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Spiced Pumpkin Bread

Spiced pumpkin bread with warm cinnamon-clove flavor and a browned-butter glaze. Baked until dark golden and sliceable, with a tender crumb from pumpkin puree and molasses.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp cardamom
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves
  • 0.25 tsp allspice
  • 0.25 tsp black pepper
  • 0.5 tsp salt
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbsp molasses
Brown butter glaze
  • 3 tbsp browned butter
  • 1.5 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Whisk flour, baking soda, and all spices plus salt until evenly combined.
Mix the batter
  1. Whisk pumpkin puree, both sugars, vegetable oil, eggs, vanilla, and molasses until smooth.
  2. Fold the dry ingredients into the wet mixture until just combined, then pour into the loaf pan.
Bake and finish
  1. Bake for 60-65 minutes at 350F until the loaf is done.
  2. Cool completely before serving, then drizzle with the brown butter glaze.

Notes

Brown the butter for the glaze just until nutty and fragrant, then let it cool slightly so the powdered sugar won’t seize. Store the fully cooled loaf tightly wrapped in the fridge for up to 4 days or at room temperature for up to 2 days; freeze sliced portions for up to 2 months. For a lower-sugar version, reduce granulated and brown sugar by about 1/4 cup total and add 1 tbsp extra molasses to keep the spice-forward flavor profile.