Tangerly.com
Pumpkin Spice Bread
A quick and easy Pumpkin Spice Bread recipe. Perfectly moist, incredibly aromatic, and the ultimate fall treat for breakfast or dessert.
Servings10
Preparation Time1 h
DifficultyEasy
Calories348 kcal
BreakfastDessertSnackCakeunder 1hVegetarianBakingAmericanPartyFor KidsChristmasBarbecueMeal Prep / LunchboxBudget-Friendly
Ingredients
|
- 230 grams pumpkin puree
- 3 large eggs
- 130 ml vegetable oil
- 1 tsp vanilla extract
- 260 grams all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 200 grams sugar
- 2 tsp pumpkin pie spice
- ½ tsp turmeric
- pinch of salt
Homemade Pumpkin Pie Spice
- 4 tbsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp ground ginger
- 1 tsp ground cardamom
- 4 tsp nutmeg
- 1 tsp ground allspice
Cinnamon Swirl
- 1 tbsp cinnamon
- 1 ½ tbsp brown sugar
- 20 grams butter
Glaze
- 5 tbsp powdered sugar
- 1 tbsp water
Instructions
Prep the pan Start by preparing a loaf pan (approx. 30cm x 10cm or a standard 9x5 inch tin). Grease it lightly with butter and line it with parchment paper. The butter helps the paper stick to the sides, ensuring nice, clean edges on your loaf.
Beat the eggs In a large bowl, use a hand mixer to beat the eggs and sugar together for about 3 minutes. You want the mixture to become pale, slightly fluffy, and aerated.
Add the wet ingredients Pour in the oil, pumpkin puree, and vanilla extract. Using a spatula, mix gently just until the ingredients are combined. Note: The homemade puree used here was on the looser side; if using thick canned pumpkin, the batter might be slightly stiffer.
Whisk the dry ingredients In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and turmeric (which adds a gorgeous golden color).
Combine wet and dry Gradually add the dry ingredients to the wet mixture in batches. Stir gently with a spatula only until the flour disappears. Do not overmix, or the bread will be tough rather than tender.
Make the Cinnamon Swirl If you're doing the optional cinnamon ribbon (and you should!), melt the butter. Let it cool slightly, then mix it with the cinnamon and brown sugar until you have a thick, sandy paste.
Assemble and bake Pour about ¾ of the batter into your prepared pan. Spoon the cinnamon paste over the top, then use a skewer or chopstick to swirl it into the batter with spiral motions. Pour the remaining batter on top to cover. Bake in a preheated oven at 180°C (350°F) for about 40 minutes. If using a fan/convection setting, aim for 165°C - 170°C.
Glaze and serve The bread is done when a skewer inserted into the center comes out clean and dry. Let it cool completely. To make the glaze, simply whisk the sifted powdered sugar with water until smooth (feel free to add a pinch of cinnamon!). Drizzle over the cooled loaf and top with pecans if desired. Adjust the texture by adding more water for a thinner drizzle or more sugar for a thicker icing.
Tips
Title: Pumpkin Source
The puree in this recipe was made from roasted Hokkaido (Red Kuri) pumpkin. We removed the seeds, roasted it at 180°C (350°F) until soft (approx. 40 mins), peeled it, and blended it smooth. You can make this ahead and keep it in the fridge for up to 5 days.
Title: Texture Note
The homemade puree used in this specific recipe was quite loose/wet. If your puree is very dry (like some canned varieties), the batter might be thicker—that's totally fine.
Title: Optional Swirl
The cinnamon swirl is optional, but it adds a lovely surprise inside. You can skip it if you're in a rush.
Title: Flavor Boost
For the glaze, try swapping the water for orange juice or adding a pinch of cinnamon for an extra festive kick.
Nutrition Information
(per serving)
The nutritional values provided are estimates and have been calculated automatically. Actual values may vary depending on the ingredients used and the method of preparation. This information is for informational purposes only and should not be treated as medical or dietary advice.
Calories348 kcal
Fat16 g
Protein5 g
Carbohydrates48 g
Sugar27 g
Sodium (Salt)154 mg(0.4 g)
Fun facts
What exactly is "Pumpkin Spice"?
