I created this easy chili recipe the night I went into labor with my 5th baby on Super Bowl Sunday! I didn’t expect to still be pregnant, so I planned nothing for our football-watching menu. But lo and behold I wasn’t snuggling my sweet newborn quite yet, so I quickly whipped up this easy chili recipe before the game started, and it was delicious.

Now I make this beef chili recipe weekly in the cooler months. It’s one of my go-to meals when I’m short on time, because it only takes 30 minutes to make, but still want to feed my family a hearty, healthy meal.

I love that this recipe includes a homemade spice mix that is free from preservatives and it’s gluten-free! So you can serve it to large crowds including those who cannot eat gluten.

Easy Chili Recipe: Ingredients & Substitutions 

One of the great things about homemade chili is that it’s customizable. Here are some notes about the ingredients and possible substitutions.

• Ground beef. I’ve used both 85/15% and 93/7% lean ground beef with great results. Or try turkey chili, chicken chili, or vegetarian chili.
• Minced garlic. You can substitute 1 tsp garlic powder for the minced garlic, and add it with the rest of the spices. 
• Bell peppers. any color variety of bell pepper works well in this recipe. If you like to add some heat, add some spicier peppers.
• Spice mixture. I have written this recipe with the spice ratios and combination that are spot on. You can add more chili powder, or some cayenne powder to increase the heat. This is a mild chili as written.
• Fire roasted tomatoes. I love the flavor that the fire roasted tomatoes adds to this recipe (and this sausage gnocchi). Regular diced tomatoes are a good substitute.
• Kidney Beans. I use one can of kidney beans because my husband doesn’t love them. However you can add another can (2 cans total) if you love beans. Use your favorite beans such as: black beans, great northern (white) beans, and garbanzo beans (chickpeas).
• Corn. Fresh and frozen corn both work well in this chili recipe.

How to Make Chili

This beef chili recipe is super easy to make, and I always have all the ingredients on hand. Let’s walk through the process step-by-step, and don’t forget to watch the video.

Begin by making the homemade chili seasoning in a small bowl. It can be tweaked according to your personal preferences. I make ours mild, so adjust the heat accordingly. 

Once the spice mixture is ready, brown the ground beef with the garlic. Cook it over medium-high heat until it’s mostly browned for the best texture and flavor. 

Once the meat is mostly (but not totally) browned, add the bell peppers and cook until they are slightly soft.

Next, add the rest of the ingredients and stir until everything is combined.

If you’re short on time, cook this easy chili recipe on medium heat for 15 minutes before serving, stirring occasionally. If you have a longer, simmer until you’re ready to serve.  The longer the chili is simmered, the more the flavors will meld together. 

Taste and adjust the salt, pepper, or heat (spicy/mild) according to your preferences. 

Serve

People often ask,  “what can you add to chili?”  Once your chili is finished cooking, gather your favorite fixings and serve the chili recipe warm. Some of our favorite additions are: 

• green onions
• sour cream
• shredded cheddar cheese
• crushed tortilla chips
• cornbread (or cornbread croutons, cornbread muffins or this healthy skillet cornbread)
• pretzel bread (try it and thank me later)

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.

To Freeze

• Let it cool to room temperature then transfer it to an airtight, freezer-friendly container and freeze for up to 2 months. 
• To thaw, remove it from the freezer and let it thaw on the counter or in the refrigerator. 
• Reheat in a stockpot over low heat.

Easy Chili Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Easy Chili Recipe

The best quick and easy chili recipe! Made in 30 minutes on the stovetop, homemade chili is a delicious, from scratch (no packaged seasoning) dinner your whole family will love.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 254kcal

Author Laura

Cost $8

Equipment

• 5 Quart Sauce Pan
• measuring spoons
• measuring cups
• spatula

Ingredients

• 1.5 pounds ground beef
• ½ cup onion diced
• 2 bell peppers diced
• 2 teaspoons minced garlic or 2 tsp garlic powder
• 2 teaspoons ground cumin
• ½ teaspoon coriander
• 2 Tablespoons paprika
• 1 ½ Tablespoons chili powder
• 1 teaspoon granulated sugar
• ½ teaspoon sea salt or more to taste
• ¼ teaspoon black pepper freshly ground
• 14.5 oz can fire roasted tomatoes
• 15 oz kidney beans (drained and rinsed)
• 15 oz tomato sauce
• 4 oz diced green chilies
• ½ cup corn

US Customary – Metric

Instructions

• Mix cumin, coriander, paprika, chili powder, sugar, sea salt and pepper together in a small bowl. Set aside.
• Add ground beef, onion and garlic to a large pot. Cook until the beef begins to brown.
• Add bell peppers and continue cooking over medium-high heat for 5-10 minutes until beef is browned and veggies are soft.
• Add diced tomatoes, tomato sauce, green chilies, corn, beans and chili seasoning mixture and stir until evenly distributed.
• Cook over medium heat for 15 minutes. After 15 minutes, reduce heat to a simmer until ready to serve.
• Taste and adjust salt/pepper as needed.
• Serve with your favorite chili fixings. Our favorites include: sour cream, green onions, cheddar cheese, and crushed tortilla chips.

Video

Notes

Ingredient substitutions: 

• Ground beef.  If you want to use turkey try this ground turkey chili. 
• Minced garlic. garlic powder can be used in place of minced garlic, add it with the spice mixture.
• Bell peppers. any color variety of bell pepper works well in this recipe. If you like to add some heat, add some spicier peppers.
• Fire roasted tomatoes. You can substitute regular canned, diced tomatoes. 
• Kidney Beans. If you love beans,  use 2 cans total instead of 1. And choose your favorites: black beans, great northern (white) beans, and garbanzo beans (chickpeas).

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. 

To Freeze

• Let the chili cool to room temperature then transfer it to an airtight, freezer-friendly container and freeze for up to 2 months. 
• To thaw, simply remove it from the freezer and let it thaw on the counter or in the refrigerator. 
• Reheat in a stockpot over low heat.

Nutrition

Serving: 1cup | Calories: 254kcal | Carbohydrates: 8g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 233mg | Potassium: 414mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2245IU | Vitamin C: 39mg | Calcium: 33mg | Iron: 3mg

We call this easy chili recipe, “Keilah Chili” since she was born a few short hours after we all enjoyed it! So It holds a special place in my heart.

More Delicious REcipes

Healthy Turkey Chili Recipe

Healthy Crockpot Chicken Chili

Best Cornbread Recipe

Slow Cooker White Bean Chicken Chili

Vegetarian Chili

Easy Homemade Biscuit Recipe

Apple Crisp Recipe: Ingredients and Substitutions 

• Apples. I recommend a sweet/tart apple like granny smith or pink lady, but any variety works.
• Light Brown sugar. use dark brown sugar for a richer molasses taste. 
• Granulated sugar. organic cane sugar is a good substitute. 
• All-purpose flour. a 1:1 all-purpose gluten-free baking flour works well in both the crisp topping and filling to make this recipe gluten-free. 
• Salted Butter. unsalted butter or ghee both work well in this recipe.
• Old-fashioned oats. Quick-cooking oats are a good substitute. 

How to make Apple Crisp

Let’s walk through how to make this easy apple crisp recipe. As always, watch the video for further guidance.

Begin by preparing the baking dish and preheating the oven.

