Pumpkin Spice Bread

This easy pumpkin loaf recipe delivers a moist, spiced bread topped with a sweet maple glaze. Perfect for fall gatherings or cozy weeknight treats, it’s a must-try!

This recipe is presented in collaboration with Zoë for Pets. Our puppy Chloé is embracing pumpkin season with her Beef with Peas & Pumpkin kibble.

Please note, that this recipe is only intended for human consumption and not suited for your 4 legged friends.

There’s something incredibly comforting about the smell of pumpkin spice bread baking in the oven. It reminds me of crisp autumn days, cozy sweaters, and the joy of baking something special for loved ones.

Growing up, pumpkin bread was a staple in my kitchen, and it’s one of those recipes that I love to return to each year. It’s simple, filled with warm spices, and, with the addition of a maple glaze, it becomes an irresistible dessert or snack. This pumpkin loaf is a delightful mix of rich flavors, perfect for breakfast or an afternoon treat!

Ingredients

Maple Glaze: The perfect finishing touch, adding sweetness with a lovely maple flavor that complements the spices.

Pumpkin Puree: Gives the loaf its moist texture and natural sweetness. Be sure to use pure pumpkin, not pumpkin pie filling.

Cinnamon, Nutmeg, Allspice: These warm spices are the heart of the loaf, giving it that classic fall flavor.

Vegetable Oil: Keeps the bread incredibly moist while allowing the pumpkin flavor to shine.

Brown Sugar and Granulated Sugar: For sweetness and a touch of molasses flavor from the brown sugar.

Additions and Substitutions

Pumpkin Muffins: Pour the batter into muffin tins instead of a loaf pan and reduce the bake time to around 20-25 minutes for pumpkin muffins.

Chocolate Chips: For a bit of indulgence, fold ½ to 1 cup of chocolate chips into the batter for a chocolatey twist.

Nuts: Add ½ cup of chopped pecans or walnuts for a crunchy texture.

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

My Expert Tips for Making This Recipe

1. Don’t Overmix: When adding the dry ingredients to the wet, mix just until combined to avoid a dense loaf.
2. Room Temperature Ingredients: Ensure your eggs and pumpkin puree are at room temperature to help the batter come together smoothly.
3. Check Early: All ovens are different. Start checking for doneness at 50 minutes, but it could take up to 60 minutes. A toothpick inserted should come out clean.

How to Make This Recipe

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.

Prepare the Wet Ingredients: In a mixing bowl, whisk together the brown sugar, eggs, and vegetable oil until smooth. Stir in the pumpkin puree, cinnamon, nutmeg, allspice, and salt.

Mix the Dry Ingredients: In a separate bowl, whisk the flour, baking powder, and baking soda together. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake: Pour the batter into the greased loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Maple Glaze: While the loaf bakes, whisk together the powdered sugar, maple syrup, and milk in a small bowl until smooth.

Cool and Glaze: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, drizzle with maple glaze.

Recipe FAQ’s

Can I use homemade pumpkin puree?
Yes! Just ensure it’s well-drained and has the same consistency as canned pumpkin to avoid too much moisture.

How do I store pumpkin bread?
Pumpkin bread stays moist for days. Store it in an airtight container at room temperature for up to 4 days. For longer storage, freeze the loaf (without glaze) for up to 3 months.

Can I make this recipe gluten-free?
Yes, swap the all-purpose flour with a gluten-free flour blend, and it will bake up just as delicious!

Tips for Making Ahead, Leftovers, and Storage

Freezing: To freeze, wrap the loaf (unglazed) tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw at room temperature and glaze before serving.

Making Ahead: You can make the pumpkin loaf a day in advance. Just be sure to glaze it right before serving for the best texture.

Leftovers: Store any leftovers in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

Serving Suggestions

This pumpkin loaf is perfect with your morning coffee or as an afternoon snack. Pair it with a dollop of whipped cream or butter for an extra indulgent treat. For a fun twist, serve it with a scoop of vanilla ice cream for dessert. It also makes a great hostess gift during the fall season—just wrap it up beautifully and bring it to your next gathering!

Variations

• Whole Wheat Pumpkin Spice Bread: Substitute half or all of the all-purpose flour with whole wheat flour for a heartier loaf.
• Pumpkin Chocolate Chip Bread: Fold in 1 cup of chocolate chips to the batter before baking for a delicious chocolatey twist.
• Pumpkin Bread Muffins: Pour the batter into muffin tins instead of a loaf pan for individual servings. Bake for 18-22 minutes at 350°F.

Final Thoughts

This pumpkin spice bread is the perfect way to welcome fall into your kitchen. With its warm spices, moist texture, and sweet maple glaze, it’s sure to become a family favorite. Whether you’re baking it for a special occasion or just because, this recipe is easy to follow and delivers consistently delicious results. I hope you enjoy making and sharing this pumpkin spice bread as much as I do!