A Little History of Pumpkin Bread
Pumpkin bread traces its history back to colonial America, when settlers first learned from Native Americans how to bake with pumpkins and squash. Early recipes were simple, often using stone-ground cornmeal, honey, and spices. By the 1800s, as baking soda and refined flour became more available, pumpkin bread evolved into the sweet, moist loaf we know today. Traditionally baked in the fall during harvest season, pumpkin bread became a symbol of warmth, abundance, and hospitality—making it a holiday favorite.
Warm Spiced Baked Pumpkin Bread – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 standard loaf (8–10 slices) 1x
Description
Moist, fluffy, and infused with warm fall spices, this Warm Spiced Baked Pumpkin Bread is the perfect treat for cozy mornings and festive gatherings. With hints of cinnamon, nutmeg, and ginger, it captures the essence of autumn in every bite. Ideal for Thanksgiving, Halloween parties, or simply enjoying with a hot drink on a chilly day, this recipe is a comforting classic you’ll want to bake again and again.
Ingredients
-
1 ¾ cups all-purpose flour
-
1 teaspoon baking soda
-
½ teaspoon baking powder
-
1 teaspoon cinnamon
-
½ teaspoon nutmeg
-
½ teaspoon ground ginger
-
¼ teaspoon cloves
-
½ teaspoon salt
-
1 cup pumpkin puree
-
½ cup vegetable oil (or melted butter)
-
1 cup granulated sugar
-
½ cup brown sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
¼ cup milk
Optional Topping:
-
Caramel drizzle or powdered sugar
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
-
In a medium bowl, whisk flour, baking soda, baking powder, spices, and salt.
-
In a large bowl, whisk together pumpkin puree, oil, sugars, eggs, vanilla, and milk.
-
Gently fold in dry ingredients until just combined.
-
Pour batter into prepared pan and smooth the top.
-
Bake 50–55 minutes, or until a toothpick inserted comes out clean.
-
Cool for 10 minutes, then transfer to a wire rack.
-
Dust with powdered sugar or drizzle with caramel before serving.
Notes
Substitute ½ cup applesauce for half the oil for a lighter version.
Add chocolate chips, nuts, or dried cranberries for extra flavor.
Store in an airtight container at room temperature for up to 4 days.
FAQ – Common Questions
1. Can I use fresh pumpkin instead of canned?
Yes, homemade pumpkin puree works perfectly! Just roast and puree fresh pumpkin, then drain it well to remove excess liquid.
2. How do I keep my pumpkin bread from being dry?
Avoid overmixing the batter and make sure not to overbake. Using oil or melted butter also helps keep the bread moist and tender.
3. Can I make this pumpkin bread into muffins?
Definitely! Divide the batter into a lined muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
