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.
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: 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
Husband said, “ you nailed it with this bread, babe” as he enjoyed his big breakfast slice.
Winner!
I love that. ❤️
This was amazing, but I have to call this gingerbread. I love all things gingerbread! Next time I will cut the ginger amount to make pumpkin bread. I’m sure it will be equally scrumptious. I used a flax egg. The texture of finished bread was perfect. Thank you!
Yes, it is quite gingery 😉
I wanted mine to cook & cool faster than a loaf, so I made into muffins. I used paper baking cups, measuring about 100 grams of batter into each cup, and baked at 375F for 28 minutes. I made the vegan version with 1/4 cup coconut sugar and the half cup of maple syrup. They totally hit the mark for me. The spices and the amount of sweetness was good for my taste. Sadly, I was out of cloves this time, but I’m looking forward to making these again with all the spices.
Thanks for sharing your adjustments Cathy!
A big hit at the first home group meeting potluck. I’ll be making it again this week by special request. I actually only used 1/4 cup of coconut sugar and a bit less than 1/2 cup maple syrup. Delicious and it rose huge. Leftovers became breakfast.
Great to hear Janet!
This was a delightful recipe! I used GF all purpose flour, homemade pumpkin puree (so fresh and delicious), pumpkin pie spice in place of the cardamon, nutmeg, and cloves. The ground ginger gave the pumpkin bread a nice but subtle complex flavor. Thank you for all your beautiful, delicious recipes.
Love the adaptions, so good to know!
Our new favorite pumpkin bread recipe! So flavorful and not too sweet. I love the texture and look of the finished product as well. Thank you!
Awesome Shannon!
I’ve made this six time already–first thing I’ve ever baked.
To die for! Thanks for all the great recipes!
Wow! Awesome Pete.
I was excited to find this recipe in my inbox. I made it gluten free with Arrowhead Mills buckwheat flour and Bob’s Red Mill egg replacer. I did use 1/2 cup sugar. It turned out great. Appreciate others’ comments. Mine was done perfectly in 65 minutes.
Perfect Chris- thanks for your adaptations!
This is a keeper. I am not a baker and this was so easy even I could make it successfully!! It is not so sweet and the flavor is spectacular. I used butter instead of coconut oil and added pecans on top. I baked in a 9×13 pan and baked at 350 for half an hour. Thank, Sylvia, for another great recipe!!
Perfect Mert! Glad you gave this a go!
Great recipe, love the spices, I am wondering why baking soma and not baking powder
Feel free to use baking powder if you prefer- the baking soda seems to work well here with enough acid from the pumpkin.
Really yummy, hearty and moist. Used coconut oil. I reduced the spices a little for kiddos, it was delicious.
Great to hear- thanks Vanessa!
Has anyone living at high elevation made this? I’m at 10,000 feet and am wondering if I need to make adjustments. This sounds delicious and I’d really like to replace my current pumpkin bread recipe with this healthier version. Appreciate any input!
Yum ! Fabulous thank you Sylvia. I used 1/2 cup butter instead of the oil. It works!!
Perfect Ann!
Simply delicious! Thanks for sharing such a gem of a recipe! I will make this again and again for sure! I did not have ground cardamom, nor cloves so I used Chinese Five Spice powder instead and it still tasted great!
Love it Francesca!
Unbelieveably delicious!
(1) subbed 1c Bob’s 1:1 gf + 3/4c almond flour (2) daughter stirred in ~3/4c chopped pistachios and raisins (3) baked in 9×13 for maybe 32 min.
This goes into regular rotation, truly amazing 🙂 thank you for another winner Sylvia!!!!
Awesome Lucy- thanks for the specifics- really helpful! Glad you enjoyed this!
Love this recipe. I modified and made it gluten free with a 1:1 sub with gluten free flour (I used King Arthur brand). For gf baking you do need to add more time. I did 70 min at 325 and bumped it up to 350 for 15 more minutes. Next time I might try just at 350 for 50-60 min. I also sprinkled a bit of brown sugar on top. It was so moist and yummy.
Great to hear Kaela- thanks for sharing your adaptions.
The bread is so good, and I used our pumpkins we grew. However, smoke started pouring out of my oven while baking the loaves and I found the coconut oil was bubbling over. Was the coconut oil measurement correct?
Ok, that is strange- 1/2 cup of coconut oil per loaf. Is that what you used?
Delicious spiced pumpkin bread! I made with whole wheat pastry flour, used the coconut oil instead of olive oil and added chocolate chips then baked for the 75 minutes. I typically bake with sugar free chocolate so this was just the right amount of sweetness for me. Thanks for sharing!
Great to hear Ann! Thanks for sharing!
I will add a few more items to my review because I am seeing it in other reviews. It also took the full baking time of 75 minutes in my oven. The bread turned out moist, but not soggy, even using chocolate chips. So a very nice texture was achieved by following the baking directions. One last note, I used three eggs because I did not have “extra large eggs” and butter instead of olive oil because I didn’t have enough. This worked fine for me.
Thanks Lynn- very helpful!
I really like this recipe. As always Sylvia is posting a really flavorful version of a fall classic. I wish I could give it a 4.75 stars though because it is nearly perfect, but not quite sweet enough for our house. I suspected it would not be and upped the maple syrup, which really helped. So just be aware, as Sylvia mentions in the notes, that this recipe uses significantly less sugar than you might be used to finding in a pumpkin bread recipe. This means that the result may be different than you expect. This is fine, if you take the time to read the notes, are aware of this, and what you are wanting is a little more on the savory/spiced side. If the bread is not sweet enough for you, in addition to using chocolate chips, another solution is to cut a slice, warm it up with a little butter, and then sprinkle it with a little cinnamon and sugar. The spice combo in this recipe is really nice, and I highly recommend using the nuts on top. I used finely chopped candied spiced pecans (another great recipe on this site).
Thanks for the feedback Lynn! Appreciate this. Yes, the recipe cuts back on the sugar a bit and I’ll make a note within the ingredient list.
I only had a 14oz can of pumpkin so I added a cup of applesauce, it was DELICIOUS! I also baked it in a 9×13 so it didnt take as long.
wonderful to hear Kimberly!
Hey Kimberly- just a heads up, recipe only calls for 14-can of pumpkin. 😉 But glad this worked!
Hey @kimberly how long did you bake? Trying in 9X13 now 🙂
Bake until internal temp reaches 200-205F or a toothpick comes out clean.
I just made this scrumptious bread with gluten free flour (Namaste all purpose blend) and baked the loaves in mini pans for 50 min on 325 convection bake. Perfectly done, and yummy. Best part is the whole house smells of fall spices.
Love it Peggy! So good to know.
Spice mix is delicious. And I love the low sugar content. The cake is very moist though. Took the full baking time plus an additional 10 minutes in my oven.
Thanks Michele- is the cake overly moist?
Maybe a tad. I just may need to transfer it to the fridge after a couple days so it doesn’t mold.
Sylvia, How much orange zest do you use?
1 tablespoon 🙂
I don’t see orange zest listed in the ingredients. What am I missing?
Hi Ann, Scroll down to the recipe card at the bottom of the post. It is listed in the optional additions. 🙂
The recipe ingredients say 1/4 cup sugar. The Notes say “as much as tastes good” (3/4 cup). Just want to confirm amount of sugar.
Yes, Karen, 1/4 cup sugar ( I’m including that 1/2 cup maple here to equal 3/4 cups). I see how that can be confusing…
So total 3/4C sugar?-1/4C regular + 1/2C coconut?
Thanks for all your delicious recipes.
Yes- that works Polly. Or add more if you like it sweeter. 🙂