Save to Pinterest This moist pumpkin spice loaf has become my go—to bake the moment the leaves start turning gold and red outside. It fills the house with the comforting scent of cinnamon and nutmeg and delivers a tender crumb that pairs perfectly with a hot mug of coffee on chilly mornings.
My family requests this loaf the second we spot pumpkins at the market. The aroma alone always draws everyone into the kitchen and it disappears before it has even fully cooled.
Ingredients
- All—purpose flour: provides structure and softness I look for unbleached high—quality brands for the most tender results
- Baking soda: ensures the loaf rises nicely so it bakes up light not dense Always check freshness for best lift
- Salt: enhances flavor and balances sweetness Use fine sea salt for even distribution
- Pumpkin pie spice: lends warmth and familiar autumn notes Try making your own blend with cinnamon ginger nutmeg and cloves for a fresher taste
- Unsalted butter: brings richness and a delicate crumb I let mine soften at room temp for easy creaming
- Sugar: sweetens and helps with the beautiful golden crust I use granulated here but you could swap in half brown sugar for caramel notes
- Eggs: bind the batter and add a bit of loft Choose large eggs at room temp for easier mixing
- Canned pumpkin puree: delivers the signature moisture and color Look for pure pumpkin not pie filling for full flavor control
- Buttermilk: supplies subtle tang and added tenderness I love the rich texture it gives since its acidity reacts with the baking soda to keep things light
Instructions
- Prepare the Pan and Oven:
- Grease a standard loaf pan thoroughly with butter or a bit of oil and line it with parchment for easy removal. Preheat your oven to three hundred fifty degrees Fahrenheit so it is evenly hot when the loaf goes in.
- Mix the Dry Ingredients:
- In a large bowl whisk together flour baking soda salt and pumpkin pie spice until no streaks remain. This ensures the leavening is evenly incorporated so your loaf rises uniformly.
- Cream the Butter and Sugar:
- In a separate bowl using a hand mixer or sturdy spoon beat the softened butter and sugar until pale and fluffy. This step should take about three minutes and is key for a tender texture. Scrape the bowl as needed for even mixing.
- Add the Eggs Pumpkin and Buttermilk:
- Beat in eggs one at a time to the creamed butter mixture mixing well after each addition. Add the pumpkin puree and buttermilk then blend until smooth but not overmixed. The batter should look creamy and full of autumn color.
- Combine Wet and Dry Ingredients:
- Gently stir the wet ingredients into the dry bowl using a spatula or long spoon. Fold just until the last streaks of flour disappear The goal is to avoid overmixing which can make the bread tough.
- Pour and Bake:
- Spoon the batter into the lined loaf pan smoothing the top with a spatula. Bake for fifty five to sixty minutes checking at fifty five minutes with a toothpick inserted in the center. The loaf is done when the toothpick comes out mostly clean with a few moist crumbs.
- Cool and Slice:
- Let the loaf cool in the pan for about ten minutes before removing to a wire rack. Cool completely for easier slicing and the best texture.
Save to Pinterest Pumpkin puree is my favorite ingredient because it keeps the loaf tender and gives that gorgeous orange hue. My kids love helping swirl the batter and sometimes we sprinkle a little cinnamon sugar on top before baking for an extra crunch.
Storage Tips
Once completely cooled wrap the loaf tightly in plastic or foil and store at room temperature for up to three days. For longer storage slice and freeze in a zip bag then toast individual pieces as needed The loaf maintains its moisture even after freezing and reheating.
Ingredient Substitutions
If you do not have buttermilk make a quick substitute by mixing one quarter cup milk with a teaspoon of vinegar let it sit two minutes and use as directed. You can swap in whole wheat flour for up to half the all—purpose flour for a slightly heartier nutty flavor.
Serving Suggestions
Serve slices warm with butter or a generous dollop of cream cheese Spread a little maple syrup or drizzle with honey for an extra touch of sweetness It pairs beautifully with chai latte or spiced tea.
Cultural and Historical Context
Pumpkin bread has roots in American harvest traditions where winter squash was used in a variety of hearty dishes. The modern pumpkin spice craze takes classic flavors and makes them accessible all season long. This loaf brings together those historic spices in a true comfort bake.
Seasonal Adaptations
Substitute sweet potato puree for pumpkin if you like Stir in dried cranberries for tart bursts and a festive feel Top with pepitas or sunflower seeds for a crunchy crust
Success Stories
Friends always ask for the recipe after their first slice. Last fall my youngest helped stir and she called it magic bread because of the warm scent filling our kitchen. Seeing the smiles this loaf brings is the best part of every autumn.
Save to Pinterest Enjoy every cozy slice of this pumpkin spice loaf while the flavor of autumn lingers. It is just as lovely for breakfast as it is for sharing with friends over coffee.
Common Recipe Questions
- → Can I substitute fresh pumpkin for canned puree?
Yes, simply roast and mash fresh pumpkin for a similar texture and flavor. Adjust moisture as needed.
- → What loaf pan size works best?
A standard 9x5-inch loaf pan gives the best results with even baking and rise.
- → How do I keep the loaf moist?
Use buttermilk and avoid over-mixing. Store cooled loaf wrapped tightly to prevent drying out.
- → Can I add mix-ins like nuts or chocolate?
Absolutely! Fold in chocolate chips or chopped walnuts before baking for extra flavor and texture.
- → How do I know when the loaf is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the loaf is ready.