This pumpkin bread isn’t for the faint of heart. With 2 full teaspoons of nutmeg and 1 teaspoon of ground cloves, it’s got tons of spice to really wake up your taste buds. And BTW, it goes wonderfully with coffee.
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Full Of Fall Spices
There aren’t any hot spices in this bread. We’re talking fall spices. Love them and the wonderful scent they fill the house with. There’s cinnamon, cloves, and nutmeg.
The aroma coming from the oven as this bread bakes is amazing. Pumpkin Bread couldn’t be easier to make. Just dump everything in a bowl and mix. That’s my kind of baking. You will have to wait an hour and a half for it to bake though. But your patience will be rewarded. And your house will smell heavenly by the time it is done.
This pumpkin bread is perfect just as is. No need to add any nuts, cream cheese, streusel, or drizzle of any kind.
Stays Moist For Days
With the addition of vegetable oil, this bread stays extra moist for days and the flavor gets better over time. Pumpkin bread is great to give as holiday gifts because of its long shelf life. And 99.9% of people would be much happier with pumpkin bread than fruit cake. So you may want to go ahead and double or triple this recipe and use mini loaves. Your neighbors will be happy.
Storage
Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
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Spicy Pumpkin Bread
Equipment
Ingredients
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 2 eggs, well beaten
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons nutmeg
- 1 cup canned pumpkin
- 1 2/3 cups sifted all-purpose flour
Instructions
- Preheat oven to 325 degrees.
- Mix all ingredients in a large bowl.
- Pour into a greased 5×9- inch loaf pan.
- Bake for 90 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted September 7, 2015.
I’ve made this now 8-10 times, only because it gets requested by anyone who has had it before. (I have a double batch in now.) I do always add 1 tsp in addition to all the list spices. I also do 1 cup granulated sugar & 3/4 light brown sugar. If I didn’t do these changes, it would still be great. I’ve just played around with it, and we like these additions. Oh, and I use the entire can of pumpkin. I feel like it helps with the amount of spice I use. I also add a powdered sugar/butter glaze if it’s for my family. As gifts, I generally don’t.
Make this! Everyone loves it!
Sorry/ didn’t pre read… 1 tsp of ginger is what I add.
What does 12/3 cups of flour mean?
Recipe reads 1 and 2/3 cups .
I’m not understanding the comments on ginger? I don’t see ginger in the spicy pumpkin bread recipe. Am I missing something?
This is by far the absolute best spice bread ever. The texture, it’s moist and easy to make. I have made this all year round. Anytime I serve it to someone they love it. Make this you will not be disappointed. Thanks for this recipe.
Ok! Update! MAN oh man!! This is amazing! We both loved it! The spices make it! I would probably add some white pepper for a bit of heat, but it is superb texture and taste!, didn’t worry about the whipped cream, we just ate it plain! Loved that it wasn’t too sweet! It is now my go to pumpkin bread recipe! Thank you!! The minced ginger makes such a difference!
I am so glad I found this site! Thank you!❤️❤️
This recipe was so easy to make! I love the warm fall spices,too! I doubled the recipe, and used nutmeg and mace. 1 of each. I also added some prepared, minced ginger. I tasted the batter, and it was so good, I could’ve served ice cream and poured it heated ,over the ice cream! It is still baking, but at the 1/2 hour mark, it smells so tantalizing, I can’t wait to serve it with fresh whipped cream! I think it will become my favorite pumpkin bread recipe! Oh, I also put in some roasted, lightly salted pumpkin seeds! Cannot wait to taste it! Will do an update after we eat a piece!