Spiced Pumpkin Bread Recipe

This easy recipe for Spiced Pumpkin Bread has all the good smells of the fall baking season

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This easy recipe for Spiced Pumpkin Bread has all the good smells of the fall baking season! As the days grow shorter, and the nights grow colder, there’s just something about fall weather that calls us back to the flavors that speak “comfort” to our souls. Year after year, my daughter begs me to make this quick, easy fall treat: spiced pumpkin bread.

If you decide to give this recipe a try, when those sweet and spicy aromas begin drifting out of *your* oven, you’ll understand why my daughter begs!

And when you experience how easy this recipe is to throw together, it will become crystal clear to you why it’s so very easy for me to say “yes” to her request. 

Recipe Notes for Spiced Pumpkin Bread:

Spiced Pumpkin Bread is a quick bread, along the lines of banana bread, so, there’s no yeast. It gets its lift from the baking soda and baking powder. Just mix up the wet ingredients, and then add the dry ingredients, in two additions. It’s important not to over-mix all the ingredients once you’ve added the dry ones. NOT over-mixing will give you a moist, tender quick bread.

I toast my walnuts lightly in a sauté pan on top of the stove before I add them to the bread, as toasting them brings out their oils, which naturally heightens their flavor.

Also, if at all possible, buy whole nutmeg kernels of nutmeg, and grate the nutmeg fresh, yourself, on a Microplane grater/zester. Whole kernels of nutmeg resemble an acorn in appearance, and you can find them in the bulk section of your grocery store. Freshly ground nutmeg that you’ve ground yourself is gloriously flavorful. The already ground stuff? Much more reminiscent of cigarette ash. 
One thing I really love about this recipe is that it makes two loaves: we enjoy one after it’s baked, while the aromas are still wafting through the house. But we freeze the other one for the busy Thanksgiving/Christmas holidays that are approaching, when we usually have company coming, and want a little something special for breakfast. I especially enjoy it the morning after it was baked: I stick a slice in the toaster, spread it with butter, and enjoy it with a warm cup of coffee or tea.

It’s also the kind of recipe that is easy enough that you could turn this baking project over to any aspiring bakers you might have presently residing at your house….even if that aspiring baker is YOU!

Spiced Pumpkin Bread has all the good smells of the season!

Spiced Pumpkin Bread has all the good smells of the season!

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Toasted, spread with butter, and served with a lovely warm beverage – what a delicious treat to enjoy on a fall day!

And now, a little Pumpkin Poetry, that just came to me:

Ode to Two Loaves of Spiced Pumpkin Bread

Tis’ the season of the pumpkin
Fa la la la la, la la la la
Try this now, don’t be a lumpkin
Fa la la la la, la la la la
You’ll be smelling fall aromas
Fa la la, fa la la, la la la
Wafting through the halls of home-a
Fa la la la la, yum yum yum yum

Recipe for Spiced Pumpkin Bread 

Spiced Pumpkin Bread
Yields 2
Delicious, warm spicy pumpkin bread will make you give thanks that it's fall.
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Ingredients
  1. 3 c. sugar
  2. 1 c. vegetable oil
  3. 3 large eggs
  4. 1 15 oz. can solid pack pumpkin (not pumpkin pie mix)
  5. 3 c. all-purpose flour
  6. 1/4 t. ground cloves
  7. 1 t. ground cinnamon
  8. 1/2 t. ground nutmeg
  9. 1 t. baking soda
  10. 1/2 t. salt
  11. 1/2 t. baking powder
  12. 1 c. coarsely chopped walnuts (optional)
Instructions
  1. Toast chopped walnuts in sauté pan on top of stove over medium heat, watching them carefully, and stirring them occasionally. It takes me about 5 minutes to begin smelling the aroma, which lets me know they're done. When they are just beginning to toast, dumping them out quickly onto a saucer will slow the browning process down dramatically. (You don't want to burn them, which can happen in a heart beat: that's why you watch them carefully.)
  2. Preheat oven to 350º.
  3. Prepare loaf pans by either using a baking cooking spray, or by wiping them down with shortening (or butter), and then coating them with flour ( about a tablespoon full of flour, shaken around the pan until all sides are coated). This will help the loaves slide out of the pan, and onto your cooling rack.
  4. Beat sugar and oil in a large mixing bowl to blend. Mix in eggs and pumpkin. In another bowl, sift together the flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Stir into pumpkin mixture in two additions. Fold in toasted walnuts.
  5. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes, depending on your oven, and they type of loaf pan you used. (Glass loaf pans tend to take longer than metal loaf pans, for example.) Using a sharp knife, loosen bread from the sides of the loaf pans. Turn loaves out onto cooling racks, and cool completely.
Notes
  1. Makes two loaves. If you like, you can freeze one loaf for later.
Adapted from Bon Appétit, 1995
Adapted from Bon Appétit, 1995
That Susan Williams http://www.thatsusanwilliams.com/

Yum
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