Spiced Baked Pumpkin Bread

Autumn in a loaf pan comes alive with every swirl of warm spices and velvety pumpkin puree in this Spiced Baked Pumpkin Bread. There’s something about the way cinnamon, nutmeg, cloves, and ginger mingle together that feels like a comforting hug from the inside out. Whether you’re celebrating the first crisp breeze of fall or simply craving that cozy afternoon treat, this bread delivers a slice of happiness in every bite. It’s moist, perfectly balanced between sweet and spicy, and infused with an inviting aroma that makes your kitchen feel like the heart of the home.

Baking this loaf is a breeze, even for beginners. In just 15 minutes of prep time, you’ll whisk together pantry staples, blend them with rich pumpkin puree and a touch of vanilla, then let the oven work its magic for about 55 to 65 minutes. After a brief 10-minute rest, you’ll have a loaf that slices into 12 generous portions, each roughly 220 calories, ideal for pairing with your favorite cup of coffee or tea. With a difficulty level set to Beginner and labeled as a Dessert, this recipe is approachable, forgiving, and endlessly rewarding—ready to warm your kitchen and your heart all year round.

KEY INGREDIENTS IN SPICED BAKED PUMPKIN BREAD

Every great loaf starts with a lineup of quality ingredients that each play a crucial role. From building structure to lending moisture and flavor, here’s what you’ll need to turn simple staples into a show-stopping spiced pumpkin bread:

• All-purpose flour

The backbone of the loaf, providing structure and a tender crumb that holds the spices and pumpkin together.

• Baking soda

A natural leavening agent that reacts with acidity to create lift and a light, airy texture.

• Ground cinnamon

A warm, sweet spice that brings familiar autumn notes to every bite.

• Ground nutmeg

Adds a delicate, earthy sweetness and enhances the overall spice profile.

• Ground cloves

Delivers a deep, aromatic intensity that cuts through the sweetness.

• Ground ginger

Introduces a mild peppery zing, rounding out the warmth of the other spices.

• Salt

Balances sweetness, heightens all the spices, and strengthens the dough’s structure.

• Pumpkin puree

Provides natural moisture, a silky texture, and that signature pumpkin flavor.

• Vegetable oil

Keeps the crumb tender and moist without weighing the loaf down.

• Eggs

Act as a binder and contribute to richness, ensuring a sturdy yet soft slice.

• Granulated sugar

Sweetens the loaf, encourages browning, and tenderizes the crumb.

• Milk

Adds extra moisture and helps create a smooth batter.

• Vanilla extract

Enhances all other flavors with a sweet, floral note.

HOW TO MAKE SPICED BAKED PUMPKIN BREAD

Bringing this spiced pumpkin loaf to life is all about layering flavors and handling the batter with care. Follow these steps for a beautifully risen, moist loaf every time:

1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to prevent sticking and ensure easy release once baked.

2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This step evenly distributes the spices for a consistent flavor throughout the bread. Set the bowl aside.

3. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and sugar. Beat together with a hand mixer on medium speed until the mixture is smooth and well-blended, creating a silky base for the dry ingredients.

4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Beat at low speed until the batter is just combined—stopping short of a stiff mix helps keep the crumb tender. Be careful not to overmix to avoid a dense loaf.

5. Stir in the vanilla extract using a spatula, making sure it’s fully incorporated into the batter without any streaks.

6. Pour the batter evenly into the prepared loaf pan, gently smoothing the top to ensure an even rise.

7. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

8. Remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing to maintain the perfect texture.

SERVING SUGGESTIONS FOR SPICED BAKED PUMPKIN BREAD

After all that baking love, serving up the perfect slice can elevate your Spiced Baked Pumpkin Bread into a truly memorable treat. Whether you’re hosting a cozy gathering, surprising a friend, or simply indulging in a quiet afternoon snack, presentation and pairings matter. Consider the textures, temperatures, and complementary flavors that can highlight the warm spices and moist crumb. From a decadent spread to a light topping, here are some delicious ways to serve each slice:

• Spread a thick layer of cinnamon-honey butter on a warm slice, allowing the sweet, creamy topping to melt into the crumb for a dreamy, gooey treat.
• Pair a slice with a steaming mug of chai tea or pumpkin-spiced latte, letting the spiced notes in your drink echo the warming flavors of the bread.
• Top with a dollop of whipped cream cheese frosting and a dusting of cinnamon for a dessert-worthy presentation perfect for brunch or holiday gatherings.
• Transform leftover pieces into pumpkin bread French toast by dipping slices in egg wash, pan-frying until golden, and serving with maple syrup for an indulgent breakfast twist.

