Nothing makes the kitchen smell like fall quite like a loaf of Pumpkin Spice Bread. This recipe is moist, tender, and filled with warm spices that make every bite taste like autumn. It’s one of those classic farmhouse bakes that’s just as perfect for breakfast with coffee as it is for dessert with a dollop of whipped cream.
Made with real pumpkin puree, cinnamon, nutmeg, ginger, and cloves, this bread has that rich pumpkin flavor you crave once sweater weather hits. The batter stirs together in minutes — no mixer required — and bakes into a golden loaf that fills your home with nostalgia.
Slice it thick, toast it with butter, or share it with neighbors — this is the kind of recipe that feels like tradition, the kind your readers will want to bake again and again.
Why We Love This Pumpkin Spice Bread
Pumpkin spice bread isn’t just a recipe — it’s a season in loaf form. Here’s why this farmhouse favorite is always on repeat in our kitchen:
- The Smell of Fall – Warm cinnamon, nutmeg, and cloves fill the whole house while it bakes.
- Moist & Tender – Thanks to real pumpkin puree, every slice is soft and rich.
- Simple Pantry Ingredients – No fancy steps, just mix, pour, bake.
- Versatile – Enjoy a slice for breakfast with coffee, as an afternoon snack, or even as dessert.
- Freezer-Friendly – Bake now, save for later — perfect for busy weeks.
- Tradition in Every Slice – Pumpkin bread has that nostalgic charm that makes a home feel cozy and welcoming.
Serving Ideas for Pumpkin Spice Bread
Pumpkin spice bread is delicious on its own, but here are a few ways to make it even more special:
- Classic with Butter – Spread warm slices with salted butter for a simple, comforting snack.
- Toasted with Cream Cheese – A farmhouse favorite! The tangy cream cheese pairs beautifully with the sweet spices.
- Sweet Glaze – Drizzle with a quick cream cheese glaze or vanilla icing for a dessert-style loaf.
- Fall Pairing – Serve thick slices with a mug of homemade apple cider or a pumpkin spice latte.
- Holiday Twist – Add chocolate chips, pecans, or dried cranberries for a festive version.
- Breakfast Style – Toast slices and top with nut butter and a sprinkle of cinnamon for a hearty morning treat.
Substitutions for Pumpkin Spice Bread
- Pumpkin Purée → Use fresh pumpkin purée instead of canned. Roast and mash pumpkin, then drain well so it’s thick and not watery.
- Vegetable Oil → Swap with melted butter for richer flavor, or coconut oil for a subtle twist.
- Buttermilk → Use regular milk + 1 tsp vinegar/lemon juice, or try oat/almond milk with vinegar for dairy-free.
- Brown Sugar → White sugar works in a pinch, though you’ll lose a little caramel depth. Coconut sugar is a less refined option.
- Flour → Swap with a 1:1 gluten-free flour blend to make it gluten-free.
- Spices → Out of one spice? Just use cinnamon — the bread will still be cozy and delicious.
FAQs for Pumpkin Spice Bread
Q: Can I use fresh pumpkin instead of canned?
A: Yes! Roast and mash fresh pumpkin, then strain out excess liquid so it’s thick. You’ll need about 1 cup for this recipe.
Q: Can I make this into muffins instead of a loaf?
A: Absolutely. Divide batter into a lined muffin tin and bake for 18–20 minutes at 350°F.
Q: How do I keep pumpkin bread moist?
A: Don’t overbake it, and store in an airtight container at room temperature for up to 3 days. A slice of bread stored in the container helps lock in moisture.
Q: Can I freeze pumpkin spice bread?
A: Yes. Wrap slices tightly in plastic wrap, then foil, and freeze up to 3 months. Thaw at room temperature or warm in the oven.
Q: Can I make it healthier?
A: Swap half the flour for whole wheat flour, use coconut sugar instead of white, or add flaxseed meal for extra fiber.
Q: Why did my bread sink in the middle?
A: Usually from underbaking or too much liquid. Be sure to bake until a toothpick comes out clean from the center.
Pumpkin Spice Bread
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
- In a large bowl, whisk pumpkin puree, oil, sugars, eggs, vanilla, and milk until smooth.
- Fold dry ingredients into wet, mixing gently until just combined. Do not overmix.
- Pour batter into loaf pan. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let bread cool in pan 10 minutes before transferring to a wire rack. Slice and enjoy!
Notes
- Bread keeps 3 days at room temp, or 5 in the fridge.
- Freezer-friendly: wrap slices and freeze up to 3 months.
- Add-ins: stir in ½ cup chocolate chips, nuts, or dried cranberries.
- Double the recipe and freeze one loaf for busy fall mornings.
