Pumpkin Spice Bread

Ingredients

Dry Ingredients

• 420g (3½ cups) All-purpose flour
• 10g (2 tsp) Baking soda
• 8g (1½ tsp) Fine sea salt
• 6g (2 tsp) Ground cinnamon
• 2g (1 tsp) Ground ginger
• 1g (½ tsp) Ground nutmeg
• 0.5g (¼ tsp) Ground cloves

Wet Ingredients

• 425g (One 15-oz can) Canned pumpkin puree
• 400g (2 cups) Granulated sugar
• 240ml (1 cup) Vegetable oil
• 4 whole (4 eggs) Large eggs
• 80ml (⅓ cup) Water
• 10ml (2 tsp) Pure vanilla extract

Optional Cinnamon Sugar Topping

• 50g (¼ cup) Granulated sugar
• 2g (1 tsp) Ground cinnamon

Optional Add-Ins (choose one)

• 150g (1 cup) Chocolate chips
• 100g (1 cup) Chopped walnuts
• 100g (1 cup) Chopped pecans
• 100g (¾ cup) Raisins or dried cranberries

Equipment

Method

Prep Work

Organization is key. Get everything measured and ready before you start mixing.

1. Preheat oven. Set your oven to 350°F (175°C). Position a rack in the center of the oven.
2. Prepare the loaf pans. Grease two 9x5 inch loaf pans with butter, oil, or non-stick spray. For easy removal, line the bottom and long sides with parchment paper strips, leaving overhang like handles.
3. Make cinnamon sugar topping (optional). In a small bowl, mix together ¼ cup sugar and 1 teaspoon cinnamon. Set aside.

Tip: This recipe makes TWO loaves. Bake one for your family and give one away, or freeze the second loaf for later. You can halve the recipe if you only want one loaf.

Mix the Dry Ingredients

Whisking the dry ingredients together distributes the leavening and spices evenly so every slice tastes perfectly balanced.

1. Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
2. Make a well. Push the dry ingredients to the sides, creating a well in the center for the wet ingredients.

Tip: If your spices have been sitting in the cabinet for more than a year, they've lost potency. Fresh spices make a huge difference in pumpkin bread. Give them a sniff. If they don't smell like much, replace them.

Mix the Wet Ingredients

The wet ingredients come together quickly. The key is making sure everything is well combined before adding to the flour.

1. Combine pumpkin and sugar. In a medium bowl, whisk together the pumpkin puree and sugar until the sugar starts to dissolve.
2. Add oil. Slowly drizzle in the oil while whisking. This helps emulsify the mixture.
3. Add eggs. Add the eggs one at a time, whisking well after each addition.
4. Add water and vanilla. Whisk in the water and vanilla extract until everything is smooth and well combined.

Tip: Using oil instead of butter is the secret to pumpkin bread that stays moist for days. Oil is 100% fat, while butter is only about 80% fat plus water and milk solids. The result is a more tender crumb that doesn't dry out.

Combine Wet and Dry

Gentle mixing is the name of the game. Overmixing develops gluten and makes the bread tough.

1. Pour wet into dry. Pour the wet ingredients into the well you created in the dry ingredients.
2. Fold gently. Using a rubber spatula or wooden spoon, fold the wet ingredients into the dry using broad, gentle strokes. Scrape the bottom and sides of the bowl.
3. Stop when just combined. Mix only until you no longer see streaks of dry flour. The batter will be thick and some small lumps are fine. Do NOT overmix.
4. Add mix-ins (optional). If using chocolate chips, nuts, or dried fruit, fold them in with 2-3 more gentle strokes.

Tip: The batter should be thick but pourable. If it seems too thick, you can add another tablespoon or two of water, but this usually isn't necessary.

Bake

Low and slow is the way to go. Pumpkin bread has a lot of moisture that needs time to bake through evenly.

1. Divide the batter. Pour the batter evenly between the two prepared loaf pans. Each pan should be about ⅔ full.
2. Add topping (optional). Sprinkle the cinnamon sugar mixture evenly over the tops of both loaves. This creates a delicious crackly crust.
3. Bake. Place both pans in the center of the oven, leaving a few inches between them for air circulation. Bake for 55-65 minutes.
4. Check for doneness. The bread is done when the tops are domed and deep golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
5. Tent if needed. If the tops are browning too quickly before the centers are done, tent loosely with aluminum foil for the last 15-20 minutes.

Tip: Don't open the oven door during the first 45 minutes of baking. The sudden temperature drop can cause the bread to sink in the middle.

Cool and Serve

Cooling completely is non-negotiable for clean slices and the best texture. The bread continues to set as it cools.

1. Initial cooling. Let the loaves cool in the pans on a wire rack for 10-15 minutes. This allows the structure to firm up.
2. Remove from pans. Using the parchment paper handles (or by running a knife around the edges), carefully lift or turn the loaves out onto the wire rack.
3. Cool completely. Let the loaves cool completely on the rack, about 45-60 minutes, before slicing.
4. Slice and serve. Use a serrated knife for clean slices. Serve plain, with butter, or with a smear of cream cheese.

