Fall is officially baking season, and this Pumpkin Spice Bread is the loaf I reach for first.
It is soft, tender, and bursting with the flavors of cinnamon, cloves, and pumpkin puree.
It fills your kitchen with an irresistible aroma and has everyone wandering in to ask when it will be ready.
Enjoy a slice for breakfast, with an afternoon cup of coffee, or as a simple dessert after dinner.
I love baking this on a chilly weekend morning because it is easy to whip up and makes the whole house feel like a cozy fall haven.
If you are already a pumpkin bread fan, you will also enjoy my brown butter pumpkin bread for a richer, nuttier twist.
This easy, delicious recipe is sure to become a seasonal favorite in your kitchen.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 65 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 12 slices |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Spice Bread Recipe
This pumpkin spice bread is a fall must-have, blending rich pumpkin puree with warm spices for a comforting, flavorful loaf.
It is beginner friendly, it uses pantry staples, and the texture comes out perfectly moist every time.
- Quick and easy: You only need two mixing bowls, so cleanup stays minimal.
- Packed with fall flavor: Pumpkin pie spice gives the loaf that quintessential autumn glow.
- Pantry friendly: There are only eight ingredients, and most of them are probably in your kitchen already.
- Perfectly moist: Vegetable oil and pumpkin puree keep every slice tender for days.
- Great for gifting: Wrap a loaf in parchment and ribbon for neighbors, teachers, or holiday gatherings.
- Freezer friendly: Slice it, freeze it, and enjoy fresh-tasting bread whenever a craving hits.
- Endlessly versatile: Enjoy it plain, slathered with butter, or jazzed up with chocolate chips or pecans.
Another favorite: Pumpkin Spice Crumble Muffins
Ingredients
This recipe uses simple ingredients you likely have in your pantry, and if your spice jar is empty you can even blend your own pumpkin pie spice in a minute.
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 organic eggs
Kitchen Equipment Needed
You do not need fancy tools to make this bread, just a few basics that most home kitchens already have.
- 2 mixing bowls (one large, one medium)
- Whisk
- Spatula
- Loaf pan (9×5 inch)
- Parchment paper (optional)
- Measuring cups
- Measuring spoons
- Wire cooling rack
- Toothpick or cake tester
- Oven
Read Also: Apple Cider Donut Bread
Recommended Products for This Recipe
These are my personal recommendations based on years of baking quick breads, and each one solves a small problem that can trip up a loaf like this.
If you want a second loaf to bake alongside this one, my old fashioned pumpkin bread is a classic that never disappoints.
1. USA Pan Bakeware Loaf Pan
I reach for this pan whenever I bake quick breads because the aluminized steel heats evenly and the crust browns without any dark, burnt edges.
The ridged surface helps the loaf release cleanly, which means fewer broken corners. It is a small investment that will last for years.
2. Libby’s 100% Pure Pumpkin Puree
Consistency matters in this recipe, and this canned puree is thick, smooth, and reliably flavorful.
It takes the guesswork out of the batter, so your loaf bakes up moist instead of soggy. Just make sure the can says pure pumpkin and not pie filling.
3. OXO Good Grips Digital Kitchen Scale
Too much flour is the number one reason pumpkin bread turns out dense.
A kitchen scale takes the guesswork out of measuring, so you get the same tender crumb every single time. I also use mine for almost every other baking project.
4. Simply Organic Pumpkin Pie Spice
Pumpkin pie spice is the flavor backbone of this bread, and a fresh, fragrant blend makes a noticeable difference.
This one has a warm, balanced mix of cinnamon, ginger, nutmeg, and cloves. Old spices lose their punch, so a fresh jar is worth it.
Step-by-Step Instructions: How to Make Pumpkin Spice Bread
Here is how to make this pumpkin spice bread with clear, detailed steps that even first-time bakers can follow with confidence.
