Cooked - Double Spice Pumpkin Bread

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Double Spice Pumpkin Bread

10.0

1 ¾ cups all-purpose flour, spooned and leveled (feel free to use a GF flour blend)

¼-½ cup sugar, or coconut sugar, please see notes.

1 teaspoon baking soda

¾ teaspoon salt

1 tablespoon cinnamon

2 teaspoons ground ginger

1 teaspoon nutmeg

¾ teaspoon cardamom

¾ teaspoon ground cloves

2 extra large eggs (or sub 2 flax eggs, plus ½ teaspoon baking powder- see notes)

14-ounce can of pumpkin puree ( or homemade pumpkin puree, you’ll need 1 ½ cups)

½ cup mild olive oil or sub-melted coconut oil

½ cup real maple syrup

1 teaspoon vanilla

Optional: ⅔ cups chocolate chips (optional but really yummy)

Optional: 1 tablespoon orange zest

Topping: ¼ cup chopped pecans or walnuts, or whole pumpkin seeds

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.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍞Bread

Cuisine🇺🇸American

Occasions🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 1h

Created 91 weeks ago

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