Pumpkin spice bread is a tender, moist quick bread with warm spice flavor and a soft crumb. The secret is canned pumpkin puree, which adds moisture and structure without the work of fresh pumpkin, and oil instead of butter, which keeps the loaf tender for days.
Ingredients for Pumpkin Spice Bread
All-purpose flour gives the bread structure and helps it rise. Pumpkin puree adds moisture, flavor, and a tender crumb. Sugar sweetens the bread and helps it brown. Eggs bind the batter together and add richness. Vegetable oil keeps the crumb tender and moist. Cinnamon, ginger, nutmeg, and cloves bring the spice flavor that defines this bread. Baking soda and baking powder make it rise and become fluffy. Salt balances the sweetness and enhances the spices.
Why This Pumpkin Spice Bread Works
Canned pumpkin puree is the foundation here. It adds enough moisture that the batter comes together without needing buttermilk or sour cream, and it creates a dense, moist crumb that stays tender for days after baking.
Oil instead of butter is the second key. Because oil stays liquid when cool, the bread stays soft and moist longer than a butter-based cake would. The batter mixes quickly and easily, and there is no creaming step.
Baking soda and baking powder work together to lift the bread. The baking soda reacts with the acidity in the pumpkin, while the baking powder provides extra rise, giving you a loaf that is fluffy but still dense enough to slice cleanly.
Pumpkin Spice Bread Tips & Tricks
- Measure flour by spooning it into the measuring cup and leveling it off, or weigh it at 280 grams for accuracy, because scooping compacts the flour and makes the bread dense.
- Do not overmix the batter once you add the flour; stir just until the dry ingredients disappear, or the bread will be tough and tunneled.
- Let the loaf cool in the pan for 15 minutes before turning it out, so it sets enough to hold its shape without crumbling.
- Wrap cooled bread tightly in plastic wrap or store it in an airtight container; it keeps for up to 5 days at room temperature and freezes for up to 3 months.
Mistakes To Avoid
Opening the oven door before the bread has baked for at least 45 minutes causes it to collapse or sink in the middle. The bread needs time to set before any sudden temperature change. Stick to the time given and check it only in the last 10 minutes of baking.
Using pumpkin pie filling instead of plain pumpkin puree ruins the texture and sweetness balance. Pie filling has added sugar, spices, and sometimes eggs already in it. Use only pure pumpkin puree labeled “100% pumpkin.”
Skipping the cooling step in the pan and turning the bread out while it is still hot causes it to fall apart and crumble. The structure needs time to set as it cools. Leave it in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Checking doneness by color alone can lead to an undercooked center. The top may look golden brown while the middle is still wet. Use an instant-read thermometer inserted into the center: it should read 190 to 200°F (88 to 93°C), or insert a toothpick and it should come out clean.
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Ingredients
- 1 3/4 cups (280 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (200 grams) sugar
- 1 can (15 ounces) pumpkin puree
- 3 large eggs
- 1/3 cup vegetable oil
Step-by-step Instructions
- Heat the oven to 350°F (175°C). Grease a 9×5 loaf pan and line the bottom with parchment paper.
- Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl.
- In another bowl, whisk together the sugar, pumpkin puree, eggs, and oil until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake at 350°F (175°C) for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or an instant-read thermometer reads 190 to 200°F (88 to 93°C). The top will be golden brown and a crack may appear down the center.
- Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack and cool completely before slicing.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
You can, but fresh pumpkin has more water and less flavor. Roast and puree about 2 pounds of sugar pumpkin, then drain the puree in a fine-mesh sieve for 30 minutes to remove excess liquid before using it. You may need to add an extra tablespoon of flour to account for the moisture.
Can this be made ahead?
Yes. You can bake the loaf up to 5 days ahead and store it wrapped in plastic wrap at room temperature. You can also freeze the cooled, wrapped loaf for up to 3 months. Thaw it at room temperature before serving.
Why did my bread sink in the middle?
The oven door was likely opened too early, or the oven temperature was too low. Make sure your oven is fully preheated and do not open the door before 45 minutes of baking. Check the oven temperature with an oven thermometer to ensure it is accurate.
Serving Ideas for Pumpkin Spice Bread
Serve thick slices with butter and a cup of coffee or tea. A dollop of whipped cream or cream cheese frosting on a slice turns it into dessert. Serve it at room temperature or lightly toasted, and it pairs well with a simple glaze made from powdered sugar and milk.
