Craving the cozy flavors of fall? Look no further than our Easy Moist Pumpkin Spice Loaf recipe! With real pumpkin goodness and a hint of spice in every bite, it's the ultimate comfort food for autumn. Perfectly paired with a steaming cup of coffee or as a lunchbox treat, this pumpkin bread is a seasonal sensation that you won't want to miss. Get ready to fall in love – grab your apron and let's bake up some pumpkin magic!
Pumpkin bread, oh how it weaves its delicious magic into my life! The warm, spicy aroma of cinnamon filling the kitchen as I prepare the batter, and the anticipation of that first moist, tender slice emerging from the oven is pure bliss. It's a cozy embrace on a crisp autumn morning, a delightful treat to share with friends over a cup of hot coffee, and a reminder that the changing seasons bring joy and warmth to our lives. Pumpkin bread is not just a baked good; it's a slice of comfort, a taste of nostalgia, and a little piece of happiness in every bite. Our recipe makes two loaves, so you can gift one or just eat them all up yourself.
Please let us know in comments or ratings below, if you make this recipe.
Try some of our other favorite recipes, such as Copycat Starbucks Iced Lemon Loaf, Banana Bread Bars, Pumpkin Spice French Toast, or Zucchini Bread.
Jump to:
Ingredients for Homemade Pumpkin Bread
- all purpose flour
- baking powder
- baking soda
- ground cinnamon
- pumpkin pie spice
- salt
- canola/vegetable oil or applesauce
- granulated sugar
- vanilla extract
- eggs
- milk
- pumpkin puree
- chocolate chips or cinnamon chips (optional)
FAQs
Pumpkin loaf is a moist, spiced quick bread made with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves. It is often enjoyed during the fall and winter seasons.
es, you can use fresh pumpkin puree. To make it, cut a fresh pumpkin into pieces, remove the seeds, and roast until tender. Puree the flesh in a food processor until smooth. Ensure the puree is well-drained before using it in the recipe.
Yes, you can freeze pumpkin loaf. Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Yes, you can make pumpkin loaf batter into muffins. Line a muffin tin with paper liners and fill each cup about two-thirds full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Top Tips
- Make sure you use pumpkin puree and not pumpkin pie filling.
- This recipe is for two 8.5x4.5" loaves. You could also make 4 mini loaves.
- No pumpkin spice? No problem, DIY your own: 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice.
- Don't overmix: Stir the batter only long enough to eliminate any lumps and you no longer see any dry flour.
- Use canola or vegetable oil and avoid using any strong flavored oils such as coconut or olive oil.
- Add chocolate chips to the batter of one of both of your breads, if you love the taste of chocolate and pumpkin. About ⅔ per bread and sprinkle a little on top, if desired.
- More add-ins that taste great are cranberries, raisins, pecans or walnuts.
- Your bread will last 2-3 days at room temperature, in an airtight container, or up to 1 week in the refrigerator.
- The bread may be stored in the freezer for up to three months. After it has completely cooled, cover it tightly in aluminum foil, freezer wrap, or store it in a freezer bag. Thaw overnight in the refrigerator before serving.
How to make Pumpkin Bread from Scratch
- Preheat oven to 350°F (177°C) . Coat two 8.5x4.5" bread pans with nonstick spray (Baker's Joy works great for bread). Lay in parchment paper with overhang on sides to help in the bread removal from pan. Be sure to spray the bare sides.
- In a large bowl, combine flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice.
- Using a medium bowl, whisk brown sugar, granulated sugar, eggs, milk, oil or applesauce, vanilla extract, and pumpkin puree, until smooth.
- Stir the dry ingredients into the wet ingredients until just blended. Do not overmix.
- If using any add-ins, fold them into the batter.
- Pour half of the batter into each prepared loaf pan.
- If using cinnamon chips or chocolate chips, sprinkle a little on top before baking.
- Bake 55-70 minutes or until toothpick in center comes out clean and top will be springy to the touch.
- Let bread cool 10 minutes in the pan, then remove from pan to finish cooling on a wire rack. Slice and enjoy!
Easy Moist Pumpkin Spice Bread Loaf Recipe
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 2 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 cup canola oil or applesauce (or ½ of each)
- 2 cup granulated sugar
- 2 teaspoon vanilla extract
- 3 eggs
- ⅓ cup milk
- 1 15 oz can pumpkin puree
- ⅔ cup chocolate chips or cinnamon chips (optional)
Instructions
- Preheat oven to 350°F (177°C) . Coat two 8.5x4.5″ bread pans with nonstick spray (Baker’s Joy works great for bread). Lay in parchment paper with overhang to help in the bread removal from pan.
- In a large bowl, whisk together dry ingredients: all purpose flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice.
- Using a medium bowl, whisk brown sugar, granulated sugar, eggs, milk, applesauce, oil, vanilla extract and pumpkin puree, until smooth.
- Stir the dry ingredients into the pumpkin mixture until just blended. Do not overmix.
- If using any add-ins, fold them into the batter.
- Pour half of the batter into each prepared bread pan.
- If using chocolate chips or cinnamon chips, sprinkle a little on top before baking.
- Bake in the preheated oven for 55-70 minutes or until toothpick in center comes out clean and top will be springy to the touch.
- Cool 10 minutes in the pan, then remove from pan to finish cooling on a wire rack. Slice and enjoy!
Leave a Reply