Warm Spiced Baked Pumpkin Bread – Easy & Delicious Homemade Recipe

A Brief History of Pumpkin Bread

Pumpkin bread is deeply rooted in American culinary traditions, dating back to when pumpkins were a vital crop introduced by Native Americans. Colonists quickly learned to incorporate pumpkin into baked goods, especially as wheat flour was scarce. By the 19th century, pumpkin bread became a staple in American households, enriched with spices like cinnamon, nutmeg, and cloves—flavors that mirrored the growing popularity of pumpkin pie. Today, it’s a comforting seasonal classic enjoyed in many variations across the globe.

Warm Spiced Baked Pumpkin Bread – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8–10 servings) 1x

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Description

This warm spiced baked pumpkin bread is soft, moist, and filled with the cozy flavors of fall. Perfect for chilly mornings, festive gatherings, or an afternoon snack, it combines pumpkin puree with aromatic spices like cinnamon and nutmeg for a truly comforting bake. Topped with a sprinkle of sugar or even a drizzle of caramel, this bread is the kind of recipe you’ll want to make again and again throughout the season.

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Ingredients

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• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp ground ginger

• 1 cup pumpkin puree

• 1/2 cup vegetable oil (or melted butter)

• 2 large eggs

• 3/4 cup granulated sugar

• 1/4 cup brown sugar

• 1 tsp vanilla extract

• 2 tbsp milk

Optional Topping

• 2 tbsp coarse sugar or caramel drizzle

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Instructions

• Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

• In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.

• In a large bowl, whisk pumpkin puree, oil, eggs, sugars, vanilla, and milk until well combined.

• Gently fold in the dry ingredients until just combined.

• Pour batter into the prepared loaf pan and smooth the top.

• Sprinkle with sugar (if using) and bake for 50–55 minutes, or until a toothpick comes out clean.

 

• Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Notes

Add chocolate chips, walnuts, or raisins for extra flavor.

Substitute whole wheat flour for half of the all-purpose for a heartier texture.

For muffins, bake at 350°F for 20–22 minutes.

FAQs – Warm Spiced Baked Pumpkin Bread

1. Can I make this pumpkin bread gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free 1:1 baking blend. The texture may be slightly different, but it will still be moist and delicious.

2. How do I keep my pumpkin bread from drying out?
Avoid overbaking—check with a toothpick at 50 minutes. Storing in an airtight container also helps lock in moisture. Wrapping slices individually is great for keeping them soft.

3. Can I double the recipe?
Absolutely! This recipe doubles easily. Bake in two loaf pans or freeze one loaf to enjoy later. Just ensure the loaves are baked in the center before removing from the oven.