As the leaves begin to change colors and the scents of cinnamon and nutmeg fill the air, I am reminded of my grandmother’s cozy kitchen during fall. Every October, she would gather us around to make her beloved Pumpkin Spice Bread, a delightful treat that enveloped our senses and warmed our hearts. The recipe, passed down through generations, is a cherished family heirloom that seeks its way back onto our tables each year. The vibrant orange hue of the pumpkin, the sweet aroma of spices, and the golden crust that forms as it bakes—this dish embodies the spirit of autumn and brings the family closer together.
This Pumpkin Spice Bread isn’t just a recipe; it’s a celebration of tradition and the joy of cooking. With each slice, we are reminded of our connections to one another, the laughter shared, and the stories told. Whether enjoyed as a breakfast treat, an afternoon snack, or a cozy dessert, this bread is sure to become a seasonal staple in your home too. Let’s create some magic together in the kitchen!
Why You’ll Love This Pumpkin Spice Bread
- Comforting and Cozy: The perfect fall flavors make every bite a hug for your taste buds.
- One-Bowl Wonder: Easy prep means less clean-up and more time to enjoy.
- Kid-Approved: A delight for all ages; even picky eaters will love its sweet, spiced flavor.
- Versatile Treat: Perfect for breakfast, snacks, or dessert.
- Great for Gift-Giving: Wrap it up for friends and family during the holiday season.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts or pecans (optional)
Step-by-Step Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan.
Mix Wet Ingredients
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, and brown sugar.
- Add the eggs and whisk until smooth and well blended.
Blend Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves).
- Slowly add the dry mixture to the wet mixture, mixing until just combined.
- Fold in the nuts, if using.
Bake
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Nut Allergies: Omit the nuts for a nut-free version or substitute with seeds (like sunflower seeds).
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Extra Flavor: Add dried cranberries or chocolate chips for a twist.
- Spice Level: Adjust the spice quantities based on your preference—more cinnamon for sweetness or a touch extra nutmeg for warmth.
Storage Instructions
- Refrigerate: Wrap the bread in plastic wrap or place in an airtight container for up to a week.
- Freeze: Slice and wrap individual slices in foil, then place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator or on the counter.
- Reheat: Warm slices in a toaster or microwave before serving for a fresh-from-the-oven taste.
Nutritional Information
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 15 minutes
- Calories per serving: approximately 200 calories
- Servings: 12
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes! Cook and puree your own pumpkin, but make sure it’s not too watery.
2. How can I make this recipe vegan?
Replace eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use a plant-based oil.
3. Can I make mini loaves with this recipe?
Absolutely! Adjust the baking time to 30-40 minutes for mini loaves.
4. What’s the best way to spice it up?
Feel free to play around with adding extra spices like allspice or cardamom for a unique flavor profile.
Serving Suggestions or Pairings
Enjoy a slice of Pumpkin Spice Bread with a hot cup of apple cider or coffee for the ultimate fall experience. Pair it with whipped cream cheese for a delightful and creamy twist, or serve it alongside a scoop of vanilla ice cream as a comforting dessert.
Final Thoughts
This Pumpkin Spice Bread is not only a nod to my grandmother’s wisdom in the kitchen, but it represents the warmth and love found in family meals. I hope this recipe brings you just as much joy and deliciousness as it has to me. I invite you to share your own versions of this bread in the comments below—let’s keep the tradition alive together! Happy baking!
Print
Pumpkin Spice Bread
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Pumpkin Spice Bread recipe that brings the warmth of fall to your kitchen with comforting flavors and a touch of tradition.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, and brown sugar. Add the eggs and whisk until smooth and well blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). Slowly add the dry mixture to the wet mixture, mixing until just combined. Fold in the nuts, if using.
- Pour the batter into the prepared loaf pan and bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
This bread can be made gluten-free by using a 1:1 gluten-free flour blend. For a nut-free version, omit the nuts or substitute with seeds.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg