Spicy Pumpkin Bread

Spicy Pumpkin Bread

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Yield: 2loaves

    • About This Recipe

    “A really moist, yummy pumpkin bread.”

    Ingredients

  • 2cupsall-purpose flour
  • 1cupwhole wheat flour
  • 2teaspoonsbaking soda
  • 1teaspoonground allspice
  • 1teaspoonground cinnamon
  • 1teaspoonground nutmeg
  • 1/2 teaspoonground cloves
  • 3/4 teaspoonsalt
  • 2/3 cupgranulated sugar
  • 1 1/3 cupspacked brown sugar
  • 1cuplow-fat milk
  • 2/3 cupbutter, softened
  • 2teaspoonsvanilla extract
  • 2largeeggs
  • 1 (15ounce) cans pumpkin

    • Directions

  • Preheat oven to 350º.
  • Lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour and spices (flour through cloves) in a large bowl.
  • Add sugar and the next 6 ingredients (sugar through pumpkin) in a different bowl, and stir well with a whisk or mixer until smooth.
  • Add to flour mixture, stirring just until moist.
  • Spoon batter into 2 (8 × 4-inch) loaf pans coated with cooking spray.
  • Bake at 350º for 1 hour or until a wooden pick inserted in center comes out clean.
  • Cool loaves in pans 10 minutes on a wire rack; remove from pans.
  • Cool loaves completely; cut each loaf into 12 slices.
  • You may also cook in small loaf pans or muffin tins, reduce cooking time to 30-35 min.
  • Check for doneness.
  • NOTES: If you’re tempted to fiddle with the spices (maybe substitute pumpkin-pie spice for the allspice, cinnamon, nutmeg, and cloves), please don’t.
  • I tried it both ways and it wasn’t as good.

    • Reviews

  • “I made this the other night, gave one loaf to a neighbour and the other loaf was devoured within 30 minutes!!!!!! It didn’t quite rise as much in the pan as I had hoped but it sure tasted yummy!”

  • “I have been trying so many different pumpkin bread recipes to try and find one that is at least close to one my husband and I found at “The Omelet House” in Las Vegas.Their pumpkin bread is served like a piece of spice cake with butter on top.It is the most delicious I have EVER had!This one comes REALLY close! I also liked the fact that it only had 2/3 cup sugar as opposed to most of the others that called for 3 CUPS!!!EEEK! I didn’t have any whole wheat flourso I used all all-purpose flour.I also used a can of sweet potato puree in place of the pumpkin.I used non-fat milk also.I baked it on convection bake for 35 minutes in a 9X9 silicone pan.It came out perfect!!I lightly glazed it withan orange glaze.Next time I will put chopped pecans and raisins in it.I didn’t this time because my kids don’t really like them, but now that I know how YUMMY it is! Who cares!In they go!!Thanks so much Emily for this incredible recipe!!”

  • “Wow!I served this at our Cafe at church and it was the tops!Thanks so much for a lower sugar, but really tasty recipe!Actually, I doubled the recipe and it made a bundt pan and 2 large loaves.They took 1 hour in the oven.”

  • “This is a great autumn bread! It tasted good and looked nice.”

  • “This one is a keeper. Nice and moist and go with the spices in the recipe. Do not just use pumpkin spice. These spices together really give it a nice flavor for Thanksgiving. My old oven baked them perfect at 1 hour.”

  • “Sweet Virginia, if there’s a perfect recipe for pumpkin bread, this is it! Perfectly balanced in spice, sweet, but not overly so, and moist and tender. It stays good for over a week unrefrigerated, makes a good amount of bread, and cuts well to boot. I gave this away to about five people and they all requested the recipe! This is one I’ll be making for years to come. Thank you so much.”

  • “Emily, this pumpkin bread is really good! I used 1 stick of light butter, 2 T shortening, and 1/2 c applesauce for the butter. For the flour I replaced 1/2 c of the all-purpose with soy, and I used whole wheat pastry flour. Lovely spices– this bread has quite a kick! Not sure whether my picky 8-year-old will take to it or not…I hope not. :)”

  • “Definately a 5 star bread! And SSSOOOOOOOO Moist, even the day after! I did not have any whole wheat flour, so I just used all purpose, I also did not have any cloves, but I did have everything else, and the end result was still fantastic!”

  • “Emily, I have been on a bread baking frenzy and I happened across your recipe it is so Delicious and moist. I used Buttermilk instead of lowfat milk and I added 1/2 cup of sour cream. I topped it with a Struesal using brown sugar, cinnamon, and crushed pecan’s. This recipe is to die for, thank you so much! I will use this recipe often and nextime I’ll try Banana’s or Zucinni. “

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