Easy Pumpkin Spice Loaf Recipe (Better Than Starbucks Pumpkin Bread!)
We’ve been on a pumpkin kick lately, muffins, cookies, cakes, but this loaf is one of the basics I always come back to. It’s simple, cozy, and gone in seconds. The loaf never lasts more than a day in our house!
Because it disappears so quickly, I almost always make a double batch. One for us, and one to wrap up and drop on a neighbor’s porch. It’s the easiest way to spread a little fall cheer, and trust me, no one turns down homemade pumpkin bread.
This recipe is perfectly spiced, super moist, and fills the whole house with that warm, cozy smell that makes you want to curl up in a sweater and watch the leaves fall.
Here is the best pumpkin bread recipe!
Pumpkin Spice Loaf Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- 1 tsp nutmeg
- ½ tsp ginger
- 1 tsp salt
- 1 ½ cups canned pumpkin
- 1 ½ cups sugar
- 2 tsp vanilla extract
- ½ cup vegetable or canola oil
- ½ cup melted butter
- 2 eggs
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a liquid measuring cup, combine the oil, melted butter, and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the pumpkin, sugar, and eggs until smooth.
- With the mixer on low, slowly stream in the oil/butter mixture. Mix for 1–2 minutes, until the batter looks light and smooth.
- Using a spatula, gently fold the dry ingredients into the wet until just combined. Don’t overmix.
- Prepare a 9×5 loaf pan: butter it well, then line the bottom and sides with parchment paper for easy removal.
- Pour in the batter and smooth the top.
- Bake for 1 hour, or until the center is fully set and the top is golden brown. A toothpick inserted in the middle should come out clean. (If underbaked, the loaf may sink as it cools, so be sure it’s fully done before removing.)
- Let cool in the pan for 15 minutes before lifting it out with the parchment paper. Slice and enjoy warm—or let cool completely and wrap for later.
Tips from My Kitchen
- Make a double batch — one for your family, one to gift.
- Add a drizzle of cream cheese glaze if you want to dress it up.
- Wrap individual slices to freeze for school lunches or busy mornings.
My baking supplies:
Whether you’re baking it for your own crew or sharing with friends, this pumpkin spice loaf is a fall staple that always disappears fast.
Let me know what you think of this recipe!
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