← Back to the recipe

Print: Spiced Pumpkin Bread

Press Ctrl+P (⌘P on a Mac) to print.

Prints on one page of US Letter or A4, with a QR code back to the recipe.

Pumpkin Bread · Spiced

Spiced Pumpkin Bread

A deep orange, moist loaf full of cinnamon, ginger and nutmeg, with a crackly sugar top. Mixed by hand in two bowls and even better the day after baking.

Scan for the recipe
Prep
15 min
Cook
1 hr
Total
2 hr 30 min
Serves
10 · 1 loaf (about 10 slices)
Level
Easy

Ingredients

Dry

  • 1 ¾ cups all-purpose flour, spooned and leveled (220 g)
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves

Wet

  • 1 cup pumpkin puree, not pumpkin pie filling (245 g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil, 120 ml
  • ¾ cup granulated sugar, 150 g
  • ½ cup brown sugar, packed (106 g)
  • ¼ cup water, 60 ml
  • 1 tsp vanilla extract

Topping

  • 1 tbsp turbinado sugar (optional)

Steps

  1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling.
  2. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
  3. In a large bowl, whisk the pumpkin, eggs, oil, both sugars, water and vanilla until smooth.
  4. Add the flour mixture and fold with a spatula just until no dry flour remains.
  5. Scrape the batter into the pan, smooth the top and sprinkle with the turbinado sugar, if using.
  6. Bake until a toothpick in the center comes out clean. Lay foil over the top after 40 minutes if it is browning fast.
  7. Cool in the pan on a rack.
  8. Lift the loaf out and let it cool completely before slicing.

Tip: A 15-ounce can holds about 1 3/4 cups of pumpkin. Freeze the leftover 3/4 cup for another loaf or stir it into oatmeal.

Tip: Fold in 3/4 cup chocolate chips or chopped pecans with the flour if you like.

Tip: For muffins, fill 12 lined cups and bake 20 to 24 minutes.

Storage: Wrap well and keep at room temperature 3 days or refrigerate up to a week.

Make ahead: Freeze wrapped loaves or slices up to 3 months.

Estimated nutrition per serving: 300 calories · protein 4 g · carbohydrates 45 g · fiber 2 g · sugars 26 g · fat 12 g (saturated 2 g) · sodium 280 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 14 of 14 ingredients.