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, gluten-free 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.
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.
Pumpkin Bread 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.
Pumpkin Bread Instructions
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 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.
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.
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Double Spice Pumpkin Bread
- Prep Time: 15
- Cook Time: 65
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
- 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 (see notes for Gluten free)
- 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).
Gluten-free: Tested with/ 1 ¾ cups Arrow Mills Organic Gluten Free All-purpose Flour Blend, plus ½ teaspoon baking powder and it worked perfectly.
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
I made this today and it is the best pumpkin bread recipe I have made! I had to make a couple of substitutions because of not having things on hand. I used 3tsp of baking powder instead of 1 tsp soda and lemon zest instead of orange zest. This recipe is a keeper!
Glad it worked out Laura!
A local bakery makes a similar seasonal bread topped with a glaze with orange zest. I wanted to find a recipe close to it. I wanted to find a recipe that used more variety in its spice ingredients. The recipes that I’ve used from Feasting At Home were great so when I found this Double Spice Pumpkin Bread…I was thrilled. I LOVE this recipe!!! I replaced the pumpkin with Koginut Squash and used Sonora flour. I will test the recipe the optional additions. Possibly, try a glazed top with orange zest. I will be making this as my Holiday gift to friends/family, this year. Thank you so much!
Great to hear this Betty! Orange glaze sounds really good.