A soft, moist pumpkin loaf infused with Caribbean warmth from allspice and creamy evaporated milk — the perfect cozy bake for fall mornings or afternoon coffee breaks!

My son absolutely loves this pumpkin loaf recipe! Reminiscing, his favorite moment is when it’s fresh out of the oven, still warm and soft. For me, it’s pure comfort with a cozy cup of chai tea in hand. What I love most about this recipe is that it’s perfectly balanced; not overly sweet, just how I like it! It turns out light, moist, and fluffy every single time — a true family favorite in our home.

A freshly baked pumpkin loaf, richly spiced with cinnamon and allspice, sliced and ready to enjoy.This cozy pumpkin loaf is the ultimate casual and warm treat for fall or any time you crave comfort. It’s incredibly moist (thanks to a secret ingredient: evaporated milk) and filled with aromatic spices. I’ve been making pumpkin bread for awhile, and this version with a "Caribbean twist" has become a family favorite in my home. The addition of allspice, a spice popular in the Caribbean gives a unique depth alongside classic cinnamon, and using evaporated milk ensures a tender, moist crumb . Best of all, this recipe is easy and beginner-friendly, so you can whip up a delicious pumpkin loaf with minimal fuss and enjoy a kitchen filled with the scent of sweet autumn spices .

If you’re craving more tropical dessert flavor, be sure to check out my Custard Cream Filled Tropical Fruit Tart or the indulgent Mini Coconut Pineapple Rum Cheesecake.

Substitutions and Variations

One great thing about this pumpkin loaf recipe is how flexible it can be. Here are some substitutions and variations you can try:

• Flour: You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier, heartier loaf. (If you do so, add an extra tablespoon of evaporated milk to keep it moist, as whole wheat flour absorbs more liquid. )

• Sugar: Feel free to adjust the sugar to your taste. You can use all brown sugar for extra moisture and a deeper molasses flavor, or use coconut sugar for a more natural sweetener.

• Spices: The combination of cinnamon and allspice gives a warm spice flavor. If you don’t have allspice, you can use pumpkin pie spice (2 to 3 teaspoons total) which typically includes cinnamon, nutmeg, ginger, and cloves.

• Pumpkin Puree: Canned pumpkin puree is convenient and consistent. If you use fresh homemade pumpkin puree , make sure it’s thick and well-drained; homemade puree can be more watery, which might affect the loaf’s texture.

• Butter/Oil: This recipe uses both for flavor and moisture. You can use all oil (1/2 cup total) if you want a dairy-free loaf (also swap evaporated milk with a non-dairy milk like almond milk or coconut milk). Using all oil will make it slightly more moist, though you’ll lose a bit of that buttery flavor.

• Add-Ins: Get creative with mix-ins! Fold in 3/4 cup of goodies like chopped walnuts or pecans, raisins , dried cranberries , or even chocolate chips into the batter right before pouring it into the pan. Chopped nuts will add crunch and complement the spices (classic pumpkin nut bread vibes), while chocolate chips make it more of a dessert treat.

• Toppings: Before baking, you could sprinkle some coarse turbinado sugar on top of the batter for a crunchy, sweet crust. Or after baking, drizzle a simple vanilla glaze (powdered sugar + a little milk and vanilla) over the cooled loaf for extra sweetness.

• Other Shapes: This batter also works as muffins or mini loaves. If making muffins, line a 12-cup muffin tin and bake at 350°F for around 18-22 minutes (test with a toothpick). For mini loaves, adjust baking time accordingly (start checking at ~30-35 minutes). Smaller sizes bake faster, so keep an eye on them.

Tiffany’s Tips

Here are some of Tiffany’s personal tips to ensure your pumpkin loaf turns out perfect:

• Be sure to grab pumpkin puree , not pumpkin pie filling ! Pie filling already has added sugar and spices, which can change the flavor and texture of your recipe. Pure pumpkin puree gives you full control over the sweetness and seasoning.

• Vanilla Extract : I’ve noticed that vanilla extract in the U. S. tends to be milder compared to Caribbean or African vanilla extracts. If you’re using a stronger extract like those, you may want to start with half the amount listed in the recipe, then adjust to taste.

• Measure Flour Correctly: Too much flour can make a quick bread dry. Use the scoop-and-level method (stir flour to fluff it, spoon it into your measuring cup, and level off). Avoid packing flour or you’ll end up with more than needed.

• Room Temperature Ingredients: As noted, have your eggs at room temp. Also, if your evaporated milk was in the fridge, let it come to room temp. Room temperature ingredients emulsify better and create a smoother batter. Cold ingredients can cause the melted butter to solidify into bits or the batter to mix unevenly.

• Don’t Overmix: It’s worth emphasizing – once you combine wet and dry ingredients, mix gently and just until no dry streaks remain . Over-mixing develops gluten which can make your loaf tough and bread-like. For a tender cake-like crumb, less mixing is more. A few small lumps are okay; they’ll hydrate during baking.

• Check Doneness Properly: Because this loaf is so moist and dense, use a long skewer or toothpick to test the center. It should come out with a few moist crumbs, but not wet batter . If you hit a melted chocolate chip or a chunk of pumpkin (if using homemade) it might throw you off – test a couple spots to be sure. The top cracking is normal and can actually be a good indicator; a deep crack usually means the interior has cooked and expanded.

• Even Better Next Day: If you can resist eating it all at once, pumpkin bread often tastes even better the next day after baking – the spices meld together and the moisture. Consider baking it in the evening and enjoying it the next morning for breakfast. The flavor will be richer and the slices wonderfully moist.

Storage

1. At Room Temperature: Once the loaf has completely cooled, wrap it tightly in plastic wrap or store the slices in an airtight container. Avoid refrigerating—it can dry the loaf out. It will stay moist and flavorful for 2–3 days at room temperature, and actually tastes even better the next day as the spices settle in.

2. In the Freezer: To store longer, wrap the loaf in plastic wrap and then in foil, or place it in a freezer-safe bag. Freeze for up to 3 months . You can also freeze individual slices with parchment paper between them to grab one at a time.

   

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide: