This homemade pumpkin bread is a fall favorite recipe. Packed with a mixture of spices such as cinnamon, nutmeg, and cloves. Of course, it can’t be a pumpkin bread without pumpkin.
There is something about the later part of August that gets me longing for the cooler weather and all things pumpkin.
Maybe it’s because of the last few months of warm weather and the seeking of cooler days. Maybe it’s just the fact that it’s harvest season and pumpkins are ready.
Let’s roll up our sleeves and heat that oven up for this quick bread recipe.
The Best Pumpkin Bread
To get the best pumpkin bread we need to start with the spices that really stand out in this recipe.
Ground Cloves ~ cloves have a hardy aroma and also a sharp warm flavor.
Cloves have a slight bitterness and astringency that pairs well with spices such as cinnamon and nutmeg. This making them an essential spice in many fall recipes.
Don’t have any ground cloves then you can substitute allspice for ground cloves.
I feel the flavor of cloves really comes out in this recipe so I highly recommend using this spice if you can.
Ground Cinnamon ~ cinnamon has a sweet woody smell that will enhance many recipes like this pumpkin bread.
Sprinkle a little on fall vegetables or even some fruit for a boost in flavor. Add a dash to your savory meals to add a twist to the flavor.
The slightly spicy taste of cinnamon goes well with many recipes.
Ground Nutmeg ~ ground nutmeg has a rich aroma with a woody bittersweet flavor that has hints of clove. It has a deep flavor that pairs well with cinnamon in many recipes.
I have found that a little nutmeg goes quite far in recipes because of the rich flavor it has.
Pumpkin ~ The canned pumpkin in this recipe helps make this bread moist. The pumpkin flavor combined with the mixture of spices makes this the best pumpkin bread recipe.
How To Make This Quick Bread
There is so much about this recipe I love. The rich flavor that you get from the spices mixed with the pumpkin.
It just says fall to me in so many ways. But I think the one reason I really love this bread so much. Is because it’s a simple and quick bread to make.
That means no rolling or waiting for the bread to rise. Now I’m all for those types of recipes but sometimes we just need a quick bread recipe.
Whenever I do any baking I make sure to sift the flour. Sifting the flour is beneficial for a couple of reasons. Sifting will add air and help make the recipe more light and fluffy.
The second is that there may be bugs in the flour. I know this one really sounds gross. The bugs most likely came home from the store with you in the package.
Recently I was sifting flour and found bugs. Totally grossed out I tossed out the flour. It was a reminder of why sifting is good for me.
Using a sifter that is placed over a bowl combine the flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg.
One of my favorite kitchen gadgets to use is my kitchen aid stand mixer. Since we need to beat the eggs until they are light and fluffy it’s the perfect tool to use.
In the bowl of a stand mixer beat the butter and sugar together until blended. Then go ahead and add one egg at a time to this mixture.
Making sure to beat well after you add each. Once all the eggs are beaten go ahead and beat this mixture until it’s light and fluffy, it will take a few minutes to do. Then beat in the pumpkin until it’s combined.
Slowly add the flour to the egg mixture until it’s all combined. Add into loaf pans that have been sprayed with cooking spray. Bake in 325℉ oven for about 55-60 minutes. Or until a toothpick inserted in the middle of the bread comes out clean
Kick This Bread Up With A Glaze
To take this delicious pumpkin bread up a notch we are going to add a powder sugar glaze to it. Now this step is optional but I tell you this really does make this moist bread even better.
Once the bread cools in a mixing bowl mix together powder sugar, milk, and vanilla extract. Whisk these ingredients together until there are no lumps. The more milk you add to the powdered sugar will determine the thickness of the glaze.
Then pour the glaze over the cooled pumpkin loaves. Before the glaze sets sprinkle chopped pecans over the bread.
This bread does freeze well for up to three months in the freezer. If freezing don’t add the glaze until you are ready to enjoy the bread.
All these flavors that are packed in one slice of bread remind me of the fall. This is a recipe that you will want to make over and over.
Now grab yourself a cup of coffee and enjoy the work you put into this pumpkin bread.
Answering the question “what’s there to eat” ~ Jen
Other My Creative Manner recipes you may enjoy are:
An easy recipe for pumpkin bread that has a sweet powder sugar glaze.
- 2 Cups Flour
- ½ Teaspoon Salt
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 1 ½ Sticks Unsalted Butter melted and slightly cooled
- 2 Cups Sugar
- 2 Large Eggs
- 15 Ounces Canned Pumpkin
Powder Sugar Glaze
- 2 Cups Powdered Sugar
- 2-4 Tablespoons Milk more milk will make it thinner
- ½ Teaspoon Vanilla Extra
- ¼ Cup Chopped Peacans optional
Preheat oven to 325℉. Spray the loaf pans with cooking spray.
Sift together into a bowl flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg. Set bowl aside
In either a large bowl or the bowl of your stand mixer beat the melted and slightly cooled butter, and sugar together until just blended. Add one egg in at a time making sure to beat well after each addition. Continue to beat until the batter is light and fluffy. This will take a few minutes.
Mix in the canned pumpkin, then slowly add the flour mixture to the fluffy batter. Mix on low until all the flour is combined. Dividing the batter between the loaf pans pour the batter into each loaf pan.
Place pans into a preheated 325℉ oven and bake for 55-60 minutes or until done. Insert a toothpick in the middle of the loaf to check for doneness. IF the toothpick comes out clean then the bread is done.
Let the bread cool for 20 minutes. In a large mixing bowl whisk together the powdered sugar, milk, and vanilla extract. I used 2 tablespoons of milk for a thicker glaze, the more milk used the thinner the glaze.
Pour the glaze over the cooled loaves and sprinkle with the pecans. This step is optional.