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Spiced Pumpkin Bread

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We were wondering what to do with a copious amount of our leftover pumpkin puree, and it hit us that baking a spiced pumpkin bread makes sense – light, decadent and in line with the upcoming Halloween festivities.The cake itself is mildly sweet, but well-balanced when paired with our luscious orange glaze, this recipe would satisfy that perpetual sweet tooth.

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Ingredients

  • For pumpkin spice:
  • 1 cup canned pumpkin puree
  • 11/2 cup plain flour
  • 1 cup brown sugar (add another 1/4 cup to make it sweeter)
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup walnuts, chopped
  • 1/4 tsp ground clove
  • 1/4 tsp ground nutmeg
  • 1/4 tsp all spice
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • For orange glaze:
  • 1 cup icing sugar
  • 2 to 3 tbsp orange juice
  • zest of an orange
  • 1/4 tsp vanilla bean paste

Details

Servings 1
Adapted from cookism.tumblr.com

Preparation

Step 1

1. Preheat oven to 180C. Lightly brush a 9x5x3” loaf tin with vegetable oil. Using a balloon whisk, mix sugar, oil and eggs in a large mixing bowl. Add in pumpkin puree along with pumpkin spice and whisk till well combined.
2. Sift flour, baking soda, baking powder and salt together into another bowl. Gently fold in flour mixture into pumpkin mixture in 2 additions. Mix in chopped walnuts and transfer batter into prepared tin. Smooth the top with a spatula and bake it for an hour or until a skewer inserted in the middle comes out clean.
3. Cool for 5 minutes, then loosen the pumpkin bread by running a knife around the edges. Pop it out to cool.
4. While waiting for pumpkin bread to cool completely, prepare the glaze. Mix icing sugar, orange juice, half the zest and vanilla in a bowl until smooth. Add more juice if the mixture is too thick or more icing if the mixture is too thin. Generously drizzle glaze onto pumpkin bread and sprinkle the rest of the orange zest on top.

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