Spiced Pumpkin Bread Recipe


  1. 150 Grams Shawnee Mills All Purpose Flour
  2. 1/2 Teaspoon Salt
  3. 1/2 Teaspoon Baking Soda
  4. 1/2 Teaspoon Baking Powder
  5. 1 Teaspoon Ground Ginger
  6. 1/2 Teaspoon Coriander
  7. 1/2 Teaspoon Cinnamon
  8. 1/2 Teaspoon Nutmeg
  9. 1/2 Teaspoon Allspice
  10. 1 Cup Pumpkin Puree
  11. 1 Cup Sugar
  12. 1/2 Cup Olive Oil (or 1 Stick of Melted Butter)
  13. 2 Eggs
  14. 1/4 Cup Water
  15. 2 Teaspoons Molasses
  16. 2 Teaspoons Orange Zest
  17. 1 Cup Powdered Sugar
  18. 2 Tablespoons Orange Juice
  19. 1/4 Teaspoon Vanilla Extract

20-40 Minutes

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.


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.