Full of rich spices and the hearty sweetness of pumpkin, this pumpkin spice 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.
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.
Ingredients for this pumpkin spice bread recipe
- Flax seed meal
- Pumpkin puree
- Spices (ginger, nutmeg, and cinnamon)
- Baking powder
- Baking Soda
How to make this pumpkin spice bread
Prep! Preheat the oven to 350 °. Grease two 9×5 inch loaf pans with nonstick cooking spray.
Make your flaxseed “egg”. In a small mixing bowl combine the flax seed meal and water. Allow to set.
Combine wet ingredients. In a large mixing bowl beat together the sugar and oil. Mix in the flax mixture and pumpkin.
Combine dry ingredients. 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 and Conquer. 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.
Can I freeze this spiced pumpkin bread?
Got more pumpkin puree to use? Try one of these pumpkin recipes…
- Pumpkin Cupcakes with Cream Cheese Frosting
- Chocolate Chip Pumpkin Pie
- Pumpkin Chocolate Chip Muffins
- Spiced Pumpkin Scones
- Pumpkin Spice Cheesecake
HOW TO MAKE THIS GOOD AND CHEAP:
You know I don’t typically want to make something if I can’t make it good as well as cheap. Here are some of the strategies you can use to make this recipe more economical:
- Bake it yourself from scratch – Don’t buy mixes. Don’t buy pricey bakery bread. You can make your own better and cheaper at home!
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour and pumpkin can help keep the price down. When it’s the holidays I like to stock up on pumpkin when I see it!
- Buying in bulk – It’s rare that I would buy small bags of flour. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill or VitaCost so that I always have baking supplies on hand.
HOW I MAKE THIS RECIPE EASY:
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- stainless steel mixing bowl – I’m not sure you have too many of these.
- wire whisk – Be sure to get one with a closed barrel so dishwater doesn’t get stuck in its innards and drip into your food. Ask me how I know.
- rubber spatula – I have two of these; I love them so much.
- bread pan – I love the USA pans. No greasing needed and no burning!
- parchment paper – Love this for no even having to wash the pans!
Favorite Spiced Pumpkin Bread Recipe
- 3 tbsp flax seed meal
- 9 tbsp water
- 2 cup granulated sugar
- 1 cup neutral oil or melted butter
- 2 cup pumpkin puree or one 15-ounce can
- 3 cup unbleached, all-purpose flour
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- Preheat the oven to 350 °. Grease two 9×5 inch loaf pans with nonstick cooking spray.
- In a small mixing bowl combine the flax seed meal and water. Allow to set.
- In a large mixing bowl beat together the sugar and oil. 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.