Nut-Free Pumpkin Spice Bread
Delight in the comforting aroma and rich flavors of Nut-Free Pumpkin Spice Bread, a perfect seasonal treat that's as easy to make as it is delicious. This moist and flavorful loaf combines the warmth of classic autumn spices—cinnamon, nutmeg, ginger, and cloves—with the natural sweetness of pumpkin puree, creating a crowd-pleasing recipe that's ideal for those with nut allergies. Quick to whip up with just 15 minutes of prep time, this bread bakes to perfection in under an hour, making it a hassle-free addition to your fall baking repertoire. Serve it as a cozy breakfast, a midday snack, or a decadent dessert, with options to enjoy it plain or topped with butter or whipped cream. Nut-free and utterly satisfying, this pumpkin spice bread is sure to become a seasonal favorite for your family and friends!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.5 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 2 units Large eggs
- 1 teaspoon Pure vanilla extract
- 1 cup Pumpkin puree
- 0.25 cup Milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan lightly with butter or cooking spray, then set it aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition.
Mix in the vanilla extract.
Add the pumpkin puree to the wet mixture and beat until fully incorporated.
On low speed, alternate adding the dry ingredient mixture and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until everything is combined—be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Enjoy your nut-free pumpkin spice bread with a smear of butter or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 514.7 g | 187% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 311.7 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 299 mg | 23% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1037 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
