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.
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 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
My dear, this was delicious!comes out perfect! Thank you all the way from Portugal
Mafalda so happy you found us! So happy you enjoy.
Best Pumpkin bread ever.
Yay!
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?
Hi Peter, it sounds under baked to me? What about if you try using a thermometer, baking to 200F?
With walnut and small amount of chocolate, so great!
Mmmmm…sounds yummy!
My new favorite pumpkin bread recipe. I’ve made this on repeat this season
Oh good! Thanks Danya, I like this one too. 🙂
Bread came out super moist, flavorful and perfect for fall! The spices really give a warming quality. Family approves!
Yay Inga! Happy to hear this.
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.
Yay! So great to hear Lulu.
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!!!
Yay! So nice to hear this Heidi!
Delicious and easy. Thanks so much!
Glad you liked it!
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 🙂
Hi Stephanie, so nice to hear this!
Can you substitute pumpkin pie spice for a portion of the spices?
I don’t see why not? Give it a go David!
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?
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!
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!
Ah yes, it is very tender especially right out of the oven, but glad you enjoyed anyway!
J’ai hâte de faire cette recette.
(I can’t wait to make this recipe) Great, let us know what you think!
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.
Great to hear Anne!
1 “slice” is how much of the cake?
How many slices per loaf?
Hi Loretta- 10 slices. 🙂
Can I use honey instead of maple syrup?
I think so Kathleen? I don’t see why not. 🙂
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?
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.
Thanks so much for the Sourdough Starter information- this is really helpful!
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!