Go Back
–+ servings
Pumpkin Spice Bread

Pumpkin Spice Bread

iamwinfred
This Pumpkin Spice Bread is soft, tender, and bursting with the warm flavors of cinnamon, cloves, and pumpkin puree. It is beginner friendly, uses pantry staples, and comes out perfectly moist every time thanks to vegetable oil and rich pumpkin puree. Easy to whip up on a chilly weekend morning, this loaf fills your kitchen with an irresistible aroma and makes the whole house feel like a cozy fall haven.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 220 kcal

Equipment

  • 2 mixing bowls one large, one medium
  • Whisk
  • Spatula
  • Loaf pan 9x5 inch
  • Parchment paper optional
  • Measuring cups
  • Measuring spoons
  • Wire cooling rack
  • Toothpick or cake tester
  • Oven

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

Optional Mix-Ins

  • 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

For Serving

  • butter for spreading
  • cream cheese for spreading
  • vanilla ice cream for a dessert twist

Instructions
 

  • Place an oven rack in the center position and preheat the oven to 350°F (175°C). Grease a 9x5-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.

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.

Nutrition

Serving: 1SliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gSodium: 200mgFiber: 1gSugar: 17g
Keyword easy pumpkin bread, fall baking, moist pumpkin bread, pumpkin spice bread, pumpkin spice loaf
Tried this recipe?Let us know how it was!