Deliciously Spicy Pumpkin Bread
"This is a recipe I've adapted over years and years until it was 'just right' (to my taste, anyway)."
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Yields:
-
1 loaf
ingredients
- 1⁄2 cup butter, at room temperature
- 1 cup brown sugar, packed
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon orange zest
- 1⁄4 cup orange juice
- 1 2⁄3 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1 cup golden raisin (optional)
- 1 cup walnuts, toasted (optional)
-
Topping
- 2 teaspoons butter, melted
- 2 teaspoons sugar
- 1⁄2 teaspoon cinnamon
directions
- In large bowl, cream butter for 1 minute; add sugar and beat for 4 minutes longer or until light and fluffy; beat in eggs.
- In separate bowl, whisk together pumpkin, orange zest and juice.
- 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.
- 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.
- 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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Reviews
-
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! -
What a delicious bread! This recipe for pumpkin bread has the lightest texture of any pumpkin bread recipe I have ever encountered. The flavor is also milder and more delicate than other recipes I've tried. With a personality all it's own, this recipe stands out! I did not include the golden raisins in my bread because I did not have any on hand, but I do see how they would only enhance this wonderful recipe! Thanks yet again, Evelyn! -
This make a lovely light and moist pumpkin cake! I opted for using the sultanas and 1/2 cup walnuts. I'll be making this one again, everyone enjoyed it. Thanks for sharing:) -
This is wonderful pumpkin bread! I did increase the spices to taste, and added in another teaspoon orange zest, thanks Ev!...Kitten:) -
This is one of those wonderful recipes which deserves ten stars at least. I followed the very precesie directions, making only miniscule changes--dark raisins which had been soaked in bourbon instead of golden raisins, and I baked the batter in individual bundts instead of in a loaf. Actually the batter was sufficient for six baby bundts (that lovely pan with the various flowers) and one baby loaf. The resulting 'baby cakes' were delicate, moist, spicy and incredibly aromatic. Six people ate this cake and all six adored it. Thanks, Evelyn--the best pumpkin spice cake/bread I ever had!
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Tweaks
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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!
-
This is one of those wonderful recipes which deserves ten stars at least. I followed the very precesie directions, making only miniscule changes--dark raisins which had been soaked in bourbon instead of golden raisins, and I baked the batter in individual bundts instead of in a loaf. Actually the batter was sufficient for six baby bundts (that lovely pan with the various flowers) and one baby loaf. The resulting 'baby cakes' were delicate, moist, spicy and incredibly aromatic. Six people ate this cake and all six adored it. Thanks, Evelyn--the best pumpkin spice cake/bread I ever had!
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
