This particular pumpkin bread gets its kick from a blend of allspice, cinnamon, cloves, and nutmeg.  Top with a sprinkling of chopped walnuts for a salty crunch that pairs perfectly with the sweet, moist bread.

Ingredients

  • 3 1/2 Cup all-purpose flour
  • 2 Teaspoon baking powder
  • 1 Teaspoon ground allspice
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon ground nutmeg
  • 3/4 Teaspoon salt
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon ground cloves
  • 1 1/3 Cup packed brown sugar
  • 3/4 Cup fat-free milk
  • 1/3 Cup vegetable oil
  • 2 Teaspoon vanilla extract
  • 2 Large eggs
  • 1 (15-ounce) can pumpkin
  • Cooking spray
  • 1/3 Cup chopped walnuts

Preparation

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.

Step 3

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray, and sprinkle with walnuts. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.