Hawaij Spice Pumpkin Bread

The Elegant Economist

This dense, moist pumpkin bread is made with Yemeni hawaij spice, and is the perfect way to usher in Autumn.

Prep Time 10

Cook Time 1

Resting Time 10

Total Time 1 20

Course Afternoon Tea, Breakfast, Dessert

Cuisine American, Fusion, Yemeni

Keyword hawaij, hawaij cake, pumpkin, pumpkin bread, pumpkin loaf, pumpkin pie, pumpkin spice, spice cake, sweet hawaij

2 cups all purpose flour (256g)
½ tsp fine sea salt
1 tsp baking soda
½ tsp baking powder
1 Tbsp hawaij spice (sweet) (or 1 tsp each of ground ginger, ground cardamom, and ground cinnamon, plus a pinch of nutmeg and a pinch of ground cloves)
¾ cup unsalted butter, melted (170g or 12 Tbsp)
1 cup granulated sugar
½ cup brown sugar
15 ounce tin of pumpkin (or 425g cooked pumpkin puree)
2 large eggs

Preheat your oven to 325°F (160°C). Grease your loaf tin with butter or baking spray and set aside.
In a bowl, combine flour, salt, baking soda, baking powder, and hawaij. Mix together using a whisk (or a fork) and set aside.
In another bowl place your melted butter, granulated and brown sugar, and pumpkin. Stir thoroughly. Once well-mixed add your eggs, and stir again until all ingredients are combined.
Add your dry ingredients to the wet and use a spatula to mix gently, just until all the ingredients come together and there are no traces of flour. Do not over-mix.
Scoop your ingredients into your greased loaf tin (it should be around 3/4 full - you may have extra batter for about 6 muffins) and bake for around 60-65 minutes, or until a toothpick inserted into the center comes out clean.

You may have enough batter left over for a few muffins (I had enough for six). I baked at the same temperature for 25-30 minutes.