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Spiced Pumpkin Bread

Spiced pumpkin bread with a dark golden crumb and deeply layered spices (cinnamon, ginger, cardamom, nutmeg, cloves). Baked until set, then finished with a quick brown butter glaze for a glossy, fragrant top.
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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: 340
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
  • 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

Method
 

Prepare and mix
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, and all spices with salt until evenly combined.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla, and molasses until smooth.
  4. Fold dry ingredients into wet ingredients until no dry streaks remain.
  5. Pour batter into the prepared loaf pan.
Bake and finish
  1. Bake at 350F for 60-65 minutes, until the center is set and a tester comes out clean.
  2. Cool completely before glazing.
  3. Drizzle the brown butter glaze over the cooled pumpkin bread.

Notes

For clean slices, cool the loaf fully before cutting, then refrigerate leftovers in a sealed container for up to 4 days. Freeze the bread (without glaze) wrapped tightly for up to 2 months, then thaw and warm briefly before glazing. If you want a slightly lighter texture, use light brown sugar in place of packed brown sugar.