24 slices (serving size: 1 slice)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

bldnewmom's Review

October 20, 2014
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.

BaileySmith's Review

March 17, 2014
Moist and light texture.... love the flavor. Just dont stir the batter too much then you will get the nice resalt...

jmcclintock's Review

October 31, 2013

bellaj2000's Review

October 13, 2013

RelativelyRavyn's Review

March 04, 2013
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.

mary327's Review

December 08, 2012

contentedgirl's Review

November 29, 2012
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!

SSilveira's Review

November 17, 2012

cinnamoncloves's Review

October 31, 2012
This is my go to pumpkin bread recipe. I do increase the spices though and use half whole wheat pastry flour and half all purpose flour. This is the best low fat recipe when you want something sweet.

LaurieRonan's Review

October 24, 2012
Tastes just like pumpkin pie. I'm eating it right now for breakfast. It's moist and wonderful. Thank you for the keeper recipe.