Make the Apple Crisp Topping

Then, make the crisp topping. Combine the ingredients for the topping (except oats) in a large bowl.

Next, use a fork, pastry cutter or your hands to cut the slightly-softened butter into the dry ingredients.

Add the oatmeal to the butter/dry ingredient mixture and stir until it’s evenly distributed. Then set the crisp topping aside while you make the filling!

Make the Apple Crisp Filling

Begin by peeling, coring and finely slicing the apples into piece as shown in the photo below.

Once the apples are peeled, cored and sliced, cook them in a microwave-safe dish for 6 minutes.

Then transfer the cooked apples in a colander to cool and drain for at least 10 minutes. Make sure you leave space at the bottom of the colander for the water to drain.

Next, in a small bowl, combine the dry filling ingredients.

Then, transfer the apples from the colander to a large bowl and add the lemon juice and dry ingredients.

Stir until combined.

Assemble the Apple Crisp

Choose a baking dish: Add the apple filling to a prepared baking dish. I suggest a 9×9″ baking dish. You can also use a round casserole dish. The important thing is that whatever dish you choose has a capacity of at least 2 to 2.5 quarts.

Next, evenly sprinkle the crisp topping over the filling.

Bake & Cool

Once the apple crisp is assembled, bake it in the preheated oven until the filling is bubbly and the top is lightly browned. If you notice the top browning before the filling bubbles, simply tent the pan with aluminum foil and continue baking.

Set the apple crisp on a wire rack to cool for at least 30 minutes. This cooling time allows the filling to gel and everything to firm up a bit before serving.

Serve

This apple crisp recipe is best served slightly warm. If you make it in advance, you can cover it with foil and put it in the oven set to “warm” to reheat before serving. Here are some serving suggestions: 

• With a scoop of vanilla ice cream on top.
• Top with a dollop of the best homemade whipped cream!
• Add a drizzle of caramel sauce.
• Add a sprinkle of nuts (like these cinnamon sugar pecans or candied almonds) for some crunch.

How to Store Apple Crisp

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven set to warm.

Freeze

• Freeze the unbaked crisp: assemble the apple crisp, wrap it tightly in plastic wrap and cover with foil and freeze on a flat surface for up to 2 months. Thaw overnight and then bake according to recipe instructions.
• Freeze baked crisp. Bake the apple crisp, let it cool completely, wrap it in plastic wrap/foil and freeze for up to 2 months. Warm covered with foil in the oven until heated all the way through.
• Freeze individual portions in an airtight container for up to 2 months. Reheat on warm in the oven or microwave.

Apple Crisp Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Easy Apple Crisp Recipe

This easy apple crisp recipe is made with 8 ingredients. A subtly sweet, perfectly spiced apple filling sits beneath a buttery crisp topping and is baked to bubbly perfection. Apple crisp is best served warm with vanilla ice cream. Watch the video to learn how to make apple crisp step-by-step! 

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Cooling time 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 10 Servings

Calories 312kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• 9×9″ baking pan
• pastry cutter

Ingredients

Apple Crisp Filling:

• 4 pounds apples* (peeled, cored and sliced)
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• 3 Tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• ⅛ teaspoon nutmeg optional
• 1 teaspoon lemon juice

Crisp topping:

• ½ cup butter softened
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• ¾ cup all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon sea salt
• ¾ cup old fashioned oats

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease a 9×9” baking dish, set aside.

Make Crisp Topping

• Place softened butter, granulated sugar, brown sugar, flour, cinnamon and sea salt in a medium sized bowl. Use your hands, a fork or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles a coarse meal with buttery chunks.
• Add oats and stir until evenly combined, set aside.

Make the Apple Filling

• Place the peeled and cored apples in a microwave safe dish and heat for 6 minutes, until apples are slightly soft.
• While apples are in the microwave, in a small bowl, mix together brown sugar, granulated sugar, flour cinnamon and nutmeg. Set aside.
• When apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool and drain in the colander for at least 10 minutes.
• Transfer cooled & drained apples to a bowl, add lemon juice, then dry ingredient mixture and stir until mixture is homogenous (uniform throughout).

Assemble the Apple Crisp

• Place apple crisp filling into the prepared baking dish.
• Evenly sprinkle crisp topping over apple crisp filling.

Bake & Cool

• Bake in preheated oven for 40-45 minutes, or until the top is lightly browned and the filling is bubbly.
• Cool for at least 30 minutes before serving.
• Serve in small bowls topped with your favorite vanilla ice cream!

Video

Notes

*4 pounds of apples equals  9-10 cups, 1800 g, or 6-8 medium sized apples.

Ingredient substitutions

• Apples. I recommend a sweet/tart apple like granny smith or pink lady, but any variety works.
• Light Brown sugar. use dark brown sugar for a richer molasses taste. 
• Granulated sugar. organic cane sugar is a good substitute. 
• All-purpose flour. a 1:1 all-purpose gluten-free baking flour works well in both the crisp topping and filling to make this recipe gluten-free. 
• Salted Butter. unsalted butter or ghee both work well in this recipe.
• Old-fashioned oats. Quick-cooking oats are a good substitute. 

Store

Store any leftovers in an airtight container in the refrigerator for 5-7 days.

Freeze

1. Freeze the unbaked crisp: assemble the apple crisp, wrap it tightly in plastic wrap and cover with foil and freeze on a flat surface for up to 2 months. Thaw overnight and then bake according to recipe instructions.
2. Freeze baked crisp. Bake the apple crisp, let it cool completely, wrap it in plastic wrap/foil and freeze for up to 2 months. Warm covered with foil in the oven until heated all the way through.
3. Freeze individual portions in an airtight container for up to 2 months. Reheat on warm in the oven or microwave.

Nutrition

Serving: 1serving (1/10th of the recipe) | Calories: 312kcal | Carbohydrates: 56g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 145mg | Potassium: 217mg | Fiber: 5g | Sugar: 37g | Vitamin A: 369IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

More Apple recipes

Apple Pie Bars

Apple Galette

Oatmeal Apple Cookies

Easy Cinnamon Apples (5 minutes)

Best Apple Crumb Pie

Cinnamon Apple Muffins

My favorite thing about the fall is that it’s apple season. So, I found it fitting to share our family’s favorite Apple Crumb Pie Recipe with you (also try this apple crisp, homemade caramel apples, and these easy cinnamon apples).

I prefer a crumb topping on my pies instead of a double pie crust (click here for a double-crust apple pie). It’s buttery, sugary crumbly texture is just irresistible! And it’s easy to sprinkle on the top instead of form into shapes (like a lattice).

This homemade Apple Crumb Pie recipe uses only a few, simple ingredients, allowing the taste of the apples to really shine. It’s the perfect dessert for Thanksgiving (along with these Thanksgiving recipes) or any time of the year.

Fun fact, this was the very first Thanksgiving dessert recipe I shared when I started my blog in 2016.

Apple Crumb Pie: Ingredient Substitutions 

• Pie crust. I suggest making your own flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
• All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free. Pastry flour also works well.
• Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
• Apples.  Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.

How to make Apple Crumble Pie

Let’s walk through this recipe together, and don’t forget to watch the video.

Make the Crust

Since this apple crumble pie is homemade, begin by making the crust. I always make pie crust because it’s easy and delicious (like in this French Silk pie and this Pumpkin Pie).

