• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Restless Chipotle

  • Home
  • Recipe Index
  • Start Here
    • Ingredients Substitutions
    • Tips for Measuring Ingredients Accurately
  • About
  • Shop
  • Your Recipe Box
  • Meal Plans
menu icon
go to homepage
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
×

Home » Recipes » Quick Bread Recipes

Pumpkin Spice Bread

Published: Aug 3, 2021 Last Updated: Sep 5, 2019 by Marye 1751 words. | About 9 minutes to read this article.

Slice into this moist pumpkin spice bread with a sweet bourbon glaze and get in the mood for the fall season! This loaf is perfect for holiday giving AND year round eating! Freezes well.
Total time 1 hour 40 minutes
Jump to Recipe
Sliced pumpkin spice bread with a text overlay for Pinterest.

Are you ready for pumpkin spice everything? This recipe will put you in the mood for steaming coffee, cozy flannel shirts, and glorious autumn colors.

Next time try this easy, 3 ingredient pumpkin cake with cream cheese frosting!

loaf of pumpkin bread sliced to show texture. Title text overlay.
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🎥 Video
  • 💭 Tips
  • 🎃 Using fresh pumpkin
  • 📖 Variations
  • 👩🏻‍🍳 FAQs
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love this recipe

  • easy recipe
  • always gets rave reviews
  • freezes well for up to 3 months

The pumpkin in this easy quick bread recipe keeps it moist - sort of like zucchini and pineapple bread or banana bread.

A generous amount of cinnamon, cloves, nutmeg, and ginger plus a little power-up from a pinch of chipotle brings the fall flavor alive in this easy pumpkin spice loaf.

Instructions for both canned and homemade pumpkin puree included.

🧾 Ingredients

Labeled ingredients for this recipe.
  • The chipotle is totally optional. It brings a spicy, smoky flavor to the pumpkin bread.
  • If you don't want to use bourbon substitute all buttermilk.

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

Steps to make pumpkin bread.
  1. Start by greasing and flouring 2 loaf pans. You may also want to line with parchment. It makes it so easy to remove the pumpkin loaf when it's done.
  2. Mix the flour, salt, baking soda, cinnamon, ginger, cloves, nutmeg, and chipotle (if you're using it) together in a medium bowl and set aside.
  3. Add the oil, sugar, and brown sugar to the bowl of an electric mixer and beat on medium speed until the sugar starts to dissolve.
  4. Beat in the eggs, buttermilk, and bourbon.
  5. Stir in the pumpkin until well blended.
Last steps for making this recipe.
  1. Add the flour mixture to the pumpkin mixture and stir to blend.
  2. Fold in the chopped pecans.
  3. Divide batter between the prepared pans.
  4. Bake until a toothpick inserted in center comes out clean - about 1 hour and 15 minutes. Start checking at 55 minutes.
  5. Cool on a wire rack for 10 minutes then turn the pumpkin spice bread out to cool completely.

🎥 Video

Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).

Clickable images takes you to the Youtube video.
Click to watch video.

💭 Tips

Expert Tip: Just don't use the pumpkin pie filling that has all of the sugar and stuff in it. You want pure pumpkin puree.

  • 2 tablespoons of pumpkin pie spice can be used in place of the spices in this recipe.
  • Let cool completely before storing.
  • This can be made ahead, wrapped in plastic wrap and stored at room temperature for 2 days. Freeze for longer storage.
  • To make in individual sizes prepare muffin pans or mini loaf pans bake for 20 minutes and then check every 5 minutes until done.
  • The bread is done when the interior registers 200F on an instaread thermometer stuck in the center OR a toothpick inserted in center comes out clean
  • It's better the next day.

🎃 Using fresh pumpkin

When I first wrote this post on pumpkin spice bread I had made my own puree from fresh pumpkins.

I used to do a lot of that kind of thing - growing, cooking, and canning - but with some pretty radical changed in my life it just doesn't happen much anymore.

You can use fresh pumpkin if you want to but canned will work fine.

How to make homemade pumpkin puree

If you happen to be using fresh pumpkin make sure that you drain as much liquid off it as possible - let it sit in a colander overnight if you have time. Fresh pumpkin is generally more watery than the commercially canned type and can cause issues with your recipe.

  1. Cut a small sugar pumpkin (also called pie pumpkins) in half.
  2. Clean out the seeds.
  3. Bake, cut side down, on a greased baking sheet at 375F for about 30 minutes or until the flesh is soft and cooked.
  4. Let cool.
  5. Scoop out the pumpkin and press with a towel to get out as much moisture as possible.
  6. If the pumpkin seems very watery you can cook it on low heat to get some of the liquid to evaporate. Remember to stir it often.

📖 Variations

I absolutely love this recipe as written - and so does everyone else who tries it! You might want to try one of the variations, though -

  • Make the bread in mini loaf pans.
  • If you don't want to use alcohol then an equal amount of ginger ale, or apple juice will work fine.
  • Rum substitutes nicely for the bourbon.
  • You can substitute 1 teaspoon of vanilla extract for the bourbon and make up for the rest of the liquid in buttermilk, water, or apple juice.
  • Hubbard squash or sweet potato is a fantastic substitute for the pumpkin. Mash it before using.
  • Walnuts can be used in place of the pecans.
  • ½ cup chopped, candied ginger can be added to the batter.
  • The oil makes this pumpkin spice bread recipe extra moist - but you can substitute with melted butter or melted, browned butter if you like.
  • Toasting the pecans before adding them to this recipe adds a buttery flavor and better texture.
  • Add 1 cup or so of chocolate, white chocolate, or toffee chips.
  • If you don't want to use the glaze dust the cooled loaf with Confectioner's sugar.

👩🏻‍🍳 FAQs

Here are the questions I am most frequently asked about this recipe.

Can you freeze pumpkin bread?

Yes, you can! It really does freeze well for up to 3 months. Just cool it thoroughly and then wrap tightly in plastic wrap - then wrap with aluminum foil. The plastic wrap gives extra protection and keep the bread from taking on an aluminum flavor.
I like to slice it and place a piece of parchment between each slice before freezing. That way I can enjoy just one slice without having to thaw the whole loaf.
You could also carefully seal it with a vacuum sealer. Don't let it suck all the air out or your bread will be crumbs.

How do you make mini loaves?

Make the recipe as directed. Grease and flour the mini loaf pans. Fill ⅔ of the way up with the batter - then bake for about 15 to 20 minutes, or until a toothpick inserted in center comes out clean.

How do you store it?

Wrap it tightly and store at room temperature for up to 3 days... after that you'll probably want to freeze it.

A slice of pumpkin spice bread with butter spread on top.

📚 Related recipes

I can't resist pumpkin spice anything! When it's time for back to school I start pulling out these favorite recipes.

  • Pumpkin Bundt Cake with a bourbon brown butter blaze is full of pumpkin spice flavor.
  • Easy Pumpkin Pie Recipe from Scratch is a favorite of almost everyone. It's the classic recipe you probably grew up with.
  • Bourbon Peach Tea is a refreshing cocktail to make in a pitcher - it's delicious on those final warm, golden days when summer turns into autumn.
  • Pumpkin Pie Cupcakes taste like old fashioned pumpkin pie but in cupcake form.
  • Pumpkin scones or my other Starbuck's scone recipe is my copycat of a raspberry scone they used to make years ago.
  • Try this pumpkin baked oatmeal! Such a delicious breakfast treat!

What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness!  Thanks so much for being a part of Restless Chipotle!

📞 The last word

I love the idea of curling up on a gray, chilly day with a quilt, a thick slice of spicy pumpkin bread, and a cup of coffee but it doesn't look like that's going to happen anytime soon. In fact, I don't anticipate seeing autumn until sometime in November.

While Autumn strides into the Northeast like Auntie Mame it sneaks into Texas like it's doing the walk of shame.

At some point, for about two weeks, the Dallas area will be arrayed in gorgeous red and gold. At almost exactly the two weeks mark Autumn will rolls her eyes like a bored teenager and move on to something else, leaving us with naked trees and the menopausal climate associated with winter in my area of Texas.

It takes copious amounts of pumpkin spice everything to soften the blow.

You can make this southern peach bread all year long because it uses canned peaches. Try it next!

📖 Recipe

pumpkin spice bread slices for recipe card
4.88 from 8 votes

Pumpkin Spice Bread Recipe

Print Pin Recipe Save Go to Collections
Prevent your screen from going dark
Slice into this moist pumpkin spice bread with a sweet bourbon glaze and get in the mood for the fall season! This loaf is perfect for holiday giving AND year round eating! Freezes well.
Course Breakfast Bread
Cuisine American - Vintage
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings:20 servings
Calories:385
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stand mixer
  • loaf pans

Ingredients

  • 1 cup cooking oil, be sure to use a light flavored oil such as peanut oil (if there are no allergies) or vegetable oil
  • 1 ½ cups brown sugar
  • 1 ½ cups sugar
  • 4 large eggs, lightly beaten
  • ½ cup buttermilk
  • ¼ cup bourbon, or substitute an equal amount of water or buttermilk.
  • 2 cups mashed cooked pumpkin, about 1 15-ounce can or equivalent in homemade puree (about 2 cups)
  • 3 ½ cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2 teaspoons nutmeg
  • 1 ½ teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon chipotle, optional
  • 1 cup pecans, chopped

Glaze (optional)

  • 1 cup confecioner's sugar
  • 2 tablespoons bourbon, or enough to make a thick glaze. You can use cream if you want to.

Instructions

  • Preheat oven to 350F.
  • Grease and flour 2 loaf pans. Set aside.
  • Add the cooking oil, brown sugar, and sugar to the bowl of a stand mixer.
  • Beat on medium until well mixed and the sugar starts to dissolve.
  • Add the eggs, buttermilk, and bourbon.
  • Beat on medium until very smooth.
  • Stir in the pumpkin.
  • Set aside.
  • Mix dry ingredients.
  • Stir the dry ingredients into the wet ingredients quickly, just until blended. Don't overmix.
  • Fold in the pecans.
  • Spoon into the prepared loaf pans and bak for 1 hour 10 minutes, or until a toothpick inserted in center comes out clean.
  • Glaze while slightly warm if desired.

Glaze

  • Mix the bourbon and the confectioner's sugar until smooth, adding the bourbon a little at a time.
  • Spoon over pumpkin bread.

Notes

This was made in  5-inch x 10- inch sized loaf pans. (Pyrex 1.5 quart)
Expert Tip: Just don't use the pumpkin pie filling that has all of the sugar and stuff in it. You want pure pumpkin puree.
  • 2 tablespoons of pumpkin pie spice can be used in place of the spices in this recipe.
  • Use whatever kind of loaf pan you have - it doesn't have to be glass.
  • Let cool completely before storing.
  • This can be made ahead, wrapped in plastic wrap and stored at room temperature for 2 days. Freeze for longer storage.
  • To make muffins or mini-loaves bake for 20 minutes and then check every 5 minutes until done.
  • The bread is done when the interior registers 200F on an instaread thermometer stuck in the center OR a cake tester or toothpick inserted in center comes out clean
  • It's better the second day.

Nutrition Facts

Calories: 385kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 338mg | Potassium: 134mg | Fiber: 2g | Sugar: 38g | Vitamin A: 3826IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

Sign up for the emails and never miss another recipe!!

    We'll never share your email or send you spam. Pinkie swear.

    First published March 2008. Last updated September 11, 2021 to add video.

    « 3 Ingredient Pumpkin Spice Cake
    Old Fashioned Macaroni Salad with Hellmann's »
    • Facebook
    • Twitter

    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Keisha Thompson

      October 27, 2020 at 10:23 pm

      Love pumpkin bread and want to try this recipe. Can I use applesauce instead of oil to still get a nice moist but healthier version? If so, how much applesauce should I put in it? Also, is there a healthier flour I can use that will give the same results?

      Thanks,

      Keisha T.

      Reply
      • Marye

        October 28, 2020 at 8:32 am

        Hi Keisha - I've never tried with apple sauce instead of oil, nor have I used a different flour so I can't say what your results would be - sorry.

    2. Marye Audet

      September 13, 2017 at 1:23 pm

      You're welcome! Stop back by and let me know what you think. 🙂

      Reply
    3. Maria

      November 01, 2016 at 7:15 pm

      This bread looks amazing! 🙂

      Reply
    4. Catherine

      November 01, 2016 at 1:43 pm

      Dear Marye, This bread looks absolutely wonderful! What a moist and delightful fall treat. I would love a slice! xo, Catherine

      Reply
      • Marye Audet

        November 02, 2016 at 10:13 am

        Thanks so much Catherine!

    5. Beth (OMG! Yummy)

      November 01, 2016 at 10:02 am

      I didn't see the glaze part of the recipe but I sure want to make it! Love the idea of the bourbon instead of the vanilla. Very clever.

      Reply
      • Marye Audet

        November 02, 2016 at 10:12 am

        I forgot it! I've added it back in. 🙂 Thanks!

    6. Shawn

      October 31, 2016 at 11:36 pm

      There is no recipe for the Pumpkin Spice Bread with Bourbon Glaze.

      Reply
      • Marye Audet

        October 31, 2016 at 11:47 pm

        It was accidentally deleted but I've added it back in. Thanks so much for letting me know!!!

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




    Primary Sidebar

    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye.

    NY Times bestselling author. Written over 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Army veteran. Nothing fazes me & together we're going to get the kind of meals on your table that you (and your family) have been dreaming of. 

    More about me →

    Summer Fun

    • Patriotic Fruit Salad
    • Patriotic Jello Poke Cake
    • Plain Cheesecake Recipe- No Fail NY Style
    • How to Make a Watermelon Basket

    Newest Meal Plan

    • Meal Plan 30: July 16 - 22

    Popular Recipes

    • Crockpot Ranch Chicken (Easy Weeknight Recipe)
    • Southern Chicken Spaghetti with RoTel
    • Crispy Fried Potatoes
    • Sex in the Driveway: Bright Blue Cocktail
    • Saltine Cracker Recipe (Soda Crackers)
    • Copycat Red Robin Campfire Sauce Recipe
    • Chicken Casserole with Stovetop Stuffing
    • No Bake Lemon Icebox Pie: Grandma's Favorite

    Easy Breakfast Ideas for the 4th of July

    Easy 4th of July Breakfast Ideas

    Footer

    ^ back to top

    About

    • About Marye Audet-White
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    MaryeAudet Whiteandherchildren Dec

    Featured in:

    Companies that Marye Audet-White and Restless Chipotle have been affiliated with.

    Contact Marye

    • Contact
    Marye Audet-White, founder of Restless Chipotle Media

    Copyright ©2021 Restless Chipotle Media, LLC