Four Pumpkin Breads From One Batch

Make four Pumpkin Breads from one batch! This recipe makes loaves of gingerbread, cinnamon, cream cheese and chocolate swirl pumpkin bread all at once.

When it comes to pumpkin breads, I can’t choose a favorite because I like them all! After baking these, I would alternate which one I ate every time I had coffee so I could enjoy each flavor.

These mini loaves of pumpkin bread are perfect for giving as gifts to friends, family, and neighbors. They also hold up well in the freezer, if you want to store them for later.

Where is the recipe for four pumpkin breads from one batch? In this post, I will share step-by-step instructions with photos for how to make the recipe, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipe by scrolling down to the bottom of the post.

This recipe starts with making one big batch of batter. After the batter is made, it is divided into four parts. Each one of those parts is then turned into a different kind of pumpkin bread.

Why mix the dry ingredients separately?

Mixing the dry ingredients together separately from the wet ingredients ensures that the baking soda, baking powder, and spices are evenly mixed throughout the flour before being added to the wet ingredients.

This makes for a more even batter and makes it so that you only need to briefly mix the wet and dry ingredients to combine them.

It also helps prevent a clump of ground nutmeg ending up in someone’s slice of pumpkin bread!

How To Make Four Pumpkin Breads From One Batch

After mixing the batter, divide it between four bowls. Then, follow the instructions below for each flavor.

Bread #1: Pumpkin Gingerbread

The first of the four loaves is like a loaf of classic pumpkin bread with a little flavor boost from extra spices. It can be left as it is or you can make a simple powdered sugar frosting to drizzle over the top.

To make the pumpkin gingerbread flavor, add ground ginger, ground cloves, and ground allspice to one portion of the pumpkin bread batter. Stir to combine and scrape the batter into one of the cavities in the mini bread pan.

Bread #2: Cinnamon Pumpkin Bread

The second loaf has a delicious, crunchy layer of cinnamon streusel right in the center! It’s the best combination of cinnamon bread and pumpkin bread.

To make the cinnamon pumpkin bread loaf, mix together brown sugar, granulated sugar, chopped pecans, and ground cinnamon in a small bowl.

Scrape half of the portion of batter into one of the mini loaf cavities. Top it with the cinnamon streusel mixture and then scoop on the rest of the batter.

Bread #3: Cream Cheese Pumpkin Bread

The third loaf is cream cheese pumpkin bread. It’s like have a little layer of cheesecake right in the middle of your loaf!

To make the cream cheese pumpkin bread, mix together softened cream cheese and powdered sugar in a small bowl. Scrape half of the portion of pumpkin batter into one of the mini loaf pans.

Top with the cream cheese mixture and spread it out to cover the batter. Then, add the remaining batter by spoonfuls until the cream cheese mixture if covered.

Bread #4: Chocolate Swirl Pumpkin Bread

Finally, we have the chocolate swirl pumpkin bread. This one is for the chocolate lovers. It has chocolate swirled in with the pumpkin.

To make the chocolate swirl loaf, divide the pumpkin batter portion into two bowls. Add cocoa powder and melted chocolate chips to one bowl.

Then, add spoonfuls from each bowl to the mini loaf pan until each bowl is empty. Run a knife through the batter to create swirls.

What should I do if I don’t have this mini loaf pan?

If you want to purchase this mini loaf pan, you can get it here. Or you can use individual mini loaf pans. Each one of the cavities in my pan measures 5.75 x 3 in. If you want to give them as gifts, you can buy disposable mini loaf pans.

How do you know when pumpkin bread is done?

You’ll know when it is done when it starts pulling away from the edges a bit. Insert a toothpick into the loaf and when you pull it out, only a few crumbs should be on the toothpick if it is done. If there is raw batter on the toothpick, return it to the oven.

How can I make full-sized loaves instead?

Two of the portions of batter can be combined into one full-sized loaf pan. Increase the baking time by 13-15 minutes.

Can I make all of them one flavor?

Of course! We all have our favorites. Just skip the ones you don’t want and make more of the others. You’ll have to increase the ingredients for the fillings you want.