Whether you use a food processor or a good old-fashioned pastry cutter, making this all-butter pie crust recipe literally takes 5 minutes. It is super easy and tastes so much better than the store-bought crusts. Halve the recipe and follow the instructions here: Butter Pie Crust.

The crust needs to be chilled for at least 1 hour or overnight. Wrap it tightly in plastic wrap and put it in the fridge.

After chilling, roll out the dough. I suggest using your pie plate to measure the dough to make sure I rolled it large enough.

Then, form it into the pie dish and crimp the sides with your thumb and pointer finger (see the video).

Make the Apple Crumble Pie Topping

While the pie crust is chilling, make the crumble topping. Begin by combining the dry ingredients in a large bowl.

Then, cut in the softened butter with a fork or pastry cutter, or with your hands.

The topping should look like the photo below, well-mixed with large crumbs. Set it aside until you assemble the pie.

Make the Apple Crumble Pie Filling

I suggest making the apple filling with the dough is chilling as well. Begin by peeling, coring and slicing the apples and placing them in a microwave-safe bowl.

Then, cook the apples in the microwave for 5 minutes, until they are soft to the touch.

Once they finish cooking, transfer them to a colander to drain any excess water.

While the apples are cooking, combine the dry filling ingredients (sugar, flour, cinnamon, and nutmeg) in a small bowl.

After the apples have been drained and cooled slightly, add the dry filling mixture and stir to combine.

Assemble the Apple Crumb Pie

Once all the components are ready, it’s time to assemble the pie. Pour the apple filling into the prepared pie crust.

Then, evenly sprinkle the crumble topping over the apple filling.

Bake & Cool

Cover the crust with a pie crust shield and bake in the preheated oven for about one hour.

You know this Apple Crumble Pie is done when the filling starts to bubble and the top is a delicious golden-brown.

This pie is best after it has cooled until it’s just barely warm. I recommend letting it cool on a wire rack for at least 3 hours, preferably longer.

Serve

Serve this apple crumble pie with a dollop of fresh homemade whipped cream or a scoop of vanilla ice cream for a perfect fall treat.

Store

Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Freeze

This pie freezes very well! There are 2 ways to freeze this recipe:

1. Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2.  Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Apple Crumble Pie

This apple crumble pie recipe is a delicious twist on classic apple pie! A delicious apple filling sits between a flaky pie crust and buttery crumble topping. Serve with a scoop of vanilla ice cream for the perfect fall dessert.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling 3 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 12 Servings

Calories 337kcal

Author Laura

Cost $9

Equipment

• measuring spoons
• measuring cups
• spatula
• pie dish
• pie crust shield
• rolling pin
• pie crust shield

Ingredients

Pie Crust

• 1 ¼ cups all-purpose flour
• ½ tsp fine sea salt
• 1 Tablespoon granulated sugar
• ½ cup salted butter
• ¼ cup water (ice cold)

Filling

• 4 pounds apples (peeled, cored and sliced – 9 to 10 cups apples)
• ½ cup granulated sugar
• 3 Tablespoons all-purpose flour
• 1 ½ teaspoons ground cinnamon

Topping

• 6 Tablespoons salted butter (softened)
• ⅓ cup granulated sugar
• ¾ cup all-purpose flour
• ½ tsp ground cinnamon
• ¼ tsp fine sea salt

US Customary – Metric

Instructions

Make the Pie Crust:

• Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
• Add the butter (or earth balance) and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched. 
• Remove dough from processor (will be crumbly) and form into a ball.
• Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

Make the Crumble Topping:

• In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
• Cut in butter with a fork, a pastry cutter, or your hands until crumbly. Set aside.

Make the Apple Filling:

• Place the peeled and cored apples in a microwave safe dish and microwave for 5 minutes, until apples are slightly soft to the touch.
• While apples are in the microwave, mix together sugar, flour cinnamon and nutmeg in a small bowl.
• Remove apples from the microwave and transfer them to a colander to drain any excess water.
• Then, put them in a large bowl, add the dry mixture to the partially cooked apples and stir to coat.

Assemble the Pie

• Towards the end of the chilling time for the crust, preheat the oven to 350 degrees Fahrenheit.
• Remove crust from refrigerator and roll into a circle, about ¼ to ½ inches thick. (if it has been refrigerated overnight you will need to let it sit on the counter at room temperature until it is pliable).
• Place crust into pie plate and form the crust as you wish (pinch the sides).
• Pour filling into unbaked pie crust.
• Use your hands to evenly sprinkle the crumb topping over the filling.
• Put a pie crust shield or aluminum foil over the outer crust of the pie to protect it from burning. Remove the shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield.

Bake & Cool

• Bake the pie in the preheated oven, on the lower rack, for 55-60 minutes, or until the filling begins to bubble and the top & crust is lightly browned.
• Let cool for at least 1 hour then serve.

Video

Notes

Ingredient Substitutions 

• Pie crust. I suggest making your own flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
• All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free. Pastry flour also works well.
• Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
• Apples.  Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.

Store

Store leftover pie in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week. 

Freeze

1. Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2.  Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 337kcal | Carbohydrates: 53g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 254mg | Potassium: 192mg | Fiber: 4g | Sugar: 31g | Vitamin A: 494IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg

More Delicious Recipes

Best Apple Pie Recipe

Easy Apple Crisp Recipe

Apple Cake

Easy Cinnamon Apples (5 minutes)

Homemade Caramel Apples

Homemade Apple Cider Recipe

We love making French toast for breakfast on slow Saturdays, and this pumpkin french toast is an extra-special treat perfect for chilly fall mornings.

This pumpkin french toast recipe is easy to make with simple ingredients. Your favorite bread (like cinnamon swirl bread, or homemade french bread) is dipped in a spiced pumpkin and egg mixture and then cooked to perfection.

It’s crispy on the outside, soft on the inside and loaded with all the best flavors the season has to offer.

Pumpkin French Toast: Ingredients & Substitutions

• Bread. we use cinnamon bread from a local bakery (Kneaders for all my west-coast people). Use your favorite bread – a buttery brioche loaf or a cinnamon swirl bread, hearty sourdough, or french bread are all great choices.
• Light Brown sugar. Dark brown sugar or coconut sugar are both good choices.
• Whole milk. This is what we always have on hand, so it’s our milk of choice for this recipe. Any milk (or half and half) would work well, including non-dairy milk. Just remember that the higher the fat content, the richer and tastier this pumpkin french toast will be!
• Pumpkin puree. you can use canned or homemade puree.
• Pumpkin pie spice. I suggest using this homemade pumpkin pie spice, but store-bought varieties are great too. Or sub the following for the pumpkin pie spice (in addition to the cinnamon):
  • ¼ tsp cinnamon (additional)
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves

How to Make Pumpkin French Toast

We’ll walk through this pumpkin french toast recipe step-by-step, and don’t forget to watch the video.

Begin by slicing the bread into half-inch thick slices. Then, preheat an electric griddle to 350 degrees F. Or, you can heat a cast iron skillet or nonstick fry pan over medium heat.

Make the pumpkin french toast mixture

Next, whisk together eggs and pumpkin in a medium mixing bowl that is wide enough to fit a piece of bread –

Then add the cinnamon, pumpkin pie spice, salt, brown sugar and vanilla and whisk to combine.

Once the mixture in smooth, whisk in the milk, then set it aside while you prepare the griddle to cook the pumpkin french toast.

