Spiced Pumpkin Bread

Spring is just around the corner.  Cut tulips are popping up in the flower sections of grocery stores.  Once last shot to  make pumpkin bread before I get strange looks.  I suppose the end of fall should mark the end of pumpkin bread, but that rule doesn’t work in my house, especially if I’m baking this pumpkin bread.

The loaf is light and moist, with just the right amount of spice.  We love this pumpkin bread so much that we bake it several times between September and March.  For us, it’s not just for the fall months.

Freshly ground spices provide the best taste.  Here’s my trusty nutmeg grater.

Beat well the wet ingredients.

But once you add in the flour, beat until just combined.  Over-beating will lead to flatter and denser loaves.

As you can see, the batter is pretty thick.  Those black spots are from the cloves–my grinder left a few larger pieces.  I usually keep them in as they add a punch of flavor.

Luckily, the recipe makes two loaves.  One for now.  The other heads to the freezer to be gobbled up later.

This is my go-to family recipe for pumpkin bread.  It is simple, yet delicious.

Print Recipe

Spiced Pumpkin Bread

2017 © HollyTrail.com

Course

Dessert

Cuisine

American

Prep Time

20 minutes

Cook Time

60-70 minutes

Servings

loaves

Ingredients

• 3 large eggs
• 2 3/4 cups sugar
• 1 cup vegetable oil (e.g., canola oil, not olive oil)
• 15 ounces solid packed pumpkin puree (heaping 1 3/4 cup)
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• confectioner's sugar for dusting

Course Dessert Cuisine American Prep Time 20 minutes Cook Time 60-70 minutes Servings loaves Ingredients 3 large eggs 2 3/4 cups sugar 1 cup vegetable oil (e.g., canola oil, not olive oil) 15 ounces solid packed pumpkin puree (heaping 1 3/4 cup) 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves confectioner's sugar for dusting

Instructions

1. Preheat oven to 350°F. Butter and flour 2 loaf pans (9”x5”x3”).
2. Using an electric mixer, paddle attachment, beat eggs and sugar on medium high speed for about 3 minutes.
3. Meanwhile, in a medium bowl, sift together flour, cinnamon, nutmeg, cloves, salt, and baking soda.
4. To the egg mixture, add oil and pumpkin and mix until smooth.
5. Stir in the sifted flour mixture until just combined and there are no lumps. An electric mixer can be used, but at the lowest speed being careful not to overmix.
6. Pour into prepared pans, dividing evenly.
7. Bake for about 60-70 minutes, or until a skewer or cake tester inserted into the center of the cake comes out clean. Remove from pans after 10 minutes and let cool completely on a wire rack.
8. When cool, dust with confectioner's sugar. Cut into slices and serve.

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