Spiced Pumpkin Bread


  • Flavorless vegetable oil spray
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 2 1/2 cups fresh or frozen blueberries

Crumb Topping

  • 6 tablespoons unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • pinch of salt
  • 1 1/2 cups all purpose flour

Scented with cinnamon, cloves, and nutmeg that accent the pumpkin, this bread fills the kitchen with a deliciously impossible-to-resist aroma as it bakes.

makes two 9-inch loaves


Preheat the oven to 350 degrees. Spray two 9 x 5 x 3-inch loaf pans with vegetable oil spray.


In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg until evenly mixed. Set aside until needed.


In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, beat the sugar and butter for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time. When incorporated, add the pumpkin puree and mix, scraping the bowl occasionally, until smooth.


Reduce the mixer’s speed to low and add the orange juice to the batter. Mix until combined. Add the dry ingredients and mix until just combined.


Pour and scrape the batter into loaf pans, dividing it evenly. Bake for 50-55 minutes, or until the centers of the loaves feel dry and firm to the touch and a toothpick inserted in the centers comes out clean.


Invert the loaves and remove from the pans. Let the loaves cool completely right side up on a wire rack.