Cook the Pumpkin French Toast

Before you dip a piece of bread in the wet mixture, melt ½ Tablespoon butter on the preheated electric griddle (or skillet/frying pan). Using your spatula to spread it evenly over the surface of the griddle.

Then, place a slice of bread in the egg mixture and let it soak in the mixture for 5-8 seconds.

Next, flip the bread over and repeat on the other side.

Then, remove the bread from egg/milk mixture and immediately place on the heated, buttered cooking surface.

Cook for 5 minutes on the first side or until golden brown. Note. the pumpkin in the wet mixture increases the cooking time from classic french toast.

Once the bread is golden brown, flip it over and repeat on the second side.

Then, continue dipping/cooking until all the bread has been used.

To keep warm

If you would like to serve all the pumpkin french toast warm at the same time, preheat your oven to “warm” (250 degrees F).

Place each finished piece of French toast on a baking sheet or oven-safe serving dish and put it in the warm oven until you are ready to serve.

Serve

Serve the pumpkin french toast warm with a glug of pure maple syrup, a dollop of homemade whipped cream, a slater of cinnamon honey butter, or a sprinkle of powdered sugar.

I love serving it alongside some of our breakfast favorites like this frittata recipe, egg casserole and quiche.

Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, toaster, on the stovetop or in the oven. 

To freeze

This pumpkin french toast freezes well! Here’s how I recommend doing it:

Flash-freeze the leftover pieces on a baking sheet, then put the frozen pumpkin french toast in a freezer-friendly container or ziplock bag and save them for another day!

To reheat simply warm in the microwave for 60-90 seconds per piece (depending on how thick the slices are). Or in the toaster set to “defrost” on level 2.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pumpkin French Toast Recipe

This pumpkin french toast recipe is easy to make in 20 minutes! It's richly flavored with vanilla and spices and is a delicious fall breakfast!

Course Breakfast, brunch

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 Servings

Calories 180kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• mixing bowls
• whisk
• electric griddle

Ingredients

• 1 loaf bread (cinnamon bread, brioche, challah, french bread, sourdough bread, etc).
• 4 eggs
• ½ cup pumpkin puree
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• ¼ tsp sea salt
• ¼ cup light brown sugar
• 1 tsp pure vanilla extract
• 1 cup whole milk
• butter for skillet

US Customary – Metric

Instructions

• Slice bread into ½” to 1” thick slices.
• Preheat an electric griddle to 350 degrees F. Or heat a cast iron skillet or nonstick fry pan over medium heat.
• In a medium mixing bowl that is wide enough to fit a piece of bread – whisk together eggs and pumpkin.
• Add cinnamon, pumpkin pie spice, salt, brown sugar and vanilla and whisk to combine.
• Then, whisk in the milk.
• Melt ½ Tablespoon butter on the preheated electric griddle (or skillet).
• Place bread in the egg mixture and let it soak in the mixture for 5-8 seconds.
• Flip bread over and repeat on the other side.
• Remove bread from egg/milk mixture and immediately place on the heated, buttered cooking surface.
• Cook for 5 minutes on the first side or until golden brown. Cook for 5 minutes on the first side or until golden brown. Note. the pumpkin in the wet mixture increases the cooking time from classic french toast.
• Flip the bread over and repeat on the second side.
• Continue dipping/cooking until all the bread has been used.
• Serve immediately with a glug of pure maple syrup!

Notes

*Nutrition information calculated using chunky cinnamon bread. 

Ingredient Substitutions/Notes

• Bread. we use cinnamon bread from a local bakery (Kneaders for all my west-coast people). Use your favorite bread – a buttery brioche loaf or a cinnamon swirl bread, hearty sourdough, or french bread are all great choices.

• Light Brown sugar. Dark brown sugar or coconut sugar are both good choices.

• Whole milk. This is what we always have on hand, so it’s our milk of choice for this recipe. Any milk (or half and half) would work well, including non-dairy milk. Just remember that the higher the fat content, the richer and tastier this pumpkin french toast will be!

• Pumpkin puree. you can use canned or homemade puree.

• Pumpkin pie spice. I suggest using this homemade pumpkin pie spice, but store-bought varieties are great too. Or sub the following for the pumpkin pie spice (in addition to the cinnamon):
  • • ¼ tsp cinnamon (additional)
  • • ¼ tsp ground nutmeg
  • • ¼ tsp ground ginger
  • • ¼ tsp ground

To keep the pumpkin french toast warm

If you would like to serve all the French toast warm at the same time, simply preheat your oven to “warm” (250 degrees F) and place each finished piece of French toast on a baking sheet or oven-safe serving dish and put it in the warm oven until ready to serve!

Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, toaster, on the stovetop or in the oven. 

To freeze

This pumpkin french toast freezes well! Here’s how I recommend doing it:

Flash-freeze the leftover pieces on a baking sheet, then put the frozen pumpkin french toast in a freezer-friendly container or ziplock bag and save them for another day!

To reheat simply warm in the microwave for 60-90 seconds per piece (depending on how thick the slices are). Or in the toaster set to “defrost” on level 2.

Nutrition

Serving: 1slice | Calories: 180kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Cholesterol: 10mg | Sodium: 250mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1702IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 0.5mg

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Pumpkin roll cake is one of the very first desserts I learned to bake when I first got married, and has been a family favorite ever since.

In this pumpkin roll cake recipe, a cinnamon cream cheese filling is spread over a rich and moist pumpkin cake, then rolled together. The result: a beautiful and delicious desert perfect to serve to friends and family. Also try this pumpkin cake or pumpkin cupcakes!

In this post, we’ll walk through all the tips and tricks for a perfect pumpkin roll to ensure your success!

Pumpkin Roll Cake: Ingredients & Substitutions

• All-purpose flour. I recommend using an unbleached, all-purpose flour.  
• Cinnamon. Choose your favorite ground cinnamon.
• Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Pumpkin Puree. use canned or homemade puree.
• Cream Cheese Filling. I don’t recommend substitutions in the filling recipe.

How to Make Pumpkin Roll

Let’s walk through how to make this pumpkin roll step-by-step, and don’t forget to watch the video for extra help.

Prep the towel and pan

Begin by preparing a tea towel and pan for baking and rolling. Having these things ready is important so you’re not scrambling to find the right tools once the cake comes out of the oven.

First, sprinkle powdered sugar on a large tea towel, and set it aside on a flat surface.  

Then, line a 13×17” jellyroll pan with parchment paper (or wax paper) and lightly grease the paper (with spray or butter).

Make the Pumpkin Cake

Once you’re all prepped, make the cake! Begin by combining the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl, then set the mixture aside.

Next, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs and sugar together until pale and thick (2 minutes).

Then, beat in the pumpkin puree and vanilla extract until the mixture is smooth.

Next, add the dry ingredients to the wet ingredients and stir until the batter is smooth and there are no lumps.

Bake & Roll

Once the batter is smooth, spread the pumpkin roll cake batter evenly onto the prepared pan, leaving only about ¼” border around the edge of the pan.

Then, bake the cake in the preheated oven for 14-15 minutes, or until the top of the cake looks set and springs back when touched.

Immediately and carefully turn the cake from the baking pan onto the prepared tea towel and remove the parchment paper/silicone baking mat from the cake.

