Grounded Spiced Pumpkin Bread
Founders
1 Loaf
15 minutes
A Moist, Fragrant Autumn Loaf with Warm Spice and a Tender Crumb
Few things capture the feeling of autumn quite like a freshly baked pumpkin loaf. The aroma of cinnamon, nutmeg, and ginger filling the kitchen, the deep golden colour of the crumb, and that first slice served with coffee or tea create the kind of simple comfort that makes baking feel less like a task and more like a ritual.
This Grounded Spiced Pumpkin Bread is designed to be the perfect everyday fall bake: incredibly moist, warmly spiced, and simple enough for a weekday morning yet special enough to share.
Unlike many pumpkin breads that rely heavily on sweetness, this recipe balances flavour carefully. A combination of granulated sugar and brown sugar creates lightly crisp edges while keeping the interior soft and tender. Oil provides long-lasting moisture, while real pumpkin puree gives the loaf its rich texture and natural sweetness.
The result is a classic quick bread with a beautiful homemade character — soft enough to enjoy fresh, but even better the next day when the spices have deepened and the flavours have fully developed.
Ingredients
Pumpkin Puree — 1 cup (240g) (Use pure canned pumpkin, not pumpkin pie filling)
Granulated Sugar — ½ cup
Brown Sugar — ½ cup packed
Vegetable Oil — ½ cup
Eggs — 2 large, room temperature
All-Purpose Flour — 1¾ cups (Spoon and level for accuracy)
Baking Soda — 1 tsp
Baking Powder — ½ tsp
Fine Sea Salt — ½ tsp
Cinnamon — 2 tsp
Nutmeg — ½ tsp
Ground Ginger — ¼ tsp
Ground Cloves — ¼ tsp
Pepitas — 2 tbsp (optional, for topping)
Shortcut: Replace the individual spices (Cinnamon, Nutmeg, Ground Ginger and Ground Cloves) with 1 tablespoon of pumpkin pie spice.
blank
Cream Cheese — 4 oz (115g), softened
Granulated Sugar — ¼ cup
Egg Yolk — 1 large
Vanilla Extract — ½ tsp
Directions
Prepare the Oven and Pan
Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper, leaving an overhang on the sides to create a sling for easy removal.
Whisk the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth and fully combined. This ensures the sugars dissolve evenly into the pumpkin mixture.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until the leavening and spices are evenly distributed.
Create the Batter
Add the dry ingredients to the pumpkin mixture. Using a rubber spatula, fold gently just until no dry flour remains. Do not overmix — overdeveloping the gluten will make the loaf dense or chewy.
Bake Until Golden and Fragrant
Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle pepitas over the surface if using. Bake for 55–65 minutes, until a toothpick inserted into the centre comes out clean or with only a few moist crumbs.
Cool Completely Before Slicing
Cool in the pan for 10 minutes, then use the parchment sling to transfer to a wire rack. Allow to cool completely before slicing — cutting too early can cause the centre to become gummy.
Optional Cream Cheese Swirl
Beat the cream cheese, sugar, egg yolk, and vanilla until smooth. Pour half the pumpkin batter into the pan, spoon the cream cheese mixture over the centre, then cover with the remaining batter. Use a knife to gently swirl the layers. Bake as directed, adding 5–10 minutes if needed until the centre is fully set.