Double Spice Pumpkin Bread
Total Time
1 hour and 20 minutes
Prep Time
15 minutes
Cook Time
1 hour and 5 minutes
Rating
5 out of 5 stars
(45)
Ingredients
10 servings
- 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
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Preparation
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.
Step 9
Save recipe for the next time?
