Pumpkin Spice Bread Recipe


Chef’s Notes

I’ve been making this bread for as long as I can remember. My good friend, Dawn, shared her family recipe with me almost 20 years ago and since then I have made a few changes. This is my most requested recipe this fall. It yields two loaves, which means you can save one and give another to a friend, neighbor, or host.

Technical tip: Mix wet ingredients slowly to emulsify.

Bread, in my opinion, tastes best two to three days after it is made and stays fresh for up to five days.

Exchange Options: Vietnamese cinnamon is available online. It has a more pungent flavor, similar to Red Hots. You can substitute with regular cinnamon, for a total of 2 ¼ teaspoons.

If using pre-ground nutmeg, reduce the amount by half.



Preheat oven to 350 F and spray two 9×5-inch loaf pans with nonstick cooking spray.


In a very large mixing bowl, combine the flour, salt, Vietnamese cinnamon, cinnamon, cloves, nutmeg and baking soda and whisk well. Put aside.


In another large bowl, whisk eggs until smooth.


Add the oil, whisking constantly, in a slow, steady stream.


Add the water, whisking constantly, in a slow, steady stream and mix until emulsified.


Add the sugar and whisk to combine.


Add the pumpkin puree and whisk to combine.


Add the dry ingredients and whisk until combined, being careful not to overwork the batter.


Divide the batter evenly into the prepared pans and bake until a toothpick comes out clean when inserted into the center of each loaf, about 1 hour and 10 minutes.


Allow the bread to cool in the pans for 15 minutes before inverting the loaves onto a cooling rack.


Cool completely before wrapping in aluminum foil.


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