HOW TO STORE SPICED BAKED PUMPKIN BREAD

Maintaining the perfect texture and flavor of your pumpkin bread means storing it correctly after it cools. Because this loaf is naturally moist, it can stay fresh longer if you keep air and humidity in check. Whether you plan to enjoy it over the next few days or freeze it for later, proper wrapping and temperature control will preserve its warmth and spice. Below are some tried-and-true methods to keep every slice tasting as fresh as the day you baked it:

• Room-temperature storage: Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. Store on the counter for up to 3 days, keeping out of direct sunlight to prevent drying.
• Refrigeration: For extended freshness (up to 5 days), wrap slices individually in plastic wrap or beeswax paper, then seal in an airtight container. Chilling slows moisture loss and flavor fading.
• Freezing: Slice the cooled bread and wrap each piece in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a freshly baked feel.
• Toasting or reheating: For that just-baked warmth, toast refrigerated or thawed slices in a toaster oven or warm in a 325°F (160°C) oven for 5–7 minutes. The crisp edges and steamy center bring back the bread’s original charm.

CONCLUSION

Every element of this Spiced Baked Pumpkin Bread—from the blend of cinnamon, nutmeg, cloves, and ginger to the creamy pumpkin puree—works together to create a loaf that’s equal parts cozy and celebratory. With only 15 minutes of hands-on prep, this beginner-friendly recipe turns simple pantry staples into an irresistible dessert or snack that’s perfect for any time of year. You now know how to gather the key ingredients, follow step-by-step instructions, and serve or store your loaf for maximum enjoyment. Feel free to print this article and save it in your recipe binder or kitchen station, and don’t forget that you can find a FAQ section below for quick answers to common questions.

If you give this recipe a try, let me know how it turned out! Share your favorite serving hacks, any tasty add-ins you discovered, or ask questions if you hit a snag. Your comments, feedback, and personal twists are what make cooking such a joyful experience. Happy baking, and may every slice of this Spiced Baked Pumpkin Bread fill your home with warmth and delight.

Print Recipe

Spiced Baked Pumpkin Bread

Author: Annie Delgado Courses: Dessert

Difficulty: Beginner Prep Time 15 mins Rest Time 10 mins Total Time 25 mins

Calories: 220

Description

This spiced baked pumpkin bread is moist and flavorful with a blend of warm spices, perfect for a cozy afternoon snack. Each slice is a taste of autumn happiness!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 and 3/4 cups (220g) all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• ¹⁄₂ teaspoon ground nutmeg

• ¹⁄₂ teaspoon ground cloves

• ¹⁄₄ teaspoon ground ginger

• ¹⁄₂ teaspoon salt

• 1 cup (245g) canned pumpkin puree

• ¹⁄₂ cup (120ml) vegetable oil

• 2 large eggs, at room temperature

• 1 and 1/2 cups (300g) granulated sugar

• ¹⁄₄ cup (60ml) milk

• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5 inch loaf pan.
2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
3. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and sugar. Beat together with a hand mixer on medium speed until smooth and well-blended.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Beat at low speed until just combined. Be careful not to overmix.
5. Stir in the vanilla extract until integrated into the batter.
6. Pour the batter evenly into the prepared loaf pan.
7. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Note

• Pumpkin bread is even tastier the day after baking as the flavors fully meld.
• You can add nuts, like walnuts or pecans, for a crunchy texture.
• Perfectly pairs with a warm cup of tea or coffee.
• For a healthier version, substitute half of the all-purpose flour with whole wheat flour.

Keywords: pumpkin bread, spiced bread, fall recipes, baking, easy dessert, homemade