Deliciously Spicy Pumpkin Bread

READY IN: 1hr 10mins
Recipe by evelyn/athens

This is a recipe I've adapted over years and years until it was 'just right' (to my taste, anyway).

Top Review by mikey & ev

I made these as muffins and everyone loved them! I used pureed fresh pumpkin instead of the canned and pumpkin pie spice instead of all the other spices. I didn't make the topping for it, but did stir in chocolate chips instead of raisins. Made 12 muffins and baked for 30 minutes. Definitely a keeper!

Ingredients Nutrition

Directions

  1. In large bowl, cream butter for 1 minute; add sugar and beat for 4 minutes longer or until light and fluffy; beat in eggs.
  2. In separate bowl, whisk together pumpkin, orange zest and juice.
  3. In third bowl, whisk together flour, baking soda, baking powder, salt and spices; stir one-third of the flour mixture into the butter mixture; mix in half the pumpkin mixture; add another one-third flour mixture and remaining pumpkin mixture; sprinkle with remaining flour mixture, raisins and/or nuts; mix.
  4. Spoon batter into greased 8- x 4- inch loaf pan; tap pan lightly on counter to remove air bubbles; bake in 350°F oven for 55 to 60 minutes or until loaf is well risen and golden and tester inserted in center comes out clean; transfer pan to wire rack and let stand for 5 minutes.
  5. TOPPING: Remove loaf from pan, transfer to rack; brush butter over top of cake; combine sugar and cinnamon; sprinkle over cake; let cool completely.

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