Pumpkin Spice Bread Recipe for the Perfect Fall Treat

There’s nothing quite like the comforting aroma of pumpkin spice wafting through your home on a crisp autumn day. This Pumpkin Spice Bread recipe is everything you need to embrace the season. It’s moist, warmly spiced, and just sweet enough to pair perfectly with your morning coffee or a cup of hot cider. Whether you’re a pumpkin lover or just looking to try a cozy fall treat, you’ll find this bread irresistible!

I’ve been making versions of this bread for years, tweaking the spices and ingredients until it became my go-to fall recipe. Trust me, you’ll want to save a slice (or two) for yourself before your family devours the whole loaf!

The Story Behind Pumpkin Spice Bread

If there’s one flavor that defines fall, it’s pumpkin spice—and for good reason! Pumpkin has a long history in American cooking, dating back to early colonial recipes for “pumpkin pudding,” which later evolved into the beloved pumpkin pie. The combination of cinnamon, nutmeg, ginger, and cloves has become synonymous with the season, conjuring images of cozy sweaters and falling leaves.

This particular recipe holds a special place in my heart. Growing up, my mom always made pumpkin bread in early October, just as the weather started to cool. We’d sit around the kitchen table with steaming mugs of cocoa, savoring the first bite. Over the years, I’ve adjusted the recipe to suit my taste—adding a touch more cinnamon here, a sprinkling of brown sugar there. It’s now a staple in my fall baking lineup, and I hope it becomes one in yours too!

What I love most about this bread is its versatility. It’s perfect for breakfast, dessert, or even a midday snack. You can dress it up with a glaze, enjoy it plain, or even toast a slice with butter. However you choose to enjoy it, one thing’s for sure: it’ll bring a little autumn magic into your home.

Ingredients for Pumpkin Spice Bread

The beauty of this recipe is that it uses simple, pantry-friendly ingredients that come together to create something truly special. Here’s a closer look at what you’ll need:

• All-purpose flour: The base of your bread. You can substitute part of the flour with whole wheat flour for a heartier texture.
• Pumpkin puree: The star of the show! Be sure to use pure pumpkin puree, not pumpkin pie filling. Fresh pumpkin puree works beautifully if you have the time to make it.
• Brown sugar: Adds depth and a hint of molasses flavor. You can swap this for coconut sugar if you prefer.
• Granulated sugar: For sweetness. Feel free to use less if you prefer a less sweet bread.
• Vegetable oil: Keeps the bread moist. Melted butter or coconut oil are excellent alternatives.
• Eggs: Help bind the ingredients and provide structure. Use flax eggs for a vegan option.
• Spices: Cinnamon, nutmeg, ginger, and cloves—aka the pumpkin spice dream team. Adjust to taste or add a pinch of cardamom for extra flair.
• Baking powder and baking soda: Ensure your bread rises beautifully.
• Salt: Balances the flavors and brings out the sweetness.
• Optional mix-ins: Chopped nuts, chocolate chips, or dried cranberries add fun texture and flavor!

Pro Tip: If you’re using fresh pumpkin puree, make sure to strain it well to remove excess moisture. This will keep your bread from becoming overly dense.

Equipment Needed

Here’s what you’ll need to whip up this delightful loaf:

• Mixing bowls: One large and one medium will do the trick.
• Whisk: For combining dry ingredients evenly.
• Hand mixer or stand mixer: Helps achieve a smooth batter, though you can mix by hand if needed.
• Loaf pan: A standard 9×5-inch pan works perfectly. If using a smaller size, adjust baking time accordingly.
• Cooling rack: To cool your bread evenly after baking.

If you don’t have a loaf pan, you can bake this recipe in a muffin tin for adorable single-serving pumpkin spice muffins. Just reduce the baking time to about 20–25 minutes.

Preparation Method

Let’s get baking! Follow these steps for a foolproof loaf of Pumpkin Spice Bread:

1. Preheat the oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray, and line it with parchment paper for easy removal.
2. Combine dry ingredients: In a medium bowl, whisk together 2 cups (240g) of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 teaspoons of pumpkin spice.
3. Mix wet ingredients: In a large bowl, beat 1 cup (240g) of pumpkin puree, 1/2 cup (120ml) of vegetable oil, 2 large eggs, 1/2 cup (100g) of brown sugar, and 1/2 cup (100g) of granulated sugar until smooth.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, as this can toughen the bread.
5. Add mix-ins: If using nuts, chocolate chips, or dried fruit, fold them in gently at this stage.
6. Transfer to pan: Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
7. Bake: Place the pan in the oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Pro Tip: If your bread browns too quickly on top, tent it with foil during the last 15–20 minutes of baking.

Cooking Tips & Techniques

Here are some tips to ensure your Pumpkin Spice Bread turns out perfectly every time:

• Room temperature ingredients: Allow eggs to come to room temperature before mixing for better incorporation.
• Don’t overmix: Stir the batter until just combined to keep your bread light and fluffy.
• Test for doneness: Use a toothpick to check the center of the bread—if it comes out clean, it’s ready!
• Customize spices: Adjust the spice blend to suit your taste. Add more cinnamon for warmth or a pinch of allspice for complexity.

Fun Fact: The flavor of pumpkin spice intensifies as the bread sits, so it’s even better the next day!

Variations & Adaptations

Want to switch things up? Here are a few fun variations:

• Gluten-free: Use a 1:1 gluten-free flour blend to make this bread celiac-friendly.
• Vegan: Replace eggs with flax eggs and use coconut oil instead of butter.
• Chocolate lovers: Fold in 1/2 cup (85g) of chocolate chips for a decadent twist.
• Nutty goodness: Add chopped pecans or walnuts for crunch.
• Spiced glaze: Drizzle a simple powdered sugar glaze with a hint of cinnamon over the cooled loaf.

I once added a cream cheese swirl to the batter—it was a hit! Just layer half the batter, spread softened cream cheese, and top with the remaining batter.

Serving & Storage Suggestions

Here’s how to make the most of your Pumpkin Spice Bread:

• Serving: Serve warm or at room temperature. It pairs beautifully with coffee, tea, or a dollop of whipped cream.
• Presentation: Slice the loaf and arrange it on a rustic wooden board for a Pinterest-worthy display.
• Storage: Wrap the bread tightly in plastic wrap and store at room temperature for up to 3 days.
• Freezing: Wrap individual slices in foil and store in a freezer-safe bag. Thaw at room temperature or microwave for 20 seconds.
• Reheating: Toast slices lightly and spread with butter for a warm, indulgent treat.

Pro Tip: The flavors deepen after a day or two, so don’t hesitate to bake it in advance for special occasions.

Nutritional Information & Benefits

Here’s a general breakdown of the nutrition per slice (based on 10 servings):

• Calories: Approximately 220
• Fat: 9g
• Carbohydrates: 32g
• Protein: 3g

The pumpkin puree is rich in vitamins A and C, supporting eye health and immunity. Plus, the warming spices like cinnamon and ginger have anti-inflammatory properties. While this bread is a treat, it’s also a delicious way to sneak in some nutrients!

Conclusion

There’s something magical about baking a loaf of Pumpkin Spice Bread that fills your home with the scents of fall. Whether you’re a seasoned baker or just dipping your toes in, this recipe is easy, adaptable, and downright delicious. It’s been a favorite in my kitchen for years, and I hope it becomes a favorite in yours too.

Give it a try and let me know how you customize it—whether you add chocolate chips, nuts, or a glaze. I’d love to hear your variations in the comments below!

Now, go grab your apron and whisk. Let’s make some autumn magic happen!

FAQs

Can I use fresh pumpkin puree instead of canned?

Yes! Fresh pumpkin puree works wonderfully, but make sure to strain it to remove excess moisture.

Can I make this bread gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend for a seamless substitution.

How long does Pumpkin Spice Bread keep?

It stays fresh for up to 3 days at room temperature or can be frozen for up to 3 months.

Can I add a glaze to this bread?

Yes! A simple powdered sugar glaze with a touch of cinnamon is a delicious addition.

What’s the best way to reheat this bread?

Toast slices lightly and spread with butter, or microwave for 20 seconds for a quick warm-up.

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