Savory Spiced Pumpkin Bread
Indulge in the warm, comforting flavors of this Savory Spiced Pumpkin Bread, an ideal treat for autumn gatherings or cozy breakfasts. This recipe, adapted from Food.com, gives you two delightful loaves brimming with the rich taste of pumpkin and a blend of aromatic spices. The combination of all-purpose and whole wheat flour provides a hearty texture, while the creaminess of low-fat milk and the sweetness of sugars create a perfect balance. Whether enjoyed fresh from the oven or toasted the next day, this pumpkin bread is sure to become a fall favorite that you’ll want to share with friends and family.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
all-purpose flour
2 cups (lightly spooned and leveled)
whole wheat flour
1 cup (lightly spooned and leveled)
baking soda
2 teaspoons
ground allspice
1 teaspoon
ground cinnamon
1 teaspoon
ground nutmeg
1 teaspoon
ground cloves
1/2 teaspoon
salt
3/4 teaspoon
granulated sugar
2/3 cup
packed brown sugar
1 1/3 cups
low-fat milk
1 cup
butter
2/3 cup (softened)
vanilla extract
2 teaspoons
large eggs
2
pumpkin puree
15-ounce can
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, lightly spoon the all-purpose and whole wheat flours into measuring cups, leveling them off with a knife. Combine these flours with baking soda, allspice, cinnamon, nutmeg, cloves, and salt. Mix well and set aside.
3
In a separate mixing bowl, whisk together the granulated sugar, brown sugar, low-fat milk, softened butter, vanilla extract, and eggs until smooth and creamy. Stir in the pumpkin puree until fully incorporated.
4
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be moist but still slightly lumpy.
5
Prepare two 8 x 4-inch loaf pans by coating them thoroughly with cooking spray or lining them with parchment paper.
6
Evenly divide the batter between the two prepared loaves, smoothing the tops with a spatula.
7
Bake in the preheated oven for approximately 1 hour, or until a wooden pick inserted in the center comes out clean.
8
Once done, remove from the oven and let the loaves cool in the pans for 10 minutes on a wire rack. Gently remove the loaves from the pans and allow them to cool completely on the rack.
9
Once cooled, slice each loaf into 12 pieces. Enjoy fresh, or store the remaining slices in an airtight container.
10
For a mini version, you can use small loaf pans or muffin tins; adjust baking time to 30-35 minutes and check for doneness frequently.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Spiced Pumpkin Bread?
It is a hearty quick bread made with pumpkin puree, aromatic spices, and a mix of all-purpose and whole wheat flour.
How many loaves does this recipe yield?
This recipe produces two 8 x 4-inch loaves.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) for baking these loaves.
What types of flour are used?
The recipe uses 2 cups of all-purpose flour and 1 cup of whole wheat flour.
Which spices are included in the pumpkin bread?
The bread is flavored with ground allspice, cinnamon, nutmeg, and cloves.
What kind of pumpkin should I use?
The recipe calls for one 15-ounce can of pumpkin puree.
How many eggs are required?
You will need 2 large eggs for this recipe.
What type of milk is used?
The recipe specifies 1 cup of low-fat milk.
Does the recipe use butter or oil?
It uses 2/3 cup of softened butter.
What kind of sugar is needed?
The recipe requires 2/3 cup of granulated sugar and 1 1/3 cups of packed brown sugar.
How should I measure the flour?
Lightly spoon the flour into measuring cups and level them off with a knife.
Should the batter be perfectly smooth?
No, the batter should be moist but still slightly lumpy; avoid overmixing.
How long does the bread need to bake?
Bake the loaves for approximately 1 hour.
How do I test if the pumpkin bread is done?
Insert a wooden pick into the center; if it comes out clean, the bread is finished.
How long should the loaves cool in the pans?
Let the loaves cool in the pans for 10 minutes on a wire rack before removing them.
How many slices are in each loaf?
Each loaf can be sliced into 12 pieces, for a total of 24 slices.
Can I make muffins with this recipe?
Yes, you can use muffin tins and adjust the baking time to 30-35 minutes.
Can I make mini loaves?
Yes, mini loaf pans can be used with a reduced baking time of 30-35 minutes.
How should the pumpkin bread be stored?
Once completely cooled, store the slices or loaves in an airtight container.
What leavening agent is used in this bread?
This quick bread uses 2 teaspoons of baking soda.
Is there vanilla extract in the recipe?
Yes, the recipe includes 2 teaspoons of vanilla extract.
What size loaf pans should I use?
Two 8 x 4-inch loaf pans are recommended.
Should I grease the pans?
Yes, coat the pans thoroughly with cooking spray or line them with parchment paper.
How is the pumpkin puree incorporated?
Whisk the pumpkin puree into the wet mixture of sugars, milk, butter, vanilla, and eggs.
When should I add the wet ingredients to the dry?
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
What is the texture of this bread?
The combination of all-purpose and whole wheat flour provides a hearty and moist texture.
Can this bread be toasted?
Yes, it is delicious enjoyed fresh or toasted the next day.
Where did this recipe originate?
This specific recipe is adapted from Food.com.
Is this recipe suitable for autumn?
Yes, the warm pumpkin and aromatic spices make it ideal for fall gatherings.
What is the first step in the instructions?
The first step is to preheat your oven to 350°F (175°C).