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Spiced Pumpkin Bread with a Twist

This pumpkin bread features a moist, tender crumb infused with warm spices like cinnamon, nutmeg, and cloves, with a subtle smoky depth from a pinch of smoked paprika. Fold-ins like chopped pecans or a swirl of tangy cream cheese add texture and flavor surprises, transforming a simple loaf into a cozy yet intriguing treat. The final appearance is a golden-brown, slightly cracked top with a fragrant, inviting aroma.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon smoked paprika adds smoky depth
  • 1 cup pumpkin puree homemade or canned
  • 2 large eggs
  • 1/2 cup light brown sugar
  • 1/2 cup neutral oil or melted butter for moisture and richness
  • 1/2 cup chopped pecans optional
  • for swirl tangy cream cheese optional

Equipment

  • Loaf pan
  • Mixing bowls

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and smoked paprika until well combined and fragrant.
  3. In a separate bowl, stir together the pumpkin puree, eggs, brown sugar, and oil until smooth and uniform, about 30 seconds. The mixture should be slightly frothy and fragrant.
  4. Gradually fold the wet mixture into the dry ingredients using a spatula, stirring gently just until combined. Be careful not to overmix; a few lumps are okay. If adding nuts, fold them in now.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If using cream cheese for a swirl, dollop small spoonfuls and use a skewer to create marbled patterns.
  6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
  7. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack and cool completely before slicing to ensure clean cuts and moist texture.
  8. Slice once cooled, revealing a moist, fragrant crumb with a hint of spice and optional nutty bits inside. Serve warm or at room temperature, and enjoy the cozy, layered flavors.

Notes

Feel free to customize by adding your favorite mix-ins like dried cranberries or chocolate chips for extra flair.