Roll the cake and towel up together from the short side (see photos/video). Let it cool completely while you make the cream cheese filling:

Make the Cream Cheese Filling

While the cake is cooling, make the filling. It’s incredibly important the ingredients are room temperature so there are no lumps in the filling.

Begin by beating the butter until it’s light and fluffy, either in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer.

Then, add the cream cheese to the butter and beat until mixture is smooth and there are no lumps.

Next, add the vanilla and sea salt and beat until combined.

Finally, add the powdered sugar 1 cup at a time, beating thoroughly after every addition.

Assemble the Pumpkin Roll

Once the pumpkin roll is completely cool, unroll the cooled cake and spread the cream cheese frosting evenly on the top/inside of the cake.

Then, roll the cake again and place it on a serving plate and chill for at least 1 hour.  

Serve

If desired, dust with additional powdered sugar and serve chilled. Use a sharp knife to cut about ½ to 1 inch slices of the pumpkin roll cake and enjoy!

Store

Store any leftover pumpkin roll cake in an airtight container in the refrigerator for up to 5 days. You can store the cake whole, or in slices.

To freeze

If you’d like to freeze this pumpkin roll, begin by flash-freezing the cake (either whole or in slices) on a baking sheet.

Once the cake/slices are frozen, wrap them in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator (do not microwave or rush the process).

Pumpkin Roll Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pumpkin Roll Cake Recipe

This pumpkin roll cake is a beautiful fall dessert. A moist, richly spiced pumpkin cake is slathered with cream cheese frosting, then rolled tightly for an eye-catching, delicious treat guaranteed to impress!

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Cooling/Chilling 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 12 Servings

Calories 361kcal

Author Laura

Cost $8

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• jelly roll pan
• tea towel

Ingredients

Pumpkin Roll Cake:

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• 3 large eggs
• 1 ¼ cups granulated sugar
• 1 cup pumpkin puree
• 1 tsp pure vanilla extract
• ¼ cup powdered sugar (to sprinkle on towel)

Cream cheese Filling:

• 8 oz cream cheese room temperature
• ¼ cup salted butter softened
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon cinnamon
• Pinch sea salt
• 3 cups powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Sprinkle powdered sugar on a large tea towel, and set it aside on a flat surface.
• Line a 13×17” jellyroll pan with parchment paper (or wax paper) and lightly grease the paper (with spray or butter).

Make the Pumpkin Cake

• In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
• In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs and sugar together until pale and thick (2 minutes).
• Beat in pumpkin and vanilla extract.
• Add the dry ingredients to the wet ingredients and stir to combine.
• Spread the cake batter evenly onto the prepared pan, leaving only about ¼” border around the edge of the pan).
• Bake in the preheated oven for 14-15 minutes, or until the top of the cake looks set and springs back when touched.
• Immediately and carefully turn the cake from the baking pan onto the prepared tea towel and remove the parchment paper/silicone baking mat from the cake.
• Roll the cake and towel up together from the short side (see photos/video). Let it cool completely while you make the cream cheese filling:

Make the Cream Cheese Filling

• In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat the butter until light and fluffy.
• Add cream cheese and beat until mixture is smooth and there are no lumps.
• Then, add the vanilla and sea salt and beat until combined.
• Add powdered sugar 1 cup at a time, beating thoroughly after every addition.

Assemble

• Carefully unroll the cooled cake and spread the cream cheese frosting evenly on the top/inside of the cake.
• Roll the cake again, then place it on a serving plate and chill for at least 1 hour.
• If desired, dust with additional powdered sugar and serve chilled.

Video

Notes

Ingredient Notes/Substitutions

• All-purpose flour. I recommend using an unbleached, all-purpose flour. 

• Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)

• Granulated sugar. use white granulated sugar or organic cane sugar.

• Pumpkin Puree. use canned or homemade puree.

• Cream Cheese Filling. I don’t recommend substitutions in the filling recipe.

Store

Store any leftover pumpkin roll cake in an airtight container in the refrigerator for up to 5 days. You can store the cake whole, or in slices.

Freeze

If you’d like to freeze this pumpkin roll, begin by flash-freezing the cake (either whole or in slices) on a baking sheet.

Once the cake/slices are frozen, wrap them in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator (do not microwave or rush the process). 

Nutrition

Serving: 1slice | Calories: 361kcal | Carbohydrates: 62g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 202mg | Potassium: 116mg | Fiber: 1g | Sugar: 52g | Vitamin A: 3610IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Try these recipes

Pumpkin Cupcakes

Best Pumpkin Cake with Cream Cheese Frosting

Best Pumpkin Pie Recipe

Pumpkin Brownies

Pumpkin Pancakes

Pumpkin Scones

These pumpkin cupcakes are a delicious fall dessert perfect to feed a crowd. I have made them for a handful of fall baby showers and they are always the hit of the party!

I adapted my pumpkin cake recipe (which is one of my favorite desserts) and created these pumpkin cupcakes. They are sweet and moist with lots of pumpkin and cozy fall spices.

You can easily make a batch ahead of time and freeze them before frosting and serving to guests!

Pumpkin Cupcakes: Ingredients & Substitutions

• Pumpkin Puree. I use canned pumpkin puree, but homemade puree works well too.
• Salted Butter. unsalted butter and ghee are great choices.
• Sour cream. I recommend full-fat sour cream for the richest taste and texture. You can also use full-fat Greek or plain yogurt.
• Whole milk. half and half is a good substitute for whole milk.
• Granulated sugar. white sugar and organic cane sugar both work well.
• Light Brown Sugar. If you like a bolder, molasses taste then use dark brown sugar.
• Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes.

How to Make Pumpkin Cupcakes

Follow along as we walk through this recipe step-by-step, and don’t forget to watch the video!

Begin my lining 2 standard 12 cup muffin tins with cupcake liners and lightly grease.

Then, combine flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice in a medium bowl and set it aside.

Next, whisk the pumpkin, melted butter, sour cream, whole milk, eggs and vanilla in a large bowl until mixture is smooth.

Then, add the granulated sugar and brown sugar and whisk until dissolved and there are no lumps.

Once the mixture is smooth, stir or whisk in the dry ingredients until the mixture is homogenous (uniform throughout) and there are no lumps. 

Then, pour ¼ cup batter into the each well in the prepared muffin tins.   

Bake in preheated oven for 18 to 25 minutes or until the tops are slightly browned and puffed and a toothpick or cake tester inserted in the center of the cupcakes comes out clean.

Let the cupcakes cool in the muffin tins for at least 15 minutes before removing them and transferring to a wire rack to cool completely.

Make the Cream Cheese Frosting

While the cake is cooling, make the cream cheese frosting by following this recipe: Best Cream Cheese Frosting.

Frost & Serve

Once cool, frost the pumpkin cupcakes with your favorite frosting and serve. Here are some suggestions:

• Homemade cream cheese – the best!
• Vanilla frosting
• Chocolate buttercream frosting (because pumpkin and chocolate really do go well together)!

Once frosted, transfer the pumpkin cupcakes to a serving plate and chill them in the refrigerator until ready to serve. They are best served slightly chilled.

How to Store Pumpkin Cupcakes

Store these cupcakes in an airtight container in the refrigerator for up to a week. Serve at room temperature or chilled.

To Freeze

To freeze, follow the recipe and let the pumpkin cupcakes cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you’re ready to frost and serve. 

