Classic Spiced Pumpkin Bread
This Classic Spiced Pumpkin Bread recipe is inspired by the comforting fall flavors of North America, where pumpkin and aromatic spices mark the arrival of cooler weather and holiday gatherings. Moist, tender, and rich in warm spice, this traditional loaf delivers not only nostalgia but an indulgently fragrant centerpiece for any breakfast table or afternoon tea.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Oven
Ingredients
Dry Components:
- 1 ¾ cups all-purpose flour unbleached for best texture
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon preferably Ceylon for smoother flavor
- ½ teaspoon ground nutmeg freshly grated if possible
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Components:
- 1 cup pumpkin purée not pumpkin pie mix; homemade or Libby’s brand
- 2 large eggs room temperature
- ½ cup vegetable oil or melted coconut oil
- ⅓ cup buttermilk can substitute with whole milk with 1 tsp vinegar
- ¾ cup light brown sugar packed
- 1 teaspoon vanilla extract pure, not imitation
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan using butter or line it with parchment paper for easy release.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a separate bowl, combine the pumpkin purée, eggs, oil, buttermilk, brown sugar, and vanilla extract. Whisk until smooth and fully incorporated—look for a creamy, uniform batter consistency.
- Add the dry ingredients to the wet ingredients in three batches, folding gently with a rubber spatula between each addition. Do not overmix—stop when no streaks of flour remain for a tender crumb.
- Pour the batter into the prepared loaf pan and smooth the top with your spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Chef's Tips:
- For added texture, fold in 1/2 cup of chopped toasted pecans or dark chocolate chips.
- Want it Dairy-Free? Replace buttermilk with unsweetened almond milk + 1 tsp lemon juice.
- To ensure the bread stays moist, wrap in foil or plastic once fully cooled—flavor improves on day two!
Nutrition
Calories: 337kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 48mgSodium: 345mgPotassium: 155mgFiber: 2gSugar: 22gVitamin A: 4852IUVitamin C: 1mgCalcium: 68mgIron: 2mg
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