When we all loved the Pancake Bread recipe so much, we clearly needed to create a pumpkin version. It’s that time of year when pumpkin is everywhere, and while I am not a fan of all things pumpkin spice flavored, I am a sucker for pumpkin bread, so here we are. Many of you love the original Blender Pumpkin Bread, so that’s always an option. But if you are looking for a dump-dump-stir-bake recipe that doesn’t need a blender, we’ve got you covered.
As I was creating this recipe, we had a little disagreement in this household. One kid wanted a crumble topping. One kid wanted chocolate chips. These kids are opposites in personality, so I like to think their needs are a microcosm of what you all are looking for. So, here we are – two ways – have it your way. I won’t judge if you try both, like all in one. Just report back how that works.
This recipe includes all the things: gluten, dairy, eggs, etc. But, you can easily make this work for whatever your house needs too. Try gluten-free pancake mix. Use plant-based milk. Try flax eggs. Make it your own! These quick bread recipes are forgiving. Just test it with a toothpick in the middle to ensure it’s baked through, as changing the ingredients may change the cooking time.
It’s important to me to create delicious recipes that pack a nutritional punch. Using the higher-protein whole-grain pancake mix allows this bread to give us a great dose of protein and fiber to keep us full. I used Kodiak Pancake mix to make these, but feel free to use whatever mix you can find.
Also, feel free to top it with some maple syrup and make it a studly breakfast! Just think about how easy it would be to whip out a slice or two, heat it up quickly in the air fryer or microwave, and top it with some maple syrup, and you’ll have a fantastic breakfast. I’m also into using this for a snack.
Which one are you going to choose?!
Pumpkin Pancake Bread: Two Ways
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- ¼ cup brown sugar packed
- ¼ cup maple syrup
- ½ cup milk
- 1 tsp vanilla extract
- 2 cups high protein pancake or waffle mix
- 2 tsp cinnamon
- 1½ tsp pumpkin pie spice
Option 1: Chocolate Chip Pumpkin Pancake Bread
- 1 cup semi-sweet chocolate chips
Option 2: Pumpkin Pancake Bread with Crumble Topping
- 2 tbsp melted butter
- 2 tbsp high protein pancake or waffle mix
- 2 tbsp quick oats
- 2 tbsp brown sugar
- ½ tsp cinnamon
Instructions
- Preheat oven to 350 degrees.
- Line 8.5" bread pan with parchment paper. Think making a sling for the bread. I recommend letting the parchment paper hang out of the long sides of the pan about 2", so you can grab the sides and remove the bread easily without it sticking. Alternatively, you can grease the pan well. There is not much fat in this bread, so it will stick if you do not line it with parchment or grease very well.
- Combine pumpkin, eggs, brown sugar, maple syrup, milk and vanilla extract in a medium bowl. Mix well.
- Add pancake mix, cinnamon, and pumpkin pie spice. Stir until combined.
- Decide if you want to add chocolate chips or crumble topping. If using chocolate chips: stir most of the chips into the batter saving a few for the top.
- Pour batter evenly into prepared pan. If using the crumble topping: combine all ingredients into a small bowl. Stir well. Sprinkle topping evenly over the batter.
- Bake for 50-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Note: different pans and ovens can alter the bake time. Check your bread until fully cooked.
- Allow bread to cool slightly before cutting. Store extra on the counter for 48 hours. Or, if you want to keep it longer store in the refrigerator for 2 weeks or freeze for 3 - 4 months.
Notes
This may be the best bread I’ve ever made and is such a cozy fall breakfast or treat! We’re usually team chocolate chip when it comes to baking but opted for the crumble topping and had zero regrets. So delicious topped with maple syrup. Love that it has protein and whole grains to recover after runs. Thank you Meghann for helping keep runners fueled and informed!
This was a winner! I made it with the chocolate chips and gluten-free pancake mix. Absolutely delicious and easy.