Pumpkin Spice Bread Soft

When the air turns crisp and leaves start falling nothing feels cozier than pulling a loaf of pumpkin spice bread from the oven This recipe balances warming spices and moist pumpkin for a sliceable treat perfect for breakfasts or snacking all season long

I baked this for a neighborhood brunch one chilly November and barely managed to save a piece for myself it was that popular I still remember the first time I tried to nail that classic café pumpkin loaf flavor at home After months of testing and nibbling for breakfast this is the version I crave every year when sweater weather rolls around

Ingredients

• All purpose flour: helps the loaf rise with a tender crumb choose unbleached for a subtle depth
• Canned pumpkin puree: brings rich color and earthy sweetness opt for 100 percent pumpkin not pie filling
• Brown sugar: boosts moisture and deepens the spice notes use dark brown for richer caramel undertones
• Eggs: bind the loaf and create fluffiness look for large eggs at room temperature
• Vegetable oil: keeps everything soft and extends freshness neutral oils like canola or grapeseed work well
• Baking powder: lightens and lifts make sure yours is fresh for best results
• Baking soda: aids browning and ensures a beautiful dome double check its freshness
• Cinnamon nutmeg cloves and ginger: create signature fall warmth buy whole spices and grate if you can
• Salt: balances sweetness and enhances every bite choose fine sea salt for even mixing
• Vanilla extract: rounds out the flavor and adds bakery magic real extract makes a difference here
• Optional chopped nuts or chocolate chips: bring crunch or extra richness I love walnuts for texture and toasted flavor

Instructions

Mix the Dry Ingredients:

In a large bowl whisk together flour baking powder baking soda salt cinnamon nutmeg cloves and ginger for a full minute This makes the spice flavor uniform and breaks up any lumps

Blend the Wet Ingredients:

In a separate bowl thoroughly combine the canned pumpkin brown sugar oil eggs and vanilla extract Whisk until smooth and just slightly airy taking care to dissolve the sugar for even moisture

Combine Wet and Dry Bases:

Pour the wet ingredients into the dry mixture Use a spatula or wooden spoon to fold together just until you see no streaks of flour Be gentle to keep the loaf soft and tender

Add Extras:

If you are including nuts or chocolate chips sprinkle them in now and give just a few more folds to distribute them evenly through the batter

Fill and Bake:

Grease a loaf pan and line with a parchment sling Scrape the batter in and smooth the top gently with a spatula Tap the pan a few times on the counter to remove air bubbles Bake at 350 degrees Fahrenheit for about 55 to 65 minutes Check doneness by inserting a toothpick in the center it should come out with a few moist crumbs attached

Cool and Slice:

Let the loaf cool in the pan for at least 10 minutes before lifting out onto a rack Once cool enough to handle slice thick for breakfast or thin for sharing as a snack

Pin it

Pumpkin has always been the star of my fall baking and this bread is the best way I know to share a little seasonal nostalgia with friends and family There is just something special about how the spices perfume the house My little niece always requests an extra big slice topped with cream cheese whenever she visits

Storing and Keeping Pumpkin Bread Fresh

This loaf keeps covered at room temperature for up to three days Wrap tightly in plastic or foil to keep it soft For longer storage cool completely then double wrap and freeze slices for up to three months To thaw leave at room temperature or lightly toast Individual slices reheat beautifully in the toaster oven bringing those autumn aromas back to life

Substituting Key Ingredients

If you need to use what you have try swapping half the flour for whole wheat for a hearty texture You can swap the vegetable oil for melted coconut oil or mild olive oil for a different flavor profile For a gluten free version try your favorite one to one baking flour blend And if you are short on brown sugar use white sugar plus a spoonful of maple syrup

Ways to Serve Pumpkin Bread

A thick slice toasted with a smear of salted butter is classic I love it for breakfast with coffee or as a bedtime snack You can also turn this loaf into decadent French toast or breakfast sandwiches Top with tangy cream cheese or honey for a sweet upgrade

Pin it

This pumpkin spice bread brings neighbors together and makes any chilly day sweeter Enjoy thick slices for breakfast or share with friends to celebrate the cozy season

Common Questions

→ Which spices bring warmth to this bread?

A blend of cinnamon, nutmeg, and cloves adds depth and classic autumn warmth to each bite.

→ How do I achieve a soft crumb?

Use fresh pumpkin puree and avoid overmixing. Bake just until a toothpick emerges clean for optimal softness.

→ Can I add mix-ins like nuts or chocolate chips?

Yes, chopped pecans or chocolate chips can be folded into the batter for added texture and flavor.

→ Is this bread suitable for freezing?

Wrap cooled slices tightly and freeze for up to two months. Thaw at room temperature before enjoying.

→ What type of flour works best?

All-purpose flour provides a balanced texture, but you can substitute half with whole wheat for a hearty loaf.