Indulge in the delightful aroma of fall with our tantalizing Spiced Pumpkin Bread, a symphony of seasonal flavors captured in every bite. This classic treat is elevated with a medley of warm spices, the richness of pumpkin puree, and a touch of sweetness from brown sugar and maple syrup. Whether you prefer a traditional loaf or crave the convenience of muffins, our diverse collection of recipes has you covered. Dive into the indulgent decadence of our Cream Cheese Swirl variation, where a ribbon of creamy cheese filling adds an irresistibly smooth and tangy twist. For a gluten-free alternative, our Almond Flour Pumpkin Bread offers a wholesome and equally delectable option. And if you're seeking a vegan delight, our Vegan Pumpkin Bread ensures that everyone can savor the comforting flavors of this autumnal delight. With step-by-step instructions and a treasure trove of tips, our recipes guarantee a perfect loaf or muffin every time, ready to warm your heart and home with the essence of the season.
Check out the recipes below so you can choose the best recipe for yourself!
SPICED PUMPKIN BREAD
A pumpkin loaf spiced with cinnamon, ground cloves, and nutmeg. I came up with this recipe after many failed attempts at pumpkin loaf. I adapted a favorite banana loaf recipe and this was the result. Yum! This recipe yields 3 loaves. Stock your freezer!
Provided by KellieTheBaker
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.
- Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan.
- Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 40.7 g, Cholesterol 35.8 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 393.6 mg, Sugar 22.6 g
SPICED PUMPKIN BREAD
An easy Spiced Pumpkin Bread recipe. Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.
Provided by Vern Bertagna
Categories Bread Bake Thanksgiving Vegetarian Kid-Friendly Pumpkin Cinnamon Clove Bon Appétit Illinois Small Plates
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
- Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
SPICED PUMPKIN BREAD
This is the best pumpkin bread I've ever tasted! I got the recipe from the November, 1995 issue of Bon Appetit Magazine. It was submitted by Vern Bertagna of West Frankfort, IL. Enjoy!
Provided by Bev I Am
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 16-18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- Butter and flour two 9x5x3" loaf pans.
- Beat sugar and oil in large bowl to blend.
- Mix in eggs and pumpkin.
- Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
- Stir into pumpkin mixture in 2 addtions.
- Mix in walnuts, if desired.
- Divide batter equally between prepared pans.
- Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes.
- Transfer to racks and cool 10 minutes.
- Using sharp knife, cut around edge of loaves.
- Turn loaves out onto racks and cool completely.
- Makes 2 loaves.
SPICED PUMPKIN PECAN BREAD
Cinnamon, nutmeg and cloves give this quick loaf its tasty appeal. "The recipe yields three loaves, so we can eat one right away, then freeze the others to enjoy later," jots Andrea Durr of Nicholasville, Kentucky.
Provided by Taste of Home
Time 1h50m
Yield 3 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugars, baking soda, cinnamon, nutmeg and cloves. In another bowl, combine the pumpkin, oil, eggs and extract; stir into the dry ingredients just until moistened. Fold in pecans., Pour into three greased 8x4-in. loaf pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
SPICED PUMPKIN BREAD
Cloves, cinnamon and molasses add plenty of spice to this appealing pumpkin bread from Ruby Williams of Bogalusa, Louisiana. And you needn't wait till next autumn make it - you can use convenient canned pumpkin anytime of year!
Provided by Taste of Home
Time 1h20m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the pumpkin, orange juice, molasses and vanilla. Combine dry ingredients; add to the creamed mixture and mix until blended. Stir in remaining ingredients. Pour into two greased and floured 9x5-in. loaf pans. , Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.
Nutrition Facts : Calories 192 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 179mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
FLAVORS OF INDIA: SPICED PUMPKIN BREAD
Make and share this Flavors of India: Spiced Pumpkin Bread recipe from Food.com.
Provided by love4culinary
Categories Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 17
Steps:
- Note: If you want to puree your own pumpkin, here are the instructions.
- To puree pumpkin, peel the pumpkin and cut into cubes approximately 2-inches in size.
- Boil the cubes in salted water until tender, 10-12 minutes.
- Drain the pumpkin and then puree it in a food processor.
- Allow it to cool completely.
- For the bread: First, you will want to preheat your oven to 350 degrees F.
- Butter a loaf pan.
- Heat a small heavy skillet, and add the cumin seeds allowing them to toast just until they are aromatic; do not allow them to brown or burn.
- Remove seeds from skillet and set aside.
- In the same skillet, heat 1 Tablespoon of butter and add the onion, curry powder, ground cumin, cayenne, and salt.
- Cook over medium-low heat stirring frequently until the onion is soft; approximately 5 minutes.
- Remove from heat and let cool; stir in reserved cumin seed.
- Sift the flour, cornmeal, baking powder, baking soda and sugar into a large bowl.
- Melt the remaining butter and set it aside.
- In a large bowl, whisk your puree of pumpkin, chile, eggs, buttermilk, onion mixture and melted butter; mix just until it is moistened-do not over-mix.
- Add flour mixture and stir just until mixed; do not over-mix.
- Fold in 1/2 cup of your Colby cheese, and then spoon the mixture into your loaf pan.
- Bake in your preheated oven for 35 minutes, then remove it from the oven, sprinkle the rest of your cheese over the top of the bread, and return it to the oven for approximately 5-8 minutes longer, until the cheese has melted, and the bread is baked through.
SPICED PUMPKIN NUT BREAD
Make and share this Spiced Pumpkin Nut Bread recipe from Food.com.
Provided by Ceezie
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Grease two 9 x 5-inch loaf pans.
- Sift flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture and 3/4 cup nuts just until moistened. Spoon into prepared loaf pans. Sprinkle remaining 1/4 cup nuts over top of loaves.
- Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Tips:
- Choose the right pumpkin: For the best flavor, use a sugar pumpkin or a pie pumpkin. These varieties have a sweet, dense flesh that is perfect for baking.
- Roast the pumpkin before using it: Roasting the pumpkin intensifies its flavor and makes it easier to puree.
- Use a food processor to puree the pumpkin: This will give you a smooth, even puree that will blend well with the other ingredients.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense bread. Mix the ingredients just until they are combined.
- Bake the bread in a loaf pan that has been greased and floured: This will help the bread to rise evenly and prevent it from sticking to the pan.
- Let the bread cool completely before slicing it: This will help the bread to set and prevent it from crumbling.
Conclusion:
This spiced pumpkin bread is a delicious and festive treat that is perfect for fall. It is easy to make and can be enjoyed by people of all ages. With its moist texture, sweet flavor, and warm spices, this bread is sure to be a hit at your next gathering.
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