Wait: PT60M

Tip: This bread tastes even better the next day after the flavors have had time to meld. The spices become more pronounced and the texture more tender.

Pan Options

This versatile batter works in multiple pan sizes.

Two Standard 9x5 Loaves (recommended)

1. Divide batter. Divide batter evenly between two greased 9x5 loaf pans. Each pan should be about ⅔ full.
2. Bake time. Bake 55-65 minutes at 350°F. One to keep, one to give away!

One Large 9x5 Loaf (Half Recipe)

1. Halve ingredients. Halve all ingredients.
2. Bake. Pour batter into single greased 9x5 loaf pan. Bake 50-60 minutes at 350°F.

Mini Loaves

1. Divide into mini pans. Divide batter among 4-5 mini loaf pans (5x3 inch). Fill each about ⅔ full.
2. Reduce bake time. Reduce baking time to 35-45 minutes. Perfect for holiday gifting!

Muffins

1. Fill muffin cups. Line two standard muffin tins with paper liners (makes about 24). Fill cups about ¾ full.
2. Bake. Bake 22-28 minutes at 350°F. Top with streusel before baking for pumpkin muffin shop vibes.

Bundt Pan

1. Prep bundt. Grease a 10-12 cup bundt pan very well. Pour all batter into prepared pan.
2. Increase bake time. Increase baking time to 60-70 minutes. Test center carefully before removing.

Proof test: Insert a toothpick into the center. It should come out clean or with just a few moist crumbs. Wet batter on the toothpick means it needs more time. The top should feel set when lightly pressed.

Baking Methods

Low and slow ensures even baking for moist pumpkin bread.

Oven: 175°C / 350°F. Internal temperature when done: 93-96°C / 200-205°F.

Standard Oven (recommended)

Equipment: Two 9x5 loaf pans,Rack in center position

1. Preheat oven. Preheat oven to 350°F.
2. Position pans. Position pans in center of oven with space between.
3. Bake. Bake 55-65 minutes. Tent with foil if browning too fast.
4. Test for doneness. Test with toothpick for doneness.

Convection Oven

Equipment: Two 9x5 loaf pans

1. Reduce temperature. Reduce temperature to 325°F.
2. Bake. Bake 50-55 minutes. Check 5-10 minutes earlier than standard time.
3. Watch carefully. May brown more evenly, watch carefully.

Low and Slow (Extra Moist)

Equipment: Two 9x5 loaf pans,Ceramic preferred

1. Reduce temperature. Reduce temperature to 325°F.
2. Bake longer. Bake 70-75 minutes. Results in extra moist, evenly baked loaves.
3. Even baking. Edges won't overbake while center finishes.

Storage

• Room temperature: Wrap tightly in plastic wrap or store in an airtight container at room temperature for 3-4 days. The bread actually improves in flavor on day 2.
• Frozen: Wrap the whole loaf tightly in plastic wrap, then aluminum foil, then place in a freezer bag. Freeze for up to 3 months. This makes pumpkin bread perfect for Thanksgiving prep. Bake in advance and freeze, then thaw overnight before serving.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No! Pumpkin pie filling already contains sugar and spices, which will throw off the recipe completely. Make sure your can says "100% pure pumpkin" or just "pumpkin." The only ingredient should be pumpkin.

Can I use fresh pumpkin instead of canned?

Yes, but it requires extra work. You'll need to roast and puree the pumpkin, then spread it on a lined baking sheet and bake at 400°F for 10-15 minutes to remove excess moisture. Canned pumpkin is already the perfect consistency, so I recommend it for convenience.

My pumpkin bread sank in the middle. What happened?

The most common causes are: underbaking (test with a toothpick in the very center), opening the oven door too early, overfilling the pan, or expired leavening. Make sure your baking soda is fresh and don't peek at the bread during the first 45 minutes.

Why does my pumpkin bread taste more like spice cake than pumpkin?

You might be using too much spice or not enough pumpkin. This recipe uses a full 15-oz can of pumpkin for strong pumpkin flavor. You can also reduce the spices slightly if you prefer a more subtle spice profile.

Can I use butter instead of oil?

You can, but the bread won't be as moist. Use 1 cup (2 sticks) melted and cooled butter. The texture will be slightly different but still delicious.

How do I make this into muffins?

This batter makes about 24 muffins. Fill lined muffin cups about ¾ full and bake at 350°F for 22-28 minutes until a toothpick comes out clean.

Can I add a cream cheese swirl?

Absolutely! Beat together 8 oz softened cream cheese, ¼ cup sugar, and 1 egg until smooth. Pour half the pumpkin batter into the pans, dollop the cream cheese mixture on top, add remaining batter, and swirl with a knife.

Why does the recipe make two loaves?

This is the classic yield for pumpkin bread, and one of the best parts! Keep one and give one away, or freeze the second loaf for later. You can halve the recipe if you only want one loaf.

Nutrition

Per serving (1 slice (about 80g)): 245 calories, 38g carbohydrates, 3g protein, 9g fat, 1g fiber, 200mg sodium. Makes 20 servings.