Best 7 Dark And Spicy Pumpkin Loaf Recipes

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You may not think of pumpkin as a fall baking ingredient, but you'll change your mind as soon as you try this moist and flavorful recipe. Made with warm spices and the perfect amount of heat, it's a deliciously unique treat that everyone will love.

Let's cook with our recipes!

DARK AND SPICY PUMPKIN LOAF



Dark and Spicy Pumpkin Loaf image

This recipe is excerpted from Alice Medrich's Flavor Flours (Artisan).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 14

8 tablespoons (1 stick/115 grams) unsalted butter, melted
1 cup (200 grams) sugar
2 large eggs
3/4 cup (120 grams) white rice flour, or 1 cup (120 grams) regular Asian white rice flour
1/3 cup (40 grams) buckwheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (170 grams) pumpkin puree
1/2 cup (70 grams) raisins or currants
1 4 1/2-by-8 1/2-inch (4â€"6 cup) loaf pan
Stand mixer with paddle attachment or handheld mixer

Steps:

  • Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Line the bottom and all four sides of the loaf pan with parchment paper.
  • Combine the butter, sugar, and eggs in the bowl of the stand mixer and beat on medium speed with the paddle attachment until lighter in color, about 2 minutes. Or beat with the handheld mixer in a large bowl on medium-high speed for 3 to 4 minutes.
  • Add the rice and buckwheat flours, baking soda, baking powder, cinnamon, nutmeg, salt, pumpkin puree, and raisins and beat on low speed until smooth. Scrape the mixture into the prepared pan.
  • Bake the loaf for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool the loaf in the pan on a rack for at least 2 hours before unmolding and slicing. The cake keeps, wrapped airtight, in the refrigerator for up to 5 days; let come to room temperature before serving.

SPICY AND MOIST PUMPKIN BREAD



Spicy and Moist Pumpkin Bread image

A basic pumpkin bread recipe that is very moist. Use real pumpkin for a better texture. Great fresh out of the oven or even better the next day for breakfast! This bread is moderately sweet and very spicy.

Provided by kwhicker

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 16

Number Of Ingredients 15

2 cups brown sugar
3 eggs
½ cup butter, melted
¼ cup vegetable oil
2 tablespoons water
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground ginger
2 cups pumpkin puree

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix brown sugar, eggs, melted butter, oil, water, and vanilla extract together in a small bowl.
  • Combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and ginger in a separate bowl. Pour in butter mixture; blend until smooth. Slowly mix in pumpkin puree. Divide batter between 2 loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 55 minutes.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 38.9 g, Cholesterol 50.1 mg, Fat 10.5 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 242.4 mg, Sugar 18.8 g

SPICED PUMPKIN BREAD



Spiced Pumpkin Bread image

A pumpkin loaf spiced with cinnamon, ground cloves, and nutmeg. I came up with this recipe after many failed attempts at pumpkin loaf. I adapted a favorite banana loaf recipe and this was the result. Yum! This recipe yields 3 loaves. Stock your freezer!

Provided by KellieTheBaker

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 13

1 ½ cups white sugar
1 cup light brown sugar
1 cup butter, melted
2 eggs
1 tablespoon vanilla extract
3 cups pumpkin puree
4 cups all-purpose flour
2 tablespoons ground cinnamon
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt

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.

Nutrition Facts : Calories 247.3 calories, Carbohydrate 40.7 g, Cholesterol 35.8 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 393.6 mg, Sugar 22.6 g

SPICY PUMPKIN BREAD



Spicy Pumpkin Bread image

I like anything made with pumpkin, but this tender loaf is irresistible. Sometimes, I'll top it with a spicy glaze that feature nutmeg and cinnamon.

Provided by Taste of Home

Time 1h20m

Yield 2 loaves.

Number Of Ingredients 20

1 cup butter, softened
2 cups sugar
4 large eggs
1 can (15 ounces) solid-pack pumpkin
2 teaspoons vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
2 cups semisweet chocolate chips
1 cup chopped walnuts
GLAZE (optional):
1 cup confectioners' sugar
2 tablespoons hot water
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Dash ground cloves

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla; mix well. Combine the dry ingredients. Stir into pumpkin mixture just until moistened. Fold in chocolate chips and walnuts., Spoon into two greased 8x4-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 before removing from pans to wire racks. If desired, combine glaze ingredients; drizzle over cooled loaves.

