Best 4 Spicy Pumpkin Bread Recipes

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If you're looking for a warm and comforting treat on a chilly autumn day, look no further than spicy pumpkin bread. With its rich pumpkin flavor, hints of warm spices like cinnamon, nutmeg, and ginger, and a slightly sweet and spicy kick, this delectable bread will tantalize your taste buds and fill your home with the inviting aromas of fall. Whether you're serving it as a dessert, a snack, or even as a breakfast treat, this perfectly spiced pumpkin bread is sure to become a favorite in your household.

Here are our top 4 tried and tested recipes!

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

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 :

SPICY PUMPKIN BREAD



Spicy Pumpkin Bread image

Make and share this Spicy Pumpkin Bread recipe from Food.com.

Provided by Emily

Categories     Quick Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 15

2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 teaspoon salt
2/3 cup granulated sugar
1 1/3 cups packed brown sugar
1 cup low-fat milk
2/3 cup butter, softened
2 teaspoons vanilla extract
2 large eggs
1 (15 ounce) can pumpkin

Steps:

  • Preheat oven to 350º.
  • Lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour and spices (flour through cloves) in a large bowl.
  • Add sugar and the next 6 ingredients (sugar through pumpkin) in a different bowl, and stir well with a whisk or mixer until smooth.
  • Add to flour mixture, stirring just until moist.
  • Spoon batter into 2 (8 × 4-inch) loaf pans coated with cooking spray.
  • Bake at 350º for 1 hour or until a wooden pick inserted in center comes out clean.
  • Cool loaves in pans 10 minutes on a wire rack; remove from pans.
  • Cool loaves completely; cut each loaf into 12 slices.
  • You may also cook in small loaf pans or muffin tins, reduce cooking time to 30-35 min.
  • Check for doneness.
  • NOTES: If you're tempted to fiddle with the spices (maybe substitute pumpkin-pie spice for the allspice, cinnamon, nutmeg, and cloves), please don't.
  • I tried it both ways and it wasn't as good.

WALNUT COATED SPICY PUMPKIN BREAD



Walnut Coated Spicy Pumpkin Bread image

An old Cooking Light recipe. This combination of spices is wonderful. I don't recommend substituting pumpkin pie spice for the individual spices - it's not the same. Note to World Tour participants - I believe the ingredients are typical for the Western U.S. where walnuts are grown.

Provided by PanNan

Categories     Quick Breads

Time 1h15m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 16

3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 1/3 cups packed brown sugar
3/4 cup 1% low-fat milk
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 (15 ounce) can pumpkin
cooking spray
1/3 cup chopped walnuts

Steps:

  • Preheat oven to 350.
  • Lightly spoon flour into measuring cups; level with a knife.
  • Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture.
  • Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth.
  • Add to flour mixture, stirring just until moist.
  • Spoon batter into 2 (8 X 4 inch) loaf pans coated with cooking spray, and sprinkle with walnuts.
  • Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
  • Cool loaves in pans 10 minutes on a wire rack; remove from pans and let cool completely.
  • Cut each loaf into 12 slices.

Tips

  • Use fresh pumpkin puree. This will give your bread the best flavor and texture. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it, or you can use canned pumpkin puree.
  • Don't overmix the batter. Overmixing can make the bread tough. Mix the batter just until the ingredients are combined.
  • Let the bread cool completely before slicing it. This will help the bread to hold its shape and prevent it from crumbling.
  • Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.
  • Serve the bread with butter, cream cheese, or your favorite spread. You can also toast the bread or use it to make sandwiches.

Conclusion

Spicy pumpkin bread is a delicious and festive treat that is perfect for fall. With its warm spices and moist texture, this bread is sure to be a hit with your family and friends. So next time you're looking for a fall baking project, give this spicy pumpkin bread a try. You won't be disappointed!

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