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    You are in: Home / Recipes / Spicy Pumpkin Bread Recipe
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    Spicy Pumpkin Bread

    Spicy Pumpkin Bread. Photo by Juju Bee

    1/3 Photos of Spicy Pumpkin Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Emily's Note:

    A really moist, yummy pumpkin bread.

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    Units: US | Metric


    1. 1
      Preheat oven to 350º.
    2. 2
      Lightly spoon flour into dry measuring cups; level with a knife.
    3. 3
      Combine flour and spices (flour through cloves) in a large bowl.
    4. 4
      Add sugar and the next 6 ingredients (sugar through pumpkin) in a different bowl, and stir well with a whisk or mixer until smooth.
    5. 5
      Add to flour mixture, stirring just until moist.
    6. 6
      Spoon batter into 2 (8 × 4-inch) loaf pans coated with cooking spray.
    7. 7
      Bake at 350º for 1 hour or until a wooden pick inserted in center comes out clean.
    8. 8
      Cool loaves in pans 10 minutes on a wire rack; remove from pans.
    9. 9
      Cool loaves completely; cut each loaf into 12 slices.
    10. 10
      You may also cook in small loaf pans or muffin tins, reduce cooking time to 30-35 min.
    11. 11
      Check for doneness.
    12. 12
      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.
    13. 13
      I tried it both ways and it wasn't as good.

    Ratings & Reviews:

    • on April 30, 2002


      I made this the other night, gave one loaf to a neighbour and the other loaf was devoured within 30 minutes!!!!!! It didn't quite rise as much in the pan as I had hoped but it sure tasted yummy!

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    • on November 18, 2007


      I have been trying so many different pumpkin bread recipes to try and find one that is at least close to one my husband and I found at "The Omelet House" in Las Vegas. Their pumpkin bread is served like a piece of spice cake with butter on top. It is the most delicious I have EVER had! This one comes REALLY close! I also liked the fact that it only had 2/3 cup sugar as opposed to most of the others that called for 3 CUPS!!! EEEK! I didn't have any whole wheat flour so I used all all-purpose flour. I also used a can of sweet potato puree in place of the pumpkin. I used non-fat milk also. I baked it on convection bake for 35 minutes in a 9X9 silicone pan. It came out perfect!! I lightly glazed it with an orange glaze. Next time I will put chopped pecans and raisins in it. I didn't this time because my kids don't really like them, but now that I know how YUMMY it is! Who cares! In they go!! Thanks so much Emily for this incredible recipe!!

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    • on February 12, 2011


      Wow! I served this at our Cafe at church and it was the tops! Thanks so much for a lower sugar, but really tasty recipe! Actually, I doubled the recipe and it made a bundt pan and 2 large loaves. They took 1 hour in the oven.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Spicy Pumpkin Bread

    Serving Size: 1 (1747 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2222.8
    Calories from Fat 640
    Total Fat 71.1 g
    Saturated Fat 42.3 g
    Cholesterol 355.6 mg
    Sodium 2848.4 mg
    Total Carbohydrate 372.5 g
    Dietary Fiber 12.1 g
    Sugars 219.7 g
    Protein 34.3 g

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