Spiced Pumpkin Bread

Spiced Pumpkin Bread

Ready in 1 hour

A wonderful moist and flavorful pumpkin bread... great for the Fall season!

"A great recipe thanks. I add 1/4 teaspoon of cloves which makes it taste like American Pumpkin Pie :-). For my fellow Kiwis - I use crown pumpkin which I cook & mash - approx 425 g. "

- KerrinC

Top-ranked recipe named "Spiced Pumpkin Bread"

3.9 avg, 8 review(s) 75% would make again

Ingredients

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2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp Salt
1/2 tsp ground ginger
1 can pumpkin (not pie filling)*
1 cup Sugar
8 tbsp butter; melted and cooled
2 large Eggs
2 tsps vanilla
1 cup pecans or walnuts; toasted and chopped
1 cup dried cranberries; (optional)
almond flavoring; I also added some

Original recipe makes 10

Servings  

Preparation

Be sure to buy unsweetened canned pumpkin...

~Preheat oven to 350~

Grease an 8 1/2 by 4 1/2 loaf pan...(I always cut a piece of parchment for the bottom to ensure that the bread will come out.)

Whisk the flour, baking soda,baking powder, cinnamon,salt,spices in a large bowl.

In a medium bowl, whisk the pumpkin,sugar,melted butter, eggs and vanilla together until smooth.

Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined (do not over mix).

Gently fold the pecans and cranberries (if using). The batter will be very thick. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached 45 -55 minutes, rotating the pan halfway through baking. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hr before serving.

Adapted from America's Test Kitchen Baking Cookbook

Credits

Added on Award Medal

Spiced Pumpkin Bread photo by ellie36 ellie36

Calories Per Serving: 474 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very, I have made this a few times.
Coffeegulper 1 year ago
Not good at all. Needs more sugar or something.
CaseyGold 1 year ago
Used homemade pumpkin puree and it came out great! Baking time took a bit longer
Valerie411 2 years ago
Quick, easy and gooood. Like to take it out a little early and have the middle just a little gooey. Yum!!!
Marknmin 2 years ago
Very disappointed! Tastes like something is missing. Not sweet enough. Very odd after taste.
Leanne76 2 years ago
A great recipe thanks. I add 1/4 teaspoon of cloves which makes it taste like American Pumpkin Pie :-). For my fellow Kiwis - I use crown pumpkin which I cook & mash - approx 425 g.
KerrinC 2 years ago
Perfect, thanks!
ldc 3 years ago
*I used 2 cups of homemade pureed pumpkin in my recipe... for the 15 oz can. ** I used 1 tsp pumpkin pie spice instead of all the spices listed. *** Also, I noticed that the baking time was a bit different for me...they say to bake for 45-55 minutes or until toothpick comes out clean. Mine took well over an hour...So, check and double check to make sure it is cooked completely and that the toothpick when inserted comes out clean. **** I also did a second bread using unsweetened coconut and chocolate chips...wonderful flavors. [I posted this recipe.]
ellie36 5 years ago
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