There’s something about pumpkin season that makes everything feel a little cosier, and this spiced pumpkin bread is exactly what you need on those crisp autumn days. It’s soft, warmly spiced, naturally sweetened, and made in just one bowl – no fuss, no fancy equipment.

If you’re not a fan of pumpkin in sweet recipes, I really think this one might change your mind. The pumpkin purée adds a soft, moist texture without making it taste like vegetables – it blends perfectly with maple syrup, cinnamon, and my homemade pumpkin spice mix. It’s the kind of bake that fills your kitchen with that nostalgic warm, spicy smell… and tastes even better the next day!

Enjoy it as a mid-morning snack, an afternoon pick-me-up, or even for breakfast with a hot cup of tea. I topped it with a little maple cream cheese and pumpkin seeds for crunch.

Pumpkin Purée Tips: Fresh, Tinned & Leftovers

Fresh pumpkin purée is always lovely, but for baking pumpkin bread I usually choose tinned pumpkin purée because it’s so convenient. A high-quality purée has a smooth texture that makes breads, cakes, and muffins turn out perfectly every time. When buying, always check the label for 100% pumpkin with no added sugar, spices, or preservatives—ideally from a trusted local source. I often order pumpkin purée on Amazon, but many supermarkets carry good options too. Any leftover pumpkin purée can be frozen for up to 3 months or added to soups and curries, so nothing goes to waste.

Step-By-Step-Instructions

Step 1 – Add all the wet ingredients to a bowl.
Step 2 – Mix until well combined.
Step 3 – Add the dry ingredients.
Step 4 – Mix just enough to combined but don’t overmix.
Step 5 – Transfer into a loaf tray.
Step 6 – Bake.
Step 7 – Optional: add a cream cheese frosting and pumpkin seeds.

Tips

Use a small loaf tin: A 20x10cm (8 × 4 inches) tin is ideal for this recipe. It helps the bread rise well and bake evenly. A larger tin may result in a flatter loaf.
Don’t overmix the batter: Once you add the dry ingredients to the wet, mix just until everything is combined. Overmixing can make the bread dense and tough rather than soft and moist.
Cover with foil during the last 10 minutes: This helps prevent the top from over-browning while allowing the inside to bake through properly. Check the loaf at 40 minutes and loosely cover it for the remainder of the time.
Cool completely before slicing: It may be tempting to slice it warm, but cooling helps the bread firm up, making it easier to slice and improving the texture.
Use room temperature eggs: If you have time, let the eggs sit out for a bit before mixing. Room temp eggs combine better with the rest of the ingredients and can help the bread rise more evenly.
Make your own oat flour: If you don’t have oat flour on hand, simply blend rolled oats in a high-speed blender until they resemble a fine flour. It’s budget-friendly and just as effective.

Swaps

Pumpkin purée: Butternut squash purée or sweet potato purée will also work.
Maple syrup: Honey or agave nectar can be used instead.
Coconut oil: Melted butter or a neutral oil like rapeseed will work too.
Oats: Use gluten-free oats if needed. Blitz them into oat flour for a finer texture.
Eggs: You can try 3 flax eggs for a vegan version (not tested yet).

Storage

Fridge: Store in an airtight container for up to 5 days.
Freezer: Slice and freeze for up to 2 months. Defrost at room temp or warm slightly before serving.

Spiced Pumpkin Bread

Pumpkin Purée Tips: Fresh, Tinned & Leftovers

Step-By-Step-Instructions

Tips

Swaps

Storage

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