Have you ever taken a bite out of what looks like delicious pumpkin bread only to be disappointed by how dry and bland it tastes? This is not going to be that kind of pumpkin bread.
This spiced pumpkin bread recipe has been sitting in my mom’s old cookbook since the early 1970’s and whenever I make it, it does not disappoint. It’s flavorful, not too sweet, and more importantly, moist.
You’ll need two 9 x 5 loaf pans to make the full recipe which means you can make a loaf for yourself and give one away. Or keep both. Or eat one and freeze one. I’ll leave that weighty decision up to you. 😉
You’ll also need flour, baking soda, cinnamon, nutmeg, brown and white sugars, eggs, oil, pure pumpkin, oil, and salt.
The trick to keeping this bread moist is a) not overmixing and b) not baking too long. As soon as that fork or toothpick comes out clean, pull the loaves out of the oven (45-60 minutes baking time).
By the way, the cinnamon glaze is optional. This spiced pumpkin bread tastes amazing with or without it.
It may be hot in Virginia today but the aroma of this bread is giving me all the Fall feels.
Deliciously Moist Spiced Pumpkin Bread (with Cinnamon Glaze)
Do you think this could be considered a breakfast food? I’m just saying…
>>Download the Spiced Pumpkin Bread Recipe right here<<
Because I’m curious:
Pumpkin Spice everything–yes or no?
Looking for more pumpkin recipes? We’ve got this.