Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or non-stick spray to prevent sticking.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, chili powder, ginger, nutmeg, and salt until well combined. This creates a flavorful and spicy dry mixture.
In a separate bowl, whisk the eggs, then add in the pumpkin puree, brown sugar, and vegetable oil. Mix until the batter is smooth and slightly frothy, infusing the aroma of spices and pumpkin.
Pour the wet ingredients into the dry mixture and gently fold with a spatula until just combined. The batter will be thick but moist, with a deep orange hue and specks of spice.
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter to settle the batter evenly and remove air bubbles.
Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. The top will turn a golden brown and develop a slightly crackly crust.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. You’ll notice the warm spices and pumpkin aroma filling your space.
Slice the pumpkin chili bread once cooled and serve it slightly warm or at room temperature with butter or a drizzle of honey. Its moist interior and spicy crust make it a cozy, hearty treat.
