There’s something almost sacred about fall: crisp air brushing through the trees, the gentle rustle of leaves underfoot, and that unmistakable scent of woodsmoke curling into the cool evening air. It’s the season when fires burn longer, mugs stay warm longer, and flavors turn deeper. And nothing embodies that feeling quite like the aroma of pumpkin spice rising from a skillet over an open flame.

This Pumpkin Spice Skillet Bread, baked over the fire in a well-seasoned cast iron pan, captures everything we crave about autumn in one comforting dish. Each slice is soft, fluffy, and rich with earthy pumpkin and warm spice. The gentle crackle of the fire gives the bread a rustic golden edge, while the maple glaze melts down the top in silky ribbons. It’s the kind of food that makes you slow down and breathe in the season.

Historically, pumpkin has been more than just a flavor—it’s been a staple of survival and celebration. Early American settlers cooked pumpkin directly in the embers, filling hollowed-out gourds with milk, honey, and a hint of spice to create the first rustic versions of what we now know as pumpkin pie. This recipe honors that legacy, blending the colonial tradition of open-fire baking with today’s love for cast iron cooking and seasonal simplicity.

Whether you’re at a campsite surrounded by falling leaves or at home firing up the backyard grill, this bread transforms the essence of autumn into something tangible. Slice into the loaf while it’s still warm—steam rising as butter and maple glaze mingle together—and you’ll understand why fire-cooked baking has made such a strong comeback this season. It’s an easy, versatile recipe that works just as well for dessert, breakfast, or an afternoon by the fire pit.

3 Tips for Fire-Baked Skillet Bread

1. Get That Skillet Screaming Hot (But Not Smoking Mad)

Think of your cast iron like a backstage diva—it needs a proper warm-up before showtime. Preheat it over the fire until it’s hot enough to sizzle but not billow smoke. This keeps your batter from sticking and gives you that gorgeous golden crust on the bottom. No sad soggy bread bottoms here—we want crisp, campfire-kissed perfection.

2. Indirect Heat Is Your Secret Weapon

Cooking directly over flames? That’s for marshmallows. For this beauty, slide your skillet off to the side or raise it up over steady coals. Pop a lid on top—or better yet, go full Dutch oven mode with some coals up top—and let it bake in its own cozy little fire-cave. This creates that “just like the oven” heat without scorching the bottom. Trust us: burnt bottoms are for horror stories, not fall baking.

3. Cool Your Jets Before You Glaze

We get it—you’re ready to dive in. But hold off just a few minutes before unleashing the maple butter magic. Letting your bread cool for 10-ish minutes keeps the crumb tender, prevents it from collapsing, and makes sure that glaze doesn’t just disappear into a steamy abyss. Be patient, then pour—because that slow melt over warm bread is autumn bliss at its finest.

Ingredients

For the bread

• 1½ cups all-purpose flour
• ¾ cup canned pumpkin (not pumpkin pie filling)
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• 2 eggs
• ⅓ cup vegetable oil
• ¼ cup milk
• 1 tsp vanilla extract
• Pinch of salt

For the maple butter glaze

• 2 tbsp butter
• 2 tbsp maple syrup
• ¼ cup powdered sugar

Instructions

Step 1: Preheat Your Cast Iron Skillet Over Indirect Fire Heat
Place your cast iron skillet over glowing coals or on a grill grate above indirect heat. Let it preheat thoroughly for even baking and to prevent sticking. Preheating is key for achieving that golden, fire-baked crust.

Step 2: Mix the Dry and Wet Pumpkin Bread Ingredients Separately
In a large bowl, whisk together the dry ingredients: all-purpose flour, baking soda, cinnamon, nutmeg, ginger, salt, and both sugars. In a second bowl, combine the wet ingredients: eggs, pumpkin puree, milk, oil, and vanilla extract. Whisk until smooth.

Step 3: Combine Wet and Dry Mixtures for Pumpkin Bread Batter
Slowly pour the wet mixture into the dry ingredients. Stir just until combined—do not overmix. A few small lumps are okay. Pour the batter into the hot, greased cast iron skillet.

Step 4: Cover and Bake Over Indirect Heat or Coals
Cover the skillet with a lid or foil to mimic oven-style baking. Position it over indirect heat on your grill, campfire, or smoker. Rotate occasionally to prevent burning. Cook for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Let the Bread Cool Before Glazing
Remove the skillet from heat and allow the bread to cool for at least 10 minutes. This helps the crumb set and prevents the glaze from soaking too deep or melting too fast.

Step 6: Prepare and Pour the Maple Butter Glaze
In a small pot, melt the glaze ingredients: butter, maple syrup, and powdered sugar. Stir until smooth. Drizzle generously over the cooled pumpkin skillet bread and serve warm.

Serving Size and Nutrition

Serves: 6–8 slices
Calories (per slice): ~240
Sugar: 16g
Fat: 10g
Protein: 3g

Pairing Suggestions

Serve with hot apple cider, a dollop of whipped cream, or fresh berries. Makes a great side to a fall chili or as a sweet end to a grilled dinner. What is your favorite pumpkin side dish?