Remember when banana bread was all the rage and everyone had their own favorite recipe? These days — and especially this time of year — it seems that pumpkin bread is taking center stage.
If dipping temperatures and the first tinge of fall color in the branches translates to a sudden hankering for a generous slice of the pumpkin-spiced bread, we have you covered. Our popular pumpkin bread mix can be mixed up in minutes and features five different flavor profiles, from spiced pecan and chocolate chunk (below) to latté, caramel and cinnamon. Bummed because you’re gluten-free? Don’t be, because there are mixes for you too.
Once you’ve made a selection, the only choice remaining is which pan to bake it in. Of course, a regular loaf pan works beautifully, but a molded pan can add a final flourish that will make your pumpkin loaf extra special. Using a molded loaf pan couldn’t be easier. Check out this video for how to use one:
Now, if you’re a baker at heart and nothing less than scratch will do, our recipe for Orange-Spiced Pumpkin Bread is a favorite this time of year.
Orange-Spice Pumpkin Bread
For the bread:
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. allspice
- 1 tsp. ground cinnamon
- 10 Tbs. (1 1/4 sticks) unsalted butter, melted
- 1/2 cup firmly packed dark brown sugar
- 1 cup granulated sugar
- 2 tsp. finely chopped orange zest
- 3 eggs, lightly beaten
- 1 cup pumpkin puree
For the glaze:
- 3/4 cup water
- Zest of 1 orange
- 2 Tbs. finely chopped, peeled fresh ginger
- 1/2 cup granulated sugar
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F. Grease a pumpkin loaf pan.
To make the bread, over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, ginger, nutmeg, allspice and cinnamon. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, granulated sugar and orange zest on medium speed until well blended, about 2 minutes. Add the eggs and pumpkin puree and beat until incorporated, 2 to 3 minutes. Using a rubber spatula, fold in the flour mixture in two additions just until smooth.
Pour the batter into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
Meanwhile, make the glaze: In a small saucepan over medium heat, whisk together the water, orange zest and ginger. Bring to a simmer, cover and cook for 3 minutes. Pour the mixture through a fine-mesh sieve set over a glass measuring cup.
Pour 1/2 cup of the orange-ginger mixture into a clean small saucepan (discard the remaining mixture). Whisk in the granulated sugar. Bring to a simmer over medium heat and cook, uncovered, for 2 minutes to thicken slightly.
Tap the loaf pan gently on a work surface to loosen the bread. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Turn the loaf over and, using a pastry brush, brush it with the warm glaze. Let cool completely or serve slightly warm.