But, of course, pumpkin desserts are my favorite way to enjoy their abundance. My favorite at the Fall is officially here, and you know what that means—it’s time to cozy up in the kitchen with ...

“This moist quick bread combines both apples and pumpkin ... Be sure to check the label so you’re using the right one for your recipe. Are canned pumpkin and pumpkin puree the same thing? Yes, canned ...

Directions: Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Canned pumpkin is one of the shining stars of fall ingredients. It's versatile, flavorful, and has a long shelf life. There's not much more you could ask of the stuff. While the canned fruit (yes ...

This pumpkin bread recipe makes two loaves so it's great for gifting a friend or freezing for later! One loaf is studded with chocolate and the other pepitas.

3. In an electric mixer, combine the oil, sugar, eggs, egg yolk, and vanilla. Beat on medium speed for 2 minutes. Blend in the pumpkin. The mixture may look slightly curdled, but that’s OK.

Stir pumpkin mixture into dry ingredients, beating until well-mixed. Fold in pecans and raisins. Pour batter into prepared pan and bake until bread tests done, about 1 hour and 30 minutes.

Famous chefs Carla Hall, Bobby Flay, and Alton Brown all have their own recipes for the seasonal loaf, so I tested them all out to find the best one.

All the joy of pumpkin pie in quick bread form, this autumn-spiced loaf has a sweet, moist crumb and cozy pumpkin flavor. You only need about 10 minutes of prep time to make this delicious quick ...