Spiced Pumpkin Bread

This pumpkin bread recipe puts a zesty twist on an Autumn holiday favorite. It’s both festive and traditional, and now with a bite of citrus. An absolutely delicious, moist companion for a season where leaves fall and fireplaces start to awaken.

Spiced Pumpkin Bread Recipe Prep:
20-40 Minutes

150 Grams Shawnee Mills All Purpose Flour

1/2 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/2 Teaspoon Baking Powder

1 Teaspoon Ground Ginger

1/2 Teaspoon Coriander

1/2 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

1/2 Teaspoon Allspice

1 Cup Pumpkin Puree

1 Cup Sugar

1/2 Cup Olive Oil (or 1 Stick of Melted Butter)

2 Eggs

1/4 Cup Water

2 Teaspoons Molasses

2 Teaspoons Orange Zest

1 Cup Powdered Sugar

2 Tablespoons Orange Juice

1/4 Teaspoon Vanilla Extract


Preheat oven to 350

  1. Spray nonstick cooking spray in 8 x 4 in pan. 
  2. In a medium bowl, stir in Shawnee Mills All Purpose Flour, baking soda, baking powder, salt, ground ginger, cinnamon, nutmeg, and allspice.
  3. In a large bowl whisk eggs, pumpkin puree, sugar, molasses, melted butter, water, and 1 tsp orange zest.
  4. Gently fold in the dry ingredients into the wet ingredients, be sure not to over mix or the loaf will be chewy. 
  5. Pour mixture into a non-stick loaf pan and bake for one hour. If using bread pans that are not non-stick, spray with nonstick cooking spray before adding mixture.
  6. To check if pumpkin bread is done, stick a toothpick into the loaf. If the toothpick comes out of the loaf clean, then it is ready. Place on a cooling rack to cool.
  7. To create the icing: In a medium bowl whisk orange juice, 1tsp orange zest, powdered sugar, and vanilla. 
  8. Once loaf is cooled, drizzle icing over loaf and slice when ready to eat.