Spiced Pumpkin Bread (Cooking Club)

Today I wanted to share the finale of this year’s Thanksgiving recipes with you, and I might have just saved the best for last!

As you know, I am more than smitten by anything pumpkin (especially when it involves baking!) and jumped at the chance to make spiced pumpkin bread when Scott’s step-mother mentioned she had a great recipe for it.

Like the last one, I did not alter the recipe or pull any “let’s trying to make it healthier” moves on this one. It’s actually a throwback recipe originally published in 2007. Cooking Club of America re-published it in 2010, and that is the exact recipe we went off of. Pretty legit, right?

If you’re like me, you might feel a bit intimidated when you get to the grated ginger and orange peel steps. Fret not, friends, it is a lot easier than it seems! Here’s a quick video to walk you through it.

If you don’t have that type of grater handy (like me), you can also use a peeler for this. Both ingredients are important to achieve that extra spark of fresh flavor to the spiced bread, so I hope this helps!

We put the bread out for dessert, and it certainly tastes like one with the frosted glaze on top. Plan to bake for dessert, a quick breakfast slice to grab on the go, and/or even to gift for others around the holidays… because it’s that good.

Spiced Pumpkin Bread (A Cooking Club Recipe)

Ingredients

Bread

1 3/4 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. baking powder

1 1/3 cups sugar

1/2 cup unsalted butter, softened, cut up

1 cup canned pumpkin

2 eggs

2 tsp. grated fresh ginger

2 tsp. grated orange peel

Glaze

1 cup powdered sugar

1 to 1 1/2 Tbsp. milk

1/4 tsp. vanilla extract

1/4 tsp. grated orange peel

Directions

1. Heat oven to 350°F. Spray bottom of 9×5-inch loaf pan with cooking spray. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder in medium bowl.

2. Beat sugar and butter at medium-high speed 4 minutes or until light and fluffy. Add pumpkin, eggs, ginger, and 2 tsp. orange peel; beat at medium speed until well-blended. (Batter my look curdled.) Slowly beat in flour mixture at low speed just until blended. Spoon batter into pan.

3. Bake 60 to 65 minutes or until edges pull away slightly from sides of pan and center springs back when lightly touched. Cool on wire rack 10 minutes. Remove from pan; cool completely. (Bread can be made to this point 2 weeks ahead and frozen).

4. Whisk all glaze ingredients in small bowl. Pour into small resealable plastic bag; cut off small corner of bag. Drizzle glaze over bread; let stand until set.

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servings: 1 loaf, 12 slices

Nutritional info (per slice): 280 calories, 9 g total fat (5 g saturated fat), 3 g protein, 48 g carbohydrate, 55 mg cholesterol, 325 mg sodium, 1 g fiber.

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Oh, so delicious.

The zesty orange flavor adds such a unique and refreshing taste, even if the loaf isn’t freshly made that day.

I am really, really wishing I had more of it still around right about now…

Off to run some errands and have a productive and fun Saturday.

Hope you enjoy the rest of your weekend! 😀