* We sometimes use affiliate links, so we may receive a commission, at no cost to you, if you make a purchase through a link. Check our disclosure for more info.
Sweetly spiced pumpkin bread: This easy Fall bread recipe is a classic. It’s a delicious afternoon snack and perfect with a cup of afternoon tea as the weather turns a bit chillier! Add a little of this whipped cinnamon butter and the afternoons complete :)
Spiced Pumpkin Bread
Open fires, wooly jumpers and cosy meetings with friends in cafes. There’s a lot to love about the weather turning colder. Pumpkin bread seems to play a big part of this season, it’s in breads, cakes, muffins, biscuits and coffee flavors.
So I wanted to recreate a pumpkin bread to rival all of these, a Clean version I’m happy to give the kids and share with friends. And this is it! It uses maple syrup to help sweeten the pumpkin, and although I use a cinnamon butter to serve with this, you could…if you wanted to….copy Starbucks and add a touch of icing. Just sayin!
Pumpkin is such a versatile fruit, it’s great to bake with in it’s pureed form as well as being delicious in hot food recipes. Despite knowing it’s fruit status, I tend to treat pumpkin as a vegetable. It’s sweet, not as sweet as strawberries for example but sweet enough to be used in baking and not repel the kids :)
Since pumpkins are in season right around Fall, many of the recipes I use pumpkin for have a distinct Fall feel to them. Halloween, Fall, colder weather, in our house those markers all lead back to pumpkins!
I’ve also been toasting this bread and having it warm with butter. The sugar in the bread means it toasts a bit quicker than regular bread, but it’s scrummy and the kids think it’s delicious.
I have grown Pumpkins in our own back yard. They’re easy to grow, well, they were after I figured out you can’t leave them sitting directly on the ground (they go mouldy) but once we’d moved past that, they grew well. We didn’t get the huuuuuge pumpkins you see in the stores around Halloween but the Pumpkins we did manage to grow were beautiful. The kids checking on their growth, cutting the stalks and bringing them inside when we needed them. If you’ve never tried growing them, give it a go! Just make sure you put some straw under them when they become heavy and sit on the ground!
These days I buy 100% canned pumpkin puree in the shops, rather than grow our own and puree the pumpkin here. It’s easy to get mixed up and grab a can of Pumpkin pie filling, so double check the can you gran is 100% pumpkin. I also put together my own Pumpkin spice mix. It’s very easy and used spices you most likely have in your home already. If you have a ready mixed pumpkin spice mix, feel free to use it instead.
The other sub you can make is to swap the maple syrup for honey. Either is fine and the quantities stay the same. Honey’s going to give you a slightly sweeter bread, so go with what you’re lot love the most!
More Pumpkin Recipes
What To Serve With Spiced Pumpkin Bread
I like to cut this bread and offer a pot of cinnamon whipped butter. My kids go crazy for this fluffy butter, and it makes the spiced pumpkin bread a little more substantial and keep us all going until supper time.
If you’re putting together an afternoon tea kinda thing, or if you’ve got people coming over and want a few yummy snacks to have on offer, you can add a few seasonal muffins, such as these blackberry and apple muffins and these no bake lemon curd bars.
Storing This Bread
Once this bread is cooked and cooled, you can store in an airtight container for up to 3-4 days. As long as the container isn’t letting any air in, it stays moist and fresh really well for a few days.
If you want to freeze this loaf, I’ve found it freezes well and can be defrosted quickly. Before I freeze this, I slice it up and free the bread in pre cut slices. I also keep these slices quite thin, as it makes defrosting faster. You can put a frozen slice straight into the toaster, the same as you would with regular bread, and then butter as usual for a nice and quick mid week breakfast.
More Clean Eating Loafs
- Clean eating Date loaf
- Carrot and walnut loaf
- Sweetcorn bread (savoury)
- Blueberry bread
- Classic banana bread
How To Make Spiced Pumpkin Bread
Ingredients
- 1 Can Pumpkin puree 100% Pumpkin (not pumpkin pie filling)
- 2 Meduim Eggs Whisked
- 1½ Cups Flour Wholemeal, Einkorn, Buckwheat
- ¼ Butter Room temperature
- ¼ Cup Maple syrup
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ½ tsp Ground cloves
- ¼ tsp Salt
Instructions
- Preheat oven to Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan
- Add all ingredients into a bowl and mix with a wooden spoon or spatula until just combined. Pour into loaf tin and level
- Bake for 50 – 60 minutes. or until a tester inserted into the centre comes out clean. Check after 45 minutes because oven temperatures can vary
- Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before slicing
Spiced Pumpkin Bread Recipe
Spiced Pumpkin Bread
Ingredients
- 1 Can Pumpkin puree 100% Pumpkin (not pumpkin pie filling)
- 2 Meduim Eggs Whisked
- 1½ Cups Flour Wholemeal, Einkorn, Buckwheat
- ¼ Butter Room temperature
- ¼ Cup Maple syrup
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ½ tsp Ground cloves
- ¼ tsp Salt
Instructions
- Preheat oven to Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan
- Add all ingredients into a bowl and mix with a wooden spoon or spatula until just combined. Pour into loaf tin and level
- Bake for 50 – 60 minutes. or until a tester inserted into the centre comes out clean. Check after 45 minutes because oven temperatures can vary
- Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before slicing
