14 Spiced Pumpkin Bread Recipes for Autumn Treats

As the leaves turn golden and the air fills with that crisp autumn chill, nothing transports me back to my childhood quite like the aroma of spiced pumpkin bread baking in the oven. I remember bundling up with my siblings on rainy October afternoons, eagerly watching Mom pull a loaf from the oven—its crust golden, studded with pecans, and swirling with cinnamon and nutmeg. Those slices, slathered in butter, were our ultimate comfort food, evoking hayrides, pumpkin patches, and family gatherings.

Lately, I’ve been experimenting in my own kitchen, tweaking classic recipes to suit modern tastes: adding dark chocolate chunks for a decadent twist, going gluten-free for friends with dietary needs, or infusing ginger for an extra kick. With pumpkin spice lattes everywhere this season, these breads are the perfect homemade antidote—healthier, customizable, and way more satisfying. They’re not just treats; they’re a celebration of fall’s bounty, packed with vitamin-rich pumpkin and warming spices that boost mood and digestion.

Classic Spiced Pumpkin Bread

This timeless recipe is my go-to for that nostalgic fall flavor. Ingredients: 1 ½ cups flour, 1 cup pumpkin puree, ½ cup brown sugar, ⅓ cup oil, 2 eggs, 1 tsp baking soda, 2 tsp pumpkin pie spice, ½ tsp salt, ¼ cup milk. Mix wet ingredients (pumpkin, sugar, oil, eggs, milk), fold in dry (flour, soda, spice, salt), bake in a greased loaf pan at 350°F for 50-60 minutes. It’s moist, easy for beginners, and stores well for a week—perfect for breakfast or snacks with its fiber-rich pumpkin aiding digestion.

Benefits include natural sweetness from pumpkin reducing sugar needs, plus anti-inflammatory spices like cinnamon for cozy, guilt-free indulgence.

Gluten-Free Spiced Pumpkin Bread

Ideal for those avoiding gluten without sacrificing texture. Ingredients: 1 ½ cups gluten-free flour blend, 1 cup pumpkin puree, ½ cup coconut sugar, ⅓ cup melted coconut oil, 2 eggs, 1 tsp baking powder, 1 tsp baking soda, 2 tsp pumpkin pie spice, ½ tsp salt, ¼ cup almond milk. Whisk wet ingredients, stir in dry, pour into loaf pan, bake at 350°F for 55 minutes. The almond flour base keeps it tender and nutty.

This version supports gut health with gluten-free grains and pumpkin’s prebiotics, making it lighter yet filling for autumn brunches.

Vegan Spiced Pumpkin Bread

Plant-based perfection that’s dairy- and egg-free. Ingredients: 1 ¾ cups flour, 1 cup pumpkin puree, ½ cup maple syrup, ⅓ cup coconut oil, ½ cup applesauce (egg sub), 1 tsp baking soda, 2 tsp pumpkin pie spice, ½ tsp salt, ¼ cup plant milk. Combine all, bake in loaf pan at 350°F for 50-55 minutes. Flax “eggs” optional for extra binding.

Rich in plant antioxidants, it’s heart-healthy with omega-3 potential from seeds, ideal for vegan fall feasts.

Walnut Cinnamon Spiced Pumpkin Bread

Crunchy nuts elevate the classic spice profile. Ingredients: 1 ½ cups flour, 1 cup pumpkin puree, ½ cup sugar, ⅓ cup oil, 2 eggs, 1 tsp baking soda, 2 tsp cinnamon, 1 tsp nutmeg, ½ tsp salt, ¾ cup chopped walnuts. Mix batter, fold in walnuts, bake at 350°F for 55 minutes.

Omega-3s from walnuts pair with pumpkin’s vitamins for brain-boosting benefits, plus irresistible texture contrast.

Chocolate Chip Spiced Pumpkin Bread

Decadent chips make this a crowd-pleaser for kids and adults. Ingredients: 1 ½ cups flour, 1 cup pumpkin puree, ½ cup brown sugar, ⅓ cup butter, 2 eggs, 1 tsp baking soda, 2 tsp pumpkin pie spice, ½ tsp salt, 1 cup dark chocolate chips. Blend wet and dry, stir in chips, bake at 350°F for 50 minutes.

