I could have waited until the official launch of the fall pumpkin spice season to share the recipe for this Spiced Pumpkin Bread with you. But I think it's a bit unfair to pigeonhole a moist, deeply fragrant Spiced Pumpkin Bread into a season or two. Nor do I think this scrumptious recipe should be held hostage by whoever it is that decides when pumpkin spice season should begin. And it seems I may not be alone in some of my thinking. Starbucks sells slices of their pumpkin loaf year-round. Canned pumpkin is available in the grocery stores year-round. Which, in my world, endorses the idea of putting pumpkin bread baking into the twelve months of the year category. With fall decorations and clothing already on the shelves and racks in the stores, it seems the seasonal boundaries some of us grew up no longer exist. So now we are all free to bake and savor Spiced Pumpkin Bread whenever our hearts and palates desire it! Even if that's on a humid 90+ degree day in July.
With four recipes for Pumpkin Bread already on the blog, why would I possibly think adding a fifth one makes any sense at all? The short answer is I think it makes perfect sense. The longer answer is I truly believe there is a better version of most things. We may be sentimentally attached to certain recipes (e.g, they were childhood favorites, they were firsts), however, that loyalty is often tested when we discover a variation that actually tastes better. After tasting this Spiced Pumpkin Bread, my faithfulness to all of the other pumpkin bread recipes on the blog was seriously challenged. Although I am still a bit attached to the Streusel Pumpkin Bread recipe I shared almost two years ago. But if I was forced to choose between that one and this one, well I would have to go with the recipe for this one. Because it would be the one I genuinely believe would win the throw-down, a county or state fair blue ribbon, and/or the heart one you are in pursuit of. Yes, this Spiced Pumpkin Bread is that good.
Like most "quick" breads, the dry and wet ingredients are mixed separately and then gently combined. This recipe follows that same rule. However, one thing I learned over the years is the importance of lightly beating the eggs before adding them with or to the other wet ingredients. The reasons for this are that it helps to ensure the yolks and whites are evenly mixed and it helps to incorporate some air in the batter. And that air contributes a slightly fluffier result.
The batter for this Spiced Pumpkin Bread is on the thick side. To achieve the most optimal flavor and texture, always let your "quick" bread batter rest for a short period of time. Not only does it allow the gluten to relax (which helps to create a tender crumb), it allows the flour to fully hydrate into the batter (which results in more even cooking). At a minimum I let my batter rest for 5 minutes, but more often than not my resting time is closer to 10 minutes.
I strongly believe "quick" breads are best made in metal pans. In other words, never ever use a glass pan to make a "quick" bread. And speaking of pans, I have come to love using a Pullman style baking pan when it comes to making quick breads. The finished bread as well as the slices have a gorgeous 'bought from the bakery' look to them. (See notes about the Pullman pan).
And you know how that crack down the center of the loaf makes the finished bread look even more beautiful? Well, that crack doesn't happen by luck or by accident. It happens when you coat a knife with oil (canola or vegetable) and score a line down the center of the batter. Use that "trick" when making any of your other quick breads (e.g., banana, cranberry, etc). I promise you and everyone else will be swooning over all of your baked breads!
In a preheated 325 degrees (F) oven the baking time for this Spiced Pumpkin Bread ranges from 90 to 100 minutes. The bread is done when a wooden skewer inserted into the center of the bread come out clean.
This Spiced Pumpkin Bread is moist, tender, deeply spiced, plush, and even has an irresistibly delicious sugary, crunchy top. It's everything a great pumpkin bread should be. And it's why you need not wait to make it until someone in social media tells you it's pumpkin spice season. Because we all know Spiced Pumpkin Bread isn't a seasonal bread!
Recipe
Spiced Pumpkin Bread
Serves 8-10
Ingredients
2 1/2 cups (314g) all-purpose flour
2 teaspoons (10g) baking powder
2 teaspoons (6g) Kosher salt
5 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon allspice
15 ounce (425g) can of pumpkin
1 cup (200g) granulated sugar
1/2 cup (105g) dark brown sugar
2/3 cup canola or vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla
2-3 Tablespoons sparkling sugar
Directions
1. Preheat oven to 325 degrees (F). Line an 8"x4" or 8.5"x4.5" or 9"x4" metal baking pan with parchment paper. Lightly butter sides of pan (if exposed) and bottom of the pan.
2. In a large bowl, mix together the flour, baking powder, Kosher salt, cinnamon, nutmeg, ginger, cloves, and allspice. Blend well. Set aside.
3. In a medium sized bowl, first add in the lightly beaten eggs. Then add in the granulated sugar, dark brown sugar and vanilla. Whisk to blend.
4. Add in the oil to the egg mixture. Whisk to blend. Add in the pumpkin. Whisk to blend.
5. Add the wet ingredients to the dry ingredients. Using a spatula fold until well blended.
6. Spoon the batter in the pan. Let rest for 5-10 minutes.
7. Take a sharp knife, dip in some canola or vegetable oil. Score a line down the center of the batter, leaving a 1" border on each end. Score one more time (going in at least 1 1/2" into the batter.)
8. Generously sprinkle with sparkling sugar.
9. Place the baking pan on a baking sheet. Bake the Spiced Pumpkin Bread for 90-100 minutes or until a wooden skewer inserted into the center comes out clean. Note: Rotate the baking sheet halfway through the baking process.
10. Remove baked pumpkin bread from the oven. Let cool in pan 10-15 minutes. Carefully remove from pan and place on a wire rack to cool completely.
11. Cut into thick 3/4"-1" slices.
12. Store any leftovers (covered) in the refrigerator for 3-4 days (if it lasts that long).
Notes: (1) I use a Pullman Loaf Pan (like this one) to bake quick breads. I love the flat edges and depth of the pan. You can find these pans on Amazon or at your favorite cooking store. (2) This would be a great bread to bring as a hostess gift, as part of a food package to a family member or friend, to a book club, to serve at a weekend gathering.....the list of reasons to make this Pumpkin Spice Bread are almost endless.
Mystic Seaport Museum, Mystic, CT, May 2025