Amazing Classic Spiced Pumpkin Bread in Just 60 Minutes

Oh, that first whiff of warm spices when Classic Spiced Pumpkin Bread comes out of the oven – it’s like autumn hugging your kitchen! This recipe has been my go-to for years because it’s so simple, yet delivers the most moist, flavorful loaf every single time. The secret? That perfect balance of cinnamon, nutmeg, cloves, and ginger that makes your whole house smell like a cozy fall afternoon.

I still remember my first time making this pumpkin bread – it was a chilly October morning when I was craving something comforting, and wow, did this deliver! The recipe has just the right amount of spice to let the pumpkin flavor shine through without being overwhelming. And the texture? So tender it practically melts in your mouth. It’s become such a staple that my neighbors start asking when I’ll bake the first batch each season!

Ingredients for Classic Spiced Pumpkin Bread

Let me tell you exactly what you’ll need for that perfect pumpkin bread – I’ve learned the hard way that every ingredient matters here! First, grab 1¾ cups all-purpose flour – spoon it into your measuring cup, don’t scoop or you’ll pack too much. You’ll need 1 teaspoon baking soda (make sure it’s fresh!) and ½ teaspoon salt to balance the sweetness.

Now the good stuff – the spice blend: 1 teaspoon cinnamon, plus ½ teaspoon each of nutmeg, cloves, and ginger. Trust me, this combination makes all the difference! For sweetness, 1½ cups granulated sugar gives just the right amount of caramelized crust. The wet ingredients? ½ cup vegetable oil keeps it moist, 2 large eggs (room temperature works best), 1 cup pure pumpkin puree (not pie filling – that’s seasoned and sweetened already!), and ⅓ cup water to bring it all together. Simple, right?

How to Make Classic Spiced Pumpkin Bread

Okay, let’s get baking! This pumpkin bread comes together so easily – just follow these simple steps and you’ll have a gorgeous loaf in no time. I’ve made this dozens of times, and these techniques never fail me.

Mixing the Dry Ingredients

First things first – grab that big mixing bowl and whisk together all your dry ingredients. That’s the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk them really well so those spices distribute evenly throughout the batter. Don’t skip this step – I once tried just dumping everything together and ended up with spice pockets in some bites and bland spots in others. Not ideal!

Combining Wet and Dry Mixtures

In a separate bowl, beat together the sugar, oil, and eggs until they’re nice and smooth. Then stir in the pumpkin puree and water. Now here’s the important part – add the wet ingredients to the dry ingredients and fold gently with a rubber spatula. I mean it – just until the flour disappears. Overmixing makes tough bread, and we want that tender crumb!

Baking and Cooling

Pour your beautiful orange batter into a greased 9×5 inch loaf pan and pop it in a 350°F oven. Set your timer for 60 minutes, but start checking at 55 – ovens vary! The bread is done when a toothpick comes out with just a few moist crumbs (not wet batter). Let it cool in the pan for 10 minutes – this helps it set – then transfer to a wire rack. I know it’s tempting, but wait until it’s completely cool before slicing. Your patience will be rewarded with perfect slices!

Tips for Perfect Classic Spiced Pumpkin Bread

After baking countless loaves of this pumpkin bread (some more successful than others!), I’ve picked up a few tricks that make all the difference. First – room temperature eggs! Cold eggs don’t incorporate as well and can make your batter look curdled. Just set them out 30 minutes before baking.

Second – start checking early! Ovens lie sometimes. At 55 minutes, do the toothpick test. If it comes out clean, pull that loaf out – overbaking dries it out. And here’s my favorite storage tip: wrap cooled bread in aluminum foil at room temperature. The crust stays perfect while the inside gets even more moist overnight. Last thing – if adding nuts or chocolate chips, toss them in flour first so they don’t sink to the bottom. Works like a charm!

Ingredient Substitutions and Variations

Listen, I’m all for sticking to the original recipe – it’s perfect as is! But sometimes you gotta improvise. Out of oil? Applesauce works beautifully (same amount) and adds extra moisture. Feeling fancy? Toss in ½ cup chopped walnuts or pecans – or chocolate chips if you’re feeling wild! Not a fan of cloves? Reduce to ¼ teaspoon or swap for allspice.

For gluten-free friends, I’ve had success with 1-to-1 gluten-free flour – just add an extra tablespoon of water. The beauty of this pumpkin bread is how adaptable it is while still tasting like autumn in every bite! You might also enjoy our Pumpkin Chocolate Dessert Cake for another fall treat.

Serving Suggestions for Classic Spiced Pumpkin Bread

Oh, the joy of slicing into this warm, spiced pumpkin bread! My absolute favorite way to enjoy it? Thick slices slathered with softened butter that melts into all those little spice pockets. For breakfast, I love it toasted with a schmear of cream cheese and a drizzle of honey – pure heaven with my morning coffee!

This bread makes the most thoughtful gift too. Come holiday season, I bake extra loaves wrapped in parchment and tied with twine. A little note with reheating instructions makes it extra special. Pro tip: include a small jar of honey butter – just mix equal parts soft butter and honey. Your friends will rave!

Storage and Reheating Instructions

Here’s how to keep that pumpkin bread tasting fresh-baked for days! Once completely cooled, wrap it tightly in aluminum foil – this keeps moisture in without making the crust soggy. It’ll stay perfect at room temp for 3-4 days. Want to freeze it? Slice first, wrap slices individually in plastic, then foil, and freeze for up to 3 months. To reheat, pop a slice in the toaster oven for 2-3 minutes – just until warmed through. The smell will trick everyone into thinking you baked fresh!

Classic Spiced Pumpkin Bread Nutritional Information

Now let’s talk numbers – because yes, you can enjoy this pumpkin bread while knowing exactly what’s in it! Each slice (based on 12 slices per loaf) comes in at about 220 calories. You’re looking at 8g of fat (mostly the good unsaturated kind from the oil), 35g carbs, and 20g sugar – just enough sweetness to satisfy that autumn craving. There’s also 3g protein and 1g fiber to keep you going. Remember, these are estimates – your exact amounts might vary slightly based on ingredient brands and slice size. But trust me, every delicious bite is worth it!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Oh, I’ve tried this! While you can use fresh pumpkin, canned puree gives more consistent results since the moisture content varies in homemade. If you do use fresh, roast and puree it first, then squeeze out excess liquid in a cheesecloth. You’ll need about 1¼ cups cooked pumpkin per can.

How do I prevent my pumpkin bread from drying out?
The two biggest culprits are overbaking and improper storage. Pull it out the second that toothpick comes clean – even a few extra minutes can dry it out. Then wrap tightly in foil once cooled. The bread actually gets moister the next day as the spices bloom!

Can I double this recipe?
Absolutely! I do this every holiday season. Just use two loaf pans instead of one – don’t try to bake one giant loaf or the center won’t cook properly. Start checking at 55 minutes since doubling might require slightly longer baking. The doubled batter fits perfectly in my stand mixer too!

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