Pumpkin Spice Bread

Pumpkin Spice Bread is the perfect fall-flavored baked good for breakfast or dessert. This easy pumpkin bread recipe calls for just a handful of ingredients and results in the most moist, spiced loaf around!

Prep Time 10

Cook Time 50

Total Time 1

Servings loaf

Calories 197kcal

Ingredients

2 cups all-purpose flour + 2 tablespoons (260g)
1 teaspoon baking soda 6g
1 teaspoon baking powder 4g
1 tablespoon ground cinnamon
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon kosher salt
¾ cup pumpkin puree 210g
¾ cup granulated sugar 190g
¾ cup unsweetened applesauce 220g
2 large eggs at room temperature

Instructions

Preheat oven to 375°F.
Make a parchment paper sling, and spray a loaf pan with nonstick baking spray. Fit the sling into the loaf pan, and set aside.
In a small mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, cloves and salt. Whisk, and set aside.
In a separate large mixing bowl, whisk the pumpkin, sugar, applesauce and eggs together until smooth.
Sprinkle the dry ingredients on top of the wet ingredients. Stir until just combined using a rubber spatula.
Pour the batter into the prepared loaf pan.
Transfer the pan into the oven. Bake for 50-55 minutes or until an inserted toothpick comes out clean.
Let cool for 15 minutes, slice and then enjoy!

Notes

Recipe adapted from my Chocolate Chip Pumpkin Bread recipe.

How to store: Wrap a cooled loaf in plastic wrap. You can also store it on a plate in plastic wrap or an airtight food storage container. The loaf will keep longer if you store it in the fridge, but it should be fine on the countertop for 1-2 days.

How to reheat: I’ve found that this bread is best kept as a whole loaf. Cut off a slice whenever you want to eat one, and toast it in a toaster or a toaster oven for ultimate crispness and warmth.

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