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Spiced Pumpkin Bread

Spiced Pumpkin Bread prepared dish

This tender pumpkin quick bread is warmly seasoned with cinnamon, ginger, nutmeg, and cloves, with a moist crumb from pumpkin purée and a balanced sweetness. It bakes into one fragrant loaf that slices cleanly for breakfast, snacks, or dessert.

This recipe is american style, breakfast, scaled for 8 servings, with 15 min prep and 60 min cook.

Prep: 15 min · Cook: 60 min · Total: 75 min · Serves: 8

Quick cooking notes

  • Core ingredients include granulated sugar, water, ground cloves, ground cinnamon.
  • Follow all 11 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 0.75 cup granulated sugar
  • 0.25 cup water (room temperature)
  • 0.125 tsp ground cloves
  • 2 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.75 tsp fine salt
  • 1.75 cups all-purpose flour (spooned and leveled)
  • 0.5 cup neutral oil (such as canola or vegetable oil)
  • 1 tsp vanilla extract
  • 0.75 tsp ground ginger
  • 1 cup pumpkin purée (plain canned)
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 eggs large eggs (room temperature)
  • 0.5 cup light brown sugar (packed)

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 350°F (175°C) for at least 15 minutes so the heat is steady before baking.
  2. Lightly coat a 9-by-5-inch metal loaf pan with oil or nonstick spray, then line it with a strip of parchment paper that overhangs the two long sides for easy lifting.
  3. In a medium mixing bowl, whisk together 1.75 cups all-purpose flour, 1 tsp baking soda, 0.5 tsp baking powder, 0.75 tsp fine salt, 2 tsp ground cinnamon, 0.75 tsp ground ginger, 0.25 tsp ground nutmeg, and 0.125 tsp ground cloves for 30 seconds, until the leaveners and spices are evenly dispersed.
  4. In a large mixing bowl, whisk 1 cup pumpkin purée, 0.75 cup granulated sugar, 0.5 cup packed light brown sugar, 2 large eggs, 0.5 cup neutral oil, 0.25 cup water, and 1 tsp vanilla extract for 1 to 2 minutes, until the mixture is glossy and smooth.
  5. Add the dry ingredients to the pumpkin mixture and fold with a silicone spatula for 45 to 60 seconds, just until no dry streaks of flour remain; the batter should be thick and slightly lumpy, not whipped.
  6. Scrape the batter into the prepared 9-by-5-inch loaf pan and smooth the top with the spatula so the batter reaches the corners and sits level in the pan.
  7. Bake the loaf on the center rack at 350°F (175°C) for 55 to 65 minutes, rotating the pan once after 40 minutes, until the top is domed and cracked, the edges pull slightly from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Check the bread's internal doneness with an instant-read thermometer inserted into the center of the loaf; it should register about 200°F to 205°F (93°C to 96°C), which indicates the crumb is fully baked and not gummy.
  9. Set the loaf pan on a wire rack and let the bread cool in the pan for 15 minutes, until the structure firms enough to lift without breaking.
  10. Use the parchment overhang to lift the bread from the pan, place it directly on the wire rack, and cool for at least 45 minutes before slicing so the crumb sets cleanly.
  11. Slice the cooled pumpkin bread with a serrated knife into 8 even pieces, wiping the knife between cuts if needed for neat slices.

Nutrition (per serving)

  • Calories: 350
  • Protein: 5 g
  • Fat: 16 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Sugar: 30 g
  • Sodium: 414 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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