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.

Ingredients

Scale

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.

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.