Spiced Pumpkin Bread Recipe

Nothing says fall quite like the warm, comforting aroma of pumpkin bread wafting through the kitchen. This Spiced Pumpkin Bread is perfectly moist, rich with pumpkin purée, and infused with cozy spices like cinnamon, nutmeg, and cloves. It’s the kind of bake that makes you want to curl up with a blanket and a hot cup of tea.

I love this recipe because I’ve often made it for tea time with friends, and we’ve relished it together on many autumn afternoons with cups of coffee and tea. The leftovers if any were always polished off the next morning for breakfast with a generous spread of butter and strawberry compote.

This recipe is also featured in the “Breads” section of my cookbook Cakes, Desserts & Beyond, where I’ve shared some of my favorite loaf and quick-bread recipes.

Fall Baking: Spiced Pumpkin Bread Recipe

Ingredients

1 ¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 cup pumpkin puree
5 tablespoons (79 ml) vegetable oil
1 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
¼ cup buttermilk, room temperature

 Streusel Topping

¼ cup brown sugar
¼ cup all-purpose flour
½ teaspoon cinnamon
2 tablespoons butter, melted
¼ cup pumpkin seeds

Tools and Equipment

5-inch x 9-inch loaf tin
Parchment paper
Electric beater

Instructions

1. Preheat oven to 340°F (170°C). Grease, flour and line a 5-inch x 9-inch loaf tin with parchment paper. Sift together the flour, baking powder, baking soda, cinnamon, ground nutmeg, ground ginger, ground cloves and salt.
2. In the bowl of a stand mixer fitted with the balloon attachment, beat together the pumpkin puree, oil, sugar, eggs, vanilla and buttermilk. Add the dry ingredients to the wet mix and beat until just incorporated. Pour the batter into the prepared loaf tin.
3. For the streusel, stir together the brown sugar, flour and cinnamon. Pour in the melted butter and mix until crumbly. Sprinkle the streusel on top of the batter and scatter with pumpkin seeds.
4. Bake the bread in the center shelf of the preheated oven for an hour or until a cake tester inserted into the center of the loaf comes out clean.
5. Once the bread is ready, take it out of the tin and turn out onto on a wire rack to cool completely.

Tip : To get the best autumn flavor in the bread, use freshly ground spices. Spices that have been sitting on the counter for too long lose their freshness.

Cookbook Spotlight
This recipe is just one of the many delicious breads featured in my cookbook Cakes, Desserts & Beyond. From everyday favorites to show stopping bakes, it’s filled with recipes designed to bring joy to your kitchen.
Discover more from  https://a.co/d/08YioX3 

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