Thaw them at room temperature or in the refrigerator (do not microwave or heat in the oven).

Pumpkin Cupcakes Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pumpkin Cupcakes Recipe

These pumpkin cupcakes are soft with a moist crumb and lots of cozy spices. Topped with cream cheese frosting, they are a classic fall dessert that’s easy to make from scratch!

Course cake, cupcakes, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

cooling 30 minutes minutes

Total Time 1 hour hour

Servings 24 Cupcakes

Calories 129kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• spatula
• whisk
• 2 standard muffin pan

Ingredients

• 1 cup pumpkin puree
• ½ cup salted butter melted
• ¼ cup sour cream room temperature
• ¾ cup whole milk room temperature
• 2 eggs room temperature
• 2 teaspoons pure vanilla extract
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• 2 teaspoons ground cinnamon
• 1 Tablespoon pumpkin pie spice
• Cream Cheese Frosting

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F
• Line 2 standard 12 cup muffin tins with cupcake liners and lightly grease.
• In a medium bowl, mix together flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice. Set aside.
• In a large bowl, whisk together pumpkin, melted butter, sour cream, whole milk, eggs and vanilla until mixture is smooth.
• Add granulated sugar and brown sugar and whisk until dissolved and there are no lumps.
• Add dry ingredients and stir until the mixture is homogenous (uniform throughout) and there are no lumps.
• Pour ¼ cup batter into the each well in the prepared muffin tins.
• Bake in preheated oven for 18 to 25 minutes or until the tops are slightly browned and puffed and a toothpick or cake tester inserted in the center of the cupcakes comes out clean.
• Let the cupcakes cool in the muffin tins for at least 15 minutes before removing them and transferring to a wire rack to cool completely.
• Make the frosting:
• While the cake is cooling, make the cream cheese frosting by following this recipe.
• Frost the Cupcakes
• When the cupcakes are cooled, pipe or spread the frosting over the top of each one.
• Once frosted, transfer the cupcakes to a serving plate and chill for at least 1 hour before serving.

Video

Notes

**Nutrition information calculated for the cupcakes only – without frosting. 

Ingredient Substitutions & Notes

• Pumpkin Puree. I use canned pumpkin puree, but homemade puree works well too.
• Salted Butter. unsalted butter and ghee are great choices.
• Sour cream. I recommend full-fat sour cream for the richest taste and texture. You can also use full-fat Greek or plain yogurt.
• Whole milk. half and half is a good substitute for whole milk.
• Granulated sugar. white sugar and organic cane sugar both work well.
• Light Brown Sugar. If you like a bolder, molasses taste then use dark brown sugar.
• Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes.

Store

Store in a single layer in an airtight container in the refrigerator for up to a week. Serve at room temperature or chilled.

To Freeze

To freeze, follow the recipe and let the pumpkin cupcakes cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you’re ready to frost and serve. 

Thaw them at room temperature or in the refrigerator (do not microwave or heat in the oven).

Nutrition

Serving: 1cupcake | Calories: 129kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 136mg | Potassium: 69mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1755IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Try these pumpkin recipes

Best Pumpkin Cake with Cream Cheese Frosting

Best Pumpkin Pie Recipe

Best Pumpkin Bread Recipe

Pumpkin Chocolate Chip Cookies

Pumpkin Cheesecake

Pumpkin Roll Cake

If you’re looking for a cozy fall quick bread, then you are in the right place! This cinnamon apple bread embodies all that is warm and delicious about fall.

This apple bread recipe is easy to make (no mixer required) with a handful of simple ingredients.

It’s topped with an irrestitible buttery crumb toping and loaded with fresh fall apples so there are some in every bite.

Apple Bread: Ingredients & Substitutions

• All-purpose flour. Bread flour or cake flour are great substitutes.
• Salted Butter. Unsalted butter and ghee can be used in place of butter.
• Light Brown Sugar.  For a bolder molasses taste, use dark brown sugar.
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Applesauce. Use unsweetened store-bought or make your own homemade applesauce.
• Whole milk. half and half is a good substitute for whole milk.
•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. An apple that is a good blend of sweet and tart is my favorite.

How to Make Cinnamon Apple Bread

Let’s walk through this apple bread recipe step-by-step. You can also watch the video for additional support.

Make the crumb topping:

Begin by combining the flour brown sugar, cinnamon and sea salt in a small bowl.

Then, cut in butter with a fork, pastry cutter, or your hands until the mixture resembles coarse crumbs. Set aside to use later in the recipe.

Make the Apple Bread

Now we’ll make the batter for the apple bread. Begin by combining the flour, baking soda, baking powder, sea salt, cinnamon and nutmeg in a medium bowl, then set it aside.

Next, melt the butter in a large glass bowl.

Then, whisk the brown sugar, granulated sugar, applesauce, milk, eggs and vanilla into the melted butter until smooth (make sure all ingredients are room temperature).

Once the mixture is smooth, stir in the dry ingredients.

Then gently fold in the finely diced apples.

Assemble the apple cinnamon bread

Spread batter evenly into the bottom of a prepared loaf pan.

Then, sprinkle the crumb topping evenly over the bread, then gently press it down with your hands or a spatula.

Bake & Cool

Bake the apple bread for 55-60 minutes, or until the bread is set and a cake tester inserted in the center comes out clean.

Let the apple bread cool in the loaf pan completely (about 3 hours) before removing and transferring to a serving plate.

Serve

Serve the apple bread with a healthy spread of this cinnamon honey butter. It is a delicious breakfast, snack or dessert!

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the cinnamon apple bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Cinnamon Apple Bread Recipe

This cinnamon apple bread is rich and moist with a cinnamon crumb topping & lots of warm fall spices. It’s a delicious quick bread to make and serve for breakfast or dessert!

Course bread, Breakfast, cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling 3 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 14 Servings

Calories 254kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• mixing bowls
• glass batter bowl
• whisk
• pastry cutter
• spatula
• 9×5″ loaf pan
• Parchment Paper

Ingredients

• 1 ½ cups all-purpose flour
• ¼ tsp baking soda
• 1 tsp baking powder
• ½ tsp fine sea salt
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup salted butter melted
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• ½ cup unsweetened applesauce
• ¼ cup whole milk
• 2 eggs
• 1 tsp vanilla
• 1 ½ cup apples finely diced

Cinnamon Crumble Topping

• ¼ cup all-purpose flour
• ½ cup light brown sugar
• ½ tsp ground cinnamon
• Pinch sea salt
• ¼ cup salted butter softened

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Line a 9×5” loaf pan with parchment paper and lightly grease, set aside.

Make the crumb topping:

• In a small bowl, combine flour brown sugar, cinnamon and sea salt.
• Cut in butter with a fork, pastry cutter, or your hands until the mixture resembles coarse crumbs. Set aside.

Make the Apple Bread

• In a small bowl, combine flour, baking soda, baking powder, sea salt, cinnamon and nutmeg, set aside.
• In a large glass bowl, melt the butter.
• Whisk in brown sugar, granulated sugar, applesauce, milk, eggs and vanilla until smooth.
• Add dry ingredients and stir until combine.
• Gently fold in the finely diced apples.

Assemble

• Spread batter evenly into the bottom of the prepared loaf pan.
• Sprinkle the crumb topping evenly over the bread, then gently press it down with your hands or a spatula.

Bake

• Bake for 55-60 minutes, or until the bread is set and a cake tester inserted in the center comes out clean.