Despite the name, "pumpkin spice" doesn't actually contain pumpkin! It's a blend of warming spices—usually cinnamon, ginger, allspice, nutmeg, and cloves—historically used to flavor pumpkin pies. It has become the unofficial scent of autumn, instantly making any kitchen feel cozy. You can easily make your own blend at home using a mortar and pestle for the freshest flavor.
Bread or Cake? The magic of "Quick Breads"
While we slice this like bread, it's technically a "quick bread" (just like banana bread). This American term refers to loaves that are leavened with baking soda and baking powder rather than yeast. This means no kneading, no rising time, and instant gratification. It's the perfect baking project for busy schedules.
The Meal Prep Champion
Pumpkin bread is the king of fall meal prep. Thanks to the oil and pumpkin puree, this loaf stays incredibly moist for days—much longer than standard muffins or yeasted buns. Bake a loaf on Sunday, and you have a grab-and-go breakfast ready for the entire work or school week. Just slice, pack, and enjoy.
Chef's Note
Soft, moist, and deeply spiced, this Pumpkin Spice Bread is the absolute definition of autumn comfort food. I created this recipe out of a love for those cozy seasonal flavors—ginger, cinnamon, and nutmeg bring a warmth that cuts right through a chilly morning. While store-bought blends work, the homemade pumpkin spice mix here really elevates the aroma to another level. We finish it off with a simple glaze and crunchy pecans, making it the perfect companion for your morning coffee. Best of all? It's a "quick bread," meaning you get all that fresh-baked glory with zero yeast and minimal effort.
Tips
Title: Pumpkin Source
The puree in this recipe was made from roasted Hokkaido (Red Kuri) pumpkin. We removed the seeds, roasted it at 180°C (350°F) until soft (approx. 40 mins), peeled it, and blended it smooth. You can make this ahead and keep it in the fridge for up to 5 days.
Title: Texture Note
The homemade puree used in this specific recipe was quite loose/wet. If your puree is very dry (like some canned varieties), the batter might be thicker—that's totally fine.
Title: Optional Swirl
The cinnamon swirl is optional, but it adds a lovely surprise inside. You can skip it if you're in a rush.
Title: Flavor Boost
For the glaze, try swapping the water for orange juice or adding a pinch of cinnamon for an extra festive kick.
Nutrition Information
(per serving)
The nutritional values provided are estimates and have been calculated automatically. Actual values may vary depending on the ingredients used and the method of preparation. This information is for informational purposes only and should not be treated as medical or dietary advice.
Calories348 kcal
Fat16 g
Protein5 g
Carbohydrates48 g
Sugar27 g
Sodium (Salt)154 mg(0.4 g)
Fun facts
What exactly is "Pumpkin Spice"?
Despite the name, "pumpkin spice" doesn't actually contain pumpkin! It's a blend of warming spices—usually cinnamon, ginger, allspice, nutmeg, and cloves—historically used to flavor pumpkin pies. It has become the unofficial scent of autumn, instantly making any kitchen feel cozy. You can easily make your own blend at home using a mortar and pestle for the freshest flavor.
Bread or Cake? The magic of "Quick Breads"
While we slice this like bread, it's technically a "quick bread" (just like banana bread). This American term refers to loaves that are leavened with baking soda and baking powder rather than yeast. This means no kneading, no rising time, and instant gratification. It's the perfect baking project for busy schedules.
The Meal Prep Champion
Pumpkin bread is the king of fall meal prep. Thanks to the oil and pumpkin puree, this loaf stays incredibly moist for days—much longer than standard muffins or yeasted buns. Bake a loaf on Sunday, and you have a grab-and-go breakfast ready for the entire work or school week. Just slice, pack, and enjoy.
Chef's Note
Soft, moist, and deeply spiced, this Pumpkin Spice Bread is the absolute definition of autumn comfort food. I created this recipe out of a love for those cozy seasonal flavors—ginger, cinnamon, and nutmeg bring a warmth that cuts right through a chilly morning. While store-bought blends work, the homemade pumpkin spice mix here really elevates the aroma to another level. We finish it off with a simple glaze and crunchy pecans, making it the perfect companion for your morning coffee. Best of all? It's a "quick bread," meaning you get all that fresh-baked glory with zero yeast and minimal effort.