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four pumpkin bread loaves on a cooling rack
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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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 24
Calories 177kcal

Ingredients

Basic Pumpkin Bread Batter

Pumpkin Gingerbread

Cinnamon Pumpkin Bread

Cream Cheese Pumpkin Bread

Chocolate Swirl Pumpkin Bread

Instructions

Basic Pumpkin Bread Batter

  • Preheat the oven to 325˚F and grease the mini loaf pan.
  • Mix together eggs, granulated sugar, pumpkin puree, and canola oil.
  • 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.
  • Divide the batter into four small bowls by scooping 1 1/3 cups of batter into each bowl.
  • Prepare each flavor of pumpkin bread as shown below.
  • 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.
  • Cool in the pan on a wire rack for 30 minutes before removing to cool completely.

Pumpkin Gingerbread

  • 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

  • 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

  • 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

  • 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.

Video

Nutrition

Calories: 177kcal | Carbohydrates: 32g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 178mg | Potassium: 140mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2845IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
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