Best Spiced Pumpkin Loaves With Whipped Cream Recipes

Chai-Spiced Pumpkin Loaf image

Provided by Kardea Brown

Time 2h30m

Yield 1 loaf

Number Of Ingredients 20

Nonstick cooking spray, for the loaf pan
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup unsweetened pumpkin puree
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar
2 tablespoons strongly steeped chai tea or chai tea concentrate
1 tablespoon heavy cream
Pinch of ground cinnamon

Steps:

For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.

Pumpkin Spiced Whipped Cream image

Provided by James Briscione

Categories dessert

Time 5m

Yield 3 cups

Number Of Ingredients 4

1 cup heavy whipping cream, chilled
1/4 cup confectioners' sugar
1 teaspoon pumpkin spice
1 teaspoon vanilla extract or bourbon

Steps:

In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.

Spiced Pumpkin Loaves with Whipped Cream image

Yield Makes 2 loaves

Number Of Ingredients 14

4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
2 cups canned solid pack pumpkin
2 cups (packed) golden brown sugar
1 cup sugar
1 cup vegetable oil
4 large eggs
2 cups raisins
1 cup chopped pecans
Lightly sweetened whipped cream

Steps:

Preheat oven to 350°F. Lightly oil two 9 1/4 x 5 1/4 x 2 1/2-inch loaf pans. Dust pans with flour. Sift first 6 ingredients into large bowl. Using electric mixer, beat pumpkin and next 4 ingredients in another large bowl to blend. Beat in dry ingredients just until blended. Stir in raisins and pecans. Transfer batter to prepared loaf pans.
Bake until tester inserted into center comes out clean, covering breads loosely with foil if browning too quickly, about 1 hour 20 minutes. Transfer pans to rack. Cool 15 minutes. Remove breads from pans. Cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil. Store at room temperature. Before continuing, rewarm in 350°F oven 15 minutes.)
Serve breads warm with cream.