Full of rich spices and the hearty sweetness of pumpkin, this Spiced Pumpkin Bread is one of my favorites to make during the fall and winter.
I suppose everyone has a favorite pumpkin bread recipe, right? If you don’t, you need to try this one.
Lately my feed has been exploding with Pumpkin Chocolate. While I love pumpkin and chocolate — see here and here — I don’t want chocolate chips in this bread.
Nope. Not today.
This recipe needs no adornment. It’s moist, flavorful, and perfectly captures the tastes of fall. This is the Spiced Pumpkin Bread Recipe that I’ve been making for over 20 years. And it doesn’t really need much messying with.
Okay, I confess. I have messed with it a bit. This recipe got its origins in this recipe from Bon Appetit. But, I reduced the sugar because it didn’t need all that sugar. Oh my! It’s still really sweet with 2 cups.
About six years ago, I eliminated eggs from my baking because the doctors suspected our youngest had an egg allergy. I used flax seed as a substitute for the eggs in the recipe. It works wonderfully this way if you want to A) eliminate eggs and/or B) want more heart-healthy flax in your diet.
If I’m really going to bake myself happy, I bake two batches of this. At least one loaf to eat fresh out of the oven and three to cool and freeze. I love being able to pull a loaf of this Spiced Pumpkin Bread from the freezer for a yummy breakfast or snack. Or dessert.
- 2 cups sugar
- 14 tablespoons melted butter or oil
- 3 tablespoons flax seed meal mixed with 9 tablespoons water OR you can use 3 beaten eggs
- about 2 cups pumpkin puree about one 15-ounce can
- 3 cups unbleached all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Preheat the oven to 350 °. Grease two 9x5 inch loaf pans with nonstick cooking spray.
- In a large mixing bowl beat together the sugar and butter. Mix in the flax mixture and pumpkin.
- In another large mixing bowl, sift the flour, ginger, cinnamon, nutmeg, baking soda, salt, and baking powder. Stir this dry mixture into the pumpkin mixture.
- Divide the batter equally between the two loaf pans. Bake 50 minutes to 1 hour or until a tester comes out clean. Transfer the pans to a cooling rack; cool 10 minutes. Loosen loaves from edges of pan. Turn onto racks and cool completely.
- To freeze: wrap cooled loaves in plastic wrap and then place in a ziptop freezer bag in the freezer. Thaw wrapped at room temperature.
Nutrition facts use butter and flax seed meal.
Originally published September 29, 2010. Updated October 18, 2016.
Other pumpkin recipes we love:
- Pumpkin Cupcakes with Cream Cheese Frosting
- Chocolate Chip Pumpkin Pie
- Pumpkin Chocolate Chip Muffins
- Spiced Pumpkin Scones
- Pumpkin Spice Cheesecake
Easy Black Currant Scones
The Great Tuna Salad Debate
A Freezer Alarm Could Save Your Bacon
Burning Love Mashed Potatoes
How to Make Simple Syrup
What a great idea for a linky! I absolutely love pumpkin! Thanks so much!
Pumpkin Recipes are the best! Unless we are talking chocolate too! Thanks for hosting!
Kristin
And it was made here in the USA so you did your part for the economy.
🙂
I LOVE LOVE LOVE the cake pans! So cute!!!!!
Did you notice that the left pumpkin cake appears to be floating? At least, it looks that way to me! lol
And now I am hungry for pumpkin bread. Good thing I bought pumpkin the other day!
I do not shop at Wal-Mart. Ever. But now I feel the sudden urgent need to head to the closest one and see if I can score one of these pans for myself! I’ve been looking at the one on Amazon forever! Thanks for the heads up!
I LOVE that pumpkin is back!!!
Those pans are GREAT. Look forward to seeing how you use them in the future, in addition to the yummy cake.
I am thinking with some frosting that pumpkin could also look like a beach ball – just frost each section a different color and place on a board dusted with brown sugar to look like sand….
Oh yum, I will spend a lot of time with these links. I love pumpkin.
I don’t have a post about it, but my daughter always makes Chocolate Chip Pumpkin Bread. It is delicious!!!
I’m doing all kinds of pumpkin stuff so I posted two: pumpkin fluff (made – over without any artificial ingredients) and pumpkin biscuits.
Actually if you could erase my first link, I retitled the second one to be more accurate, thanks!
I’ve been wanting one of those pans, but I substituted the Bundt pan I already had. I made two cakes (a bit on the smaller side) and put them together. It still looked like yours, just bigger, and with a hole in the middle.
Those pumpkin breads are beautiful. It’s amazing how a different shape pan can transform a simple dish into something so elegant. Thanks for hosting the blog hop. This week I’m sharing my 100th Post celebratory dinner.
This is my go-to Pumpkin Spice cake recipe. The frosting has a distinct flavor since it’s sweetened with honey instead of sugar, but if you’re not a honey person, regular cream cheese frosting is also good!
http://www.marthastewart.com/recipe/pumpkin-spice-cake-with-honey-frosting
Some yummy links too!! Thanks for the great ideas!
That looks so yummy! I just love the pan, and I think making it into Cinderella’s coach is a fantastic idea! Now I want some pumpkin bread!
I have a pan similar to this one and I used it as the top tier for a fall themed wedding shower. The bottom two tiers where round and the top was the pumpkin. Then I decorated with fondant leaves that I made. It was one of my favorite cake creations (and I have done quite a few over the years….)
Have fun with your new pan! Seeing it makes me want to dust mine off again 🙂
Thanks so much for the linky and the great recipe sharing!! I can’t wait to check some of these out. And I love that pan 🙂
I love pumpkin anything so I am excited about checking out all these recipes 🙂
Im loving this pan! I want it!
http://damegoodeats.blogspot.com
Pumpkin is my favorite! I’m a little slow linking up this week. Thanks so much for hosting so I can find some additional pumpkin recipes to satisfy my cravings this fall!
Cute pans! I can totally see it as a stage coach. Good thinking.
I am needing a new pumpkin bread recipe, so I’m excited to have so many to choose from.
Oh my goodness, YUM! Cute pans.
Have you tried substituting whole wheat pastry flour or whole wheat flour for any of the white flour?
Yes, I usually do half and half.
Can I use less sugar or substitute it? It seems like ALOT for 2 loaves…
It’s actually a pretty typical amount of sugar, but I often reduce sugar in baking.
It’s that time of the year- pumpkin everything. I’ve been missing it (here in Mali), although there are some pumpkins that should be ripe before Thanksgiving. Thanks to friends back home, I’ve gotten some Trader Joe’s Pumpkin Butter and some Starbucks Via Pumpkin Latte mix.
I have my favorite Pumpkin Bread recipe, too, and I do add chocolate chips to it. I made peanut butter chocolate swirl brownies yesterday, and I was thinking that I could sub the peanut butter with pumpkin and pumpkin pie spice instead.
Sounds yummy!