Pumpkin Bread Spiced
Warm your home with the irresistible aroma of this Pumpkin Bread Spiced, a cozy and flavorful treat perfect for fall or any time of year. This moist and tender loaf is infused with a comforting blend of cinnamon, nutmeg, cloves, and ginger, making every bite a celebration of autumn spices. With a base of real pumpkin puree and the option to add crunchy walnuts or pecans, this dessert-lover’s dream comes together in just 15 minutes of prep time. The rich combination of melted butter, brown sugar, and vanilla adds depth and sweetness, while a touch of milk ensures a perfectly moist texture. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, this pumpkin spice bread is incredibly easy to make and stays fresh for days, making it the ultimate bake-ahead recipe. Perfect for sharing and ideal for holidays, it’s the fall-inspired classic you’ll return to time and again! Keywords: pumpkin bread recipe, spiced pumpkin bread, fall baking recipes, easy pumpkin dessert, moist pumpkin loaf.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground ginger
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 0.25 cup milk
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk together until well combined.
Add the eggs to the butter and sugar mixture, one at a time, whisking well after each addition. Stir in the vanilla extract.
Mix in the pumpkin puree until the ingredients are fully incorporated.
Alternate adding the dry ingredient mixture and the milk to the wet ingredients, starting and ending with the dry ingredients. Stir gently until no streaks of flour remain, being careful not to overmix.
If using, fold in the chopped nuts for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 522.9 g | 190% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 312.0 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 419 mg | 32% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1934 mg | 41% | |
*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.
