Pumpkin Spice Bread

Heading in to Fall means beautiful colorful leaves, cooler temps, and lots of cooking. It is also the best time for crisp, crunchy apples and pumpkin recipes. Today I am sharing a favorite for Pumpkin Spice Bread.

This easy to make Pumpkin Spice Bread is filled with warm spices with a texture that is light and fluffy. The perfect sweet treat to add to your brunch table, as a snack, dessert or coffee break bite. The recipe also makes two loaves which means you can make both and share one with a friend or freeze it to enjoy at a later time. Or, cut the recipe in half. But honestly, I’d make both and share in the pumpkin bread love!

I baked this Pumpkin Spice Bread in my Hestan Provisions Oven Bond Loaf Pan which I highly recommend. Most bakeware is made out of aluminum, non-stick or glass while this pan is three layers of metal (Tri-Ply stainless like their incredible cookware) that provide even heat distribution. That means it won’t be dry in one area and underbaked in others. This pan is also slightly larger than what the recipe calls for which just means that the bread won’t be as high as in a smaller pan. As you can see in the photo, the Pumpkin Spice Bread browns evenly and beautifully as well. 

If you want to get creative, you can add chocolate chips or spiced, roasted or caramelized pecans to the mix. I don’t personally think it needs a glaze or cream cheese frosting as it would be too sweet.  But make it your own!

By the way, if you are a pumpkin fan like me, then you will want to try my Pumpkin Squares cake recipe that has been in my family forever. This makes a big recipe as it uses a jelly roll pan. It also freezes beautifully. 

Hope you enjoy my Pumpkin Spice Bread recipe!

Pumpkin Spice Bread

The easiest and most fragrant pumpkin bread recipe. Note that this recipe makes two loafs. It is also an easy recipe to adjust to add chocolate chips, pecans, or other flavors you might like.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Course: Brunch, Dessert, Snack

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp cloves, ground
• 1 tsp nutmeg, ground
• 3/4 cup butter, softened, unsalted
• 2 cups white sugar
• 2 eggs, large
• 1 15 ounce pure pumpkin, can

Equipment

• 2 Loaf pan

Method

 

1. Preheat oven to 325 degrees. Place oven rack in middle of oven.
2. Grease two loaf pans (8x4") with butter and a dusting of flour
3. Dry ingredients: add flour, baking soda, baking powder, salt, cloves, nutmeg and cinnamon to a bowl. Gently combine with fork or whisk.
4. In a large bowl, beat butter and sugar on medium speed until blended. Add eggs one at a time and beat to combine. When both eggs are added, beat with an electric mixer for 2-3 minutes until fluffy.
5. Add pumpkin to egg mixture. Mix till combined.
6. Add flour mixture. Mix until combined.
7. Split batter evenly into two loaf pans that have been buttered and floured.
8. Bake for 65-75 minutes. I begin checking at 60 minutes with a cake tester until it comes out clean.
9. When tester is clean, remove cake pans from oven. Let cool for 10 minutes in the pan. Then remove bread from pan and place on rack to cool.
10. Cooled breads can be eaten immediately or wrapped in foil to enjoy within a few days. Wrapped pumpkin break can also be frozen.

Notes

If you use the Hestan larger 9x5 inch loaf pan for one Pumpkin Spice Bread, you can make muffins with the batter that is remaining as another way to enjoy this recipe. 

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