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Spiced Pumpkin Bread

Spiced pumpkin bread with a deeply spiced loaf and a glossy brown butter glaze. Baked until tender and sliceable, with cinnamon, cardamom, ginger, and cloves folded into a smooth pumpkin batter.
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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
Calories: 356
Ingredients Equipment Method Notes

Ingredients
  

Spiced pumpkin bread batter
  • 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
  • 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 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x5 loaf pan so the loaf releases cleanly.
  2. Place the loaf pan on a sheet pan to catch any drips, then keep it ready for batter.
Mix dry spices
  1. In a bowl, whisk all-purpose flour, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, allspice, black pepper, and salt until evenly combined.
Mix wet ingredients
  1. In a bowl, whisk pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, vanilla, and molasses until smooth.
Combine and bake
  1. Pour the wet mixture into the dry ingredients and fold until no dry streaks remain.
  2. Pour the batter into the prepared loaf pan and level the top with a gentle shake.
  3. Bake at 350F for 60-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  4. Cool completely in the pan before glazing so the glaze sets without running off.
Make and drizzle glaze
  1. Stir browned butter, powdered sugar, milk, and cinnamon until smooth enough to drizzle.
  2. Drizzle the brown butter glaze over the cooled loaf for a glossy finish.

Notes

Pro tip: cool the loaf completely before glazing for the cleanest slice and the thickest glaze set. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze sliced pieces for up to 2 months. For a lighter option, replace some of the oil with unsweetened applesauce (reduce oil to 1/3 cup and add 3 tbsp applesauce) while keeping the bake time the same—texture stays moist but slightly less tender.