Pumpkin Spice Loaf Bread (Print Version)

Moist, spiced pumpkin loaf ideal for cozy mornings. Features real pumpkin and a hint of buttermilk.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons pumpkin pie spice

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 cup canned pumpkin puree
09 - 1/4 cup buttermilk

# Steps to Follow:

01 - Preheat oven to 350°F (175°C). Grease a standard loaf pan with butter or nonstick spray.
02 - In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice until evenly blended.
03 - In a large mixing bowl, beat softened butter with granulated sugar until pale and fluffy.
04 - Add eggs one at a time to the creamed mixture, mixing well after each addition. Stir in pumpkin puree and buttermilk until combined.
05 - Gently fold the dry mixture into the wet ingredients just until no streaks of flour remain. Do not overmix.
06 - Pour batter evenly into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center emerges clean.
07 - Let loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

# Additional Tips::

01 -
  • Ready with just basic baking ingredients from your pantry
  • True pumpkin flavor in every bite thanks to real puree
  • Perfect for fall gatherings snack time or as a breakfast treat
  • Deliciously soft and moist with a cozy spice blend
02 -
  • Excellent source of vitamin A from pumpkin puree
  • Stays moist for several days if wrapped well
  • Customizable with add—ins like nuts or chocolate chunks
03 -
  • For best results do not overmix once you add the flour as this will keep your loaf light and soft
  • Try letting the finished loaf rest overnight wrapped in foil because the spices and pumpkin flavor meld even more And if you are adding chocolate chips or nuts toss them lightly in flour before folding into the batter so they do not sink to the bottom during baking
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