Spiced Pumpkin Bread (Printable version)

A moist loaf bursting with pumpkin purée and warming spices, ideal for comforting autumn treats.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons ground cinnamon
03 - 1 teaspoon ground nutmeg
04 - ½ teaspoon ground cloves
05 - ½ teaspoon ground ginger
06 - 1 teaspoon baking soda
07 - ½ teaspoon baking powder
08 - ½ teaspoon salt

→ Wet Ingredients

09 - 1 ¾ cups pumpkin purée (not pumpkin pie filling)
10 - 1 cup granulated sugar
11 - ½ cup light brown sugar, packed
12 - 2 large eggs
13 - ½ cup vegetable oil
14 - ¼ cup milk
15 - 1 teaspoon vanilla extract

→ Optional Add-ins

16 - ½ cup chopped walnuts or pecans
17 - ½ cup chocolate chips

# How to Prepare:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt.
03 - In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
04 - Gradually add dry ingredients to wet mixture, stirring gently until just combined; avoid overmixing.
05 - Fold in nuts or chocolate chips if using.
06 - Pour batter into prepared loaf pan and smooth the surface.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
08 - Allow loaf to cool in pan for 10 minutes before transferring to a wire rack to cool completely.

# Expert advice:

01 -
  • This recipe feels like sharing a delicious secret that fills your kitchen with the best autumn scents
  • Its moist texture and perfect spice balance turned it into an instant family favorite
02 -
  • Do not swap pumpkin purée with pie filling—it’s sweeter and wetter, throwing off the balance
  • I discovered that folding ingredients gently keeps the bread tender, not dense
03 -
  • Always sift your dry spices into the flour to avoid clumps and blend flavors seamlessly
  • Letting the bread cool fully before slicing prevents it from turning gummy

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