There’s something about pumpkin bread that feels like a warm hug from autumn itself. The scent of cinnamon and nutmeg drifting from the oven, the soft crackle of a golden crust, that first slice still steaming it’s not just baking, it’s a memory in the making.
This spiced pumpkin bread is more than a seasonal treat; it’s a recipe passed down, tested, and loved for decades. Originally tucked inside a 1960s cookbook, it’s one of those rare bakes that never fails whether you’re whipping it up for Sunday brunch, gifting a loaf to a neighbor, or simply craving a cozy bite with your coffee.
What makes this version special? The balance of sweet pumpkin puree with warm spices, the tender crumb that stays moist for days, and the little baking tricks I’ll share so yours comes out perfect every single time.
By the end of this recipe, you’ll not only have a loaf (or two) of irresistible pumpkin bread you’ll also have a new go-to bake to carry into every fall season.
Table of Contents
Why This Spiced Pumpkin Bread Recipe Works
Pumpkin bread recipes are everywhere, but not all of them deliver that perfect mix of texture, flavor, and reliability. This one stands out for a few very human reasons the kind you notice not just on paper, but when you pull the loaf from the oven and actually take that first bite.
First, the recipe’s history gives it staying power. It traces back to the McCall’s Cook Book from 1963, which means it has been tested and loved for over half a century. You don’t keep a recipe alive that long unless it consistently works, no matter the kitchen or the baker’s skill level.
Second, the ingredients are balanced in a way that avoids the two most common pumpkin bread frustrations: being bland or being too aggressively spiced. The pumpkin purée brings natural sweetness and moisture, while cinnamon, nutmeg, and cloves provide warmth without overwhelming the palate. The result? A loaf that feels like autumn in every slice, but one you can actually enjoy two (or three) pieces of without spice fatigue.
Finally, it’s practically foolproof. You don’t need a mixer, fancy tools, or hours of prep. It’s a one-bowl kind of recipe mix, pour, bake, and you’re done. Even if you’re new to baking, the forgiving batter ensures your bread still turns out moist and tender. And if you’re a seasoned baker, it’s the kind of recipe you’ll return to when you want something easy yet deeply satisfying.
Ingredients for Spiced Pumpkin Bread (and Smart Substitutions)
Part of what makes this pumpkin bread timeless is its simplicity. The ingredient list is short, approachable, and stocked with pantry staples you probably already have. Still, there’s room for a little creativity if you like to put your own spin on things.
Core Ingredients
- All-purpose flour – Gives the bread its soft, tender base.
- Pumpkin purée – Canned works beautifully (just make sure it’s 100% pumpkin, not pumpkin pie mix).
- Granulated sugar – Adds sweetness without weighing down the crumb.
- Vegetable oil – Keeps the loaf moist for days; no butter required.
- Eggs – Bind everything together and add richness.
- Baking soda & baking powder – The leavening agents that give the bread its lift.
- Spices – Cinnamon, nutmeg, and cloves for that classic fall warmth.
- Salt – Just enough to balance sweetness and bring out the flavors.
Easy Substitutions & Variations
- Brown sugar instead of white for deeper, caramel-like flavor.
- Olive oil or melted butter in place of vegetable oil for a richer taste.
- Pumpkin spice blend if you prefer a shortcut instead of measuring individual spices.
- Add-ins: Stir in ½–1 cup of chopped walnuts, pecans, chocolate chips, or even dried cranberries.
- Healthier swaps: Use half whole-wheat flour for extra fiber, or sub in coconut sugar to lower refined sugar content.
Spiced Pumpkin Bread Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans.
- Whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, mix pumpkin, sugar, oil, and eggs until smooth.
- Gently combine wet and dry ingredients—don’t overmix.
- Divide batter between pans. Bake 55–65 minutes, or until a toothpick inserted in the upper half of the loaf comes out clean.
- Cool 10 minutes in pans, then transfer to a rack.
Step-by-Step Instructions for Spiced Pumpkin Bread
One of the best parts of this recipe is how straightforward it is. You don’t need a stand mixer or hours of prep—just a bowl, a spoon, and a little patience while the oven does the heavy lifting.
How to Make It
- Preheat the oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans (or line with parchment for easy removal).
- Whisk the dry ingredients. In a large bowl, combine the flour, baking soda, baking powder, salt, and spices. This keeps the leavening and spices evenly distributed.
- Mix the wet ingredients. In another bowl, whisk together the pumpkin purée, sugar, oil, and eggs until smooth.
- Bring it together. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—don’t overmix, or the bread can turn tough.
- Bake. Divide the batter evenly between the prepared pans. Bake for 55–65 minutes, or until a toothpick inserted in the upper half of the loaf (not just the very center) comes out clean.
- Cool before slicing. Let the loaves rest in the pans for about 10 minutes, then transfer to a wire rack to cool fully.
Pro Tips for Success
- If the top of the bread browns too quickly, tent it with foil halfway through baking.
- For a slightly denser, richer loaf, swap half the oil for melted butter.
- Resist cutting into it too early—letting it cool helps the crumb set and keeps slices neat.
Variations & Serving Suggestions
Pumpkin bread is one of those recipes that invites little tweaks. The base is so reliable that you can dress it up (or down) depending on your mood, the season, or what’s in your pantry
.
Fun Variations to Try
- Nutty Pumpkin Bread – Stir in 1 cup of chopped walnuts or pecans for extra crunch.
- Pumpkin Chocolate Chip Bread – Fold in ¾ cup of semi-sweet chocolate chips for a dessert-like version.
- Cranberry Pumpkin Bread – Add ½ cup of dried cranberries or raisins for a sweet-tart surprise.
- Streusel-Topped Pumpkin Bread – Sprinkle a cinnamon-sugar-butter crumble on top before baking for bakery-style flair.
- Glazed Pumpkin Bread – Drizzle with a simple powdered sugar glaze or even a maple glaze once cooled.
Serving Ideas
- Toast a slice and spread with maple butter or cinnamon honey butter for a cozy breakfast.
- Pair it with a hot cup of coffee, spiced chai, or even mulled cider for a fall treat.
- Serve thin slices alongside a holiday brunch spread—this loaf holds its own next to quiche or fruit salad.
Storage & Freezing Pumpkin Bread
One of the hidden perks of this spiced pumpkin bread is how well it keeps. Unlike some quick breads that dry out overnight, this loaf stays moist for days making it ideal for baking ahead, gifting, or just keeping around for whenever the craving hits.
Storing on the Counter
- Wrap the cooled loaf tightly in plastic wrap or aluminum foil.
- Keep at room temperature for up to 3 days.
- For the best texture, slice only what you’re ready to eat, rather than the whole loaf at once.
Refrigerating
- Extend freshness up to 1 week by storing the loaf in the fridge.
- Wrap well to prevent it from absorbing fridge odors (pumpkin bread doesn’t pair well with last night’s garlic pasta).
Freezing
- Wrap the loaf (or individual slices) in plastic wrap, then again in foil or a freezer bag.
- Freeze for up to 3 months.
- To thaw: leave it on the counter for several hours or overnight. Individual slices can go straight into the toaster or microwave.
Share Your Pumpkin Bread Story
Recipes like this don’t just feed us they carry little pieces of memory. This spiced pumpkin bread comes from a cookbook that’s been around for generations, but every kitchen leaves its own fingerprint. Maybe yours will be the addition of chocolate chips, or maybe it’ll be the tradition of baking a loaf every October weekend.
I’d love to know how this recipe fits into your life. Did you try a variation? Bake it with your kids? Gift a loaf to a friend? Drop your story in the comments I read them all, and honestly, half the fun of sharing a recipe is seeing how it takes on a life of its own in other homes.
And if you bake it, don’t be shy about snapping a photo and tagging it on social. There’s something pretty magical about seeing the same recipe pop up in dozens of different kitchens, all with that same golden-orange crumb and cozy aroma.
Closing Thoughts on Spiced Pumpkin Bread
At the end of the day, pumpkin bread is more than a seasonal bake it’s a little ritual of comfort. The spices perfume your kitchen, the golden loaves cool on the counter, and suddenly the world feels a bit softer, slower, more intentional. That’s probably why this recipe has lasted through decades of kitchens and countless family tables it just works, both in flavor and in feeling.
If you’ve been searching for a pumpkin bread that’s moist, warmly spiced, and simple enough to whip up on a busy afternoon, this is the one. And who knows? It might just end up becoming your family’s classic, passed down a generation or two.
So here’s my invitation: bake it, enjoy it, and make it your own. Whether you keep it traditional or play with variations, every loaf tells a small story and I can’t wait to hear yours.
What if I want to make it less sweet or more spiced?
Yes, you can absolutely adjust. Cut back on the sugar by ¼ cup for a less sweet loaf, or bump up the spices by an extra ½ teaspoon of cinnamon if you love that warm kick. The structure of the bread is stable enough that these tweaks won’t ruin the texture.
Can I use fresh pumpkin instead of canned?
Yes but with a small caveat. Fresh purée tends to be wetter than canned, so you’ll want to drain it in a cheesecloth or fine sieve before using. Otherwise, the bread may turn out dense instead of fluffy.
How do I know if it’s really done?
Insert a toothpick into the upper half of the loaf, not just the middle. Pumpkin bread can trick you the center may look set while the top half is still underbaked. A clean or slightly moist crumb on the toothpick means it’s ready.
Can I make pumpkin bread into muffins instead?
Absolutely. Divide the batter into a greased or lined muffin tin and bake at 350°F for 20–25 minutes, or until a toothpick comes out clean. You’ll get about 18 muffins from one batch.
Should I slice before freezing?
It depends on how you plan to enjoy it. If you like grabbing one slice at a time, freeze it pre-sliced with parchment paper between pieces. If you’re saving it for a gathering, freeze the whole loaf for maximum freshness.
Can I double the recipe for a crowd?
Yes! This recipe already makes two loaves, but it doubles cleanly if you’re feeding a bigger group. Just make sure you’ve got enough loaf pans or switch to a bundt pan and bake a little longer for a show-stopping centerpiece.
