Spicy Pumpkin Bread

BECKY LUIGART-STAYNER

This particular pumpkin bread gets its kick from a blend of allspice, cinnamon, cloves, and nutmeg.  Top with a sprinkle of chopped walnuts for a salty crunch that pairs perfectly with the sweet, moist bread.

Yield: 24 slices (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 26%
  • Fat: 4.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 2.3g
  • Protein: 3.1g
  • Carbohydrate: 26.9g
  • Fiber: 1.3g
  • Cholesterol: 18mg
  • Iron: 1.4mg
  • Sodium: 138mg
  • Calcium: 46mg

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 1/3 cups packed brown sugar
  • 3/4 cup fat-free milk
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 (15-ounce) can pumpkin
  • Cooking spray
  • 1/3 cup chopped walnuts

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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