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Spiced Pumpkin Bread

Heavenly Spiced Pumpkin Bread to Cozy Up Your Fall Mornings

Enjoy the irresistible cozy comfort of Spiced Pumpkin Bread, perfect for fall mornings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1/2 cup Unsalted Butter can substitute with coconut oil for dairy-free
  • 2 cups All-Purpose Flour whole wheat flour can be used for a denser bread
  • 1 cup Brown Sugar can substitute with coconut sugar for lower-glycemic option
  • 1 cup Pumpkin Puree ensure using 100% pure pumpkin puree, not pumpkin pie filling
  • 1 teaspoon Baking Soda baking powder can be used as a substitute
  • 2 teaspoons Ground Cinnamon can swap with pumpkin pie spice for a different spice profile
  • 1 teaspoon Ground Ginger optional; adjust to taste
  • 1 teaspoon Allspice can substitute with nutmeg
  • 1/2 teaspoon Salt no substitutions needed
  • 1/2 cup Milk can use dairy-free alternatives
  • 2 large Eggs can use flax eggs for vegan alternative
  • 1/2 cup Canola Oil substitute with vegetable or sunflower oil
For the Streusel Topping
  • 1/4 cup Unsalted Butter use unsalted for better control over salt levels
  • 1/2 cup Brown Sugar regular granulated sugar can work in a pinch
  • 1/2 cup All-Purpose Flour whole wheat flour can be substituted
  • 1 teaspoon Ground Cinnamon can adjust for a spicier topping
For the Optional Glaze
  • 2 tablespoons Butter melted butter helps the glaze stick
  • 1/2 cup Brown Sugar coconut sugar can be used for a different flavor
  • 1/4 cup Heavy Cream can use milk in lighter version
  • 2 tablespoons Maple Syrup can be omitted if not on hand
  • 1 cup Confectioners Sugar use powdered sugar for a smooth finish

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • rubber spatula
  • Saucepan

Method
 

Step-by-Step Instructions for Spiced Pumpkin Bread
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Melt ¼ cup of unsalted butter and combine with flour, brown sugar, and cinnamon to form a crumbly streusel.
  3. Brown 4 tablespoons of unsalted butter in a saucepan over medium heat until golden, then cool slightly before adding to the batter.
  4. In a mixing bowl, whisk all-purpose flour, brown sugar, baking soda, ground cinnamon, ground ginger, allspice, and salt.
  5. Mix cooled browned butter with pumpkin puree, milk, eggs, canola oil, and vanilla extract.
  6. Fold dry ingredients into wet until just combined, being careful not to overmix.
  7. Pour batter into the prepared loaf pan and sprinkle the streusel on top. Bake for 45-50 minutes until a toothpick comes out clean.
  8. Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  9. For an optional glaze, melt 2 tablespoons of butter and combine with brown sugar, heavy cream, maple syrup, and salt, then whisk in confectioners' sugar.

Nutrition

Serving: 1sliceCalories: 190kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 405IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Mind the mixing to keep the bread light and fluffy. Refrigerate the streusel before baking for a crunchy topping.

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