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Spiced Pumpkin Bread

Spiced pumpkin bread with warm cinnamon, ginger, cardamom, and cloves baked into a dark golden loaf with a browned-butter glaze. The batter bakes up tender and fragrant, then gets finished with a sweet, lightly spiced glaze for extra flavor depth.
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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: 420
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 deepens the spice
  • 0.5 tsp salt
Wet ingredients
  • 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 deepens flavor
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, then grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, allspice, black pepper, and salt until evenly combined.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla, and molasses until smooth.
  4. Fold the dry ingredients into the wet ingredients until just combined, then pour the batter into the greased loaf pan.
Bake
  1. Bake at 350F for 60-65 minutes, until a tester comes out clean and the top is set and deeply golden.
  2. Cool the loaf completely in the pan before glazing.
Glaze
  1. Stir browned butter, powdered sugar, milk, and cinnamon until smooth, then drizzle over the cooled pumpkin bread.

Notes

For clean slices, let the loaf cool completely before glazing; the crumb firms as it cools. Store covered at room temperature for up to 3 days or refrigerate up to 5 days. Freeze the unglazed loaf wrapped well for up to 2 months, then thaw and glaze after thawing. For a lighter option, use olive oil or melted unsalted butter in place of vegetable oil for a slightly different but still tender crumb.