1. Preheat the Oven and Prep the Loaf Pan
- Place an oven rack in the center position, then preheat your oven to 350°F (175°C).
- Preheating fully before the pan goes in ensures even baking and a good rise.
- Grease a 9×5-inch loaf pan with a little vegetable oil, making sure to coat the corners and sides.
- For easy removal, you can also line the pan with parchment paper instead.
- If you use parchment, leave a couple of inches of overhang on the long sides so you can lift the bread out later.
2. Mix the Dry Ingredients
- In a large mixing bowl, add 1 ¾ cups of all-purpose flour.
- Add 1 teaspoon of baking soda, ½ teaspoon of sea salt, and 2 teaspoons of pumpkin pie spice.
- Use a whisk to blend everything thoroughly, breaking up any clumps of flour or spice.
- Whisk for about 30 seconds so the spices and leavening agent are evenly distributed.
- Set the bowl aside while you make the wet mixture.
3. Combine the Wet Ingredients
- In a second mixing bowl, add 1 cup of pumpkin puree and ½ cup of vegetable oil.
- Add 1 cup of granulated sugar and 2 organic eggs.
- Whisk until the mixture is smooth and fully combined, about 1 to 2 minutes.
- The mixture should look creamy and slightly thick, with no visible streaks of egg.
4. Combine the Wet and Dry Ingredients
- Slowly add the dry ingredients to the wet ingredients, about a third at a time.
- Stir gently with a spatula after each addition, scraping the bottom and sides of the bowl.
- Mix just until no flour streaks remain, because overmixing can make the bread dense.
- The batter will be thick but pourable, with a vibrant orange color from the pumpkin puree.
5. Pour and Smooth the Batter
- Pour the batter into the prepared loaf pan, scraping the bowl clean with the spatula.
- Use the back of the spatula to smooth the top so the loaf bakes evenly.
- Tap the pan gently on the counter once or twice to release any large air bubbles.
- If you are adding optional mix-ins like chocolate chips or pecans, sprinkle them over the top now.
6. Bake the Bread
- Place the loaf pan in the center of the preheated oven.
- Bake for 60 to 70 minutes, rotating the pan once near the end if your oven bakes unevenly.
- If the top browns too quickly, tent the loaf loosely with foil after about 45 minutes.
- Check for doneness by inserting a toothpick into the center of the loaf.
- The bread is ready when the toothpick comes out clean or with a few moist crumbs clinging to it.
- If the toothpick shows wet batter, bake for another 5 minutes and test again.
7. Cool and Remove from the Pan
- Let the bread cool in the loaf pan for 10 minutes so it can set.
- Transfer it to a wire rack to cool completely.
- If you used parchment paper, lift the bread out using the overhang.
- Cool the loaf fully before slicing, because a fully cooled loaf gives you clean, neat slices.
You might also enjoy: Cinnamon Swirl Pumpkin Bread
Tips for The Best Pumpkin Spice Bread
A few small details make the difference between a good loaf and a great one, and if you ever wonder how pie filling differs from plain puree, my pumpkin pie filling shows exactly what gets added to it.
- Use pure pumpkin puree: Pumpkin pie filling has added sugars and spices that will throw off the balance of this recipe.
- Measure the flour carefully: Spoon the all-purpose flour into your measuring cup and level it off with a knife to avoid a dense loaf.
- Do not skip the spice: Pumpkin pie spice is the key to that warm fall flavor.
- Test your baking soda: Fresh baking soda should fizz right away when mixed with a splash of vinegar.
- Mix gently: Stop stirring as soon as the flour disappears for a soft, tender crumb.
- Be patient with cooling: Let the bread cool completely before slicing to prevent crumbling.
Serving Suggestions
This pumpkin spice bread is versatile and pairs beautifully with a variety of flavors, from a quiet breakfast to a cozy dessert.
- Spread with butter or cream cheese for a simple, decadent treat.
- Pair a warm slice with hot coffee or chai tea for a cozy afternoon snack.
- Serve with a scoop of vanilla ice cream for a dessert twist.
- Slice and toast lightly for a warm, crispy breakfast option.
- Cut into thick slices and serve on a platter at fall gatherings and brunches.
Read Also: Pumpkin Spice Hot Chocolate
Variations of Pumpkin Spice Bread
Want to switch things up? These easy add-ins let you customize the loaf, and if chocolate is your thing, my chocolate chip pumpkin bread recipe takes it even further.
- Add ½ cup of chocolate chips for a sweet, indulgent twist.
- Mix in ½ cup of chopped pecans or walnuts for crunch.
- Swap ¼ cup of the granulated sugar for brown sugar for a caramel-like depth.
- Add 1 teaspoon of vanilla extract to the wet ingredients for extra warmth.
- Top with a sprinkle of cinnamon sugar before baking for a crunchy finish.
Storage and Reheating
This bread keeps beautifully, so you can bake it ahead and enjoy it all week long.
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Wrap tightly in plastic wrap and refrigerate for up to a week.
- Freezer: Freeze slices in a freezer bag for up to 3 months.
- Reheating: Warm slices in the microwave for 10 to 15 seconds, or toast lightly in a toaster oven.
Got leftovers? Try: Pumpkin Bread Pudding
Nutritional Facts
Here is the approximate nutritional breakdown per slice, based on 12 slices per loaf, and if you want a higher protein option, take a look at my high protein banana bread.
- Calories: 220 kcal
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Sugar: 17g
- Protein: 3g
- Fiber: 1g
- Sodium: 200mg
Health Benefits of Key Ingredients
Pumpkin puree is the star of this bread, and it is not just delicious, it is also packed with nutrients.
- Pumpkin puree: Rich in vitamin A, fiber, and antioxidants, supporting eye health and digestion.
- Cinnamon: May help regulate blood sugar and has anti-inflammatory properties.
- Cloves: Contain antioxidants and may support immune health.
- Organic eggs: Provide high-quality protein and essential nutrients like choline.
For another veggie-packed loaf: Pumpkin Zucchini Bread
FAQs About Pumpkin Spice Bread
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Roast a small pumpkin at 400°F for 40 to 50 minutes, scoop out the flesh, and blend until smooth.
Make sure the puree is thick and not watery so it matches the consistency of canned puree.
If you roast extra pumpkin, it also makes a wonderful fresh pumpkin pie.
2. Can I make this bread gluten-free?
Absolutely, just swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure the blend contains xanthan gum for structure.
Also check that your baking soda is certified gluten-free.
3. How do I prevent my bread from being too dense?
Avoid overmixing the batter, because it can deflate the air needed for a light texture. Measure your all-purpose flour carefully by spooning and leveling.
Also make sure your baking soda is fresh so the loaf rises properly.
4. Can I reduce the sugar in this recipe?
Yes, you can cut the granulated sugar down to ¾ cup without major changes to the texture. The bread will be slightly less sweet but still delicious.
Mix-ins like chocolate chips can help make up for the difference.
5. Can I make this recipe vegan?
Yes, replace the organic eggs with two flax eggs. To make them, stir together 2 tablespoons of flaxseed meal and 5 tablespoons of water, then let it sit for 5 minutes.
The vegetable oil is already vegan friendly, so no other swaps are needed.
