Indian Summer Pumpkin Bread: A Hug in Loaf Form

The scent of autumn, to me, isn’t just crisp air and woodsmoke. It’s the warm, comforting embrace of spices mingling with the earthy sweetness of pumpkin. For years, my grandmother’s pumpkin bread recipe was the undisputed king of our fall baking. It was a treasured hand-me-down, a testament to her love expressed through a golden loaf. Then, one crisp November afternoon, while flipping through a vintage cookbooklet, I discovered this variation. It was a revelation, offering a depth of flavor and a tender crumb that held its own, a delightful companion to the cherished original.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 5 minutes – 1 hour 10 minutes
• Servings: 18
• Yields: 2 loaves
• Dietary Type: Contains Wheat, Eggs, Nuts

Ingredients

For the Bread

• 3 1⁄2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 2 cups solid-pack pumpkin (ensure it’s not pumpkin pie filling)
• 1 cup vegetable oil
• 3 cups granulated sugar
• 3 large eggs
• 1 cup walnuts, chopped (toasted for enhanced flavor, if desired)
• 1 cup dark raisins
• 2 tablespoons orange zest, minced

For the Glaze

• 1 1⁄2 cups powdered sugar
• 1 teaspoon orange zest, minced
• 6 teaspoons orange juice

For the Garnish (Optional)

• 1⁄8 cup walnuts, chopped

Equipment Needed

• Two 9-inch loaf pans
• Large mixing bowl
• Electric mixer (handheld or stand)
• Whisk
• Wooden spoon
• Wire rack
• Small bowl (for glaze)
• Spatula or spoon (for spreading glaze)

Instructions

Let’s embark on the delightful journey of creating this Indian Summer Pumpkin Bread. The aroma that will soon fill your kitchen is worth every moment.

Preparing the Bread

1. Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures an even bake from the very start. Next, generously spray two 9-inch loaf pans with cooking spray. This step is crucial for preventing the bread from sticking, ensuring a clean release and beautiful presentation.
2. In a large mixing bowl, we’ll combine the dry ingredients. Whisk together the all-purpose flour, baking powder, baking soda, ground cloves, ground cinnamon, ground nutmeg, and salt. A good whisking ensures that the leavening agents and spices are evenly distributed throughout the flour, which is key for a consistent rise and flavor. Once combined, set this bowl aside.
3. Now, let’s work on the wet ingredients. In the bowl of your electric mixer, combine the solid-pack pumpkin, vegetable oil, granulated sugar, and large eggs. Mix these ingredients until they are well blended. You’re looking for a smooth, homogenous mixture. This forms the luscious base of our bread.
4. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. It’s important not to overmix at this stage, as overworking the gluten in the flour can lead to a tough bread. A few streaks of flour are perfectly acceptable.
5. Now, for the exciting additions that give this bread its character. With a wooden spoon, gently stir in the chopped walnuts, dark raisins, and minced orange zest. Distribute them evenly throughout the batter. These add delightful texture, bursts of sweetness, and a bright, zesty aroma.
6. Divide the batter evenly between the two prepared loaf pans. Use your spatula to scrape every last bit of this delicious batter into the pans.
7. Bake in the preheated oven for 50 to 55 minutes. The exact baking time can vary slightly depending on your oven, so keep an eye on it.
8. Once baked, remove the loaves from the oven and let them cool in their pans on a wire rack for 15 minutes. This initial cooling period in the pan allows the loaves to set further, making them easier to handle.
9. After 15 minutes, carefully remove the loaves from the pans and place them directly on the wire rack to cool completely. Patience here is a virtue; warm bread can be more prone to crumbling.

Preparing the Glaze

While the bread is cooling, let’s prepare the simple yet elegant glaze.

1. In a small bowl, combine the powdered sugar, minced orange zest, and orange juice.
2. Stir with a spoon until a smooth, pourable glaze forms. If the glaze is too thick, add a tiny bit more orange juice, a teaspoon at a time, until the desired consistency is reached. If it’s too thin, add a little more powdered sugar.

Assembling and Finishing

1. Once the bread loaves are completely cool, it’s time for the crowning touch. Spoon the prepared glaze over the top of each cooled loaf, allowing it to drip down the sides naturally.
2. If desired, for an extra touch of texture and visual appeal, sprinkle the chopped walnuts over the wet glaze. This is a beautiful and delicious finishing touch.
3. Finally, slice, serve, and enjoy this comforting creation!

