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Pumpkin Spice Bread sliced and on a white platter.
Jana Rae

Pumpkin Spice Bread

Moist and tender pumpkin spice bread made with real pumpkin puree and warm fall spices. An easy farmhouse recipe perfect for autumn baking.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups 220 g all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • 1 cup pumpkin puree not pie filling
  • ½ cup vegetable oil or melted butter
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup milk any kind

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment.
  2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
  3. In a large bowl, whisk pumpkin puree, oil, sugars, eggs, vanilla, and milk until smooth.
  4. Fold dry ingredients into wet, mixing gently until just combined. Do not overmix.
  5. Pour batter into loaf pan. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  6. 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.