The Ultimate Pumpkin Spice Bread
This fool-proof pumpkin spice bread recipe captures the essence of fall with the perfect balance of moisture, spice, and texture. The warm aroma of cinnamon, nutmeg, and cloves intertwined with rich pumpkin creates not just a baked good, but a sensory experience in every slice.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
For the bread
- 1¾ cups all-purpose flour (220g)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup vegetable oil (120ml, can substitute with unsweetened applesauce)
- 2 large eggs room temperature
- 1½ cups granulated sugar (300g, can reduce to 1¼ cups)
- 1 cup pure pumpkin puree (230g, not pumpkin pie filling)
- ⅓ cup water (80ml)
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (60g, optional)
For the streusel topping (optional)
- ¼ cup brown sugar (50g)
- 3 tbsp all-purpose flour
- ½ tsp ground cinnamon
- 2 tbsp cold butter cubed
- ⅓ cup chopped nuts (40g)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk the oil, eggs, and sugar until well combined and slightly lightened in color (about 1-2 minutes).
- Add the pumpkin puree, water, and vanilla extract to your wet ingredients. Mix until thoroughly combined.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
- If using nuts, gently fold them into the batter now.
- If making the streusel topping, combine brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a fork or your fingertips until crumbly. Stir in the chopped nuts.
- Pour the batter into your prepared loaf pan, spreading it evenly with a spatula. If using streusel, sprinkle it evenly over the top.
- Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely.
Notes
- For a healthier version, reduce sugar to ¾ cup and add ¼ cup unsweetened applesauce for natural sweetness.
- Replace all-purpose flour with white whole wheat flour for more fiber.
- Substitute ¼ cup of Greek yogurt for ¼ cup of the oil to maintain moisture while reducing fat content.
- For gluten-free needs, use a 1:1 gluten-free flour blend with xanthan gum.
- For vegan adaptation, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Store at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- Replace all-purpose flour with white whole wheat flour for more fiber.
- Substitute ¼ cup of Greek yogurt for ¼ cup of the oil to maintain moisture while reducing fat content.
- For gluten-free needs, use a 1:1 gluten-free flour blend with xanthan gum.
- For vegan adaptation, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Store at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Nutrition
Calories: 275kcalCarbohydrates: 43gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 31mgSodium: 190mgFiber: 1.5gSugar: 25gVitamin A: 3500IU
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