There’s nothing like the smell of warm spices wafting through the kitchen on a crisp fall morning. My classic spiced pumpkin bread has been a family favorite for over a decade – the recipe perfected through years of tweaking and dozens upon dozens of test batches (my neighbors have never complained about being taste testers!). What makes this bread special? It’s that perfect balance – moist but not dense, warmly spiced but not overwhelming, with just the right amount of sweetness to pair with your morning coffee or afternoon tea.

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I first developed this recipe when my youngest was obsessed with anything pumpkin, and now it’s become our go-to for everything from breakfast treats to holiday gifts. The secret? Real pumpkin puree (none of that watery stuff!) and a spice blend that’ll make your kitchen smell like autumn heaven. Once you try this version, I promise it’ll become your new fall tradition too.

Why You’ll Love This Classic Spiced Pumpkin Bread

Let me tell you why this pumpkin bread will become your new baking obsession:

That perfectly moist crumb – thanks to the magic combo of pumpkin puree and just the right amount of oil
A warm spice blend that hits all the right autumnal notes without overpowering the pumpkin
So simple to make – no fancy equipment needed, just two bowls and a spoon
The way it makes your whole house smell like fall while it bakes
How it’s equally delicious warm from the oven or days later (if it lasts that long!)

Trust me, one slice and you’ll be hooked. It’s everything you want in a pumpkin bread – comforting, flavorful, and downright irresistible.

Classic Spiced Pumpkin Bread Ingredients

Let’s gather everything you’ll need for this autumnal treat:

1 3/4 cups all-purpose flour – spooned and leveled
1 teaspoon baking soda – make sure it’s fresh!
1/2 teaspoon salt – I use kosher salt
1 teaspoon cinnamon – the backbone of our spice blend
1/2 teaspoon nutmeg – freshly grated if possible
1/4 teaspoon cloves – just a pinch makes all the difference
1/2 cup vegetable oil – or melted coconut oil works too
1 cup granulated sugar – packed light brown sugar adds nice depth
2 large eggs – at room temperature please!
1 cup pumpkin puree – canned or homemade (see notes)
1/4 cup water – helps everything come together

Ingredient Notes & Substitutions

Pumpkin puree: Canned works perfectly (Libby’s is my go-to), but homemade is wonderful if you’ve got it. Just make sure it’s thick and not watery!

Spices: Feel free to adjust to your taste – sometimes I add a dash of ginger for extra warmth. Out of cloves? Allspice makes a decent substitute. For more information on spice pairings, check out this guide to spice pairings.

Oil alternatives: Applesauce can replace up to half the oil for a lighter version. For gluten-free, use your favorite 1:1 GF flour blend. You can find more information on gluten-free pumpkin bread here.

How to Make Classic Spiced Pumpkin Bread

Alright, let me walk you through my foolproof method for perfect pumpkin bread every single time. I’ve made this so often I could probably do it in my sleep, but don’t worry – I’ll share all my little tricks along the way!

First things first: Preheat that oven to 350°F (175°C). Grease your 9×5 inch loaf pan really well – I like to use butter and a light dusting of flour, or you can line it with parchment paper with overhangs for easy removal.

Now, let’s make magic happen:

Mix your dry ingredients – whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl. Those spices need to be evenly distributed for that perfect flavor in every bite.
Cream the wet ingredients – In a larger bowl, beat together the oil and sugar until well combined. Add the eggs one at a time, mixing well after each. Then stir in that glorious pumpkin puree until everything’s smooth and gorgeous orange.
Combine with care – Add the dry ingredients to the wet in two additions, alternating with the water. Stir just until no flour streaks remain – overmixing is the enemy of tender pumpkin bread!
Into the pan it goes – Pour your batter into the prepared pan and smooth the top. Give the pan a gentle tap on the counter to release any air bubbles.
Bake to perfection – 60-65 minutes is usually perfect, but start checking at 55 minutes. Your kitchen will smell heavenly! The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs (no wet batter).
Cool it right – Let it cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s tempting, but try to wait at least 20 minutes before slicing – it’ll be much easier to cut!

