Description
This Pumpkin Spice Bread is a moist, flavorful loaf that celebrates the warm spices of fall. With a rich blend of cinnamon, nutmeg, ginger, and cloves combined with pumpkin puree, it’s the perfect seasonal treat for breakfast or dessert. Optional add-ins like walnuts, pecans, raisins, or chocolate chips add texture and extra bursts of flavor.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ teaspoon vanilla extract
Optional Add-ins
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to ensure easy removal of the bread later.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the pumpkin puree and vanilla extract thoroughly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined. Do not overmix; some lumps are fine and help keep the bread tender.
- Add Optional Mix-Ins: If desired, fold in the chopped nuts and raisins or chocolate chips gently into the batter to distribute evenly.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool the Bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer the bread onto a wire rack to cool completely before slicing and serving.
Notes
- For best texture, avoid overmixing the batter once the dry ingredients are added.
- You can substitute the all-purpose flour with whole wheat flour for a heartier version, but the bread may be denser.
- Optional add-ins like nuts and raisins add flavor and texture but can be omitted for a simpler version.
- Store the bread wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.
- Check doneness by inserting a toothpick; if it comes out with wet batter, continue baking and check every 5 minutes.
