Best Spiced Pumpkin Bread Recipes

SPICED PUMPKIN BREAD

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.

SPICED PUMPKIN BREAD

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

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

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.

SPICED PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Mix flour, sugar, pumpkin, raisins, pecans, oil, water, eggs, baking soda, salt, nutmeg, cinnamon, and cloves together in a large bowl. Pour into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.

FLAVORS OF INDIA: SPICED PUMPKIN BREAD

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 BREAD

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.

EASY SPICED PUMPKIN BREAD

Steps:

• 1. Mix all ingredients together well. Pour into greased loaf pan, or 4 mini loaf pans.
• 2. Bake at 350, 45-55 minutes for large pan, 20-30 minutes for minis, or until a toothpick inserted comes out fairly clean (moist crumbs are ok)
• 3. Cool 5-10 minutes in pan, then remove to cool completely on cooling rack.

SPICED PUMPKIN NUT BREAD

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.

PUMPKIN BANANA BREAD WITH SPICED CREAM CHEESE GLAZE

Steps:

• Heat oven to 350 degrees. Spray 9x5 loaf pan with nonstick cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
• In another large bowl, combine eggs, mashed banana, pumpkin puree, sugar and butter. Add egg mixture to flour mixture. Stir until just combined, batter will be lumpy. Pour batter into loaf pan.
• Bake for 55-60 minutes or until deep golden brown, or until bread passes toothpick test. Let cool.
• For cream cheese frosting, combine cream cheese, powdered/confectioner's sugar and pumpkin pie spice in a medium bowl. Mix well and spread over warm pumpkin banana bread. Let cool completely before slicing. Garnish with additional pumpkin pie spice if desired.

DIAMOND SPICED PUMPKIN BREAD WITH WALNUTS

Steps:

• To make the crumb topping: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, allspice, and salt. Add butter and with your fingertips lightly rub butter and flour mixture together until it comes together. Set aside.
• To make the bread: Preheat oven to 350º. Spread chopped walnuts on baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes. Let cool. Leave oven set at 350. Coat a 9x13 pan with vegetable oil and set aside. In a medium bowl, combine the sugar, flour, pumpkin pie spice, baking soda, and salt. Whisk gently to blend.
• In a large bowl, whisk together pumpkin, eggs and oil until well blended. Stir in the toasted chopped walnuts. Stir in flour mixture just until dry ingredients are moistened (do not overmix). Spread batter into prepared pan. Evenly sprinkle crumb topping over the top. Bake until a toothpick inserted into the center comes out clean, about 60 minutes. Cool on a wire rack. Serve lightly warm or at room temperature.

SPICED PUMPKIN BEER BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Grease a 9"x5" loaf pan. 2. In a large bowl, whisk together dry ingredients, making sure to break up any brown sugar lumps. Stir in nuts and raisins. 3. Make a well in the center of the bowl and pour 1/3 to 1/2 of the beer into the center. The beer will foam vigorously. Carefully fold some of the dry ingredients into the center, until enough foam subsides that you can safely pour in the rest of the beer. Gently fold the remaining beer into the dough until it is just absorbed. Be careful not to over mix or stir vigorously, as this will destroy the bubbles and make the bread dense. 4. Pour dough into loaf pan and smooth the top with a spoon or rubber spatula. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

SPICED CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Mix milk and vinegar together and let sit while you prepare the pan.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.
• Combine pumpkin puree, brown and white sugars, oil, egg, melted butter, orange juice, molasses, vanilla, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves in a large bowl. Add the milk-vinegar mixture and whisk to combine.
• Stir in flour, baking powder, baking soda, and salt until just combined; do not overmix. Stir in 1 cup chocolate chips until combined. Turn batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into the corners and sides as necessary. Sprinkle with mini chocolate chips.
• Bake in the preheated oven for 40 minutes. Tent the pan with a sheet of foil loosely draped over the top so the sides and top do not get overly brown before the center bakes through. Continue to bake until the top is domed and golden, the center is set, and a toothpick inserted in the center comes out clean, or with just a few moist crumbs (but no batter), 10 to 15 more minutes.
• Remove from the oven and allow to cool in the pan for about 15 minutes. Turn loaf out onto a wire rack and cool completely, about 15 more minutes, before slicing and serving.

SPICED PUMPKIN BREAD

Steps:

• Instructions Preheat oven to 325 degrees Fahrenheit. Using a hand mixer, combine all ingredients at room temperature in a large mixing bowl. Pour the batter into your greased loaf pan. Sprinkle the top with pumpkin seeds, or if you want more nuttiness add chopped walnuts. Don't mix it in, leave it on top! Bake for about 40 minutes, making sure the middle is just barely dry. Paleo breads tend to either be super dry or gooey pans of gunk. It's a fine, fine line. Let sit to cool, or if you're impatient like myself then slather on a delicious pad of butter while its still warm!