Deliciously Spicy Pumpkin Bread
Cozy up to autumn flavors with this deliciously spicy pumpkin bread recipe, a perfect blend of warmth and sweetness in every bite. Crafted with aromatic spices like cinnamon, nutmeg, ginger, and cloves, and made irresistibly moist with real pumpkin puree, this quick bread is the ultimate seasonal treat. Optional add-ins like crunchy pecans or indulgent chocolate chips allow you to make it uniquely yours. With just 15 minutes of prep and a heavenly aroma that fills your kitchen as it bakes, this pumpkin bread is ideal for breakfast, dessert, or a mid-day snack. Easy to make and perfect for sharing, it’s a must-have addition to your fall baking repertoire.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 1 cups pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 0.5 cups vegetable oil
- 0.25 cups whole milk
- 1 teaspoons vanilla extract
- 0.5 cups chopped pecans or walnuts (optional)
- 0.5 cups semisweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easier removal.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a separate medium-sized bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are okay.
If using, fold in the chopped pecans or walnuts and/or chocolate chips at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top of the bread starts to brown too quickly, lightly tent it with aluminum foil during the last 10 minutes of baking.
Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 658.9 g | 240% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 432.8 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 451 mg | 35% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2178 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