Antioxidant-packed chocolate and pumpkin curb sweet cravings healthily, great for energy without crashes.

Ginger-Infused Spiced Pumpkin Bread

Bold fresh ginger adds zing to traditional spices. Ingredients: 1 ½ cups flour, 1 cup pumpkin puree, ½ cup molasses, ⅓ cup oil, 2 eggs, 1 tsp baking soda, 1 tbsp grated ginger, 1 tsp cinnamon, ½ tsp cloves, ½ tsp salt. Mix, bake at 350°F for 55 minutes.

Ginger aids digestion and nausea relief, complementing pumpkin’s soothing properties for post-meal comfort.

Streusel-Topped Spiced Pumpkin Bread

Crispy topping takes it over the top. Ingredients (bread): As classic, minus nuts. Streusel: ¼ cup flour, ¼ cup brown sugar, 2 tbsp butter, ½ tsp cinnamon. Mix bread batter, top with streusel, bake at 350°F for 60 minutes.

The buttery crunch adds joy without excess calories, boosting flavor satisfaction.

Cream Cheese Swirled Spiced Pumpkin Bread

Tangy swirl for cheesecake-like luxury. Ingredients (bread): Classic base. Swirl: 8 oz cream cheese, ¼ cup sugar, 1 egg. Layer half batter, swirl in cheese mix, top with rest, bake at 350°F for 55-60 minutes.

Protein from cheese balances carbs for steady energy, a indulgent yet balanced treat.

Banana Pumpkin Spiced Bread

Mash bananas in for extra moisture and sweetness. Ingredients: 1 ½ cups flour, ¾ cup pumpkin puree, 2 ripe bananas (mashed), ⅓ cup sugar, ⅓ cup oil, 2 eggs, 1 tsp baking soda, 2 tsp pumpkin pie spice, ½ tsp salt. Combine, bake at 350°F for 50 minutes.

Potassium-rich bananas enhance pumpkin’s nutrients for heart health and natural sweetness.

Orange Zest Spiced Pumpkin Bread

Citrus brightness cuts through richness. Ingredients: Classic base + zest/juice of 1 orange. Mix in zest to batter, bake at 350°F for 55 minutes, glaze with orange icing.

Vitamin C boost from orange elevates immunity during cold season.

Pecan Maple Spiced Pumpkin Bread

Southern-inspired with sticky sweetness. Ingredients: 1 ½ cups flour, 1 cup pumpkin, ½ cup maple syrup, ⅓ cup oil, 2 eggs, 1 tsp soda, 2 tsp spices, ¾ cup pecans. Fold pecans, bake at 350°F for 55 minutes.

Antioxidants in pecans and maple support anti-aging, pure fall luxury.

Savory Herb Spiced Pumpkin Bread

A twist with rosemary and sage for dinner sides. Ingredients: 1 ½ cups flour, 1 cup pumpkin, ½ cup sugar (less), ⅓ cup oil, 2 eggs, 1 tsp soda, 1 tsp pumpkin spice, 1 tsp rosemary, sage pinch, ½ tsp salt. Bake at 350°F for 50 minutes.

Herbs add savory depth, pairing with soups—lower sugar for balanced meals.

Keto Low-Carb Spiced Pumpkin Bread

Almond flour keeps carbs minimal. Ingredients: 2 cups almond flour, ½ cup pumpkin, ½ cup erythritol, ¼ cup butter, 3 eggs, 1 tsp baking powder, 2 tsp spices, pinch salt. Mix, bake at 350°F for 40 minutes.

Keto-friendly with healthy fats for sustained energy, fall flavor without carbs.

Pumpkin Seed Crunch Spiced Bread

Seeds for texture and nutrition. Ingredients: Classic + ½ cup pepitas. Fold in half, top with rest, bake at 350°F for 55 minutes.

Magnesium-rich seeds promote relaxation, crunch elevates every bite.

These 14 spiced pumpkin bread recipes capture autumn’s essence in every slice—warm, aromatic, and endlessly versatile. Grab some cans of puree, experiment with your favorites, and fill your home with that irresistible scent. Your taste buds (and loved ones) will thank you!