Pumpkin Bread

The delicious smell of cinnamon and chopped nuts, this pumpkin bread is a classic.
Photo by Joya S.
Bake and share with your family!

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

1

servings

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

1

servings

Ingredients

  • 1 1/2

    cups flour

  • 1/2

    teaspoon of salt

  • 1

    teaspoon baking soda

  • 1

    teaspoon ground ginger

  • 1/2

    teaspoon cinnamon

  • 1/2

    teaspoon nutmeg

  • 1/2

    teaspoon allspice

  • 1

    cup pumpkin purée

  • 1

    cup sugar

  • 1

    stick (4-ounces) butter, melted (can sub 1/2 cup light olive oil)

  • 2

    eggs, beaten

  • 1/4

    cup water

  • 2

    teaspoons molasses

  • 1

    teaspoon orange zest, optional

  • 1/2

    cup chopped pecans or walnuts, optional

  • ORANGE GLAZE:

  • 1

    cup powdered sugar

  • 2

    tablespoon orange juice

  • 1

    teaspoon orange zest

  • 1/4

    teaspoon vanilla

Directions

Preheat your oven to 350°F. Put in the middle rack of the oven. Butter the insides of an 8 x 4 x 3 -inch loaf pan. Whisk together the flour, salt, baking soda, ground ginger, cinnamon, nutmeg, and allspice in a large bowl. Mix together the pumpkin purée, sugar, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using) in a separate bowl. Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter. Do not over-mix! If adding chopped pecans or walnuts, stir them in. Pour the batter into the loaf pan and smooth the top. Bake at 350°F for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean. Remove from oven and let cool in the pan for 5 minutes. Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. If using the glaze, whisk together in a medium bowl the powdered sugar, orange juice, zest, and vanilla. Whisk until smooth. If too thick add a little more juice. If too thin, add a little more powdered sugar. Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Fewer crumbs that way!

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