I love this Vanilla Spiced Pumpkin Bread—it’s moist, warmly spiced, and infused with vanilla sweetness. The pumpkin puree keeps it tender, while cinnamon, nutmeg, and cloves bring cozy fall flavor. It’s perfect for breakfast, snacks, or even dessert.

Why I’ll Love This Recipe

I’ll love this recipe because it balances seasonal spices and vanilla just right. It’s rich without being heavy, soft in every bite, and filled with pumpkin goodness. It feels like home and takes minimal effort to make my kitchen smell like autumn.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree
All-purpose flour
Sugar (granulated, brown, or a mix)
Eggs
Vegetable oil or melted butter
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground cloves or allspice
Baking soda
Baking powder
Salt
Optional mix-ins: chopped nuts, raisins, or chocolate chips

directions

I preheat my oven to about 350 °F (175 °C) and grease or line a 9×5‑inch loaf pan.
I whisk together pumpkin puree, sugar, eggs, oil (or butter), and vanilla in a large bowl until smooth.
In another bowl, I sift or stir the flour with cinnamon, nutmeg, cloves (or allspice), baking soda, baking powder, and salt.
I gently fold the dry ingredients into the wet mixture until just combined—overmixing makes the bread tough.
If I’m adding nuts, raisins, or chocolate chips, I gently stir them in.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for about 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
I let the bread cool in the pan for about 10 minutes, then remove it to a wire rack to cool completely before slicing.

Servings and timing

Servings: About 8–10 slices
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: Around 1 hour 10–15 minutes

Variations

I mix in chopped walnuts or pecans for crunch.
I swirl in chocolate chips or dark chocolate chunks.
I fold in raisins or dried cranberries for fruity bursts.
I make it gluten‑free by using a 1:1 gluten‑free flour blend.
I lighten it with applesauce (some or all of the oil).
I add a pinch of cardamom or ginger for extra spice depth.

storage/reheating

I store leftover slices in an airtight container at room temperature for up to 3 days. To keep it fresh longer, I refrigerate for up to 5 days or freeze individual slices tightly wrapped for up to 3 months. To enjoy later, I thaw at room temperature or warm slices in a toaster oven for a few minutes—soft and cozy every time.

Vanilla Spiced Pumpkin Bread

FAQs

Can I use homemade pumpkin puree?

Yes—I often use homemade puree and it works beautifully. Just make sure it’s fairly thick and not too watery to avoid a soupy batter.

Can I reduce the sugar?

I can cut sugar by about ¼ without compromising texture. Using brown sugar helps keep moisture even when using less.

How do I know when the bread is done?

The center should spring back gently, and a toothpick inserted near the middle should come out with a few moist crumbs—but not wet batter.

Can I freeze leftovers?

Absolutely—I slice and individually wrap pieces in plastic or foil before freezing. I thaw at room temp or warm gently before eating.

Can I make mini loaves or muffins?

Yes—I pour batter into mini loaf pans or muffin tins. Bake time drops to about 20–25 minutes for muffins or 30–35 minutes for mini loaves.

Conclusion

This Vanilla Spiced Pumpkin Bread gives me cozy vibes in every slice—from the rich pumpkin to the fragrant spices and soft crumb. It’s easy to make, endlessly adaptable, and perfect for gifting, snacking, or breakfast. I always look forward to a slice warmed just enough and maybe topped with butter or cream cheese.