Go Back

Spiced Pumpkin Bread

This pumpkin bread is a moist, tender quick bread flavored with cinnamon, spice, and roasted pumpkin puree. It has a dense yet fluffy crumb with a rustic appearance, showcasing a golden crust and a rich, flavorful interior that highlights the pumpkin and warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour sifted
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs at room temperature
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Equipment

  • Mixing bowls
  • Whisk
  • Loaf pan
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan and set aside.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and spices until evenly combined. This creates a flavorful, well-blended dry mixture.
  3. In a separate bowl, combine the pumpkin puree, granulated sugar, and vegetable oil. Whisk until smooth and slightly frothy, allowing the sugars and oils to integrate fully.
  4. Add the eggs one at a time to the pumpkin mixture, whisking well after each addition. The batter should become shiny and slightly thickened.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until the flour disappears, avoiding overmixing to keep the bread tender and fluffy.
  6. Pour the batter into the prepared loaf pan, smoothing the top with the spatula. The batter should be thick but pourable.
  7. Bake the pumpkin bread in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. The top should turn a golden brown and release a pleasant, spiced aroma.
  8. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it onto a cooling rack and cool completely before slicing.
  9. Slice the pumpkin bread once fully cooled to reveal a moist, dense crumb infused with warm spices. Serve slices with butter or simply enjoy on their own.

Notes

For extra texture, fold in chopped nuts or dried cranberries before pouring into the pan. Store leftover bread wrapped tightly at room temperature for up to 3 days, or freeze slices for longer storage.