A Little History of Pumpkin Bread
Pumpkin bread has been a seasonal favorite in the United States since the 1800s, when pumpkin was first incorporated into sweet baked goods. Pumpkins were originally cultivated by Indigenous peoples, who roasted and mashed the flesh for hearty meals. Early settlers adapted these traditions, eventually blending pumpkin with flour, sugar, and warm spices to create comforting loaves. By the early 20th century, pumpkin bread became a fall staple in American kitchens, especially popular during the harvest season and Thanksgiving. Today, it remains one of the most beloved autumn bakes, symbolizing warmth, comfort, and family gatherings.
Warm Spiced Baked Pumpkin Bread – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
Description
This Warm Spiced Baked Pumpkin Bread is cozy, moist, and bursting with seasonal flavor. Perfect for crisp fall mornings, Thanksgiving dessert tables, or holiday gift-giving, it brings together earthy pumpkin, sweet brown sugar, and aromatic spices. Easy to make in just one bowl, this bread fills your kitchen with the irresistible scent of cinnamon and nutmeg. Whether you enjoy it plain, toasted with butter, or drizzled with caramel sauce, this recipe is a go-to autumn favorite that everyone will ask for again and again.
Ingredients
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1 ¾ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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1 cup pumpkin purée (not pumpkin pie filling)
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1 cup brown sugar
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½ cup granulated sugar
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½ cup vegetable oil (or melted butter)
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2 large eggs
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
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In a large mixing bowl, combine pumpkin purée, sugars, oil, eggs, and vanilla until smooth.
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Slowly fold in the dry ingredients, mixing just until combined.
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Pour batter into prepared pan and smooth the top.
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Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
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Cool for 10 minutes in the pan before transferring to a wire rack.
Notes
Add chocolate chips, walnuts, or pecans for extra flavor.
Swap brown sugar for maple syrup for a richer taste.
Turn leftovers into French toast for a cozy fall breakfast.
FAQ
1. Can I substitute fresh pumpkin for canned pumpkin?
Yes! Simply roast fresh pumpkin, mash until smooth, and drain excess liquid. You’ll need about 1 cup of purée.
2. Can I make this recipe dairy-free?
Definitely. Use vegetable oil or melted coconut oil instead of butter, and it will still be soft and flavorful.
3. Why does my pumpkin bread crack on top?
A crack down the center is normal—it happens as the batter rises in the oven. It’s a good sign that the bread is baking properly and gives it that rustic homemade look.