Want more pumpkin recipes? Try these next:

Pumpkin Cheesecake Dessert has two layers of smooth, creamy cheesecake with a gingersnap crust. Made in a 9×13 inch pan this cheesecake is made for sharing!

These Pumpkin Cream Cheese Muffins with Chocolate Chips are soft and moist with just the right amount of pumpkin spice. They’re perfect for breakfast or snack!

A moist Pumpkin Bundt Cake with a Maple Glaze. It’s fast and easy to make with pumpkin puree and a cake mix. The bundt pan shape is gorgeous on a cake plate.

Pumpkin Pull-Apart Loaf from Crazy For Crust is a flaky breakfast danish that you bake up easily, using refrigerated biscuit dough and pumpkin puree.

This Slow Cooker Pumpkin Pecan Bread Pudding is a great way to use leftover bread and can be served for brunch or dessert.

Continue to Content

Four Pumpkin Breads From One Batch

Yield: 24

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Make four Pumpkin Breads from one batch! This recipe makes loaves of gingerbread, cinnamon, cream cheese and chocolate swirl pumpkin bread all at once.

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Ingredients

Basic Pumpkin Bread Batter

• 4 eggs
• 1 2/3 cups granulated sugar
• 15 oz pumpkin puree
• 1 cup canola oil
• 2 2/3 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 14 tsp ground ginger

Pumpkin Gingerbread

• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice

Cinnamon Pumpkin Bread

• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 2 tbsp chopped pecans
• 1/2 tsp ground cinnamon

Cream Cheese Pumpkin Bread

• 3 oz cream cheese, softened
• 1/3 cup powdered sugar

Chocolate Swirl Pumpkin Bread

• 1 tbsp cocoa powder
• 1/4 cup chocolate chips, melted

Instructions

Basic Pumpkin Bread Batter

1. Preheat the oven to 325˚F and grease the mini loaf pan.
2. Mix together eggs, granulated sugar, pumpkin puree, and canola oil.
3. In a separate bowl, combine flour, baking soda, baking powder, ground cinnamon, salt, ground nutmeg, and ground ginger. Then, add to the pumpkin mixture and stir until combined.
4. Divide the batter into four small bowls by scooping 1 1/3 cups of batter into each bowl.
5. Prepare each flavor of pumpkin bread as shown below.
6. Bake at 325˚F for 40-45 minutes or until a toothpick inserted in a loaf comes out with only a few crumbs clinging to it but no raw batter.
7. Cool in the pan on a wire rack for 30 minutes before removing to cool completely.

Pumpkin Gingerbread

1. Stir the ground ginger, ground cloves, and ground allspice into one small bowl of batter. Scape into one of the cavities in the mini loaf pan.

Cinnamon Pumpkin Bread

1. In a separate bowl, combine the brown sugar, granulated sugar, chopped pecans, and ground ginger. Put half of the batter from one of the small bowls (about 2/3 cup) in the bottom of one of the cavities in the mini loaf pan. Pour the cinnamon mixture over the batter and top with the second half of the batter (about 2/3 cup).

Cream Cheese Pumpkin Bread

1. In a separate bowl, stir together the softened cream cheese and powdered sugar. Put half of the batter from one of the small bowls (about 2/3 cup) in the bottom of one of the cavities in the mini loaf pan. Spread the cream cheese mixture over the batter and top with spoonfuls the second half of the batter (about 2/3 cup).

Chocolate Swirl Pumpkin Bread

1. Divide the remaining bowl of pumpkin batter into two bowls (about 2/3 cup each). Stir the cocoa powder and melted chocolate chips into one bowl. Alternately add spoonfuls of batter from each bowl to one of the cavities in the mini loaf pan. Use a knife to swirl the batter.

Nutrition Information:

Yield: 24 Serving Size: 24 Servings
Amount Per Serving: Calories: 177 Saturated Fat: 2g Cholesterol: 31mg Sodium: 178mg Carbohydrates: 32g Fiber: 1g Sugar: 19g Protein: 3g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.