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Sliced pumpkin bread loaf with a golden crackly top on a cutting board

Moist, deeply spiced pumpkin bread with a crackly top

Spiced Pumpkin Loaf Bread

Spiced Pumpkin Loaf Bread

1h 10mEasy

Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Servings

10

1 loaf

Difficulty

Easy

Cost

Budget

$

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Spiced Pumpkin Loaf Bread

Moist, deeply spiced pumpkin bread with a crackly top

Incredibly moist pumpkin bread with warm cinnamon, ginger, and nutmeg, baked until the top crackles beautifully. A fall staple that fills your home with the coziest aroma.

10m

Prep Time

60m

Cook Time

70m

Total Time

10

Servings

Easy

Difficulty

Budget $

Cost

BreakfastDessertSnackDairy-Free
Sarah Chen
Sarah Chen

December 5, 2023(Updated April 12, 2026)

This pumpkin bread is everything fall baking should be—deeply spiced, impossibly moist, and topped with that gorgeous crackly crust. One loaf is never enough, so consider doubling the recipe.

Why This Recipe Works

Oil instead of butter keeps this bread ultra-moist for days. Canned pumpkin puree provides consistent moisture and flavor, while brown sugar adds depth and helps create the signature crackly top.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 cup canned pumpkin puree
  • 1 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg

Instructions

  1. 1

    Whisk flour, cinnamon, ginger, nutmeg, baking soda, salt, and baking powder in a bowl.

  2. 2

    In another bowl, whisk pumpkin puree, brown sugar, oil, eggs, and 1 tsp vanilla until smooth.

  3. 3

    Fold dry ingredients into wet until just combined—do not overmix.

  4. 4

    Pour into a greased 9x5-inch loaf pan. Sprinkle the top with a tablespoon of granulated sugar for extra crackle.

  5. 5

    Bake at 350°F for 55-60 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out.

Serving Suggestions

Ways to Serve This Dish

  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream

  • Dust with powdered sugar or drizzle with chocolate sauce before serving

  • Serve alongside fresh fruit and your favorite morning beverage

  • Pair with crispy bacon or sausage links for a hearty start

Substitutions

Pumpkin pureeButternut squash puree

Very similar flavor and moisture with a slightly sweeter taste

Vegetable oilApplesauce (1/2 cup)

Reduces fat while keeping the bread moist

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

  • Improves aroma in desserts and bakes
  • Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

  • Fold in chocolate chips, walnuts, or pepitas for add-ins that make each loaf unique.

  • Double the recipe and freeze the second loaf for up to 3 months—future you will be grateful.

Storage

Wrap tightly and store at room temperature for 4 days or refrigerate for a week.

Reheating

Warm slices in a toaster or 300°F oven for 5 minutes. Spread with butter for a treat.

Nutrition Facts

Per serving (40mg) · 10 servings

Calories245
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein3g
Carbohydrates10g
Fat36g
Fiber180mg
Sugar1g
Sodium20g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Pumpkin puree vs. pumpkin pie filling?
Use pure pumpkin puree, not pie filling, which contains added sugar and spices.
Can I make muffins instead?
Yes, fill muffin tins 2/3 full and bake at 350°F for 20-22 minutes.

Explore More

More BreakfastMore DessertMore SnackDairy-Free RecipesOven Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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