Pumpkin Bread

What to do with leftover pumpkin? Make pumpkin bread of course! Easy pumpkin bread recipe spiced with nutmeg, cinnamon, and allspice.
Ingredients

Main Course
  • 1 1/2 cups (200g) flour
  • 1/2 teaspoon of salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 cup (240 ml) pumpkin purée*
  • 1 cup (200 g) sugar
  • 4 ounces (1 stick, 112 g) butter, melted (can sub 1/2 cup light olive oil)
  • 2 eggs, beaten
  • 1/4 cup water
  • 2 teaspoons molasses
  • 1 teaspoon orange zest (optional)
  • 1/2 cup (120 ml) chopped pecans or walnuts (optional)
  • 1 cup powdered sugar
  • 2 Tbsp orange juice
  • 1 teaspoon orange zest
  • 1/4 teaspoon vanilla
Directions
  • Preheat oven and prepare loaf pan: Preheat your oven to 350°F (180°C). Put in the middle rack of the oven. Butter the insides of an 8 x 4 x 3 -inch loaf pan.
  • Whisk together the flour, salt, baking soda, ground ginger, cinnamon, nutmeg, and allspice in a large bowl.
  •  Mix together the pumpkin purée, sugar, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using) in a separate bowl.
  • Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter. Do not over-mix! If adding chopped pecans or walnuts, stir them in.
  •  Bake: Pour the batter into the loaf pan and smooth the top. Bake at 350°F (180°C) for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean.
  • Remove from pan and cool completely: Remove from oven and let cool in the pan for 5 minutes. Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely.
  • Glaze: If using the glaze, whisk together in a medium bowl the powdered sugar, orange juice, zest, and vanilla. Whisk until smooth. If too thick add  a little more juice. If too thin, add a little more powdered sugar. Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Less crumbs that way!

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