Cool & Serve

• Let the apple bread cool in the loaf pan completely (about 3 hours) before removing and transferring to a serving plate.
• Slice with a sharp knife and serve.

Video

Notes

Ingredient Notes & Substitutions

• All-purpose flour. Bread flour or cake flour are great substitutes.
• Salted Butter. Unsalted butter and ghee can be used in place of butter.
• Light Brown Sugar.  For a bolder molasses taste, use dark brown sugar.
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Applesauce. Use unsweetened store-bought or make your own homemade applesauce.
• Whole milk. half and half is a good substitute for whole milk.
•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. An apple that is a good blend of sweet and tart is my favorite.

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the cinnamon apple bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 254kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 196mg | Potassium: 102mg | Fiber: 1g | Sugar: 25g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

More Delicious Recipes

Best Apple Crumb Pie

Cinnamon Apple Muffins

Easy Cinnamon Apples (5 minutes)

Homemade Caramel Apples

Homemade Apple Cider Recipe

Oatmeal Apple Cookies

If you’re looking for a hearty, healthy soup to warm up with this winter – this beef barley soup recipe is it!

It only takes ten minutes and a handful of simple ingredients to prepare this delicious soup. Then, it cooks all day in the slow cooker.

This beef and barley soup will become a favorite for your whole family!

Beef Barley Soup: Ingredients & Substitutions

• Beef Broth. In a pinch you can use chicken broth or vegetable broth, but beef broth is the best choice.
• Worcestershire sauce. you can omit this if you don’t keep it on hand, although it really does add a great flavor.
• Minced garlic. fresh or jarred both work well. You can substitute 1 tsp garlic powder for the 1 Tablespoon of minced garlic.
• Stew Beef. Buying already cut beef stew meat makes this recipe so easy. You can purchase 2 pounds of chuck, round or sirloin and cube it yourself.
• Onion. white, yellow or red onions all work well in this recipe.
• Bay Leaves. Fresh or dried bay leaves both work well in this recipe.
• Barley. you can use pearl barley or hulled barley – I prefer pearled!

How to Make Beef Barley Soup

This beef and barley soup recipe is so easy to make! Simply toss everything in the slow cooker and let it do the work for you! We’ll walk through the process step-by-step, and don’t forget to watch the video.

Begin by whisking together the beef broth, Worcestershire sauce, minced garlic, paprika, salt, pepper, and barley in the contianer of a slow cooker.

Then, add the stew beef, onion, carrots, celery, and barley and stir to combine.

Gently stir in the bay leaves.

Then, cook the beef barley soup on low for 7-8 hours (preferred) or high for 4 hours. Cook until beef is tender and the barley is fully cooked, checking it towards the end of cook time.

Serve

Once the meat is tender and barley is cooked, remove the two bay leaves. Then, serve the beef and barley soup warm garnished with fresh parsley.

Since this soup is really a meal in itself, we usually just serve it with a side of bread. I suggest making this crusty no knead bread, french bread, homemade biscuits or homemade dinner rolls.

Store/freeze

Store leftover beef barley soup in an airtight container in the refrigerator for up to 5 days. Or, freeze it for up to 2 months.

Reheat in a saucepan over medium heat on the stovetop, or in the microwave.

Beef & Barley Soup Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Beef Barley Soup Recipe

This slow cooker beef barley soup only takes 10 minutes to prepare and is loaded with tender beef, veggies and barley. Beef and barley soup is a healthy & hearty meal your whole family will love.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 8 Servings

Calories 231kcal

Author Laura

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• spatula

Ingredients

• 4 cups beef broth
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon minced garlic
• ½ teaspoon paprika
• ½ teaspoon salt plus more to taste
• ¼ teaspoon ground black pepper
• ½ cup barley
• 2 pounds beef stew meat cut into 1-inch cubes
• 1 onion chopped
• 4 carrots sliced (1 heaping cup)
• 3 stalks celery sliced (1 heaping cup)
• 2 bay leaves
• Fresh parsley for serving

Instructions

• In the container of a slow cooker, whisk together beef broth, Worcestershire sauce, minced garlic, paprika, salt, pepper, and barley.
• Add beef, onion, carrots, celery and barley and stir to combine.
• Gently stir in bay leaves.
• Cook on low for 7-8 hours (preferred) or high for 4 hours, or until beef is tender and barley is cooked.
• Remove the two bay leaves and serve warm with fresh parsley.

Video

Notes

Ingredient Substitutions & Notes

• Beef Broth. In a pinch you can use chicken broth or vegetable broth, but beef broth is the best choice.
• Worcestershire sauce. you can omit this if you don’t keep it on hand, although it really does add a great flavor.
• Minced garlic. fresh or jarred both work well. You can substitute 1 tsp garlic powder for the 1 Tablespoon of minced garlic.
• Stew Beef. Buying already cut beef stew meat makes this recipe so easy. You can purchase 2 pounds of chuck, round or sirloin and cube it yourself.
• Onion. white, yellow or red onions all work well in this recipe.
• Bay Leaves. Fresh or dried bay leaves both work well in this recipe.

Store/freeze

Store leftover beef barley soup in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in a saucepan over medium heat on the stovetop, or in the microwave.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 14g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 707mg | Potassium: 653mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5170IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg

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Apple pie is a true dessert classic, but can be a bit intimidating. Enter: these apple pie bars!

They taste just like apple crumble pie but are easier to make! There’s no chilling or pie dough required to make this delicious fall treat. And they are cut neatly into squares for easy serving!

The apple filling is made from scratch with simple ingredients. Sandwiched between the buttery shortbread crust and sweet crumble topping – this bakery-quality dessert will become a family favorite!

Apple Pie Bars: Ingredients & Substitutions

•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Light brown sugar. dark brown sugar works well, it imparts are bolder molasses taste.
• All-purpose flour. to make these gluten-free, use all-purpose gluten-free baking flour.
• Salted butter. Unsalted butter works well in this recipe.
• Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
• Pure Vanilla Extract. If you’d like, you can use a combination of vanilla and another extract such as almond, lemon, etc.

How to Make Apple Pie Bars

There are three layers to make in this recipe. I suggest laying out the dry ingredients for each separately (label them to avoid confusion). They all use similar ingredients just in different amounts.

Make the Apple filling

Since we precook the apples and they need to cool, we start by making the apple filling.

So, begin by placing the peeled, cored and sliced apples in a microwave safe dish. Cover and cook for 6 minutes, until apples are slightly soft.

Once apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool in the colander for at least 10 minutes.

While apples are in the microwave, mix together the sugar, flour cinnamon and nutmeg in a small bowl.

Then, transfer the cooled & drained apples to a bowl and stir in dry ingredient mixture until evenly distributed.

Make the Crumb Topping

Next, prepare the crumb topping by mixing together sugar, flour, cinnamon and salt in a small bowl.

Then cut in butter with a fork, a pastry cutter, or your hands until large crumbs form. Set it aside.

Make the Shortbread Crust

I suggest making the shortbread crust last because it’s very simple. Plus, once it’s done you can assemble and bake the apple pie bars right away.

Begin by beating the butter and sugar together for 60 seconds either in a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.

Then add the vanilla and beat until incorporated.

Next, add the flour and salt and beat until coarse, large crumbs form (about 60-90 seconds).

