pumpkin recipe Archives · Jess in the Kitchen

Are you team pumpkin or team apple in the fall? Hands down, I was team apple for years. Then I slowly shifted. It started when I grew my own pumpkins and subsequently roasted them. I had to bake with them, and once I did that, there was no looking back. At about that same time, I discovered a pumpkin bread I adored. But…it had THREE cups of sugar. Three. I just can’t do that anymore. So this is my take on that bread I adored: a spiced pumpkin bread.

When I bake something I am especially proud of, I share with allll the friends and family. One friend said it had a feeling of spice cake with pumpkin on the finish. The Mr’s best friend grabbed a piece and before I could even ask what he thought, he said, “this is REALLY good.”

I opted to go maple syrup with just a touch of brown sugar for that molasses taste. And the oil? I actually used some rendered lard from our half of a pig we purchased earlier this fall. It got melted/softened and worked like a dream. No lard? No problem, go with some coconut oil or regular oil and it will work just fine.

Ready to start baking? Let’s go!

Your Ingredients

1 ½ cups pumpkin puree (roast your own! It’s incredible!)
2 eggs
¼ cup oil (lard)
⅔ cup maple syrup
2 tablespoons brown sugar
2 cups whole wheat flour
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon cloves
½ cup chopped nuts, optional

You Steps to Spiced pumpkin Bread

Preheat the oven to 350 degrees. In a large bowl, combine the eggs, oil, maple syrup, and brown sugar. Mix in the pumpkin puree.

Add the whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined. Fold in chopped nuts, if desired.

Pour into a greased loaf pan. Bake 50-60 minutes, until cooked through and passes the toothpick test.

Spiced Pumpkin Bread

Home roasted pumpkin with a collection of spices makes the best quick bread. This healthier twist on a spiced pumpkin bread is sure to be a hit!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Course Breakfast

Cuisine American, Bread

Servings slices

Equipment

9×5 Bread Pan

Ingredients

1 ½ cups pumpkin puree
2 eggs
¼ cup oil lard
⅔ cup maple syrup
2 tablespoons brown sugar
2 cups whole wheat flour
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon cloves
½ cup chopped nuts optional

Instructions

Preheat the oven to 350 degrees.
In a large bowl, combine the eggs, oil, maple syrup, and brown sugar.
Mix in the pumpkin puree.
Add whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined.
Fold in chopped nuts, if desired.
Pour into a greased loaf pan. Bake 50-60 minutes, until cooked through and passes the toothpick test.

Notes

We purchased a half of a hog the last few years, and I always have the lard rendered. It works AMAZINGLY well in baked goods. I melted it about halfway so that it had some soft sold parts yet. No lard? No problem. Coconut oil would work great too!

Keyword healthy breads, maple syrup, pumpkin, pumpkin bread, quick breads

Tried this recipe?Let us know how it was!