Description
This Harvest Spice Bread is warmly spiced, soft, and moist with just the right balance of sweetness and earthy depth. It’s filled with fall flavor thanks to pumpkin puree and a rich blend of cinnamon, nutmeg, ginger, and cloves. Perfect for cozy mornings or holiday gatherings, it stores beautifully and makes a thoughtful homemade gift.
Ingredients
1 ¾ cups all-purpose flour
1 cup pumpkin puree
¾ cup brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
½ cup chopped pecans
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In another bowl, beat eggs. Add brown sugar and mix until sugar begins to dissolve. Stir in oil and pumpkin puree until fully combined.
4. Fold dry ingredients into wet mixture just until combined. Do not overmix. Fold in chopped pecans.
5. Pour batter into loaf pan. Tap gently to remove air bubbles.
6. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if browning too fast.
7. Let cool in pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Notes
For a nut-free version, omit the pecans or replace with dried cranberries or chocolate chips.
To freeze, wrap individual slices in parchment and store in a freezer-safe bag.
Use fresh pumpkin puree if preferred—just drain extra liquid first.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg