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A delicious recipe for Pumpkin Bread with double the spices. This version is maple sweetened, with a crunchy nut topping, optional chocolate chips, and a moist tender crumb. Vegan-adaptable. Video.
When everything is moving and shifting, the only way to counteract chaos is stillness. When things feel extraordinary, strive for ordinary. When the surface is wavy, dive deeper for quieter waters.
Karen Armstrong
This Double Spiced Pumpkin Bread recipe requires only 15 minutes of hands-on time before baking in the oven. It has a lovely kick of spice that wakens up the palate. This version is mostly maple-sweetened and made with olive oil.
Brian and I have been indulging in this for the last couple of weeks, and it’s been such a tasty treat. It’s delicious paired with Masala Chai as an afternoon snack, or add chocolate chips and serve it as a “healthier” dessert.
If you’ve been here a while, you’ll know how much we love to use spices. Not only are they flavorful, they are good for the body.
Cloves are a vasodilator (increasing circulation) and a powerful antioxidant, while Cardamom’s warming and detoxifying qualities help rid the body of toxins.
Table of Contents
Pumpkin Bread | 60-Sec Video
Ingredient Notes
- All-purpose flour, cake flour or GF flour blend
- Spices: cinnamon, ground ginger, nutmeg, cardamom, ground cloves
- Large eggs (or use flax eggs + baking powder)
- Pumpkin puree ( 14-ounce can or make your own, you’ll need 1 1/2 cups)
- Mild olive oil, or coconut oil
- Optional: chocolate chips, orange zest, nut topping: pecans, walnuts, or pumpkin seeds
See the recipe card below for a full list of ingredients and measurements.
How To Make Pumpkin Bread
Step 1: Mix dry ingredients together in a large bowl- flour, baking soda, salt, spices and sugar.
Step 2: Mix wet ingredients together in a medium bowl- olive oil, maple syrup, vanilla, eggs, (or flax eggs) and pumpkin puree.
Step 3: Pour wet ingredients into dry ingredients and whisk until smooth.
Optional: Stir in chocolate chips and// or orange zest.
Step 4: Pour into a greased 5×9 loaf pan. Sprinkle with chopped nuts.
Step 5: Bake at 325F for 65-75 minutes- or until a toothpick comes out clean and the loaf reaches 200F-205F in the center.
Step 6: let it cool on a rack for 10-15 minutes then flip it out.
How to store Pumpkin Bread
Store the pumpkin bread on the counter, covered, until it magically disappears. 🙂
Or give half away. It really makes a nice gift.
This Pumpkin bread can also be frozen, tightly wrapped up to 3 months.
What I love about this recipe is its lower sugar and fat content, wonderfully moist crumb, and how flavorful it is!
The punch of ginger, and spices to me, is heavenly.
Pumpkin Bread FAQs
Pumpkins are naturally high in vitamins A and C, potassium, B vitamins, copper, manganese, iron, and E. Olive oil is high in polyphenols, maple syrup is high in minerals, and the warming spices are antioxidants and help boost metabolism according to ayurvedic medicine. So yes, I’d like to believe there are health benefits in this pumpkin bread as long as you don’t consume the whole loaf in one sitting.
This recipe is made with olive oil- so zero cholesterol.
Yes, absolutely! Use flax eggs instead of real eggs and add 1/2 teaspoon baking powder.
Mix one tablespoon of ground flax seeds with 3 tablespoons water and let this stand 15 minutes so it thickens up.
Enjoy the spicy pumpkin bread and let us know what you think in the comments below!
xoxo
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
More Recipes You May Like
- Chai-Spiced Pecan Torte
- Double Chocolate Zucchini Muffins with Dried Cherries
- Gingery Pumpkin Cheesecake
- Vegan Pumpkin Tart
Double Spice Pumpkin Bread
- Prep Time: 15
- Cook Time: 65
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
- Category: dessert, snack
- Method: baked
- Cuisine: American
- Diet: Vegetarian
Description
A delicious recipe for Pumpkin Bread with double the spices. This version is maple sweetened, with a crunchy nut topping, optional chocolate chips, and a moist tender crumb. Vegan-adaptable.
Ingredients
- 1 3/4 cups all-purpose flour, spooned and leveled (feel free to use a GF flour blend)
- 1/4–1/2 cup sugar, or coconut sugar, please see notes.
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon nutmeg
- 3/4 teaspoon cardamom
- 3/4 teaspoon ground cloves
- 2 extra large eggs (or sub 2 flax eggs, plus 1/2 teaspoon baking powder– see notes)
- 14-ounce can of pumpkin puree ( or homemade pumpkin puree, you’ll need 1 1/2 cups)
- 1/2 cup mild olive oil or sub-melted coconut oil
- 1/2 cup real maple syrup
- 1 teaspoon vanilla
- optional: 2/3 cups chocolate chips (optional but really yummy)
- optional: 1 tablespoon orange zest
- Topping: 1/4 cup chopped pecans or walnuts, or whole pumpkin seeds
Instructions
- Preheat oven to 325F
- In a large bowl, whisk dry ingredients together- flour, sugar, baking soda, salt, spices.
- In a medium bowl, whisk wet ingredients together- eggs, pumpkin puree, oil, maple syrup, vanilla .
- Pour wet ingredients into dry ingredients and whisk until combined.
- Fold in chocolate chips or orange zest if using.
- Grease a 9×5 inch loaf pan and pour the pumpkin batter in. Sprinkle with the nuts.
- Bake 65- 75 minutes on the middle rack, until puffed, golden and a toothpick comes out clean- or the internal temp reaches 200-205F.
- Cool on a rack before removing. Store on the counter 3-4 days, covered, or in the fridge for a week, or freeze, for up to 6 months.
Notes
Vegan Option: Use flax eggs- mix 2 tablespoons ground flax with 6 tablespoons water, and let this stand 15 minutes. Add this to the wet ingredients. Add 1/2 teaspoon of baking POWDER to the dry mix (in addition to the baking soda).
Sweetness: Most pumpkin bread recipes call for 1-1 1/2 cups of sugar. I’ve really lowered this down as much as I think tastes good ( 1/4 sugar + 1/2 cup maple syrup = 3/4 cup). Feel free to add 1/4- 1/2 cups more sugar to yield a more traditional sweeter pumpkin bread.
Nutrition
- Serving Size: 1 slice
- Calories: 288
- Sugar: 16 g
- Sodium: 319.4 mg
- Fat: 14.6 g
- Saturated Fat: 2.2 g
- Carbohydrates: 36.9 g
- Fiber: 2.5 g
- Protein: 4.3 g
- Cholesterol: 37.2 mg
Keywords: pumpkin bread, best pumpkin bread recipe, vegan pumpkin bread, gluten free pumpkin bread, spicy pumpkin bread, healthy pumpkin bread
I have been eyeing this recipe since the summer, but I’ve been enjoying you banana bread with sourdough starter too much to branch out. Now that fall is almost upon us, I’m stoked to try this one! I’m curious though- have experimented with adding sourdough starter to this recipe? I love the texture/flavor of adding the starter to the banana bread and was curious if the starter would do likewise with this recipe. Its so wonderful to follow a food blog that I can rely on to provide recipes my family and I crave, and also thoughtful instructions that are easy to follow. Thank you!
Awww thanks Ashley! I haven’t tried but I bet it would work. If you do try will you let us know how you adapted?
Do you think this recipie would work okay as individual muffins? Thinking of baking them for a charity day
Hi Maddi- I haven’t tried muffins but I don’t see why not? Give it a go!
Wondering what I might sub for the coconut/olive oil-aquafaba/banana puree or applesauce-or any other suggestions? It looks fabulous-I just can’t do oil.
You certainly could try that! I would probably start with the applesauce to compliment the flavors. Let us know how it goes!
This is a fabulous 5 star recipe. I used 1/4 cup of coconut sugar as suggested, It is light & fluffy & will definitely make it again. Thanks for sharing your expertise….
★★★★★
Perfect Arleen!
I LOVE this recipe. I’ve made it several times for friends and they love it too. 🙂
Awesome Marie~! I love it too- super easy. 🙂
Made this with chocolate chips and lower sugar amount in a muffin tin and it was perfectly wonderful! The sweetness and spice level were spot on! This is my family’s new favorite pumpkin bread recipe. Almost forgot to mention that I subbed puréed and cooked acorn squash for pumpkin purée. I had an aging acorn squash that needed using up and no one even noticed that it wasn’t pumpkin 😀
★★★★★
The perfect use for your aging squash!
I don’t have cardamom on hand, do you think I can substitute it with allspice?
A little bit, and or just more of everything else?
Have you ever used pumpkin butter instead of purée ?
No- but I like the idea of that!