I made a Pumpkin Bread Recipe that slices into glossy, spice-speckled rounds and disappears from the counter before anyone can argue who gets the last piece, so keep scrolling.
I’m kind of obsessed with this Vanilla Spiced loaf. I love how the Vanilla Spice hits without being showy, and that deep pumpkin flavor from pumpkin puree feels real and unpretentious.
I eat it for breakfast, lunch, and sometimes secretly after dinner. It’s not dessert pretending to be serious.
It’s generous, a little messy, spiced but simple. And yes I call it my Thanksgiving Bread because it brings everyone to the table and disappears fast.
But mostly I love how it tastes like fall without trying too hard. Pure, honest bread that makes me smile.
I want more now seriously
Ingredients
- Flour: basically the backbone, gives the bread its chew and lift.
- Baking soda: helps it rise and keeps crumbs light and airy.
- Salt: balances sweetness and makes all the spices pop.
- Cinnamon: warm, cozy spice that feels like fall in every bite.
- Ginger: adds a little spicy kick, keeps it from being flat.
- Nutmeg: subtle, earthy warmth that’s homey and comforting.
- Cloves: concentrated warmth, use sparingly so it doesn’t overpower.
- Granulated sugar: straightforward sweetness and fine texture throughout.
- Brown sugar: basically caramel notes and extra moistness in the crumb.
- Eggs: bind everything together and add protein for structure.
- Pumpkin puree: super moist, gives that seasonal color and gentle flavor.
- Vegetable oil: keeps loaf tender and stays moist days later.
- Milk: thins batter a bit and softens the crumb nicely.
- Vanilla extract: adds a sweet, rounded background note you’ll notice.
Ingredient Quantities
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
How to Make this
1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper; set aside.
2. Whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves in a bowl; give it a good stir so the spices are evenly mixed.
3. In a large bowl, beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until smooth and a little glossy; using room temperature eggs helps everything combine nicer.
4. Add 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/4 cup milk and 1 teaspoon vanilla extract to the egg and sugar mixture; mix until well combined but dont overbeat.
5. Pour the dry ingredients into the wet ingredients in two additions, folding gently with a spatula or mixing on low just until no streaks of flour remain; scrape the bottom so nothing is left behind.
6. Scrape the batter into the prepared loaf pan and smooth the top with a spatula; tap the pan once on the counter to release any large air bubbles.
7. Bake in the center of the oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter; ovens vary so start checking at 50 minutes.
8. Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then run a knife around the edges and turn it out onto the rack to cool completely; cutting too soon makes it gummy.
9. For extra flavor, brush the warm top with a tiny bit of melted butter and sprinkle a light dusting of cinnamon sugar if you want; slices better after it cools fully and even better the next day.
10. Store wrapped at room temperature for up to 3 days or in the fridge for up to a week; you can freeze slices for longer storage and toast them straight from frozen.
Equipment Needed
1. Oven (set to 350°F/175°C)
2. 9×5 inch loaf pan, greased or lined with parchment paper
3. Large mixing bowl (you might want two so dry and wet stay separate)
4. Medium bowl for whisking dry ingredients
5. Whisk and/or hand mixer (whisk works fine if you dont have a mixer)
6. Rubber spatula for folding and scraping the bowl clean
7. Measuring cups and spoons for accurate amounts
8. Wire cooling rack to cool the loaf evenly
9. Toothpick or cake tester to check doneness
FAQ
Vanilla Spiced Pumpkin Bread Recipe Substitutions and Variations
- All purpose flour: use whole wheat pastry flour 1:1 for a nuttier, slightly denser loaf. Or use a cup-for-cup gluten free blend if you need it gluten free, same measurement but don’t overmix.
- Granulated sugar: swap for 3/4 cup honey or maple syrup, reduce the milk by 2 tablespoons and bake a few minutes less, it browns faster. Or use coconut sugar 1:1 for a deeper caramel note.
