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.

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-adapatable.

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.

Pumpkin Bread | 60-Sec Video

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.

In Ayurvedic medicine, spices are powerful healers: cinnamon helps regulate blood sugar, ginger boosts metabolism and helps clear congestion, nutmeg is calming and soothing and supports digestion cutting through fatty foods. Cloves are a vasodilator (increasing circulation) and a powerful antioxidant, while cardamom’s warming and detoxifying qualities help rid the body of toxins.

Ingredients in pumpkin bread.

Pumpkin Bread Ingredient Notes

See the recipe card below for a full list of ingredients and measurements.    

Pumpkin Bread Instructions

Step 1: Mix dry ingredients together in a large bowl- flour, baking soda, salt, spices and sugar.

Dry ingredients in a bowl.

Step 2: Mix wet ingredients together in a medium bowl- olive oil, maple syrup, vanilla, eggs, (or flax eggs) and pumpkin puree.

Wet ingredients in a bowl.

Step 3: Pour wet ingredients into dry ingredients and whisk until smooth.

Pumpkin bread batter.

Optional: Stir in chocolate chips and// or orange zest.

Step 4: Pour into a greased 5×9 loaf pan. Sprinkle with chopped nuts.

Pumpkin bread batter in a loaf pan with nuts on top.

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.

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-adapatable.

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 up to 5 days. Or give half away. It really makes a nice gift. If you live in a humid climate, refrigerate. 🙂

Pumpkin bread can also be frozen, tightly wrapped up to 3 months.

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-adapatable.

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.

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.

Pumpkin Bread FAQs

Is pumpkin bread good for you?

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.

Is pumpkin bread high in cholesterol?

This recipe is made with olive oil- so zero cholesterol.

Can pumpkin bread be made vegan?

Yes, absolutely! Use flax eggs instead of real eggs and add 1/2 teaspoon baking powder.

How do you make a flax egg?

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

Sylvia

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

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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.

Double Spice Pumpkin Bread

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 65
  • Total Time: 1 hour 20 minutes
  • Yield: 10 slices 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

Units Scale

Instructions

  1. Preheat oven to 325F
  2. In a large bowl, whisk dry ingredients together- flour, sugar, baking soda, salt, spices.
  3. In a medium bowl, whisk wet ingredients together- eggs, pumpkin puree, oil, maple syrup, vanilla .
  4. Pour wet ingredients into dry ingredients and whisk until combined.
  5. Fold in chocolate chips or orange zest if using. 
  6. Grease a 9×5 inch loaf pan and pour the pumpkin batter in. Sprinkle with the nuts. 
  7. Bake 65- 75 minutes on the middle rack, until puffed, golden and a toothpick comes out clean- or the internal temp reaches 200-205F. 
  8. 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

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Comments

  1. This is fantastic pumpkin bread. It is healthier than the typical recipe, using olive oil and much less sweetener. The result came out moist and delicious; we are thoroughly enjoying it!

  2. I am not familiar enough with baking to know if this recipe will translate well if I used a muffin tin instead of a bread pan. 🙂 What do you think? If you aren’t sure, that is totally fine! I’d just like the extra option. Thanks.

  3. This is excellent!! It didn’t last the day! I was wondering if it’s possible to make this in a decorative bundt pan?

    1. Hey Andrea- I haven’t tried this, so not positive. I feel like it may be too moist of a dough? If you try it will you let us know.

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