Assemble & Bake

Spread the dough into the bottom of a 9×9″ baking dish, and use floured hands to press it into an even layer.

Then, spread the apple filling evenly over the crust, then sprinkle the crumb topping over the apples.

Bake the apple pie bars at 350 degrees for 50-55 minutes or until the stop is set and the filling is bubbly.

Let the bars cool to room temperature before serving. The bars are best served once they are completely cool for easy cutting and serving.

Serve

Cut into squares and serve with a dollop of homemade whipped cream or vanilla ice cream or caramel sauce

Store

Store leftover apple pie bars in an airtight container in the refrigerator for up to 5 days.

Freeze

 If you have leftover apple pie bars you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them.

Then, once the bars are frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Apple Pie Bars Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Apple Pie Bars Recipe

These apple pie bars taste just like apple pie but are even easier to make. A from-scratch apple filling is piled on a buttery shortbread crust and topped with a delicious crumb topping for an irresistible fall dessert.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Cooling 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 16 Bars

Calories 209kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• KitchenAid Mixer
• hand mixer
• 9×9″ baking pan
• Parchment Paper

Ingredients

Apple Filling

• 3 pounds apples peeled and sliced (8 cups sliced apples)
• ⅓ cup light brown sugar
• 2 Tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon sea salt

Shortbread Crust:

• ½ cup salted butter softened
• ¼ cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon fine sea salt

Crumble topping

• ¼ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup salted butter
• ½ teaspoon ground cinnamon
• Pinch sea salt

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F.
• Line a 9×9” baking dish with parchment paper and lightly grease, set aside.

Make the Apple filling:

• Place the peeled, cored and sliced apples in a microwave safe dish and cook for 6 minutes, until apples are slightly soft.
• While apples are in the microwave, in a small bowl, mix together sugar, flour cinnamon and nutmeg.
• Once apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool in the colander for at least 10 minutes.
• Transfer cooled & drained apples to a bowl, add dry ingredient mixture and stir until it’s evenly distributed.

Make the Crumb Topping:

• In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
• Cut in butter with a fork, a pastry cutter, or your hands until crumbly.
• Set aside.

Make the crust:

• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat butter and sugar for 60 seconds.
• Add vanilla and beat until incorporated.
• Add flour and salt and beat until coarse, large crumbs form (about 60-90 seconds).
• Pour the dough into the bottom of the prepared baking dish, using lightly floured hands, press it into an even layer.

Assemble & Bake

• Spread the apple filling evenly over the crust.
• Then, sprinkle the crumb topping over the apples
• Bake at 350 degrees for 50-55 minutes or until the stop is set and the filling is bubbly.
• Let cool to room temperature before serving.

Serve

• Cut into squares and serve with a dollop of homemade whipped cream or vanilla ice cream or caramel sauce

Video

Notes

Ingredient Substitutions

•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Light brown sugar. dark brown sugar works well, it imparts are bolder molasses taste.
• All-purpose flour. to make these gluten-free, use all-purpose gluten-free baking flour.
• Salted butter. Unsalted butter works well in this recipe.
• Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
• Pure Vanilla Extract. If you’d like, you can use a combination of vanilla and another extract such as almond, lemon, etc.

Store

Store leftover apple pie bars in an airtight container in the refrigerator for up to 5 days.

Freeze

 If you have leftover apple pie bars you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them.

Then, once the bars are frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

 

Nutrition

Serving: 1bar | Calories: 209kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 125mg | Potassium: 114mg | Fiber: 2g | Sugar: 20g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

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Apple Galette

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In this pumpkin banana bread recipe, my favorite quick breads (banana bread and pumpkin bread) combine to make one irresistible treat!

This banana pumpkin bread is moist and perfectly spiced. We use less sugar because of the natural sweetness of the bananas, which compliments the pumpkin beautifully.

This recipe is easy to make and is a delicious snack, breakfast or dessert!

Pumpkin Banana Bread: Ingredients & Substitutions

• Pumpkin puree. Use canned or homemade homemade puree.
• Bananas. use overripe bananas.
• Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
• Light Brown Sugar.  If you want a more pronounced molasses taste, use dark brown sugar.
• Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
• All-purpose flour. Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well.
• Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.

How to Make Pumpkin Banana Bread

Let’s walk through this recipe step-by-step, and don’t forget to watch the video for additional help.

Begin by mixing together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda in a medium bowl. Then set the dry ingredients aside to use later.

Next, whisk together the pumpkin puree, melted butter, mashed banana, eggs, and vanilla in a large bowl.

Then stir in the brown sugar and granulated sugar until there are no lumps.

Next, add the dry ingredients and stir until the batter is smooth.

At this point, you can add mix-ins to the batter and stir until they are evenly distributed. Here are some suggestions:

• Chocolate chips
• Cinnamon chips
• Nuts (pecans, walnuts, etc.)
• Dried fruit such as raisins, dried cranberries, etc.
• White chocolate chips
• Pumpkin Seeds

Bake & Cool

Once the batter is ready, pour it into the prepared loaf pan and use a spatula to smooth out the top.

Then bake the banana pumpkin bread in the preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf comes out clean.

Let the pumpkin bread cool in the baking pan on a wire rack for at least 1 hour – or overnight.

After 1 hour (or longer) transfer the pumpkin bread to a wire rack to cool completely. 

Serve

We love serving this banana pumpkin bread recipe for breakfast, or as a snack or dessert. Here are some serving suggestions:

My favorite way to eat it is slightly warm or tasted with a generous slather of this cinnamon honey butter!

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the pumpkin banana bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Pumpkin Banana Bread FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pumpkin Banana Bread Recipe

This pumpkin banana recipe bread is moist and loaded with cozy fall spices! It’s an easy to make (no mixer required), delicious fall quick bread!

Course bread, Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Cooling 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 12 Servings

Calories 257kcal

Author Laura

Cost $7

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• whisk
• 9×5″ loaf pan

Ingredients

• 1 cup pumpkin puree
• 2 bananas mashed
• ½ cup salted butter melted
• 2 eggs
• 1 teaspoon vanilla extract
• ¾ cup light brown sugar packed
• ½ cup granulated sugar
• 1 ¾ cups all-purpose flour
• 1 Tablespoon pumpkin pie spice
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• ½ teaspoon baking soda
• Optional: up to 1 cup mix-ins like chocolate chips cinnamon chips, walnuts, pecans, etc.

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease a 9×5” loaf pan, set aside.
• In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda. Set aside.
• In a large bowl mix together pumpkin puree, melted butter, mashed banana, eggs, and vanilla.
• Add brown sugar and granulated sugar and stir until combined and there are no lumps.
• Add dry ingredients and stir until batter is smooth.
• If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.
• Pour batter in to prepared loaf pan and use a spatula to smooth out the top.
• Bake in preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf comes out clean.
• Let pumpkin bread cool in the loaf pan on a wire rack for at least 1 hour before removing it, or overnight.

Video

Notes

Ingredient Substitutions

• Pumpkin puree. Use canned or homemade homemade puree.
• Bananas. use overripe bananas.
• Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
• Light Brown Sugar.  If you want a more pronounced molasses taste, use dark brown sugar.
• Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
• All-purpose flour. Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well.
• Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the pumpkin banana bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 257kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 220mg | Potassium: 202mg | Fiber: 2g | Sugar: 25g | Vitamin A: 3468IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

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