Pumpkin Spice Bread Recipe

Name: Pumpkin Spice Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups whole wheat flour; 2 cups unbleached all-purpose flour; 2 cups sugar; 2 teaspoons baking soda; 1 teaspoon salt (I use sea salt); 1 teaspoon cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon ground cloves; 4 eggs; 3 cups fresh pumpkin puree; ¾ cup buttermilk; ½ cup vegetable oil

Servings: persons

1 ½ cups whole wheat flour
2 cups unbleached all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt (I use sea salt)
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
4 eggs
3 cups fresh pumpkin puree
¾ cup buttermilk
½ cup vegetable oil

1
Preheat oven to 350F.
2
Spray two regular sized loaf pans with cooking oil.
3
In a medium sized bowl, whisk together the flours, sugar, baking soda, salt, cinnamon, ginger and cloves.
4
In a large bowl, use an electric mixer to stir together the eggs, pumpkin puree, buttermilk, and vegetable oil.
5
Mix well.
6
Mix the dry ingredients into the wet ingredients, scraping sides of bowl as you mix.
7
Blend well, batter will be smooth.
8
Pour into bread pans; bake for 60 minutes, or until knife or skewer comes out clean when inserted into center.
9
Cool, and enjoy!

1475

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups whole wheat flour, 2 cups unbleached all-purpose flour, 2 cups sugar, 2 teaspoons baking soda, and more.

Yes, Pumpkin Spice Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Spice Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions