The Best Pumpkin Spice Bread
Pumpkin Spice Bread
Is it even fall unless there’s a Pumpkin Spice Bread baking in the oven?! This easy pumpkin bread recipe is a fall classic that makes a no-fail, moist and spicy cake that’s perfect for breakfast, snacking or as dessert with a scoop of vanilla ice cream! This loaf is definitely one of our family favourites. It really is the best pumpkin bread out there!
The essential fall ingredient, pumpkin!
Pumpkin is one of my most favourite ingredients to cook and bake with in the fall, and I’m sure it’s yours too if you’re here! It’s truly SO delicious in so many recipes, from soups to oatmeals, to bread puddings, french toast bakes, cookies and cakes. Not to mention pies. High five to pumpkin!
A classic fall recipe you need to make.
This Pumpkin Spice loaf is a quick bread made with real pumpkin puree and warm spices that taste like autumn. This bread is great at breakfast, as a snack or even for dessert with a scoop of vanilla ice cream or whipped cream. It’s so delicious and versatile! Double the batch and freeze a loaf for Thanksgiving!
Raisins or No Raisins?
Now let’s talk raisins for a second. How do you feel about raisins in loaves? Yes or heck no?! Our house is divided on this issue, but Mom and Dad always win so there are raisins in our loaves, it’s just not the same without them! But of course, you can leave them out if you prefer, or add nuts.
So if you’re looking for the perfect fall treat, this Pumpkin Spice Bread is it.
Pumpkin Spice Bread Recipe Tips
- PUMPKIN: Use pure canned pumpkin purée (or homemade pumpkin purée) NOT canned pumpkin pie filling. You can also use 1 cup of puréed butternut squash instead of pumpkin.
- SPICE: This recipe uses a homemade mixture of classic pumpkin pie spices, but if you have a pre-made spice you can use that too (about 2 teaspoons pumpkin pie spice mix).
- PAN SIZE: I use a standard loaf pan (1 lb. Pan: 8″ x 4 1/2″ x 2 3/4″ high)
- LINE THE PAN: Line the pan with parchment paper so you can easily remove the cake from the pan.
- LET IT REST: Allow the loaf to rest for at least 1 hour before cutting into it.
- ADDITIONS: Feel free to add nuts like walnuts or pecans, raisins, or chocolate chips to this loaf. You can also sprinkle some pepitas (pumpkin seeds) to the top of the bread before baking.
- SERVING SUGGESTION: This bread is amazing on its own with breakfast or brunch. Or cut thick slices and serve it with a scoop of vanilla ice cream or a dollop of whipping cream for dessert!
- STORAGE: Keep this loaf in an airtight container for up to 4 days. It can sit at room temperature, it doesn’t need to be refrigerated.
- FREEZING: This loaf freezes well.
- MUFFINS: Try this recipe in muffin form.
Let’s talk about streusel! Try this Pumpkin Bread with Streusel Topping:
Adding streusel to the top of the loaf is another delicious option for this bread. Sometimes I add it, sometimes I don’t! But just in case you wanted to try it, here’s how to make it.
Streusel Ingredients:
- 1/2 cup all purpose flour
- 6 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup melted butter
Follow the recipe card for the pumpkin spice bread below. Add the batter to a prepared loaf pan. Mix together all the ingredients for the streusel then sprinkle it evenly over the top of the batter. Bake as stated below.
Let cool then slice.
Delicious!
Pumpkin Spice Bread
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/3 cup milk
- 1/2 tsp vanilla extract
- 6 tbsp butter
- 1 cup sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 cup pumpkin purée
- 1/3 cup raisins optional
Instructions
- Preheat your oven to 350 degrees F.
- Line a loaf pan with parchment paper and set aside.
- Whisk together the flour, baking soda, baking powder, salt and spices.1 1/2 cups all purpose flour, 1 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves
- In a measuring cup stir together the milk and vanilla. Set aside.1/3 cup milk, 1/2 tsp vanilla extract
- In a mixer cream the butter. Then add sugars and mix until creamy.6 tbsp butter, 1 cup sugar, 1/3 cup brown sugar
- Add the eggs, one at a time, to the butter/sugar mix.2 large eggs
- Then add the pumpkin purée to the egg/butter/sugar mix. Combine.1 cup pumpkin purée
- Add the flour mixture to the pumpkin mix in 3 parts, alternating with the milk mix in 2 parts.
- Fold in the raisins.1/3 cup raisins
- Add the loaf batter to the prepared pan.
- Bake for about 1 1/4 hours. The loaf is done when the centre is firm and a toothpick inserted into the centre of the cake comes out clean.
- Let rest on a wire rack for about 15 minutes, then remove from the pan then let the bread cool completely before cutting.
Adapted from the Joy of Cooking
More Pumpkin Recipes
Put pumpkin in everything! This pumpkin recipe collection includes pies, cakes, loaves, desserts, bread, oatmeals, soups, snacks, and more!
I hope you love this homemade pumpkin bread as much as we do! Have a delicious day!
NOTE: This post was originally published in 2011, and I have recently updated it with new photos. I did adjust the baking time to 1 1/4 hours (it used to be one hour), as I found after baking quite a few more loaves, that they needed more time to bake than one hour. But it’s the same great recipe with a little longer baking time, and new images. Enjoy!
Normally I don’t make pumpkin loaf because it’s usually heavy and bland! I had a couple cans of pumpkin I wanted to use up, much to my surprise this is actually really good… amazingly good! I didn’t have brown sugar so placed all the sugar in a bowl and stirred 2tbsp of molasses in extremely well. Home run here!
I’m so happy you enjoyed it Kim!
Great recipe, very easy to follow! Note: if the outside of your bread burns first like mine did, yet the inside is still wet, turn oven to 325°.