- Vegetable oil: replace with an equal amount of melted butter for richer flavor, or use 1/2 cup applesauce instead of 1/2 cup oil to cut fat (bread will be a bit moister and less fluffy).
- Eggs: each large egg can be swapped with 1/4 cup unsweetened applesauce or 1/4 cup mashed banana for binding, or use 1 tablespoon ground flax + 3 tablespoons water per egg (let sit 5 min).
Pro Tips
1) Use eggs and milk at room temp, seriously it helps the batter come together smoother and stops pockets of oil from forming, just take them out 30 minutes before you start.
2) Don’t overmix when you add the dry stuff, stir until you dont see streaks of flour and then stop, overworking gluten makes the loaf tough not tender.
3) Start checking for doneness at 50 minutes with a toothpick, ovens lie, and if the top is browning too fast tent with foil for the last 15 minutes so the inside can finish without burning the crust.
4) Cool completely before slicing, it seems tempting to dig in but cutting hot makes it gummy; store wrapped at room temp for a day to let flavors deepen, or freeze slices for quick breakfasts.
Vanilla Spiced Pumpkin Bread Recipe
I made a Pumpkin Bread Recipe that slices into glossy, spice-speckled rounds and disappears from the counter before anyone can argue who gets the last piece, so keep scrolling.
10
servings
337
kcal
Equipment: 1. Oven (set to 350°F/175°C)
2. 9×5 inch loaf pan, greased or lined with parchment paper
3. Large mixing bowl (you might want two so dry and wet stay separate)
4. Medium bowl for whisking dry ingredients
5. Whisk and/or hand mixer (whisk works fine if you dont have a mixer)
6. Rubber spatula for folding and scraping the bowl clean
7. Measuring cups and spoons for accurate amounts
8. Wire cooling rack to cool the loaf evenly
9. Toothpick or cake tester to check doneness
Ingredients
-
1 3/4 cups all purpose flour
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
2 teaspoons ground cinnamon
-
1 teaspoon ground ginger
-
1/2 teaspoon ground nutmeg
-
1/4 teaspoon ground cloves
-
1 cup granulated sugar
-
1/2 cup packed light brown sugar
-
2 large eggs
-
1 cup pumpkin puree
-
1/2 cup vegetable oil
-
1/4 cup milk
-
1 teaspoon vanilla extract
Directions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper; set aside.
- Whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves in a bowl; give it a good stir so the spices are evenly mixed.
- In a large bowl, beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until smooth and a little glossy; using room temperature eggs helps everything combine nicer.
- Add 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/4 cup milk and 1 teaspoon vanilla extract to the egg and sugar mixture; mix until well combined but dont overbeat.
- Pour the dry ingredients into the wet ingredients in two additions, folding gently with a spatula or mixing on low just until no streaks of flour remain; scrape the bottom so nothing is left behind.
- Scrape the batter into the prepared loaf pan and smooth the top with a spatula; tap the pan once on the counter to release any large air bubbles.
- Bake in the center of the oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter; ovens vary so start checking at 50 minutes.
- Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then run a knife around the edges and turn it out onto the rack to cool completely; cutting too soon makes it gummy.
- For extra flavor, brush the warm top with a tiny bit of melted butter and sprinkle a light dusting of cinnamon sugar if you want; slices better after it cools fully and even better the next day.
- Store wrapped at room temperature for up to 3 days or in the fridge for up to a week; you can freeze slices for longer storage and toast them straight from frozen.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 106g
- Total number of serves: 10
- Calories: 337kcal
- Fat: 14g
- Saturated Fat: 2.23g
- Trans Fat: 0.05g
- Polyunsaturated: 6.8g
- Monounsaturated: 3.3g
- Cholesterol: 38.2mg
- Sodium: 269mg
- Potassium: 128mg
- Carbohydrates: 49.6g
- Fiber: 1.33g
- Sugar: 31.4g
- Protein: 3.94g
- Vitamin A: 1063IU
- Vitamin C: 0.9mg
- Calcium: 16.2mg
- Iron: 0.58mg
