Pumpkin Spice Bread

Although summer is my favorite weather season, fall is definitely my favorite food season. I’m not alone in that, right? Right. We all love fall food. We love fall food so much that we’re already drinking PSLs and lighting our apple cinnamon Yankee candles the day after Labor Day. But whoa whoa… I am not one to rush the seasons. Nothing bugs me more than Halloween Adventure stores popping up in August, or Christmas decorations in department stores before it’s even Thanksgiving. No, I don’t rush the seasons. I sit back, bide my time, and wait for that first 55-degree morning to hit and BAM! Pumpkin Spice Bread. It’s a fitting welcome to the season. And it’s worth the wait.

The nicest kind of pumpkin spice

I really, really love this bread. It is the perfect way to start (or end) a crisp fall day. It’s a warming quick breakfast for the kids as you rush them off to school, and it’s also close enough to a cake that you can indulge in a sliver for dessert. And the aromas that fill the kitchen as its baking rival any Yankee candle. It’s also super versatile – toast a slice and top it with cinnamon ice cream, or warm it for a few seconds in the microwave and smear some cream cheese on top. It’s like the black jeans of pumpkin breads – it goes with anything.

What is quick bread?

This Pumpkin Spice Bread is the true definition of a quick bread. If we’re being technical, a quick bread’s “true” definition is a bread that can be made without the use of yeast. This bread gets its rise from baking soda and baking powder. But my definition of quick is different. I don’t mind yeast, although yes it does add extra time. What I mind most is dragging out the heavy stand mixer and using a million different bowls.

This Pumpkin Spice Bread only uses a hand mixer (super light) and 2 bowls. It comes together in no time. In fact, you may want to double the recipe so you can freeze one loaf for when guests come to visit, it’s that easy to throw together.

Customizing Pumpkin Spice Bread

Although I love the simplicity of this pumpkin spice bread, you should feel free to throw in whatever mix-ins you like. Walnuts or pecans would be divine. Golden raisins, perfection. But whatever you do, don’t skip the raw sugar sprinkled over the top. It carmelizes a bit during baking, resulting in a nice crust without being overly sweet. Pour yourself a mug of spiked apple cider and get baking – ’tis finally the season!

Pumpkin Spice Bread

Bake this easy Pumpkin Spice Bread with cinnamon, nutmeg and clove to welcome the fall season in a delicious way!

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Breakfast, Dessert

Cuisine American

Servings 12

Ingredients

  

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• 1 stick unsalted butter
• 2 cups flour
• 1 cup sugar
• 2 eggs
• 1 can pumpkin puree
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 Tbsp raw sugar

Instructions

 

• Preheat oven to 350 degrees. In a large bowl, cream butter and sugar with a hand mixer until light and fluffy. Beat in eggs and pumpkin puree.
• In a separate bowl, combine flour, salt, baking soda, cinnamon, nutmeg and clove. Whisk together.
• Beat dry ingredients into creamed mixture a little bit at a time, until just combined. Do not overmix. Pour batter into a greased loaf pan and sprinkle raw sugar over top. Bake 1 hour 10 minutes or until a cake tester inserted into the center comes out clean.

Keyword bread, brunch, dessert

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