Description
Moist Spiced Pumpkin Bread is the cozy bake that slows a busy day and fills the house with cinnamon warmth and calm. With pumpkin, cinnamon, nutmeg, and cloves, this bread tastes like fall hugs and little victories. It’s simple, soothing, and always reliable.
Ingredients
1 can (15 ounces) pumpkin puree, not pie filling.
2 cups all-purpose flour, spooned and leveled.
1 cup granulated sugar and 1/2 cup light brown sugar, packed.
2 large eggs, room temperature.
1/2 cup neutral oil (vegetable or canola).
1/3 cup milk or evaporated milk.
2 teaspoons pure vanilla extract.
1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves.
1 teaspoon baking soda and 1 teaspoon baking powder.
1/2 teaspoon fine sea salt.
Optional: 3/4 cup chocolate chips or chopped walnuts/pecans.
Instructions
1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment, leaving overhang, and lightly grease the sides for clean release.
2. Whisk dry ingredients in a large bowl: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
3. In another bowl, whisk pumpkin, sugars, eggs, oil, milk, and vanilla until smooth and glossy with no streaks.
4. Add dry to wet and fold gently with a spatula until just combined; a few small flour streaks should remain for tenderness.
5. Fold in optional chocolate chips or nuts, distributing evenly without overmixing so the crumb stays soft.
6. Transfer batter to the pan, smooth the top, and tap once to release air bubbles for an even rise and crackly top.
7. Bake 55–65 minutes until a tester comes out with a few moist crumbs; tent with foil at 45 minutes if browning quickly.
8. Cool 15 minutes in the pan, then lift out using parchment and cool fully on a rack before slicing for clean cuts.
Notes
Spice swap: use 2–2 1/2 teaspoons pumpkin pie spice instead of individual spices.
Replace 1/2 cup flour with whole wheat pastry flour or oat flour for nuttier depth.
Swap oil with melted, cooled butter for richer flavor.
Add 1 cup mix-ins like chocolate chips, walnuts, or pecans.
Top with maple glaze: whisk powdered sugar with maple syrup and cinnamon; drizzle over cooled loaf.
Dairy-free: use almond or oat milk and dairy-free chocolate chips if using.
Storage: airtight at room temp 3–4 days, refrigerate 1 week, freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg