Fall is here, and you know what that means – all things pumpkin bread! I love baking when the weather gets cooler. The smell of cinnamon and pumpkin filling my kitchen is just the best.
I’ve gathered three of my favorite quick bread recipes that feature everyone’s favorite fall squash. From classic comforts to nutty and fruity versions, you’m sure to find a new go-to here. Let’s get baking some delicious pumpkin quick breads!
Jump to Recipe:
Cozy Pumpkin Banana Bread
This recipe brings together the comforting taste of banana bread with the warm flavors of pumpkin and fall spices. It’s a perfect treat for a chilly morning or a simple afternoon snack. 
Key Ingredients & Tips for Pumpkin Banana Bread
- Ripe Bananas: For the best natural sweetness and moisture, use bananas with lots of brown spots. They mash easier and taste better in bread.
- Pumpkin Puree: Always use plain pumpkin puree, not pumpkin pie filling. The pie filling has added spices and sugar, which can change the recipe’s balance.
What You Need for Pumpkin Banana Bread
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- ½ cup canned pumpkin puree
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ⅓ cup vegetable oil
⏱️ Time: 1 hour 15 mins🍽️ Yields: 1 standard loaf
How to Make Pumpkin Banana Bread
Step 1: Prep Oven & Dry Ingredients
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Make sure there are no lumps.
Step 2: Combine Wet Ingredients & Mix Batter
In a separate medium bowl, beat the eggs, then stir in the pumpkin puree, mashed bananas, and vegetable oil until everything is well combined. Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or spatula just until the flour streaks disappear. Be careful not to overmix.
Step 3: Bake and Cool Your Bread
Pour the batter evenly into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
📝 Final Note
Store this pumpkin banana bread wrapped tightly at room temperature for up to 3 days, or keep it in the refrigerator for up to a week.
Bright Pumpkin Cranberry Bread
This delightful quick bread offers a lovely balance of sweet pumpkin and tart cranberries. It’s a wonderful choice for breakfast, a coffee break, or an afternoon pick-me-up. 
Key Ingredients & Tips for Pumpkin Cranberry Bread
- Fresh or Frozen Cranberries: You can use either in this recipe. If using frozen, add them directly to the batter without thawing; they will bake perfectly.
- Spice Blend: A good mix of cinnamon, ginger, and cloves really helps the pumpkin flavor stand out. Feel free to adjust to your taste.
What You Need for Pumpkin Cranberry Bread
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ¼ cup orange juice (optional, for brightness)
- 1 ½ cups fresh or frozen cranberries
⏱️ Time: 1 hour 10 mins🍽️ Yields: 1 standard loaf
How to Make Pumpkin Cranberry Bread
Step 1: Get Ready and Mix Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Step 2: Combine Wet Ingredients & Fold in Cranberries
In a separate medium bowl, beat the eggs. Stir in the pumpkin puree, vegetable oil, and orange juice (if using) until smooth. Pour the wet mixture into the dry ingredients and mix gently until just combined. Fold in the fresh or frozen cranberries. Do not overmix the batter.
Step 3: Bake and Cool Your Bread
Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
📝 Final Note
For an extra pop of brightness, you can add a tablespoon of orange zest to the wet ingredients when mixing your batter.
Hearty Pumpkin Pecan Cranberry Bread
This bread is a wonderful blend of warm pumpkin flavor with the crunch of pecans and the tang of dried cranberries. It’s the perfect treat for a cozy afternoon or holiday gathering. 
Key Ingredients & Tips for Pumpkin Pecan Cranberry Bread
- Toasted Pecans: To make the pecan flavor deeper and more prominent, lightly toast your chopped pecans in a dry pan for a few minutes before adding them to the batter.
- Gentle Mixing: For a tender and moist bread, mix the batter just until the ingredients are combined. Overmixing can lead to a tougher texture.
What You Need for Pumpkin Pecan Cranberry Bread
- 2 ¼ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup milk
- ¼ cup melted unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
- ¾ cup dried cranberries
⏱️ Time: 1 hour 20 mins🍽️ Yields: 1 large loaf or 2 small loaves
How to Make Pumpkin Pecan Cranberry Bread
Step 1: Prepare Oven and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
Step 2: Mix Wet Ingredients & Combine Batter
In a separate medium bowl, beat the eggs. Stir in the pumpkin puree, milk, melted butter, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and mix gently until just combined. Fold in the chopped pecans and dried cranberries.
Step 3: Bake Until Golden Brown
Pour the batter into the prepared loaf pan. Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes before taking it out to cool completely on a wire rack.
📝 Final Note
A sprinkle of coarse sugar or turbinado sugar on top of the batter before baking gives this bread a lovely, crunchy crust.