Nutrition Facts :

SPICED PUMPKIN BREAD



Spiced Pumpkin Bread image

An easy Spiced Pumpkin Bread recipe. Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.

Provided by Vern Bertagna

Categories     Bread     Bake     Thanksgiving     Vegetarian     Kid-Friendly     Pumpkin     Cinnamon     Clove     Bon Appétit     Illinois     Small Plates

Yield Makes 2 loaves

Number Of Ingredients 12

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

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 LOAF



Spiced Pumpkin Loaf image

This recipe just screams fall and holidays to me. The orange marmalade cream cheese spread gives it a little something special.

Provided by breezermom

Categories     Quick Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 17

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin, cooked and mashed (can use canned)
2/3 cup sugar
1/3 cup sour cream
1/3 cup vegetable oil
3 tablespoons orange marmalade
1 egg, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon ground cloves
2/3 cup pecans, chopped
1 (8 ounce) package cream cheese, softened
1/2 cup orange marmalade

Steps:

  • Bread:.
  • Grease and flour a 9 x 5 x 3 inch loafpan; line with wax paper. Grease and flour the wax paper. Set aside.
  • Combine flour, baking powder, soda, and salt; stir well. Combine pumpkin and the next 9 ingredients in a medium mixing bowl; beat well at medium speed of an electric mixer. Add flour mixture to the pumpkin mixture, beating well. Stir in the pecans.
  • Pour batter into prepared pan. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Let it cool in the pan for 10 minutes. Remove from the pan; remove wax paper, and let it cool completely on a wire rack.
  • Cream Cheese Spread:.
  • Beat the softened cream cheese at medium speed of an electric mixer until smooth. Add 1/2 cup orange marmalade, beating mixture until it is well blended. Serve with the bread.

SPICY PUMPKIN LOAF



Spicy Pumpkin Loaf image

The combination of pumpkin and chocolate is surprisingly wonderful and delicious! This recipe freezes well.

Provided by food snob mom

Categories     Dessert

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 17

3 3/4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon ground cloves
1 cup butter or 1 cup margarine
2 cups sugar
4 eggs
1 1/2 cups canned pumpkin
12 ounces chocolate chips
1 cup chopped nuts (optional)
1 cup powdered sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 dash clove

Steps:

  • Combine dry ingredients.
  • Cream 2 sticks of butter or margarine.
  • Gradually add 2 cups of sugar ( I cut this in half and it's still sweet). Cream well.
  • Blend in and beat well 4 eggs.
  • At low speed add dry ingredients alternately with 1 1/2 cups canned or cooked pumpkin, beginning and ending with dry ingredients. Stir in 12 oz. pkg. chocolate chips and nuts. Turn into 2 greased 9X5 loaf pans. Bake at 350 degrees for 1 hour. Cool then drizzle with spice glaze.
  • SPICE GLAZE: Combine all ingredients and blend in 3-4 teaspoons hot water until consistency of a glaze.

Nutrition Facts : Calories 371.6, Fat 15.7, SaturatedFat 9.3, Cholesterol 66.7, Sodium 368.4, Carbohydrate 56.5, Fiber 2.4, Sugar 35.9, Protein 4.7

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pumpkin loaf.
  • Don't overmix the batter. Overmixing can make the loaf tough. Mix just until the ingredients are combined.
  • Bake the loaf until a toothpick inserted into the center comes out clean. This will ensure that the loaf is cooked through.
  • Let the loaf cool completely before frosting it. This will help the frosting to set properly.
  • Store the loaf in an airtight container at room temperature for up to 3 days. You can also freeze the loaf for up to 2 months.

Conclusion:

This dark and spicy pumpkin loaf is a delicious and festive treat that is perfect for fall. It is easy to make and can be enjoyed by people of all ages. With its rich, moist texture and flavorful spices, this loaf is sure to be a hit at your next gathering.

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