Autumn’s The Perfect Time for Spiced Pumpkin Bread

Let’s make some spiced pumpkin bread this afternoon, shall we? It was in February that I had an idea. I had just finished making banana bread and it occurred to me: What if I just simply replace the bananas with pumpkin? Let me tell you, this was ingenious. I have since found you can take this recipe and substitute nearly any type of fruit or vegetable or combination thereof in equal amounts and it’s wonderful.

After trying many unsuccessful recipes online, I put the hope of a spiced pumpkin bread on the back burner for the following year. I had months to figure it out, so I just moved onto other things. And this is usually how I come up with a plan. When I stop fussing.

So back to my idea: replacing bananas with pumpkin in my recipe but try oil instead of butter to save on calories. And guess what? It works! Sadly, I never got to taste it but those that tried it loved the bread and said it was wonderful. One friend said it was my best bread so far. That’s not too shabby of a compliment, eh? So what is stopping you from making this? It can’t be the time as this is a fast recipe! If you’d rather have butter in your recipe, check out this pumpkin pecan bread. It has more fat and sugar and is more like cake. We like to create recipes for everyone on this website!

Print Recipe

Spiced Pumpkin Bread

Rate this recipe

A wonderful bread that is more of a dessert than bread. Quick to make and a pleasure to eat.

Prepare: 10 minutes mins

Bake: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 12 slices

Ingredients

• 1 ½ cups (225g) flour
• ½ can or 1 cup (218g) pureed pumpkin
• ¾ cup (150g) sugar
• 2 large (100g) eggs
• ⅓ cup (80mL) oil
• 1 ½ tsp (6g) baking powder
• ½ tsp (2.5g) salt
• 1 ½ tsp (3g) cinnamon
• 1 tsp (2g) ground ginger
• ½ tsp (1g) allspice

Instructions

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• Preheat oven to 350F (170C.)
• Line a 9×5 loaf pan (13x23cm) with parchment or grease and flour.
• Stir together flour, baking powder, salt, cinnamon, ginger and allspice in a small bowl.
• In a large bowl, mix together eggs, oil, pumpkin and sugar. Beat in flour mixture until smooth. Pour into loaf pan evenly.
• Bake 50-60 minutes or until the top cracks, is golden brown and a toothpick inserted comes out clean. Center of bread should reach between 200F (93C) – 212F (100C.)
• Let cool in pan 5 – 10 minutes before removing to wire rack to finish cooling.

Notes

Pumpkin pie spice can be substituted in replace of all the spices listed above.   Simply use 2 tsp (4g) pumpkin pie spice.  The allspice can be substituted with 1/4 tsp (.25g) each of cloves and nutmeg or 1/2 tsp (.5g) pumpkin pie spice.

Butter may be substituted for the oil in the recipe.  Use 1/2 cup (113g) softened butter and beat with sugar using the creaming method.