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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 31 reviews
  • 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

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Comments

  1. It’s true, this bread does magically disappear…
    Even though the bread showed some imperfections. The bottom part came out fluffy, but the upper part was a bit soggy.
    Is that because the proportions of some of the magic ingredients where not right, or should it just stay in the oven longer?






    1. Hi Peter, it sounds under baked to me? What about if you try using a thermometer, baking to 200F?

  2. Bread came out super moist, flavorful and perfect for fall! The spices really give a warming quality. Family approves!






  3. Just the punch of Fall we were craving. What a plush, exquisitely spiced, beautifully high, nut crowned loaf! The orange zest was critical and sweetness perfect to our palates.

  4. I just made this and it is the most amazing pumpkin bread I have ever had!!! I roasted a pumpkin for the purée, used 3/4 cup of sugar, and gluten free flour. Perfection!!!






  5. I really can’t find the words to describe how incredible this bread is! It is the perfect pumpkin loaf. I’ve tried dozens of recipes over the years and often find that the spice doesn’t come through even after adding more than what was called for. The sweetness level was just right. Pumpkin bread just doesn’t need to be as sweet as it usually is. I will never look for another recipe again, this is the one I have been waiting for! I did the flax eggs on this, used 1/4 cup dark brown sugar and swapped vanilla for black strap rum. Thank you for this gem 🙂






  6. What kind of gf flour do you recommend? When I bake I tend to use either almond or oat flour. Would either of these work?

    1. Not sure about those Jen, though I would lean toward the oat flour. We have tried this out with a gluten free blend that works great 1:1. Let us know if you give it a try!

  7. Delicious! The spices make this very flavorful and spot on! My bad, I did not follow the last part and removed the bread from the loaf pan too quickly, (it partially fell apart.) No worries, I will be making this one again very shortly, thank you!






  8. Made this recipe using mini-loaves pan and used the optional orange zest for all and chocolate chips in half of them. Truly incredible tasting results – the family loved it. No butter needed and just sweet enough. It’s a keeper.






  9. 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!

    1. 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?

      1. I’ve made this now more times than I can count with my starter and its unbelievably delicious! When baking with the starter, I’ve adapted as follows- 2 C flour, 1 C pumpkin puree, 3/4 C Starter, 1/3 C oil, and leave everything else the same. I’ve made without- and its still so so delicious, just more crumbly than when I make it with the starter. The spice level is so perfect and its not too sweet like pumpkin bread usually is.

  10. Do you think this recipie would work okay as individual muffins? Thinking of baking them for a charity day

  11. 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.

    1. You certainly could try that! I would probably start with the applesauce to compliment the flavors. Let us know how it goes!

  12. 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….






  13. 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 😀






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