This bold and aromatic pumpkin bread is a cozy treat packed with warm spices like nutmeg, cinnamon, and cloves.
Rich in plant-based fats and moderate protein from eggs, it offers a fiber boost from pumpkin and whole ingredients.
Quick to mix and simple to bake, it’s a satisfying, everyday-friendly snack or breakfast option.
Spicy Pumpkin Bread
Equipment
- 1 × 5×9-inch loaf pan
- 1 × large mixing bowl
- 1 × whisk or spoon for mixing
Ingredients
- 1 ½ cups sugar
- 1 teaspoon baking soda
- 2 large eggs well beaten
- ½ cup vegetable oil
- ½ cup water
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground nutmeg
- 1 cup canned pumpkin
- 1 ⅔ cups sifted all-purpose flour
Instructions
- Preheat the Oven: Begin by setting your oven to 325°F (163°C). Preheating ensures that the pumpkin bread bakes evenly from the moment it goes in. While the oven warms, prepare your loaf pan and gather all ingredients so the baking process flows smoothly. Proper preheating is essential for achieving a tender, moist interior and a lightly golden crust.
- Prepare the Loaf Pan: Grease a 5×9-inch loaf pan thoroughly with butter, oil, or nonstick spray. Be sure to cover all corners to prevent sticking. For extra insurance, lightly dust the pan with flour. This preparation allows the bread to release cleanly and maintain its perfect shape after baking.
- Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Sifting breaks up any lumps, ensures even spice distribution, and contributes to a light, airy texture. Whisk the mixture thoroughly so that each bite of bread has consistent flavor and rise.
- Mix Wet Ingredients Separately: In another medium bowl, whisk together the eggs, vegetable oil, sugar, water, and canned pumpkin until smooth. Make sure the eggs are well beaten to incorporate air, which helps make the bread light and tender. The pumpkin adds moisture and natural sweetness, while the oil enriches the texture.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon. Mix only until just combined to avoid overworking the batter, which can result in a dense loaf. Scrape the sides and bottom of the bowl to ensure there are no pockets of flour remaining.
- Transfer Batter to Pan: Carefully pour the batter into the prepared loaf pan. Use a spatula to spread it evenly from corner to corner and smooth the top. This step helps the bread bake uniformly and promotes a nicely domed, attractive top.
- Bake the Pumpkin Bread: Place the loaf pan on the center rack of the preheated oven. Bake for 90 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid opening the oven repeatedly, as temperature fluctuations can cause the loaf to sink.
- Cool the Bread: After baking, remove the pan from the oven and allow the bread to cool for 10–15 minutes in the pan. Then transfer it carefully to a wire rack to cool completely. Proper cooling ensures the interior sets and prevents the bread from becoming soggy.
- Slice and Serve: Once fully cooled, use a sharp bread knife to cut the loaf into 12 even slices. Serve warm or at room temperature. The aromatic spices create a cozy, inviting scent that enhances the eating experience.
- Enjoy or Store: Savor a slice immediately or store the remaining bread in an airtight container at room temperature for up to 3–4 days. For longer storage, wrap tightly and freeze for up to 2 months. Proper storage keeps the bread moist, flavorful, and ready to enjoy anytime.
Notes
- Use canned pumpkin puree for consistent moisture and flavor; fresh pumpkin can be substituted if cooked and mashed properly.
- Make sure eggs are at room temperature for better incorporation into the batter.
- Accurately measure flour by spooning it into the measuring cup and leveling it off—too much flour can make the bread dense.
- Spices can be adjusted to taste; increase nutmeg or cloves slightly for a more intense aroma.
- Avoid overmixing after combining wet and dry ingredients to maintain a tender, light texture.
- Baking times may vary slightly depending on your oven; always check doneness with a toothpick in the center.
- Allow the bread to cool completely before slicing for clean, even pieces.
Chef’s Secrets: Techniques For Best Results
To elevate your pumpkin bread to bakery-quality, start with sifting your dry ingredients.
This prevents clumping of the spices and flour, ensuring even distribution and a smooth batter.
When mixing wet ingredients, whisk thoroughly to create a light, airy texture, which contributes to the loaf’s moistness.
During baking, placing the loaf in the center of the oven ensures balanced heat, while rotating the pan halfway (if your oven has hotspots) prevents uneven browning.
For a shiny, appealing crust, brush the top lightly with melted butter right after baking.
Small tweaks like these make a noticeable difference in flavor, texture, and presentation.
Serving Suggestions: Delicious Ways To Enjoy
Spicy pumpkin bread is versatile and pairs beautifully with both sweet and savory accompaniments.
Serve warm with a smear of butter, cream cheese, or nut butter for breakfast or afternoon tea.
For a more indulgent treat, top a slice with a drizzle of honey or a sprinkle of powdered sugar.
Pair with a hot cup of coffee, chai tea, or spiced latte for the ultimate cozy experience.
It also works well sliced thin for sandwiches with apple slices and cinnamon-spiced turkey or ham.
This bread is equally delightful at brunch gatherings or as a thoughtful homemade gift.
Storage Tips: Keep Bread Fresh Longer
To maintain the perfect texture, store the pumpkin bread in an airtight container at room temperature for up to four days.
Wrapping slices individually in plastic wrap or parchment paper before freezing prevents freezer burn and allows you to enjoy portions as needed.
Frozen bread can be thawed overnight at room temperature or warmed gently in the microwave for 15–20 seconds.
Avoid refrigerating the bread, as it tends to dry out faster in the fridge.
Proper storage ensures the loaf retains its moist crumb, rich flavor, and aromatic spices.
Frequently Asked Questions
1. Can I substitute fresh pumpkin for canned pumpkin?
Yes, but you’ll need to cook, peel, and mash the pumpkin until smooth. Use about 1 1/3 cups of cooked pumpkin to replace 1 cup of canned pumpkin, and adjust moisture slightly if needed.
2. Can I make this bread gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend. Make sure it’s one that contains xanthan gum or another binding agent to maintain structure and texture.
3. How do I know when the bread is fully baked?
Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. Avoid underbaking, as the center can remain gooey.
4. Can I reduce the sugar in the recipe?
Yes, you can reduce sugar by ¼ to ½ cup depending on your taste preference. The bread may be slightly less moist and less sweet, but the spices and pumpkin will still provide excellent flavor.
5. Can I add mix-ins like nuts or chocolate chips?
Definitely! Fold in ½–1 cup of chopped walnuts, pecans, or chocolate chips after combining the wet and dry ingredients. Be careful not to overmix, which could make the bread dense.
