Spiced Pumpkin Bread


Spiced Pumpkin Bread


Spiced Pumpkin Bread

One of my favourite Fall recipes is this super soft, flavoured and delicious Spiced Pumpkin Bread! It was a hit whenever I served it, so I gotta say, it has a 100% success rate. It’s perfectly spiced and has a lovely texture, therefore you gotta try it. I rest my case.

In this article you’ll find two ways of making this dessert, my original recipe and an altered version of it which I made for a challenge Dr. Oetker has going on here, in Romania. The challenge is called ” Something sweet and something savoury” and you have to use one of their 4 mixes for 4 types of dough: Mix for cakes, Mix for tarts and pies, Mix for cookies and biscuits and Mix for saltines and pretzels.

Dr. Oetker Spiced Pumpkin Bread
Dr. Oetker Spiced Pumpkin Bread

You will find the ingredients list for the Dr. Oetker mix version at the bottom of my recipe, just scroll down. Both ways have great results, so feel free to try whichever works best for you.

You can find similar recipes here: Carrot Cake Recipe, Gingerbread Sheet Cake.

Tips and tricks for this Spiced Pumpkin Bread:

-If you’re choosing to follow my original recipe, make sure the ingredients are room temperature.

-For the pumpkin puree, you can either bake or boil your pumpkin. I used roasted butternut squash, you can find here the instructions for it.

-If you’re making the Dr.Oetker mix for cakes version, the pumpkin puree will work as a replacement for some of the the eggs( 1/4 cup of pumpkin puree substitutes 1 egg).

-The cream cheese frosting is optional, but takes the Spiced Pumpkin Bread to the next level.

Spiced Pumpkin Bread

This Pumpkin Bread is the perfect dessert for Fall! It's soft, perfectly spiced and has a lovely cream cheese frosting!
Prep Time10 mins
Active Time50 mins
Total Time1 hr
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Bread, Pumpkin, Pumpkin bread, Spiced
Yield: 12


Pumpkin Bread

  • 1 cup Pumpkin Puree
  • 2 eggs room temp
  • cup milk
  • ½ cup butter or coconut oil
  • 1 cup brown sugar
  • 2 cups all-purpose flour
  • 1 tsp ground ginger
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder

Cream Cheese Frosting

  • 150 g cream cheese
  • 1 tsp butter
  • 3 tsp sugar or maple syrup


Pumpkin Bread

  • Mix together the pumpkin puree, vanilla extract, eggs, milk, sugar, butter(or coconut oil) and the spices.
  • In a separate bowl, mix the dry ingredients. Make a hole in the middle and pour the pumpkin mix inside. Mix together until smooth.
  • In a rectangular tray, covered with baking paper, pour the mix and bake in the pre-heated oven at 180° for 50 minutes or until coked. Test with a toothpick in the middle until it comes out clean.
  • Allow it to cool down completely before slicing.

Cream Cheese Frosting

  • In a bowl, mix together the cream cheese with butter and sugar until smooth and creamy in texture. Cover the Pumpkin Bread with it and top according to wish.
  • I topped mine with crushed almonds and pumpkin shavings.
    Spiced Pumpkin Bread


If you want to use the Dr.Oetker Mix for cakes, the recipe for the Pumpkin bread will be:
  • 1 x Dr. Oetker Mix for Cakes
  • 1 x egg
  • 50 ml milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp ground ginger

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