There’s something about spiced pumpkin bread that feels like a warm hug straight from the oven. Maybe it’s the way cinnamon and nutmeg fill the kitchen with that unmistakable fall baking aroma, or maybe it’s the golden loaf itself—moist, soft, and perfectly sweet. Either way, this pumpkin quick bread is the kind of recipe that makes you slow down, slice a thick piece, and savor the season.

This loaf is simple yet special: pumpkin puree gives it that tender crumb, the spices bring depth, and golden raisins add little pops of sweetness in every bite. It’s a pumpkin loaf you can proudly bring to a potluck, enjoy for breakfast with coffee, or sneak a slice of at midnight (I won’t tell).

And here’s the best part—it’s an easy one-bowl kind of recipe. You don’t need to fuss with mixers or fancy gadgets. Just a whisk, a bowl, and a little patience while your kitchen fills with the best scent in the world.

Why You’ll Love This Spiced Pumpkin Bread

Moist pumpkin loaf texture thanks to pumpkin puree and oil.
Classic fall spices—cinnamon, nutmeg, ginger, and even a touch of black pepper for warmth.
Golden raisins add sweetness and chewy contrast.
Pumpkin quick bread simplicity—minimal prep, maximum reward.

Ingredients

1 1/2 cups (360 g) pure pumpkin puree (canned or homemade)
2 large eggs
1/2 cup (120 ml) canola oil
1 cup (200 g) brown sugar, packed
1 tsp pure vanilla extract
2 cups (250 g) all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
1/2 cup (80 g) golden raisins

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and lightly dust with flour, or line with parchment paper.
Mix wet ingredients: In a large bowl, whisk pumpkin puree, eggs, canola oil, brown sugar, and vanilla until smooth.
Mix dry ingredients: In another bowl, whisk together flour, baking soda, salt, cinnamon, ginger, black pepper, and nutmeg.
Combine: Add dry mixture to wet mixture, stirring gently until just combined. Do not overmix.
Add raisins: Fold in golden raisins evenly throughout the batter.
Bake: Pour batter into prepared pan, smooth top, and bake 50–60 minutes, until a toothpick inserted in center comes out clean. If browning too quickly, tent with foil.
Cool & slice: Let bread rest in the pan 10 minutes, then transfer to a wire rack. Cool completely before slicing.

Tips for the Perfect Pumpkin Quick Bread

Don’t overmix. A few streaks of flour are fine—overmixing makes the loaf tough.
Check early. Start checking at 50 minutes; every oven is different.
Customize it. Swap raisins for chocolate chips, walnuts, or cranberries.
Moisture matters. Homemade pumpkin puree can be wetter than canned. If using homemade, blot it slightly with a paper towel to avoid a soggy loaf.
Storage trick. Wrap tightly in foil or plastic once cooled to lock in moisture overnight—it tastes even better the next day.

My Pumpkin Bread Story

Pumpkin bread was the very first “fall baking” recipe I ever learned as a teenager. My mom had this tattered index card with a recipe scribbled in fading ink, and every September she’d pull it out like a family treasure. I remember sneaking golden raisins from the bowl (always getting caught, always forgiven), and waiting impatiently as the house filled with that spiced pumpkin scent.

Now, I bake it for my own family, and my kids do exactly what I used to—circle the kitchen like little bread hawks, waiting for the first slice. It’s one of those recipes that instantly makes me feel connected to all those autumns before, and it never fails to bring smiles when it comes out of the oven.

What to Serve with Spiced Pumpkin Bread

Morning coffee or tea: A slice of moist pumpkin loaf with hot coffee is the perfect fall ritual.
Whipped cream cheese spread: Adds tang and makes it feel like a bakery treat.
Warm apple cider: Complements the spices beautifully for an autumn afternoon snack.
Brunch board: Serve alongside muffins, fruit, and quiche for a festive spread.

This bread works for breakfast, dessert, or an afternoon pick-me-up—basically, any excuse to enjoy it.

How to Store Spiced Pumpkin Bread

Room temperature: Wrap tightly in plastic wrap or foil, and store for up to 3 days.
Refrigerator: Keeps well up to 1 week. Warm slices in the microwave for 10–15 seconds to bring back that just-baked taste.
Freezer: Slice, wrap individually, and freeze for up to 2 months. Perfect for pulling out a single serving when the craving hits.

Pro tip: This bread actually gets better after resting overnight, as the spices settle and deepen.

FAQs About Pumpkin Bread

Can I make this bread without raisins?

Absolutely—leave them out, or swap in chocolate chips, nuts, or dried cranberries.

Can I use fresh pumpkin puree?

Yes, just make sure to blot it if it’s watery. Canned puree usually gives more consistent results.

How do I keep pumpkin bread moist?

Store tightly wrapped once cooled, and don’t overbake. The oil and pumpkin help keep it soft.

Can I double the recipe?

Yes! Bake two loaves—one to enjoy now, one to freeze for later.

A Slice of Fall Happiness

This spiced pumpkin bread isn’t just about the flavors—it’s about the cozy feeling that comes with it. The cinnamon, nutmeg, and pumpkin create that unmistakable fall aroma, while the golden raisins add little bursts of sweetness that make every bite interesting.

Whether you’re making it as part of your fall baking ritual, bringing it to a gathering, or simply treating yourself to a moist pumpkin loaf with your morning coffee, this recipe is one you’ll keep coming back to year after year.

So, grab your loaf pan and let’s bake up some autumn joy—one slice of pumpkin quick bread at a time.

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