Spiced Pumpkin Bread

Spiced Pumpkin Bread feels like a warm welcome the moment cinnamon, ginger, and nutmeg bloom in the bowl. Spiced pumpkin bread is the loaf that turns a busy afternoon into a calm pause—stir, pour, and let the oven do the rest while kids drift in, noses leading the way. I first baked spiced pumpkin bread after a chilly soccer practice, and we sliced it thick with honey butter while homework spread across the table. Spiced pumpkin bread tastes cozy, slices neatly, and keeps beautifully—perfect for breakfast, lunch boxes, or a late-night treat with tea. Spiced pumpkin bread makes home feel closer

Why You’ll Love This Spiced Pumpkin Bread

• Big spice, tender crumb: Spiced pumpkin bread layers cinnamon, ginger, nutmeg, and cloves over a plush, moist loaf that slices clean and stays soft for days.
• No mixer, minimal mess: Just whisk, fold, and bake—perfect for weeknights, bake sales, or cozy brunch spreads without extra fuss.
• Versatile and crowd-friendly: Enjoy plain, with pepitas, or a light glaze; doubles easily and freezes beautifully for make-ahead breakfasts.
• Fall aroma payoff: That bakeshop fragrance fills the house and draws everyone to the kitchen before the timer dings.

Ingredients for Spiced Pumpkin Bread

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda, 1/2 teaspoon baking powder
• 1 teaspoon fine salt
• 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves (or 2–2 1/2 teaspoons pumpkin pie spice)
• 1 cup pumpkin puree (not pie filling)
• 2 large eggs
• 1/2 cup neutral oil (vegetable, canola, or light olive)
• 3/4 to 1 cup granulated sugar or packed light brown sugar (or a mix)
• 1/4 cup milk (dairy or nondairy)
• 2 teaspoons vanilla extract
• Optional: 1/2 cup chocolate chips or chopped nuts; pepitas and turbinado sugar for topping

Ingredient	Amount
All-purpose flour	1 3/4 cups
Pumpkin puree	1 cup
Sugar (granulated or brown)	3/4–1 cup
Neutral oil	1/2 cup
Spices (cinnamon, ginger, nutmeg, cloves)	~3 1/4 teaspoons

Substitutions & Variations for Spiced Pumpkin Bread

• Sugar options: Use all brown sugar for extra moisture and caramel notes, or split with granulated for a lighter crumb.
• Spice swap: Replace individual spices with pumpkin pie spice; add a pinch of black pepper for subtle warmth.
• Oil or butter: Oil keeps it moist longer; melted butter adds rich flavor but slightly firmer texture the next day.
• Add-ins: Fold in chocolate chips, walnuts, pecans, or swirl with cream cheese; top with pepitas and turbinado sugar for crunch.
• Dairy-free or whole wheat: Use nondairy milk and skip chocolate, or swap up to 50% whole wheat flour to keep the loaf tender.

Step-by-Step Instructions for Spiced Pumpkin Bread

• Prep: Heat oven to 350°F. Line a 9×5-inch loaf pan with parchment with overhang; lightly grease the exposed sides for easy release.
• Dry mix: In a large bowl, whisk 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp fine salt, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp cloves until evenly combined.
• Wet mix: In a separate bowl, whisk 1 cup pumpkin puree, 2 large eggs, 1/2 cup neutral oil, 3/4–1 cup sugar (granulated or brown), 1/4 cup milk, and 2 tsp vanilla until smooth.
• Combine: Pour wet into dry. Fold with a spatula just until no dry streaks remain; the batter should be thick and silky. Do not overmix.
• Add-ins: Fold in 1/2 cup chocolate chips or chopped nuts if using; spread batter into pan, smoothing the top. Sprinkle pepitas and a little turbinado sugar if desired.
• Bake: Place on center rack and bake 55–70 minutes, until a tester emerges with a few moist crumbs and the top springs back lightly; tent with foil if browning early.
• Cool: Rest 15 minutes in the pan, then lift out using parchment and cool completely on a rack before slicing for the cleanest cuts.

Pro Tips for Success with Spiced Pumpkin Bread

• Measure flour right: Spoon and level to avoid a dense loaf; too much flour steals moisture and mutes spices.
• Spice it up: Use fresh spices and consider 2–2 1/2 teaspoons pumpkin pie spice to streamline; add a tiny pinch of black pepper for warmth.
• Sugar smarts: Brown sugar boosts moisture and flavor; for less sweetness, use 3/4 cup total and lean on vanilla and spice.
• Perfect bake: If the crack looks wet but sides are set, drop oven to 325°F and bake 5–10 minutes more for even doneness.
• Clean slices: Cool fully and slice with a serrated knife in gentle, sawing motions to preserve the crumb.

Storage & Reheating Tips for Spiced Pumpkin Bread

• Room temp: Wrap tightly and keep 2–3 days; flavors deepen by day two while the crumb stays plush.
• Fridge or freeze: Refrigerate up to 1 week or freeze slices up to 3 months, layered with parchment to prevent sticking.
• Reheat: Warm slices in a toaster oven at 300°F for 5–7 minutes or microwave 10–15 seconds; a light smear of butter or cream cheese refreshes texture.

What to Serve With Spiced Pumpk

• Honey butter or maple butter: Whip softened butter with honey or maple syrup and a pinch of cinnamon for a silky, sweet spread that complements the warm spices in spiced pumpkin bread.
• Cream cheese or mascarpone: A thin layer adds tangy richness and a cool contrast to the cozy, fragrant crumb.
• Hot drinks: Pair with strong coffee, chai, or black tea; the aromatics echo cinnamon, ginger, and nutmeg beautifully.

FAQs for Spiced Pumpkin Bread

• Can this be made into muffins? Yes. Divide batter into a 12-cup tin and bake at 350°F for 18–22 minutes until a tester has a few moist crumbs.
• Which sugar is best? Brown sugar adds moisture and caramel notes; a mix of brown and granulated balances tenderness and structure.
• Can I use pumpkin pie spice? Absolutely—replace the individual spices with 2–2 1/2 teaspoons pumpkin pie spice.
• How do I keep it moist? Measure flour correctly, avoid overmixing, and do not overbake; cool fully before slicing for the best crumb.
• Can I add a glaze? Yes. A simple maple or vanilla glaze drizzled over the cooled loaf adds shine and a bakery-style finish.

Nutrition Information (per serving)

• Serving size: 1/10 of a 9×5-inch loaf. Approximate values based on oil, 3/4 cup sugar, and no add-ins.
• Calories: 245; Fat: 10g; Saturated Fat: 1.5g; Carbs: 36g; Sugar: 17g; Fiber: 2g; Protein: 4g; Sodium: 260mg.
• Notes: Numbers vary with sugar choice, add-ins, whole wheat swaps, and toppings like pepitas or glaze

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