Experience the cozy warmth of fall with Double Spice Pumpkin Bread, a delightful treat bursting with flavor. Each bite is packed with rich pumpkin and aromatic spices, making it the perfect companion for crisp autumn mornings or festive gatherings. This bread is a delicious way to enjoy the season’s signature flavors and is sure to be a crowd-pleaser at any occasion. Whether enjoyed with a warm drink or as a standalone snack, this spiced pumpkin bread brings a comforting and mouth-watering twist to traditional fall baking.
Estimated Cooking Time:
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
Servings: 10 slices
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
Cooking Instructions
- Step 1: Preheat oven to 325F
- Step 2: In a large bowl, whisk dry ingredients together- flour, sugar, baking soda, salt, spices.
- Step 3: In a medium bowl, whisk wet ingredients together- eggs, pumpkin puree, oil, maple syrup, vanilla .
- Step 4: Pour wet ingredients into dry ingredients and whisk until combined.
- Step 5: Fold in chocolate chips or orange zest if using.
- Step 6: Grease a 9×5 inch loaf pan and pour the pumpkin batter in. Sprinkle with the nuts.
- Step 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.
- Step 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.
Tips
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 Facts
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
