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Spicy Pumpkin Bread Recipe

Spicy Pumpkin Bread Recipe photo by Taste of Home

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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.

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Spicy Pumpkin Bread Recipe

Prep: 15 min. Bake: 65 min. + cooling

Yield: 32 Servings

15 65 80

Ingredients

1 cup butter, softened
2 cups sugar
4 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 (12 ounces) 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

Directions

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 8-in. x 4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted near 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. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 255 calories, 12 g fat (6 g saturated fat), 42 mg cholesterol, 220 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Spicy Pumpkin Bread in Country Woman Christmas Annual 2001, p14

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Reviews for Spicy Pumpkin Bread

Spicy Pumpkin Bread

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Reviewed on Nov. 19, 2012 by Joscy

This bread is excellent!! Have made a few times already ~~ did cut back on chocolate chips tho ~~ used 1 cup and it seemed enouigh to me. This bread is a definite keeper!!

Reviewed on Oct. 11, 2012 by imsy

I forgot to mention that without the eggs I cut the flour back by 1/2 c. The outside has a nice crispy texture, the inside is dense of course, but very moist and flavorful.

Reviewed on Oct. 11, 2012 by imsy

I made this without eggs or nuts because I was out. Originally I only put in 1/2 t. nutmeg because I was looking at the glaze part of the recipe instead of the bread itself. I added the extra 1/2 t. and I think I would prefer just using the 1/2 t. (from tasting the dough "without eggs") ;) I also sprinkled cinnamon and sugar on top before baking instead of the glaze. The bread is baking now and my home smells so autumnal. I also didn't use a mixer, mixed by hand. Just out of the oven and the bread is quite good, even without the eggs and nuts. Next time I'll add both and cut the nutmeg down to 1/2 t. ;-)

Reviewed on Oct. 09, 2012 by VictoriaElaine

The BEST quick bread recipe I have ever made! Turned out moist & full of flavor from all the spices. Once I saw how much dough this made, I switched to 9 x 5 pans - glad I did as they were huge loaves! I didn't make the glaze as the bread had enough flavor without it. Also, mine were perfectly done at 55 minutes. Ovens vary, so be careful not to over bake these.

Reviewed on Oct. 26, 2010 by Rita1943

I made this delicious bread and gave one loaf to my neighbor. My husband got mad at me for giving it away because he absolutely loved it. It is so good. The more you eat, the more you want and it is wonderful with a cup of coffee. I will make this over and over again.