Why You’ll Love Spiced Pumpkin Bread Recipe

It’s straightforward — just mix, pour, and bake.
The texture is tender and moist, never dry.
Spices give it a cozy, comforting flavor that’s perfect for fall (or any time you crave something gently spiced).
It freezes beautifully, making it ideal for gifting or enjoying later.
It works well as breakfast, snack, or dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
salt
baking soda
baking powder
ground cloves
ground cinnamon
ground nutmeg
unsalted butter, softened
sugar
large eggs
100% pure pumpkin (canned)

Directions

Preheat your oven to 325 °F (about 163 °C). Place a rack in the center of the oven. Grease two 8×4‑inch loaf pans thoroughly and dust them lightly with flour.
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Set aside.
In a large bowl (or in the bowl of a stand mixer), beat the softened butter and sugar on medium speed until just combined.
Add the eggs one at a time, beating well after each addition. After all eggs are added, continue beating for a few more minutes until the mixture is light and fluffy.
Beat in the pumpkin until fully incorporated. The batter might look a bit grainy or curdled at this point — that’s okay.
Add the dry ingredient mixture to the pumpkin mixture. Mix on low speed (or gently fold by hand) just until everything is combined. Avoid overmixing.
Divide the batter evenly between the two prepared loaf pans, smoothing the tops.
Bake for about 65 to 75 minutes, or until a cake tester inserted into the center comes out clean.
Let the loaves rest in the pans for about 10 minutes, then turn them out onto a wire rack and cool completely before slicing.

Servings and timing

Makes: 2 loaves
Prep time: 20 minutes
Cook time: 65 minutes
Total time: ~1 hour 30 minutes

Variations

Mini loaves or muffins: You can adapt this batter to 3 to 4 mini loaves or to muffins. Bake time will be shorter — start checking around 35 minutes.
Nutty addition: Stir in chopped walnuts, pecans, or pumpkin seeds for extra crunch.
Swirl or streusel: Add a cinnamon-sugar swirl or streusel topping to the batter before baking.
Spice adjustments: Increase or reduce one of the spices (e.g. more cinnamon, less clove) to suit your preference.
Whole wheat version: Substitute up to half the all-purpose flour with whole wheat flour (expect a denser texture).
Chocolate chips: Fold in mini chocolate chips for a sweeter twist.

Storage/Reheating

Store cooled loaves tightly wrapped at room temperature for up to 3 days.
For longer storage, wrap the loaves securely (foil or freezer wrap) and freeze for up to 3 months. Thaw overnight in the refrigerator.
To refresh slices, toast lightly or warm in a 300 °F (about 150 °C) oven for 5–10 minutes until edges are crisp and interior is warmed.

FAQs

What kind of pumpkin should I use?

Use 100% pure pumpkin purée (canned or homemade), not pumpkin pie filling which includes added sugar and spices.

Can I make this gluten-free?

Yes. Substitute a 1:1 gluten-free baking flour blend (that includes xanthan gum) and check texture. You might need minor adjustments.

Do I need to sift the dry ingredients?

Not strictly. Whisking them together thoroughly helps distribute the leavening and spices well.

How do I know when the bread is done?

Insert a toothpick or cake tester into the center — it should come out clean or with a few moist crumbs (not wet batter).

Can I use a different loaf pan size?

You can, but adjust baking time accordingly. Deep pans may need longer baking; shallower pans will bake faster.

Can I halve the recipe?

Yes — just halve every ingredient and bake in a single loaf pan. Monitor baking time (it may bake faster).

Why is my batter curdled-looking before baking?

The curdled appearance is normal after you add pumpkin — the batter smoothes once mixed with the dry ingredients.

Can I skip one of the spices (e.g. cloves)?

Yes — you can reduce or omit a spice, though it will slightly alter the flavor profile.

How thick should I slice this bread?

Slices about ½ inch thick work well, but you can go thinner or thicker based on preference.

Can I add fruit (e.g. raisins) to the batter?

Yes — fold in dried fruit (raisins, cranberries) or even chopped apple bits, but reduce added moisture (if any) slightly so consistency remains similar.

Conclusion

This spiced pumpkin bread is a timeless favorite — easy to make, richly flavored, and versatile for breakfast, snack, or dessert. Whether you bake full loaves, minis, or muffins, it brings cozy spice and moist texture every time. With simple ingredients, adaptability, and long storage life (especially when frozen), it’s a recipe you’ll return to again and again.