Recipes and Cooking Pumpkin Spice Loaves 4.1 (7) Add your rating & review This recipe makes two pumpkin bread loaves. Share one with a friend or wrap one for a gift. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 1 hrs Total Time: 1 hrs 40 mins Servings: 16 Yield: 2 loaves (16 to 20 servings) Jump to Nutrition Facts Ingredients 2 cup coarsely chopped black walnuts or a mixture of chopped walnuts and hazelnuts (filberts) 3 cup all-purpose flour 2 teaspoon baking powder 1 teaspoon ground cinnamon ¾ teaspoon freshly grated nutmeg or ground nutmeg ½ teaspoon baking soda ¼ teaspoon salt ¾ cup butter, softened 1 cup granulated sugar 1 cup packed brown sugar 1 teaspoon vanilla 4 eggs 1 15 ounce can pumpkin ½ cup milk ¼ cup maple-flavored syrup 1 cup whipping cream ½ teaspoon freshly grated nutmeg or ground nutmeg Directions Butter two 8x4x2- or 9x5x3-inch loaf pans. Place nuts in bottom of prepared pans; set aside. Stir together flour, baking powder, cinnamon, 3/4 teaspoon nutmeg, soda, and salt. Set aside. In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated and brown sugars and vanilla; beat 1 to 2 minutes or until well combined. Add eggs, 1 at a time, beating just until combined after each. (Mixture may look curdled.) Beat in pumpkin. Add flour mixture and milk alternately, beating on low speed until well blended after each addition; scrape sides of bowl. Pour batter into prepared pans and smooth tops with a rubber spatula. Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near center comes out clean. Cool loaves in pans on wire rack for 15 minutes. Loosen edges with a narrow metal spatula and remove from pans. Cool completely on wire racks, nut side up. Store in an airtight container in a cool place up to 2 days. To serve, place cakes, nut side up, on a serving plate. Brush tops with 2 tablespoons of the maple-flavored syrup. In a chilled bowl beat whipping cream, remaining 2 tablespoons syrup, and 1/2 teaspoon nutmeg just until stiff peaks form. Serve the cream in a bowl with the cake. Makes 2 loaves (16 to 20 servings). Rate it Print Nutrition Facts (per serving) 446 Calories 25g Fat 51g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 446 % Daily Value * Total Fat 25g 32% Saturated Fat 10g 50% Cholesterol 97mg 32% Sodium 238mg 10% Total Carbohydrate 51g 19% Protein 9g Vitamin C 1.8mg 9% Calcium 80.8mg 6% Iron 2.9mg 16% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.