Moist Pumpkin Spice Bread
A moist and flavorful pumpkin spice bread perfect for warm autumn baking, combining pumpkin puree with buttermilk and a balanced blend of spices for a tender, comforting treat.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- 1 cup (240ml) pumpkin puree (canned or homemade)
- ½ cup (120ml) buttermilk (or plain yogurt as a substitute)
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed light brown sugar
- 2 large eggs, room temperature
- ½ cup (115g) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- Optional add-ins: ½ cup chopped walnuts or pecans, ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly distributed.
- In a separate bowl, whisk the pumpkin puree, buttermilk, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, folding gently with a spatula. Avoid overmixing.
- Fold in optional nuts or chocolate chips if using.
- Scrape the batter evenly into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, checking doneness with a toothpick inserted in the center; it should come out mostly clean with a few moist crumbs. Cover with foil if browning too quickly.
- Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
Avoid overmixing the batter to keep the bread tender. Use the toothpick test to prevent overbaking. For gluten-free, use a gluten-free flour blend with xanthan gum. For dairy-free, substitute buttermilk with coconut yogurt or almond milk with lemon juice. Toss nuts or chocolate chips in flour before folding in to prevent sinking. Adding a pan of water in the oven can help keep the bread moist during baking.
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 210
- Sugar: 15
- Fat: 8
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: pumpkin spice bread, autumn baking, moist pumpkin bread, easy pumpkin bread, fall recipes, pumpkin puree bread