Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray, and sprinkle with walnuts. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.
I made this as written but no nuts and added mini chocolate chips. I know the recipe is called spicey pumpkin bread, but the spices overwhelmed the bread and I lost the pumpkin flavor. It was a good bread, but not quite what I wanted.
I really loved this simple pumpkin bread. I didn't add any toppings because I had nothing on hand, but it was great by itself! I took the advice of other reviewers and used applesauce in place of oil, as well as increased the amount of spices a little bit. I also reduced the baking time by about 10 minutes. Overall, the bread turned out moist, substantial, and very tasty. I will definitely make it again, and next time I will add even more spice.
I thought this bread turned out great! I had just enough fresh pumpkin left to make 1/2 a recipe. It only needed to go 50 minutes though as I checked it then & the toothpick came out clean. Maybe those who thought it was dry overcooked it. Mine was so moist & the spices were really tasty. Instead of putting the walnuts on top, I incorporated them into the flour mixture. I will make this again for sure. Next time I'll probably be using canned pumpkin, so I will have to compare it to fresh. A really good recipe though!