Pumpkin Spice Bread

Ingredients

Equipment Needed

• •9x5-inch loaf pan
• •Large mixing bowls (2)
• •Whisk
• •Rubber spatula
• •Wire cooling rack
• •Wooden skewer or cake tester
• •Instant-read thermometer (optional but helpful)

Instructions

1. 1

   Prepare your pan and oven

   Position a rack in the center of your oven and heat to 350°F (175°C). Grease a 9x5-inch loaf pan with butter, then dust lightly with flour, tapping out the excess. Alternatively, line the bottom and long sides with a parchment sling for easy removal. This bread has a tender crumb that can stick if you're careless with pan prep.

   A parchment sling makes unmolding foolproof. Cut a strip as wide as your pan and long enough to hang over both ends.
2. 2

   Whisk the dry ingredients

   In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Add the cinnamon, ginger, nutmeg, cloves, and allspice. Whisk again until the spices are thoroughly distributed and no streaks remain. The mixture should smell warmly aromatic, a promise of what's coming.

3. 3

   Combine the wet ingredients

   In a separate bowl, whisk both sugars with the eggs until smooth and slightly lightened in color, about one minute of vigorous work. Add the pumpkin puree, oil, buttermilk, and vanilla. Whisk until completely homogeneous. The batter will be a deep orange, thick enough to coat a spoon but still pourable.

   Buttermilk adds subtle tang and tenderness. No buttermilk? Stir 1 teaspoon of white vinegar into regular milk and let it sit five minutes.
4. 4

   Mix wet into dry

   Pour the wet ingredients into the dry. Switch to a rubber spatula and fold gently, scraping the bottom of the bowl with each stroke. Stop the moment the flour disappears. A few small lumps are fine. Overmixing develops gluten and produces a tough, tunneled crumb. This should take no more than 20 strokes.

5. 5

   Fill the pan and top

   Scrape the batter into your prepared pan. Use the spatula to spread it evenly, pushing gently into the corners. The surface will be thick and slightly domed in the center. If using pepitas, scatter them across the top and press very lightly so they adhere.

6. 6

   Bake until golden and set

   Bake for 50 to 60 minutes, rotating the pan halfway through for even browning. The loaf is done when the top is deeply golden and cracked down the center, and a wooden skewer inserted into the thickest part comes out with just a few moist crumbs clinging to it. The internal temperature should read 200°F (93°C). If the top browns too quickly, tent loosely with foil for the final 15 minutes.

   The center crack is a sign of proper rise, not failure. It happens when the crust sets before the interior finishes expanding.
7. 7

   Cool completely before slicing

   Let the bread rest in the pan on a wire rack for 15 minutes. The structure needs time to set. Run a thin knife around the edges, then lift out using your parchment sling or invert carefully onto the rack. Cool completely, at least one hour, before slicing. Patience here rewards you with clean slices rather than a crumbled mess. The bread will feel firm to the touch but give slightly when pressed.

Chef Tips

• •Use pure pumpkin puree, not pumpkin pie filling. Pie filling contains sugar and spices already added, which throws off the balance entirely. Check your label.
• •Freshly grated nutmeg makes a noticeable difference. Pre-ground nutmeg loses its volatile oils within months. A single whole nutmeg and a microplane will last you years.
• •For deeper flavor, toast your spices briefly in a dry skillet before adding to the flour. Thirty seconds over medium heat awakens their essential oils.
• •This bread improves overnight. Wrap tightly in plastic once cooled and let it rest at room temperature. The crumb moistens and the spices meld.
• •Slice with a serrated knife using a gentle sawing motion. Pressing down with a chef's knife compresses the tender crumb.

Advance Preparation

• •Bread keeps wrapped tightly at room temperature for up to 4 days, improving in flavor for the first 2.
• •Freezes beautifully for up to 3 months. Wrap the cooled loaf first in plastic, then in foil. Thaw overnight at room temperature before unwrapping to prevent condensation from sogging the crust.
• •Individual slices can be frozen between parchment and reheated in a toaster for quick breakfasts.

Frequently Asked Questions

Nutrition Information

1 serving (about 85g)