Baking this pumpkin bread is like capturing a snapshot of fall mornings—warm, spicy, and just a little bit nostalgic. I love how the scent of cinnamon, nutmeg, and cloves wafts through the house, turning any afternoon into a cozy escape. It’s not fancy, just honest baking that feels like a hug in every slice.

This recipe became my go-to comfort after I realized how much I crave those fleeting moments of warmth—especially when the days get shorter and the air turns crisper. The bread’s moist crumb, infused with pumpkin’s gentle sweetness, balances beautifully with the spicy kick, making it perfect for mornings or late-night snacks.

This pumpkin bread recipe is my go-to comfort baking, especially when I crave a scent that wraps the house in warmth and spice, reminiscent of chilly mornings and cozy afternoons spent in the kitchen. It’s not just about the taste; it’s about capturing that fleeting moment when the oven fills with a smoky, sweet aroma that instantly makes everything feel right.

Baking as a Seasonal Ritual

Baking this bread feels like wrapping myself in a cozy blanket, especially on chilly mornings.
The spicy aroma of cinnamon and nutmeg instantly transports me back to my grandmother’s kitchen.
There’s a quiet pride in pulling a golden, fragrant loaf from the oven after a messy, joyful mix.
Sharing slices of this bread makes even the busiest days feel a bit calmer and more rooted.
I love how a simple slice can evoke a moment of peace amid a hectic day.

The story behind this recipe

This pumpkin bread recipe is inspired by a chilly autumn afternoon when I rummaged through my pantry, looking for a comforting bake that could warm both my hands and my soul. I remember the scent of roasted spices lingering in the air, making the whole house feel like a cozy retreat. It’s become a tradition to whip up this loaf whenever I need a little seasonal grounding.
I love how the spices seem to deepen in flavor after a day or two, becoming more aromatic, almost like they’re settling into the bread’s moist crumb. It’s a humble recipe, but one that quietly marks the start of fall for me, a small ritual that always feels just right.
heading: ‘The story behind this recipe’

Historical & Cultural Trivia

Pumpkin bread recipes date back to the early 19th century, often made with leftover pumpkin and spices from harvest festivals.
Spices like cinnamon and nutmeg were once so valuable that they were traded as currency along ancient trade routes.
The use of pumpkin in baked goods became popular in America during the colonial period, when pumpkins were abundant and easy to preserve.
Pumpkin spice blends, though now commercialized, originate from traditional spice mixes used in European desserts and pies.
In some cultures, pumpkin bread is seen as a symbol of harvest abundance and is often baked for Thanksgiving and fall festivals.

Ingredient Breakdown

Pumpkin puree: I prefer using homemade, roasted pumpkin for a richer, slightly smoky flavor. If you use canned, choose a smooth, well-blended variety for better texture.
Spices (cinnamon, nutmeg, cloves): I always toast my spices briefly in a dry pan before mixing—they bloom with a warm, fragrant aroma that’s essential for depth. Feel free to adjust amounts to suit your spice tolerance.
Flour: I stick with all-purpose, but for a lighter crumb, you can swap part of it for whole wheat or spelt flour. It adds a nutty note and more texture.
Sweetener (brown sugar or honey): I love the molasses-rich, chewy complexity of brown sugar, but honey gives a more mellow sweetness and keeps the bread extra moist. Reduce liquid if using honey.
Oil (vegetable or melted butter): I favor neutral oil for moisture, but melted butter lends richness and a slightly toasty note. If you like a subtle nutty flavor, try toasted sesame oil sparingly.
Baking soda and powder: I double-check my leaveners—fresh baking soda and powder ensure the bread rises beautifully without any metallic tang or dense crumb.
Eggs: I use large eggs for structure, but flax eggs can work if you want vegan options. Just note they might slightly alter the texture, making it a bit denser.

Spotlight on key ingredients

Pumpkin Puree:

I prefer roasted pumpkin for a richer, smoky flavor; canned works if it’s smooth and well-blended. The moisture and natural sweetness make the bread moist and tender.
Spices (cinnamon, nutmeg, cloves): Toast them lightly in a dry pan to release their fragrant oils. Their warmth and aroma are essential—adjust to taste for a milder or bolder spice punch.

Spices:

Cinnamon: I love the way it blooms into a sweet, woody aroma when heated; it’s the backbone of that cozy spice profile. Use fresh or ground, but always smell it first—faded cinnamon won’t do.
Nutmeg: A tiny pinch adds a sweet, nutty depth; I prefer fresh-grated for maximum aroma. It’s subtle but makes a noticeable difference in the final flavor.

Notes for ingredient swaps

Dairy-Free: Swap butter or milk with coconut oil or almond milk. It keeps the bread moist but alters the richness slightly.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour. Expect a slightly denser crumb and different texture.
Sweetener: Replace brown sugar with maple syrup or agave nectar. Adjust the liquid content slightly to compensate for moisture.
Oil: Use melted coconut oil or applesauce for a healthier fat alternative. It may add a subtle coconut aroma or reduce richness.
Eggs: Substitute with flax eggs or chia seeds mixed with water. The texture may become a bit denser, but it works well in a pinch.
Spice Adjustments: Omit cloves for a milder spice profile, or add more cinnamon for a sweeter, more aromatic loaf.
Pumpkin Puree: If fresh pumpkin isn’t available, canned pumpkin works perfectly—just ensure it’s smooth and well-blended.

Equipment & Tools

Loaf pan (9×5 inch): Holds the batter for baking into a loaf shape.
Mixing bowls: Combine wet and dry ingredients separately.
Whisk or spatula: Mix ingredients thoroughly without overworking the batter.
Measuring cups and spoons: Ensure accurate ingredient quantities.
Cooling rack: Allow the bread to cool evenly and prevent sogginess.
Toothpick or cake tester: Check for doneness inside the loaf.

Step-by-step guide to pumpkin bread

Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan with butter or non-stick spray, then lightly dust with flour or line with parchment paper for easy removal.
In a large mixing bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Set aside.
In a separate bowl, combine 1 cup (240g) pumpkin puree, 1/2 cup (100g) packed brown sugar, 1/4 cup (60ml) vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth and slightly frothy.
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined—don’t overmix. The batter should be thick but pourable. If it’s too stiff, add a tablespoon of milk or water.
Transfer the batter into the prepared loaf pan. Smooth the top with a spatula or the back of a spoon. Sprinkle a pinch of extra cinnamon or sugar on top if desired.
Bake for 50-60 minutes. Check the bread after 45 minutes—if the top is browning too quickly, tent with foil. The bread is done when a toothpick inserted in the center comes out clean, with a few moist crumbs.
Once baked, remove from oven and let the loaf rest in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely—this prevents sogginess.
Allow the bread to cool until just warm or room temperature before slicing. Use a serrated knife for clean cuts, revealing the moist crumb flecked with spice.

Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice with a serrated knife once cooled to room temperature for clean cuts. Serve plain or with a smear of butter.

How to Know It’s Done

The crust is golden brown and springy to the touch.
A toothpick inserted into the center comes out moist but clean.
The loaf feels firm but slightly springy when pressed gently.

Spiced Pumpkin Bread

This moist pumpkin bread combines the cozy warmth of cinnamon, nutmeg, and cloves with the natural sweetness of pumpkin puree. The batter is mixed gently and baked until golden, resulting in a tender loaf with a slightly domed top and a fragrant, spicy aroma. Perfect for fall mornings or a comforting afternoon treat, it’s as delightful to look at as it is to taste.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree preferably homemade or smooth canned
1/2 cup packed brown sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Equipment

Loaf pan (9x5 inch)
Mixing bowls
Whisk or spatula
Measuring cups and spoons
Cooling rack
Toothpick or cake tester

Method

Preheat your oven to 175°C (350°F). Grease your loaf pan with butter or non-stick spray and lightly dust with flour or line with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves until evenly combined. This creates a fragrant, spiced dry base.
In a separate bowl, combine the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth, slightly frothy, and fragrant.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold with a spatula just until the batter comes together—be careful not to overmix, as this can make the bread dense.
Transfer the batter into your prepared loaf pan. Smooth the top with the back of a spatula, ensuring an even surface to promote uniform baking.
Bake in the preheated oven for 50 to 60 minutes. Check for doneness after 45 minutes—if the top is browning too quickly, tent loosely with foil. The bread is ready when a toothpick inserted into the center comes out clean and the loaf feels springy.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. This helps the crumb set and prevents cracking. Then, transfer it to a wire rack to cool completely.
Once cooled to room temperature, slice with a serrated knife. Serve plain or with a pat of butter, enjoying the moist, spiced crumb and fragrant aroma that evokes cozy fall mornings.

Pro tips for perfect pumpkin bread

Use room temperature ingredients: Ensures even mixing and better rise.
Gently fold the batter: Keeps the air bubbles intact for a lighter texture.
Check oven calibration: An inaccurate oven temp can cause uneven baking.
Don’t overmix: Stops gluten development, leading to a tender crumb.
Use a toothpick test: Insert in the center—if it comes out clean, it’s ready.
Cool in the pan briefly: Resting helps set the structure before transferring.
Wrap leftovers tightly: Keeps the bread moist and fresh for several days.

Common mistakes and how to fix them

MISSED the oven temperature? Ensure it’s 175°C (350°F) for even baking.
DUMPED the batter before mixing? Fold gently to keep the air in for a lighter loaf.
OVER-TORCHED the crust? Cover loosely with foil halfway through baking to prevent burning.
SLICED too soon? Let the bread cool at least 10 minutes to avoid squishing the crumb.

Quick fixes and pantry swaps

When batter looks too thick, splash in a little milk and gently fold.
If the loaf cracks on top, reduce oven temperature slightly or cover with foil mid-bake.
Splash some lemon juice into the batter if spices feel dull or muted.
Patch a soggy center by wrapping in foil and baking for an additional 10 minutes.
Shield the crust from burning by tenting with foil if it browns too quickly.

Prep, store, and reheat tips

Prep the batter a day in advance; keep it covered in the fridge. The flavors meld overnight, making the spice aroma deeper when baked.
Wrap cooled bread tightly in plastic wrap or foil. Store at room temperature for up to 2 days, preserving moisture and softness.
For longer storage, freeze slices in an airtight container up to 1 month. Thaw at room temp or reheat directly from the freezer.
Reheat slices gently in a 150°C (300°F) oven for 10 minutes until warm and fragrant. The aroma should perk up as the spices revive.
Refrigerate leftovers for 3-4 days. Expect the bread to become slightly denser, but toasty reheating restores some tenderness and aroma.

Pumpkin Bread With Spices Recipe