Ready in: 1 hour 15 minutes · Serves: 10 · Technique: Baking · Storage: Room temperature for up to 3 days.
Quick Answer
This moist spiced pumpkin bread blends rich pumpkin flavor with warm spices, creating the perfect autumn treat that's sure to impress.
As fall wraps New York City in its crisp embrace, the sights and scents of the season awaken my passion for baking. The vibrant display of pumpkins at local farmer's markets calls to me, and I find myself thinking about the homemade spiced pumpkin bread recipe I've perfected over the years. This delectable treat is the heart of any festive gathering, perfectly capturing the essence of autumn and making it a standout for Thanksgiving and Christmas celebrations.
A Cozy Holiday Treat
This spiced pumpkin bread not only tastes amazing but also fills the kitchen with the comforting aromas of fall spices, making it a must-have for your holiday table.
Why You'll Love This Recipe
- Rich and moist texture that melts in your mouth.
- Delightful blend of warming spices that perfectly captures the essence of fall.
- Easy to make, great for bakers of all levels.
- Perfect for holiday gatherings and a fantastic gift idea.
- Can be easily customized with your favorite nuts or a touch of yogurt.
Ingredients
Gather these simple ingredients to create your moist spiced pumpkin bread:
Wet Ingredients
- 1 cup canned pure pumpkin (not pumpkin pie filling)
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ cup chopped walnuts or pecans (optional)
How to Make Moist Spiced Pumpkin Bread (Step-by-Step)
Follow these easy steps to whip up this delicious pumpkin bread:
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little vegetable oil or line it with parchment paper for easy removal.
Step 2: Wet Ingredients
In a large bowl, I combine the canned pumpkin, vegetable oil, applesauce, granulated sugar, brown sugar, and eggs. With a whisk, I blend these ingredients until the mixture is smooth and glossy, confirming that my kitchen already smells of rich pumpkin and warm spices.
Step 3: Dry Ingredients
In a separate bowl, I sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and cloves. Sifting is crucial, as it helps to aerate the flour and ensures even distribution of the spices.
Step 4: Combine
Gradually add the dry ingredients to the wet mixture, folding gently using a spatula. I take care not to overmix; I want to preserve the beautifully moist texture this bread is known for. If I'm adding nuts, I fold them in now.
Step 5: Fill & Bake
Pour the batter into the prepared loaf pan. The batter is thick yet creamy, and I can't resist giving it a few taps to settle it evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The aroma wafting through my kitchen is nothing short of heavenly, a delightful invitation to friends and family.
Step 6: Cool and Serve
Once out of the oven, I let it cool in the pan for about 10 minutes before transferring it to a wire rack. The golden brown crust glistens, and I can hardly wait to slice into it.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pure pumpkin puree; it will alter the taste and sweetness significantly.
- Overmixing the batter; this can lead to a dense loaf instead of the light, moist texture we want.
- Forgetting to properly measure your flour; spooning it directly from the bag can compact it and ruin the balance of dry to wet ingredients.
Tips and Tricks for Success
- Make sure your eggs and applesauce are at room temperature to help the batter blend more smoothly.
- Consider adding a couple of tablespoons of yogurt for extra moisture and a slight tang that complements the pumpkin flavor beautifully.
- Wrap the cooled bread in plastic wrap and store it at room temperature for up to 3 days. If you want to keep it longer, slice it and freeze the pieces. They thaw quickly and taste just as fresh!
Variations
- Use coconut oil instead of vegetable oil for a different flavor.
- Substitute applesauce with mashed bananas for a unique twist.
- Add chocolate chips for a sweeter version.
- Incorporate dried cranberries or raisins for added texture and flavor.
How to Serve
- Serve warm with a pat of butter for a cozy treat.
- Pair with cream cheese frosting for an indulgent dessert.
- Top with whipped cream and a sprinkle of cinnamon for an elegant presentation.
- Slice and serve alongside a warm cup of tea or coffee.
Make Ahead and Storage
- Make Ahead: You can prepare the batter a day in advance and store it in the refrigerator until ready to bake.
- Storage: Wrap the cooled bread in plastic wrap and store it at room temperature for up to 3 days.
- Reheating: For best results, slice and heat individual pieces in the microwave for a few seconds or toast them lightly.
- Freezing: Slice the bread and freeze the pieces for longer storage. They thaw quickly and taste just as fresh!
Recipe Notes / What I Learned
Baking pumpkin bread is a wonderful reminder of the cozy moments of the fall season. This recipe taught me the joy of seasonal ingredients and how they can elevate my gatherings, making even simple occasions feel special. The warmth and flavor of this bread are sure to bring smiles at any gathering, from Thanksgiving to Christmas, blissfully anchoring my culinary journey through fall delights.
Yield and Serving Size
Yield: 1 loaf · Serving Size: 1 slice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~180 calories · 2g protein · 30g carbs · 7g fat
Recipe by:
Deliciously Moist Spiced Pumpkin Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little vegetable oil or line it with parchment paper.
- In a large bowl, combine the canned pumpkin, vegetable oil, applesauce, granulated sugar, brown sugar, and eggs. Whisk until smooth and glossy.
- In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and cloves.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. If adding nuts, fold them in now.
- Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin, but you will need to puree and cook it before using it in the recipe. Canned pumpkin is often more convenient and consistent in texture.
2. How do I know when the pumpkin bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. Additionally, the top should be golden brown and feel firm to the touch.
3. Can I substitute the oil in this recipe?
Yes, you can substitute vegetable oil with melted coconut oil or even unsweetened applesauce for a healthier option, though the texture and flavor may vary slightly.
4. How should I store the pumpkin bread?
Wrap the cooled bread in plastic wrap and store it at room temperature for up to 3 days. For longer storage, slice the bread and freeze the pieces.
5. Can I add other spices to enhance the flavor?
Absolutely! You can experiment by adding spices like allspice or cardamom to give your pumpkin bread a unique flavor profile.
