Why You’ll Love Spiced Pumpkin Bread Recipe
This pumpkin bread delivers plenty of cozy flavor without requiring complicated techniques. The batter comes together with simple pantry staples, and there’s no yeast or rising time involved.
You’ll also love that the recipe makes two loaves, making it convenient to serve one right away and save the second for later. The bread stays moist for days and freezes exceptionally well.
The combination of cinnamon, nutmeg, and cloves gives the bread a classic pumpkin-spice character, while butter adds richness and helps create a tender interior and lightly crisp crust.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 can (15 ounces) pure pumpkin purée
Be sure to use pure pumpkin purée rather than pumpkin pie filling. Pumpkin pie filling is already sweetened and seasoned, which can significantly change the flavor and texture of the finished bread.
Directions
Preheat the oven to 325°F (165°C). Position a rack in the center of the oven. Grease and flour two 8-by-4-inch loaf pans, making sure the corners and sides are well coated.
In a medium mixing bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Mixing the dry ingredients separately helps distribute the spices and leavening agents evenly throughout the batter.
In a large mixing bowl, beat the softened butter with the sugar until combined. Add the eggs one at a time, beating thoroughly after each addition. Continue mixing for a few minutes until the mixture becomes lighter and fluffier.
Add the pumpkin purée and mix until incorporated. The mixture may look slightly separated or grainy at this stage, which is normal.
Gradually add the dry ingredients and mix on low speed only until no visible streaks of flour remain. Avoid excessive mixing once the flour has been added, as overmixing can make quick breads dense or tough.
Divide the batter evenly between the prepared loaf pans and smooth the tops.
Bake for approximately 65 to 75 minutes. The bread is ready when the tops are nicely risen and a cake tester or toothpick inserted into the center comes out clean or with only a few moist crumbs.
Allow the loaves to cool in their pans for about 10 minutes. Carefully remove them and transfer them to a wire rack. Let the pumpkin bread cool completely before slicing for the cleanest slices.
Servings and timing
This recipe makes 2 standard loaves, or approximately 24 slices depending on how thickly the bread is cut.
Preparation time: 20 minutes
Baking time: 65 to 75 minutes
Cooling and additional time: approximately 10 minutes or longer
Total time: approximately 1 hour 30 minutes
Servings: about 24 slices
Variations
Chocolate Chip Pumpkin Bread: Fold semisweet or dark chocolate chips into the batter just before transferring it to the loaf pans. Chocolate pairs especially well with the cinnamon and pumpkin flavors.
Pecan Pumpkin Bread: Add chopped pecans for extra crunch and a nutty flavor. Walnuts can be used in the same way.
Pumpkin Bread with Streusel: Sprinkle a simple mixture of flour, brown sugar, butter, and cinnamon over the batter before baking to create a sweet, crumbly topping.
Orange-Spiced Pumpkin Bread: Add a little finely grated orange zest to brighten the warm pumpkin spices.
Raisin Pumpkin Bread: Fold raisins or dried cranberries into the batter for small bursts of sweetness.
Pumpkin Muffins: Divide the batter among lined muffin cups instead of loaf pans. Because muffins are much smaller, begin checking them considerably earlier than full-size loaves.
Mini Pumpkin Loaves: Divide the batter between mini loaf pans for individual-sized breads that are ideal for gifting. Begin checking for doneness earlier because smaller loaves bake faster.
Less-Sweet Pumpkin Bread: The sugar can be reduced slightly for a bread with a more pronounced pumpkin and spice flavor, although reducing it significantly may affect moisture and texture.
Storage/Reheating
Allow the pumpkin bread to cool completely before storing it. Wrap the loaf securely or place it in an airtight container and keep it at room temperature for up to 3 days.
For longer storage, refrigerate the bread in an airtight container. Allow individual slices to return to room temperature before serving for the softest texture.
Pumpkin bread also freezes very well. Wrap a completely cooled loaf tightly in freezer-safe wrapping and place it inside a freezer bag or airtight container. Freeze for up to 3 months.
Thaw frozen pumpkin bread overnight in the refrigerator, then allow it to come to room temperature before serving.
To warm individual slices, microwave them briefly until just warm. You can also toast slices lightly to restore some crispness to the edges and give leftover bread a freshly baked quality.
FAQs
Can I use fresh pumpkin instead of canned pumpkin?
Yes. Homemade pumpkin purée can be used, but its moisture content may vary. If your homemade purée is particularly watery, drain some excess liquid before measuring it so the bread does not become overly wet.
Can I use pumpkin pie filling instead of pumpkin purée?
It is best to use 100% pure pumpkin purée. Pumpkin pie filling contains additional sugar and spices, so substituting it directly can make the bread too sweet and alter its spice balance.
Why did my pumpkin bread turn out dense?
Dense pumpkin bread is often caused by overmixing the batter after adding the flour. Mix only until the dry ingredients have disappeared. Incorrect flour measurement can also produce a heavier loaf, so spoon flour into the measuring cup and level the top rather than packing it in.
How do I know when pumpkin bread is finished baking?
Insert a toothpick or cake tester into the center of the loaf. It should come out clean or with a few moist crumbs attached. Wet batter on the tester indicates that the bread needs additional baking time.
Why is my pumpkin bread dry?
Too much flour, overbaking, or inaccurate oven temperature can make pumpkin bread dry. Measure flour carefully and begin checking the loaves near the lower end of the suggested baking range.
Can I make this pumpkin bread ahead of time?
Yes. Pumpkin bread is an excellent make-ahead recipe because it remains moist after baking. Prepare it a day before serving and store the completely cooled loaf tightly covered at room temperature.
Can pumpkin bread be frozen?
Yes. Once completely cooled, wrap the loaf securely and freeze it for up to 3 months. You can freeze the entire loaf or individual slices for convenient portions.
Can I add chocolate chips or nuts?
Absolutely. Chocolate chips, pecans, and walnuts all complement pumpkin and warm spices. Fold your chosen additions gently into the finished batter before filling the loaf pans.
Why does the pumpkin mixture look curdled before adding the flour?
The butter, eggs, and pumpkin mixture can sometimes appear slightly grainy or curdled because the ingredients contain different amounts of fat and water. This appearance is generally normal, and the batter should come together after the dry ingredients are incorporated.
Should pumpkin bread be refrigerated?
Refrigeration is not necessary when the bread will be eaten within a few days. Keep it tightly covered at room temperature for the best texture. For longer storage, refrigerate it or freeze it.
Conclusion
Spiced pumpkin bread is a simple way to bring classic fall flavors into your kitchen. Pure pumpkin keeps the loaves moist, while cinnamon, nutmeg, and cloves provide plenty of warm, aromatic flavor. The buttery crumb makes it delicious on its own, but the recipe is also easy to customize with chocolate chips, nuts, dried fruit, or a crumb topping.
With two loaves from one batch and excellent freezer-friendly storage, this pumpkin bread is equally practical for everyday baking, holiday entertaining, and homemade gifts. Serve it at room temperature, lightly toasted, or gently warmed for a comforting pumpkin treat.
Spiced Pumpkin Bread
A moist, warmly spiced pumpkin bread with a tender crumb and rich autumn flavor. Perfect for breakfast, snacking, or serving with coffee.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 2 loaves, about 24 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 15-ounce can pure pumpkin
Instructions
- Preheat the oven to 325°F. Generously grease two 8 x 4-inch loaf pans and dust them with flour.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until evenly combined.
- In a large bowl, beat the butter and sugar until just blended. Add the eggs one at a time, beating well after each addition.
- Add the pumpkin and beat until combined. The mixture may look slightly grainy or curdled.
- Add the flour mixture and mix on low speed until just combined.
- Divide the batter evenly between the prepared loaf pans and smooth the tops.
- Bake until a cake tester or toothpick inserted into the center comes out clean, about 65 to 75 minutes.
- Let the loaves cool in the pans for about 10 minutes, then turn them out onto a rack to cool completely.
Notes
- Use pure pumpkin rather than pumpkin pie filling.
- Avoid overmixing after adding the flour to keep the bread tender.
- Allow the bread to cool completely before slicing for the cleanest slices.
- The loaves can be wrapped well and frozen for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
