Description

This Pumpkin Spice Cinnamon Bread is a moist, flavorful quick bread perfect for cozy fall mornings or afternoon tea. Infused with warm spices like cinnamon, nutmeg, cloves, and allspice, and enriched with pumpkin puree, this loaf offers a tender crumb and comforting aroma that welcomes the season. Easy to prepare with simple pantry ingredients, it bakes to a golden brown perfection and makes a delightful treat for breakfast or a snack.

Ingredients

Scale

Dry Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

Wet Ingredients

1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1/4 cup milk
1 teaspoon pure vanilla extract

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. Set aside this well combined dry mixture.
Combine Sugars and Oil: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat the mixture until it becomes smooth and well blended.
Add Eggs: Add the eggs one at a time to the sugar-oil mixture, beating well after each addition to incorporate fully.
Add Pumpkin, Milk, and Vanilla: Stir in the pumpkin puree, milk, and vanilla extract until the mixture is uniform and smooth.
Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula for even baking.
Bake: Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Cool: Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely before slicing.

Notes

Ensure not to overmix the batter when combining wet and dry ingredients to maintain a tender crumb.
If you prefer a more pronounced spice flavor, feel free to adjust the amount of cinnamon and nutmeg.
Store leftover bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
For a dairy-free version, substitute the milk with almond or oat milk.