Tips for Perfect Classic Spiced Pumpkin Bread

Room temp eggs really do make a difference – they incorporate better into the batter. If you forgot to take them out, just pop them in warm water for 5 minutes.

Scrape that bowl! Always give the bottom and sides a good scrape when mixing – flour likes to hide down there.

Check early – Ovens vary, so start checking at 55 minutes. If the top is browning too fast, tent loosely with foil.

Don’t overmix – I can’t stress this enough. Stir just until combined for the most tender crumb.

Serving & Storing Classic Spiced Pumpkin Bread

Oh, the ways to enjoy this pumpkin bread! My absolute favorite is slightly warm with a thick smear of cream cheese melting into it – pure bliss with my morning coffee. For an afternoon treat, I’ll toast a slice and drizzle it with honey. It’s also fantastic with a cup of spiced chai tea or hot apple cider.

To store, wrap cooled bread tightly in plastic wrap or foil. It’ll stay fresh at room temperature for 3-4 days (if it lasts that long!). For longer storage, slice and freeze in an airtight container for up to 3 months – perfect for grabbing a quick breakfast on busy mornings. Just pop a frozen slice in the toaster or microwave for 15-20 seconds to bring back that fresh-baked warmth.

Classic Spiced Pumpkin Bread Variations

Want to mix things up? Here are my favorite ways to customize this pumpkin bread:

Nutty delight: Fold in 1/2 cup chopped pecans or walnuts for crunch
Chocolate lovers: Add 3/4 cup chocolate chips – they melt into gooey pockets
Sweet swirl: Mix 2 tbsp brown sugar + 1 tsp cinnamon for a ribbon through the batter
Glazed goodness: Drizzle with maple glaze (1 cup powdered sugar + 2 tbsp maple syrup + 1 tbsp milk)
Breakfast boost: Stir in 1/2 cup old-fashioned oats for extra texture

The base recipe is so versatile – have fun making it your own! You might also enjoy our Pumpkin Swirl Brownies or Pumpkin Chocolate Chip Cookies.

Classic Spiced Pumpkin Bread FAQs

I’ve gotten so many questions about this recipe over the years – let me answer the most common ones so you can bake with confidence!

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to roast and puree it first until it’s thick – watery puree makes gummy bread. I like sugar pumpkins best for baking. One small pumpkin (about 2 pounds) usually yields enough for this recipe.

Why did my pumpkin bread turn out dry?
Three likely culprits: overbaking (set that timer!), overmixing the batter (stop when just combined), or old baking soda (it loses potency after 6 months). Also, make sure you’re using the full cup of pumpkin – no skimping!

Can I freeze this pumpkin bread?
You bet! It freezes beautifully. Cool completely, then wrap tightly in plastic followed by foil. Slice first if you want single servings. Thaw at room temperature or pop frozen slices right in the toaster.

Can I make this into muffins instead?
Yes! Fill lined muffin cups 2/3 full and bake at 350°F for 18-22 minutes. Makes about 12 perfect pumpkin muffins – great for lunchboxes!

Nutritional Information

Nutritional values will vary based on the specific ingredients and brands you use in your classic spiced pumpkin bread. Remember, homemade treats like this are meant to be enjoyed in moderation as part of a balanced diet – though I won’t judge if you sneak an extra slice!

I’d love to hear how your classic spiced pumpkin bread turns out! Leave a comment below with your thoughts or any fun variations you tried. And if you loved this recipe as much as my family does, please share it with your fellow pumpkin-loving friends. Happy baking!

Classic Spiced Pumpkin Bread: 60-Minute Flavor Bomb

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A moist and flavorful pumpkin bread spiced with cinnamon, nutmeg, and cloves.

Author: Kitchen Hub
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
Yield: 1 loaf 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree
1/4 cup water

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
Mix flour, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
Beat oil and sugar in another bowl. Add eggs and pumpkin puree.
Combine wet and dry ingredients. Stir in water.
Pour batter into prepared loaf pan.
Bake for 60-65 minutes until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

For best results, use fresh pumpkin puree.
Can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 15g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg