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Fluffy Pumpkin Spice Bread (with GF/DF Options!)

sliced Pumpkin Spice Bread
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Hooray for Pumpkin Spice Season!

So it’s FINALLY September, which means we’re THAT much closer to Fall!! I recently made this super moist Pumpkin Spice Bread and OH MY, I had to run and put it up on the blog for you to try! So so so good!!

We made this recipe twice this past week, and each time, it’s been devoured in a matter of hours! PLUS, we tested these with gluten-free and dairy-free alternatives– and each one came out equally delicious!

This Pumpkin Spice Bread is incredibly moist, fluffy, loaded with that fall pumpkin flavor, and uses just the perfect blend of warming spices! Eat a slice for breakfast, as a snack, and even for dessert! Can be made gluten-free and dairy-free.

RELATED: Easy Sweet Potato Pone

What You Need to Make Fluffy Pumpkin Spice Bread

  • 1 cup all-purpose flour (sub all-purpose GF flour if gluten-free)
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅓ cup + ½ tbsp unsalted butter (sub coconut oil if dairy-free)
  • ¾ cup sugar
  • 1 large egg
  • 1 (15 oz) can pure pumpkin puree (NOT pumpkin pie filling)
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How to Make Fluffy Pumpkin Spice Bread

  1. Preheat the oven to 325°F. Grease an 8 x 4-inch loaf pan with butter or coconut oil, or line with parchment paper. Set aside.
  2. In a medium bowl, add the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Whisk until combined.
  3. In a large bowl, add the butter and sugar and beat until blended (you can do it manually or use an electric mixer on medium speed). Then add in the egg and pumpkin puree and beat until light and fluffy.
  4. Add the dry mixture into the wet and mix until combined. Fold in any additional toppings (ex: chocolate chips, chopped nuts, etc.)
  5. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool, then slice into 12 pieces. ENJOY!

Can I Freeze This Pumpkin Spice Bread?

Absolutely! Feel free to make this recipe ahead of time and freeze for up to 4 months. I like to double the recipe and freeze one to eat later! After the loaves are completely cooled, wrap it tightly in aluminum foil, or in a large freezer-safe bag. When you’re ready to eat, just let the bread thaw overnight in the refrigerator, then serve!

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If you make this Fluffy Pumpkin Spice Bread recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!

sliced Pumpkin Spice Bread

Fluffy Pumpkin Spice Bread (with GF/DF Options!)

DWELL by Michelle
This Pumpkin Spice Bread is incredibly moist, fluffy, loaded with that fall pumpkin flavor, and uses just the perfect blend of warming spices! Eat a slice for breakfast, as a snack, and even for dessert! Can be made gluten-free and dairy-free.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 slice
Calories 164 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 325°F. Grease an 8 x 4-inch loaf pan with butter or coconut oil, or line with parchment paper. Set aside.
  • In a medium bowl, add the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Whisk until combined.
  • In a large bowl, add the butter and sugar and beat until blended (you can do it manually or use an electric mixer on medium speed). Then add in the egg and pumpkin puree and beat until light and fluffy.
  • Add the dry mixture into the wet and mix until combined. Fold in any additional toppings (ex: chocolate chips, chopped nuts, etc.)
  • Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool, then slice into 12 pieces. ENJOY!
Keyword bread recipes, easy pumpkin spice bread, fall quick breads, pumpkin bread, pumpkin spice, quick bread

This post may contain affiliate links. Please read my disclosure policy.

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