spiced pumpkin bread

I have made this Pumpkin Spice Bread for the past three years at Thanksgiving and it never fails to disappoint.  I don’t usually love cooking with pumpkin, but something about the spices and the citrus glaze helps temper the pumpkin flavor into the perfect seasonal taste.  Whether you whip some up for your family on Thanksgiving morning or you deliver a loaf to someone you are thankful for, I promise this won’t be the last time you make this treat.  Enjoy!

spiced pumpkin bread

Spiced Pumpkin Bread (Recipe from Southern Living)

  • 1 C. (2 sticks) unsalted butter at room temperature
  • 3 C. all purpose flour
  • 5 tsp. pumpkin pie spice
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 C. sugar
  • 3 eggs
  • 1 15 oz. can pumpkin puree (1 1/2 C.)
  • 1/2 C. whole milk
  • 1/4 C. molasses
  • 1 1/4 C. confectioner's sugar
  • 2 Tbs. fresh lemon juice (fresh lemons really do make all the difference here!)

  1. Heat oven to 350.  Butter and flour (I just use Baker's Joy) a 12 C. Bundt pan.  (I usually make this recipe using 3 bread pans so I can give the bread as a gift more easily.)  
  2. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer, beat the butter and sugar on medium-high until fluffy (remember- 3-5 minutes to incorporate the air and make it fluffy!)  Beat in the eggs, one at a time.  Beat in the pumpkin puree, milk, and molasses (the mixture might look curdled- see picture below.)  Reduce mixer speed to low; gradually add the flour mixture and mix until just combined.  (Don't over-mix or the bread will be very dense.)
  4. Pour the batter into the prepared pan(s) and bake until a toothpick inserted in the center comes out clean, 55-65 minutes.  (For bread pans, 45-55 minutes.)  Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.  (I keep my bread in the pan to ice.)
  5. In a bowl, whisk together the confectioner's sugar and lemon juice until smooth.  Drizzle over the cake/bread and let set before serving.  

When step 3of the recipe says it may “appear curdled” don’t be alarmed if it really does!

A little glaze can go a LONG way if you don’t like particularly sweet bread.  I prefer more citrus flavor though, so I use lots on glaze on each loaf.


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