Spicy Pumpkin Bread
This Spicy Pumpkin Bread is the perfect fusion of cozy autumn flavors and a subtle kick of bold spices. Infused with warm cinnamon, nutmeg, ginger, and a hint of cloves, this moist and aromatic loaf is elevated by the sweetness of pumpkin puree and a blend of granulated and brown sugars. With optional additions like chopped pecans for crunch or dark chocolate for indulgence, this recipe is delightfully versatile. Quick to prepare in just 15 minutes and baked to perfection in under an hour, it’s an effortless way to bring the comfort of homemade baking to your table. Whether enjoyed with a morning coffee or as an afternoon snack, this spiced pumpkin bread is a seasonal treat that you’ll want to make again and again. Ideal for freezing or sharing, it’s a fall favorite that stays delicious for days!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 cups pumpkin puree (unsweetened)
- 0.5 cups vegetable oil
- 3 large eggs
- 0.25 cups milk
- 2 teaspoons vanilla extract
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 cups chopped pecans (optional)
- 0.5 cups chopped dark chocolate (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold together with a spatula or wooden spoon until just incorporated. Avoid overmixing the batter.
If desired, fold in the chopped pecans and dark chocolate for added texture and flavor.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
4741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 681.2 g | 248% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 442.0 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 534 mg | 41% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2835 mg | 60% | |
*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.
