Description
This classic Pumpkin Spice Bread recipe is a moist, flavorful quick bread perfect for autumn or any time you crave cozy spices. Made with canned pumpkin puree, warm spices, and a crunchy cinnamon sugar topping, it’s easy to prepare and bakes to a tender, aromatic loaf that’s perfect for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- 1 cup (240 ml) canned pumpkin puree
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Optional
- 1/2 cup (60 g) chopped pecans (optional)
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time the batter is ready.
- Prepare Pan: Grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper to prevent sticking and allow easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined.
- Mix Wet Ingredients: In a large mixing bowl, combine canned pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and uniform.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently and just until combined to avoid overmixing. If desired, fold in chopped pecans for added texture and flavor.
- Prepare Batter: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula. Mix the cinnamon sugar topping ingredients and sprinkle evenly over the batter surface.
- Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the pumpkin bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing. This step ensures clean slices and maintains the bread’s soft texture.
Notes
- You can substitute pecans with walnuts or omit nuts entirely if preferred or allergic.
- Ensure not to overmix the batter to keep the bread tender and light.
- For extra moistness, you can add a tablespoon of sour cream or yogurt to the wet ingredients.
- This bread freezes well. Wrap tightly and freeze for up to 3 months.
- Adjust baking time as needed depending on your oven’s calibration; start checking at 50 minutes.
