pumpkin spice loaf

Prep Time: 15 minutes
Bake Time: 55–65 minutes
Total Time: 1 hour 15 minutes
Difficulty: Easy
Servings: 10–12 slices
Course: Breakfast / Snack / Dessert
Cuisine: American (Fall-Inspired)

Introduction

Few things embody autumn more than the scent of pumpkin spice wafting from the oven. This Pumpkin Spice Loaf is soft, moist, warmly spiced, and just sweet enough to make it perfect with your morning coffee or afternoon tea. Whether you’re celebrating the fall season or simply craving a cozy slice of comfort, this loaf hits the spot.

Made with real pumpkin purée and a rich blend of spices, this quick bread is easy to make and even easier to devour. You don’t need a mixer, special tools, or fancy ingredients—just a bowl, a whisk, and your favorite loaf pan.

Why You’ll Love This Pumpkin Spice Loaf

 Incredibly moist and tender
 Full of warm fall spices
 Made with real pumpkin purée
 Perfect for make-ahead baking
 Customizable with nuts, chocolate chips, or a glaze
 Freezer-friendly

Ingredients

Dry Ingredients

• 1 ¾ cups (220g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

• ¼ tsp ground cloves (optional, strong but cozy!)

• 1/8 tsp ground allspice (optional)

Wet Ingredients

• 1 cup (215g) pumpkin purée (NOT pumpkin pie filling)

• 2 large eggs

• ½ cup (120ml) vegetable oil or melted butter

• ½ cup (100g) brown sugar

• ½ cup (100g) granulated sugar

• 1 tsp vanilla extract

• ¼ cup (60ml) milk or buttermilk

Optional Add-ins

• ½ cup chopped walnuts or pecans

• ½ cup chocolate chips

• 2 tbsp pumpkin seeds (pepitas) for topping

Equipment Needed

• Mixing bowls

• Whisk or spoon

• 9×5-inch loaf pan

• Parchment paper or non-stick spray

• Cooling rack

Instructions

Step 1: Preheat & Prep

1. Preheat your oven to 350°F (175°C).

2. Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together:

   • Flour

   • Baking soda

   • Baking powder

   • Salt

   • Cinnamon, nutmeg, ginger, cloves, allspice (or use 1 tbsp pumpkin pie spice)

2. Set aside.

Step 3: Mix Wet Ingredients

1. In a large bowl, whisk together:

   • Pumpkin purée

   • Eggs

   • Oil (or butter)

   • Brown sugar and granulated sugar

   • Vanilla extract

   • Milk or buttermilk

2. Mix until fully smooth and combined.

Step 4: Combine & Fold

1. Slowly add the dry ingredients to the wet mixture.

2. Gently fold using a spatula or whisk just until no flour streaks remain.
   (Do not overmix or the loaf may become dense.)

3. If using add-ins (nuts or chocolate chips), fold them in now.

Step 5: Pour & Bake

1. Pour batter into the prepared loaf pan.

2. Optional: Sprinkle with pumpkin seeds or raw sugar for a crunchy topping.

3. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Baking Tip: Start checking at the 50-minute mark. Ovens vary!

Step 6: Cool & Slice

1. Let the loaf cool in the pan for 10–15 minutes.

2. Remove from pan and transfer to a wire rack to cool completely.

3. Slice and serve once cool — or warm it slightly for a super comforting bite.

Serving Suggestions

• Serve warm with a pat of butter or cream cheese.

• Toast slices for breakfast and top with maple syrup or nut butter.

• Pair with a chai latte or pumpkin spice coffee for peak fall vibes.

Variations

Healthy Pumpkin Loaf

• Use ½ cup applesauce + ¼ cup oil

• Swap all-purpose flour for whole wheat pastry flour

• Reduce sugar to ¾ cup total

• Add flaxseed or oats for texture

Pumpkin Chocolate Chip Loaf

• Add ½ cup mini chocolate chips

• Sprinkle chocolate chips on top before baking

Nutty Pumpkin Bread

• Stir in ½ cup chopped walnuts or pecans

• Toast the nuts first for extra flavor

Glazed Pumpkin Loaf

• Mix ½ cup powdered sugar + 1 tbsp milk + ½ tsp vanilla

• Drizzle over cooled loaf

Storage Tips

• Room Temp: Store in an airtight container for up to 3 days.

• Fridge: Keeps well for up to 1 week, though it may dry slightly.

• Freezer: Wrap tightly in plastic and foil; freeze for up to 3 months.

• To thaw: Let sit at room temperature or microwave individual slices.

Nutrition Information (Per Slice – Approximate)

Note: Based on 10 slices without glaze or add-ins.