Expert Tips & Tricks

• Pumpkin Purity: Always opt for “solid-pack pumpkin” or “100% pure pumpkin” and NOT “pumpkin pie filling.” The latter contains added sugars and spices that will alter the flavor and texture of your bread.
• Toasting Nuts: For an extra layer of nutty flavor, lightly toast your walnuts before chopping and adding them to the batter. Spread them on a baking sheet and toast in the oven for about 5-7 minutes at 350°F (175°C) until fragrant. Let them cool completely before chopping.
• Zest Wisely: To get the most flavor from your orange zest, use a microplane or the fine side of a grater. Avoid grating into the white pith, which can be bitter.
• Overmixing Alert: Remember, once the dry ingredients are added, mix only until just combined. A few streaks of flour are fine; they will disappear during baking. Overmixing develops gluten too much, resulting in a tough, dense loaf.
• Cooling is Key: Resist the urge to glaze warm bread. The glaze will melt and disappear rather than form a beautiful topping. Allowing the loaves to cool completely ensures the glaze adheres properly and the bread’s texture is optimal.

Serving & Storage Suggestions

This Indian Summer Pumpkin Bread is a marvel served as is, but it also pairs beautifully with a dollop of lightly sweetened whipped cream or a smear of cream cheese. For a truly decadent treat, serve a slice alongside a warm mug of spiced apple cider or a rich, dark coffee.

Leftovers will keep well at room temperature, stored in an airtight container, for up to 3 days. For longer storage, you can refrigerate the bread, where it will remain fresh for up to a week. To freeze, wrap the cooled loaves tightly in plastic wrap, then in aluminum foil, and they will keep for up to 3 months. Thaw at room temperature or gently reheat slices in a warm oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	453.9 kcal
Calories from Fat
Total Fat	18.1 g	27%
Saturated Fat	2.4 g	11%
Cholesterol	35.2 mg	11%
Sodium	238.4 mg	9%
Total Carbohydrate	70.8 g	23%
Dietary Fiber	1.7 g	6%
Sugars	48.5 g	194%
Protein	5.1 g	10%

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is wonderful as is, feel free to experiment!

• Nut-Free: Omit the walnuts entirely if you have nut allergies. The bread will still be delicious.
• Spice It Up: For a more robust spice profile, consider adding a pinch of ground ginger and a whisper of ground allspice to the dry ingredients.
• Other Dried Fruits: Swap the raisins for chopped dried cranberries or chopped dried apricots for a different fruity note.
• Citrus Swap: If oranges aren’t your favorite, lemon zest can be used in place of orange zest for a brighter, tangier flavor.

FAQs

Q: Can I use canned pumpkin pie filling instead of solid-pack pumpkin?
A: No, it’s essential to use 100% pure solid-pack pumpkin. Pumpkin pie filling contains added sugars and spices that will throw off the recipe’s balance and texture.

Q: How do I know when the pumpkin bread is done baking?
A: A wooden skewer or toothpick inserted into the center of the loaf should come out clean or with a few moist crumbs attached. Avoid over-baking, which can lead to a dry loaf.

Q: My bread seems to be browning too quickly on top. What should I do?
A: If the tops of your loaves are browning faster than the insides are baking, you can loosely tent the loaves with aluminum foil during the last 15-20 minutes of baking.

Q: Can I make this recipe gluten-free?
A: To make this recipe gluten-free, you would need to substitute the all-purpose flour with a good quality gluten-free all-purpose baking blend that contains xanthan gum. You may also need to adjust the baking time slightly.

Q: How long does the glaze last if I make it ahead of time?
A: The glaze can be made a day in advance and stored in an airtight container in the refrigerator. You may need to add a splash more orange juice or water to thin it out before drizzling over the cooled bread.

A Taste of Autumn, Any Time

This Indian Summer Pumpkin Bread is more than just a recipe; it’s an invitation to savor the warmth and comfort of the season, no matter when you bake it. It’s perfect for sharing with loved ones, bringing to a potluck, or simply enjoying with a quiet cup of tea. May this loaf bring a touch of sunshine and spice to your table. We’d love to hear about your baking adventures with it!