Go Back
–+ servings
Spiced Moist Pumpkin Bread

Spiced Moist Pumpkin Bread: The Ultimate Cozy Fall Delight

This Spiced Moist Pumpkin Bread is the perfect quick bread, combining warm spices and pumpkin for a delightful fall treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for a denser loaf.
  • 1 cup Granulated Sugar Brown sugar can add moisture and a richer flavor.
  • 1/2 cup Brown Sugar Can be replaced with an equal amount of white sugar plus molasses (1 tablespoon per cup).
  • 1 teaspoon Baking Soda Ensure it’s fresh for the best results.
  • 1/2 teaspoon Salt Essential to maintain balance in sweetness.
  • 2 teaspoons Ground Cinnamon Substitute with pumpkin pie spice if desired.
  • 1/2 teaspoon Ground Nutmeg Freshly grated has a more potent flavor.
  • 1/4 teaspoon Ground Cloves Use sparingly, as it can easily overpower other spices.
  • 1 teaspoon Ground Ginger Fresh ginger can be used in a 1:1 ratio.
  • 2 Large Eggs For vegan option, substitute with 1/4 cup unsweetened applesauce per egg.
  • 1 cup Canned Pumpkin Puree Fresh pumpkin can be used.
  • 1/2 cup Vegetable Oil Can be replaced with melted butter.
  • 1/4 cup Orange Juice Can be swapped with lemon juice or water.
  • 1 teaspoon Vanilla Extract Using pure vanilla extract is recommended.
Optional Mix-Ins
  • 1/2 cup Chopped Nuts (Walnuts/Pecans) Add a nutty crunch.
  • 1 cup Chocolate Chips For a delightful twist.

Equipment

  • 9×5-inch loaf pan
  • Mixing Bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger until combined.
  3. In another bowl, beat the eggs and add the canned pumpkin puree, vegetable oil, orange juice, and vanilla extract, stirring until smooth.
  4. Fold the dry ingredients into the wet mixture until just combined; a few flour streaks are okay.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 60-70 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 10IUVitamin C: 2mgCalcium: 1mgIron: 5mg

Notes

Store in an airtight container at room temperature for up to 3 days, in the fridge for about a week, or freeze for up to 3 months. To reheat, place slices in a toaster or oven at 350°F (175°C).

Tried this recipe?

Let us know how it was!