This spiced pumpkin bread is warm with cinnamon, ginger, nutmeg, and cloves, giving it that cozy, bakery-worthy flavor in every slice. Canned pumpkin puree keeps the crumb moist and dense, while melted coconut oil adds richness without weighing the loaf down. A simple two-bowl method — dry ingredients whisked separately, then folded into the wet — means this comes together quickly with minimal fuss. Toasted walnuts or pecans fold in for a bit of crunch against the soft, tender interior, though they're easy to skip if you'd rather keep it simple. It bakes up into a deep golden loaf with a clean slice every time, and it's a solid pick for a vegetarian kitchen. Slather a slice with butter while it's still warm, or let it cool completely for neat, bakery-style pieces to share.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper, leaving an overhang on the long sides for easy removal.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
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