Pumpkin Spice Bread
Ingredients
- 1 ¾ cups all-purpose flour 210g; spoon and level to avoid a dense loaf
- 1 teaspoon baking soda ensure fresh for proper rise
- ½ teaspoon sea salt
- 2 teaspoons pumpkin pie spice or blend your own cinnamon, ginger, nutmeg, and cloves
- 1 cup pumpkin puree 245g; pure pumpkin, not pie filling
- ½ cup vegetable oil 110g
- 1 cup granulated sugar 200g; can reduce to ¾ cup
- 2 organic eggs room temperature
- ½ cup chocolate chips optional; for a sweet, indulgent twist
- ½ cup chopped pecans or walnuts optional; for crunch
- 1 teaspoon vanilla extract optional; add to wet ingredients
- cinnamon sugar optional; for sprinkling on top before baking
- butter for spreading
- cream cheese for spreading
- vanilla ice cream for a dessert twist
Equipment
- 2 mixing bowls one large, one medium
- Whisk
- Spatula
- Loaf pan 9×5 inch
- Parchment paper optional
- Measuring cups
- Measuring spoons
- Wire cooling rack
- Oven
Method
- Place an oven rack in the center position and preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with vegetable oil, or line it with parchment paper leaving a couple inches of overhang on the long sides.
- In a large mixing bowl, whisk together the flour, baking soda, sea salt, and pumpkin pie spice for about 30 seconds until evenly distributed. Set aside.
- In a second mixing bowl, whisk the pumpkin puree, vegetable oil, granulated sugar, and eggs until smooth and creamy, about 1 to 2 minutes, with no visible streaks of egg.
- Add the dry ingredients to the wet ingredients about a third at a time, stirring gently with a spatula after each addition just until no flour streaks remain. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with the back of the spatula. Tap the pan gently on the counter once or twice to release large air bubbles. Sprinkle optional mix-ins over the top if using.
- Bake in the center of the preheated oven for 60 to 70 minutes, rotating the pan once near the end if your oven bakes unevenly. Tent loosely with foil after about 45 minutes if the top browns too quickly.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If wet batter clings, bake another 5 minutes and test again.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing for clean, neat slices. Lift out using the parchment overhang if used.
Nutrition
Notes
- Use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices that will throw off the balance of this recipe.
- Measure the flour carefully by spooning it into the measuring cup and leveling it off with a knife to avoid a dense loaf.
- Do not skip the pumpkin pie spice; it is the key to that warm fall flavor. Old spices lose their punch, so a fresh jar is worth it.
- Test your baking soda before baking: fresh baking soda should fizz right away when mixed with a splash of vinegar.
- Mix gently and stop stirring as soon as the flour disappears for a soft, tender crumb.
- Be patient with cooling; let the bread cool completely before slicing to prevent crumbling.
- Storage: keep in an airtight container at room temperature for up to 3 days, wrap tightly and refrigerate for up to a week, or freeze slices in a freezer bag for up to 3 months.
- Reheat slices in the microwave for 10 to 15 seconds or toast lightly in a toaster oven.
- Variations: add ½ cup chocolate chips, mix in ½ cup chopped pecans or walnuts, swap ¼ cup granulated sugar for brown sugar, add 1 teaspoon vanilla extract, or top with cinnamon sugar before baking.
- To make gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking blend containing xanthan gum and check that your baking soda is certified gluten-free.
- To make vegan, replace the eggs with two flax eggs (2 tablespoons flaxseed meal plus 5 tablespoons water, rested 5 minutes); the vegetable oil is already vegan friendly.
- To use fresh pumpkin, roast a small pumpkin at 400°F for 40 to 50 minutes, scoop out the flesh, and blend until smooth and thick, not watery.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Pumpkin Spice Bread is the ultimate fall treat, wrapping you in the cozy flavors of pumpkin puree, cinnamon, and cloves.
It is easy to make, endlessly customizable, and perfect for sharing with friends or savoring solo with a warm drink.
Baking for a holiday gathering or just craving a taste of autumn, this loaf delivers every single time.
Give it a try and let the warm spices and soft texture make your fall days even sweeter.
If you bake it, leave a comment below and tell me how it turned out, and share it with a friend who loves a good fall loaf.
Recommended:
- Pumpkin Pull Apart Bread
- Blueberry Pumpkin Bread Recipe
- Banana Pumpkin Bread Recipe
- Pumpkin Bread Recipe
- Cinnamon Streusel Bread Recipe
