Recipe: Pumpkin Spice Bread

This simple and delicious Pumpkin Spice Bread is the quintessential quick bread to kick off the arrival of fall and take us straight through the holidays. Don’t worry, you don’t have to think about those holidays just yet. But, when you do, this recipe for Pumpkin Spice Bread can easily be doubled or tripled and baked in a mini loaf or muffin pans and can be wrapped up and given as gifts for family, friends, and neighbors. Who doesn’t love Pumpkin Spice Bread?

For some extra wow factor, we love the idea of serving or gifting this pumpkin bread after baking in one of these specialty pumpkin-themed loaf pans. Simply glaze or dust with powdered sugar and you have a real harvest treat!

Here’s one adorable pumpkin themed loaf:

Made with this Harvest Bounty Loaf Pan by Nordic Ware (29.99):

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Pumpkin Spice Bread

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana bread, fall, pumpkin spice

Prep Time 15 minutes

Cook Time 45 minutes

Servings 1 Loaf

Author Heather LaCorte

Equipment

• Loaf Pan, Mini Loaf Pan or Muffin Tin
• Measuring Spoons
• Mixing Bowl

Ingredients

DRY INGREDIENTS

• 1 2/3 cups flour for a healthier bread substitute 1/2 whole, white wheat or almond flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves (optional) optional

WET INGREDIENTS

• 1/3 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/3 cup milk non-dairy milk is fine
• 1/2 cup chopped nuts of choice pecans or walnuts

Instructions

• Preheat your oven to 350° F (175° C) and grease a 9-inch loaf, muffin pan or mini bundt pan of your choice. Sift all dry ingredients and set aside.
• In another bowl, cream (blend) room temperature butter, sugar, and vanilla extract. Continue by adding eggs one at a time, beating well after each addition. Add canned pumpkin and mix well.
• Then add dry sifted ingredients continuing to mix while alternating with milk. Mix until smooth and then gently fold in chopped nuts. Pour the batter into prepared pan.
• Bake for approximately 45 minutes (if using a large loaf pan) or bake until a toothpick comes out clean. Baking times will vary with ovens or elevation and may take up to 60 minutes.
• Slice when the bread has cooled. Enjoy!

Notes

Be mindful that if you're using muffin tins or smaller loaf pans the cooking time will be drastically reduced.

Pumpkin Spice Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

INGREDIENTS

DRY INGREDIENTS

• 1 2/3 cups flour (for a healthier bread substitute 1/2 whole, white wheat or almond flour)
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves (optional)

WET INGREDIENTS

• 1/3 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/3 cup milk (non-dairy milk is fine)
• 1/2 cup chopped nuts of choice (pecans or walnuts)

Directions:
1 – Preheat oven to 350 degrees F.
2 – Grease a loaf, muffin or mini bundt pan of your choice.
3 – Sift all dry ingredients and set aside.
4 -In another bowl, cream (blend) room temperature butter, sugar, and vanilla extract.
5 -Continue by adding eggs one at a time, beating well after each addition.
6 -Add canned pumpkin and mix well.
7 -Then add dry sifted ingredients continuing to mix while alternating with milk.
8 -Mix until smooth and then gently fold in chopped nuts.
9 -Pour the batter into a prepared pan.
10-Bake for approximately 45 minutes (if using a large loaf pan) or bake until a toothpick comes out clean. Baking times will vary with ovens or elevation and may take up to 60 minutes.
11-Slice when cool.
12-Enjoy!