Pumpkin Spice Bread Recipe

All-purpose flour: The main base for the bread that gives it structure.

Baking soda: Helps the bread rise and become fluffy.

Salt: Enhances the flavors in the bread.

Pumpkin pie spice: A blend of warm spices that gives the bread its signature fall flavor.

Pumpkin puree: Adds moisture and pumpkin flavor without extra sweetness.

Granulated sugar: Sweetens the bread.

Vegetable oil: Keeps the bread moist and tender.

Large eggs: Bind the ingredients together and add richness.

Vanilla extract: Adds a subtle sweet aroma and flavor.

One of the most helpful steps in this Pumpkin Spice Bread Recipe is mixing the dry ingredients into the wet ingredients “until just combined.” This means you want to stir the flour, baking soda, salt, and pumpkin pie spice into the pumpkin puree, sugar, oil, eggs, and vanilla extract mixture carefully and only until everything is mixed together. Here’s how to do it:

1. Start by adding a little bit of the dry mix to the wet mix instead of dumping it all in at once.
2. Use a spoon or spatula to gently fold the ingredients together. Folding means you scoop from the bottom and bring the mixture over the top, turning the bowl as you go.
3. Stop stirring as soon as you don’t see any big patches of flour. It’s okay if the batter looks a little lumpy or uneven—that’s normal!

Doing this helps keep your bread soft and fluffy. If you stir too much, the gluten in the flour can get overworked, making the bread tough or dense instead of light and tender. So, less mixing here really makes a big difference in how yummy your pumpkin spice bread turns out.

When I first tried this recipe, I kept mixing the batter too much because I thought it needed to be super smooth. But then my bread came out a little hard, and I realized that a few lumps are totally fine. Now, I remind myself to stop mixing as soon as the dry ingredients disappear, and it always works better. Plus, folding gently is kind of fun once you get the hang of it!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content, though it may make the bread denser.

• baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every teaspoon of baking soda, as baking powder includes an acid to activate it.

• salt - Substitute with sea salt: Sea salt can be used in the same amount and provides a slightly different mineral profile.

• pumpkin pie spice - Substitute with cinnamon, nutmeg, and ginger: Use 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger to mimic the flavor of pumpkin pie spice.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a good alternative.

• granulated sugar - Substitute with brown sugar: Brown sugar adds moisture and a slight molasses flavor, which can enhance the bread's richness.

• vegetable oil - Substitute with applesauce: Applesauce can reduce the fat content and add a hint of apple flavor, keeping the bread moist.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg. This is a vegan alternative that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, though it is more potent, so use half the amount.

• Allow the pumpkin spice bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.

• Wrap the cooled bread tightly in plastic wrap or aluminum foil. This helps maintain its moisture and prevents it from drying out.

• For short-term storage, place the wrapped bread in an airtight container or a resealable plastic bag. Store it at room temperature for up to 3 days. Keep it away from direct sunlight and heat sources to preserve its flavor and texture.

• For longer storage, consider freezing the pumpkin spice bread. First, slice the bread into individual portions. This makes it easier to thaw only what you need later.

• Wrap each slice individually in plastic wrap, then place them in a resealable freezer bag. Remove as much air as possible before sealing to prevent freezer burn.

• Label the freezer bag with the date to keep track of its freshness. The bread can be frozen for up to 3 months.

• When ready to enjoy, thaw the desired number of slices at room temperature or gently warm them in the microwave or oven. For a delightful twist, toast the slices and spread with a bit of butter or cream cheese.

• If you prefer to freeze the entire loaf, wrap it tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag for added protection.

• To thaw a whole loaf, remove it from the freezer and let it sit at room temperature for several hours or overnight. For a freshly baked feel, warm it in the oven at 350°F (175°C) for about 10-15 minutes.

• Preheat your oven to 325°F (165°C). Wrap the pumpkin spice bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and warm it in the oven for about 10-15 minutes. This method helps maintain the bread's moist texture and enhances the pumpkin and spice flavors.

• For a quick reheat, slice the bread and place a piece in the microwave. Use a microwave-safe plate and cover the slice with a damp paper towel to keep it from drying out. Heat on medium power for 20-30 seconds. This method is perfect for when you're in a hurry but still want to enjoy the comforting taste of pumpkin spice.

• Use a toaster oven for a slightly crisp exterior. Set the toaster oven to a low setting and place a slice of pumpkin spice bread directly on the rack or on a small baking tray. Toast for 3-5 minutes, checking frequently to avoid over-crisping. This method adds a delightful crunch to the edges while keeping the inside soft.

• If you have a steamer, wrap the bread in parchment paper and steam it for about 5 minutes. This method is excellent for retaining moisture and ensuring the bread remains soft and fluffy, with the pumpkin flavor shining through.

• For an indulgent twist, heat a skillet over medium heat and add a small pat of butter. Once melted, place a slice of pumpkin spice bread in the skillet and toast each side for about 2 minutes. This method gives the bread a rich, buttery crust that complements the spice notes beautifully.

• Oven: used to bake the pumpkin spice bread at a consistent temperature of 350°F (175°C).

• Loaf pan: a baking pan specifically designed to shape the bread as it bakes.

• Mixing bowl: used for combining the dry ingredients like flour, baking soda, salt, and pumpkin pie spice.

• Mixing bowl: another one is needed for mixing the wet ingredients such as pumpkin puree, sugar, oil, eggs, and vanilla extract.

• Whisk: used to blend the dry ingredients together evenly.

• Spatula: helpful for folding the dry ingredients into the wet mixture without overmixing.

• Measuring cups: used to measure the correct amount of flour, sugar, and pumpkin puree.

• Measuring spoons: used to measure smaller quantities like baking soda, salt, pumpkin pie spice, and vanilla extract.

• Toothpick: used to check the doneness of the bread by inserting it into the center to see if it comes out clean.

• Wire rack: used to cool the bread completely after it has been removed from the loaf pan.