Best 15 Spiced Pumpkin Nut 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.

MOROCCAN SPICED FRUIT & NUT BREAD

Steps:

• Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes., In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture., Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.

SPICY PUMPKIN BREAD

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.

SPICED PUMPKIN PECAN LOAF RECIPE BY TASTY

Steps:

• In a large bowl, combine the bread flour, whole wheat flour, pecans, chocolate chips, cinnamon, ginger, nutmeg, cloves, and salt. Stir well with a rubber spatula.
• In a separate large bowl, whisk together the warm water, yeast, pumpkin purée, and maple syrup.
• Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover the dough with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
• Using the spatula, fold the dough toward the center of the bowl 8 times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
• Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
• Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl and onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
• Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
• Bake the bread for 35 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 15 more minutes, until the bread is golden brown.
• Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
• Slice the bread and serve as desired.
• Enjoy!

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.

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

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.

PUMPKIN NUT BREAD

Steps:

• In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

RAISIN-FILLED PUMPKIN SPICE BREAD

Steps:

• In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

SPICED PUMPKIN BREAD

Steps:

• Prehat oven to 350 F.
• Grease bottoms of 2 loaf pans.
• Cream together butter and sugar in a large bowl.
• Add the eggs, pumpkin, and milk.
• Stir in the flour, baking soda, salt, baking powder, cinnamon, nutmeg, and cloves.
• Do not overmix.
• Fold in the raisins and nuts.
• Divide batter evenly between the two loaf pans.
• Bake until a toothpick inserted in the center comes out clean, about 65-70 minutes.
• Cool slightly, then loosen sides of pan and invert loaf to remove.
• Allow to cool on a wire rack.
• While bread is cooling, prepare glaze.
• Mix confectioners sugar together with the cinnamon and nutmeg and just enough milk to form a drizzling consistency.
• Drizzle glaze over loaves.
• Slice loaves and serve when cool.
• To store unused portions, wrap and refrigerate for no longer than 10 days.

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.

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.

TRADITIONAL PUMPKIN-NUT BREAD

Steps:

• Grease three 9x5x3-inch loaf pans.
• Preheat oven to 350 degrees.
• Sift together dry ingredients; set aside.
• In a large bowl, cream shortening, sugar, and vanilla.
• Add eggs one at a time, beating well after each addition.
• Add pumpkin; mix well.
• Sift in dry ingredients alternating with water.
• Mix until smooth.
• Fold in nuts.
• Turn batter into prepared pans.
• Bake for 45 to 55 minutes.

OLD-FASHIONED PUMPKIN NUT LOAF BREAD

Steps:

• PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
• Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.