Spiced Pumpkin Bread
Warm your kitchen with the inviting aroma of Spiced Pumpkin Bread, a fall-inspired treat infused with a symphony of cozy spices. This easy-to-make recipe combines cinnamon, nutmeg, ginger, and cloves with velvety pumpkin puree to create a moist, tender loaf bursting with seasonal flavor. Perfectly sweetened and accented with optional add-ins like chopped walnuts or raisins for extra texture, this homemade quick bread is ideal for breakfast, dessert, or an afternoon snack. With just 15 minutes of prep and a single bowl for mixing, it’s a simple yet satisfying bake that’s sure to become a family favorite. Serve it warm with a spread of butter or enjoy plain—it’s delicious either way!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 0.25 cup whole milk
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until well combined.
In a separate medium bowl, mix together the canned pumpkin puree, vegetable oil, eggs, whole milk, and vanilla extract until smooth and well incorporated.
Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are okay.
If using, fold in the chopped walnuts or pecans and raisins until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Once cooled, slice the spiced pumpkin bread and serve. Store leftovers in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 36.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 184 mg | 4% | |
*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.
