Hey pumpkin lovers! This is your season to satisfy your pumpkin palate! Pumpkin flavor is running amuck this fall. There’s pumpkin infused coffee creamers, teas, candies and cookies so I thought…why not add this moist spicy pumpkin bread to your taste buds.
One more pumpkin seed won’t kill you! This recipe comes from the kitchen of Judie Byrd, a well known chef and cooking instructor in the Fort Worth area. I had the pleasure of meeting darling “Lady Byrd” when she hosted a ladies night out at her home. We had a blast watching her whip up some yum in her gorgeous kitchen. You can read all about it here. Judie was so kind to share her recipes with us, especially after we gobbled up all her goodies!
This pumpkin bread recipe is loaded with a spicy kick so pull out those fall spices and bake up some robust spicy pumpkin bread.
Enjoy!
Yields 2 loaves
Save RecipeIngredients
- 1 ½ cups each brown sugar and granulated sugar
- 1 cup vegetable oil
- 4 eggs
- 1- 15 ounce can pumpkin puree
- 3 ½ cups flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 (ground) teaspoon each, nutmeg, allspice, ginger, cloves
- 2/3 cup water
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Grease and flour (or use non-stick coating ) 2 loaf pans. In a mixing bowl, beat together both sugars, oil, eggs and pumpkin. In a separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, allspice, ginger and cloves. Add to pumpkin mixture, alternately with water. Stir in walnuts. Pour into prepared loaf pans and bake for 1hour and 15 minutes or until toothpick comes out clean.
