Pumpkin Spice Bread

Pumpkin Spice Bread
Photo by Scott Phillips


  • ¼ tsp. ground cloves
  • 1-½ tsp. baking powder
  • 11-¾ oz. (2-½ cups) unbleached all-purpose flour; more for the pans
  • ½ tsp. ground cinnamon
  • ½ tsp. baking soda
  • 1-¾ cups packed light brown sugar
  • ½ cup buttermilk
  • + 6 more ingredients
    • ½ tsp. finely ground black pepper
    • ½ tsp. table salt
    • 2 large eggs
    • 6 oz. (¾ cup) unsalted butter softened; more for the pans
    • 1-¼ cups canned pumpkin (from a 15-oz. can of pure pumpkin)
    • 1 tsp. ground ginger

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan. In a medium bowl, whisk together the flour, baking powder, ginger, baking soda, cinnamon, black pepper, salt, and cloves. In ...

View full recipe at Fine Cooking


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