick in the middle comes out clean. Let the bread cool in the pan for a few minutes, then transfer to a wire rack.
How to know when pumpkin bread is done?
Insert a toothpick into the center of the loaf. Clean toothpick = done. Sticky or wet = bake a little longer, checking every 3–5 minutes.
Can I make mini muffins from pumpkin bread batter?
Yes! Divide the batter into muffin cups and bake at the same temperature. Mini muffins are toddler-friendly, perfect for small hands, and bake faster.
Pumpkin Bread
Warm, soft Pumpkin Bread with spices and nuts. Perfect for toddlers & families. Try this easy, healthy homemade recipe today.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesIngredients
1 ¾ cups all-purpose flour
1 tsp baking soda ½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
1 cup pumpkin puree
1 tsp vanilla extract
½ cup add-ins
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line with parchment paper.
- In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, cream butter and brown sugar until smooth. Add eggs, pumpkin puree, and vanilla extract. Stir well.
- Combine wet and dry ingredients gently. Don’t overmix. Fold in any add-ins like chocolate chips or nuts.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- If you tried this Pumpkin Bread, please leave a star rating and let me know how you go in the comments below. I love hearing from you. Happy Meal.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 1
- Calories: 250kcal
- Fat: 10g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 500mg
- Potassium: 400mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 5g
- Protein: 12g
- Vitamin A: 500IU
- Vitamin C: 30mg
- Calcium: 250mg
- Iron: 3mg
- Vitamin D: 2mg
- Vitamin E: 5mg
- Vitamin K: 7mg
- Thiamin: 0.5mg
- Riboflavin: 0.4mg
- Niacin: 5mg
- Vitamin B6: 0.5mg
- Vitamin B12: 0.1mg
- Folate: 100mg
- Biotin: 30mg
- Pantothenic Acid: 2mg
- Phosphorus: 200mg
- Iodine: 30mg
- Magnesium: 70mg
- Zinc: 5mg
- Selenium: 10mg
- Copper: 0.5mg
- Manganese: 2mg
- Chromium: 30mg
- Molybdenum: 15mg
- Chloride: 600mg
