Spiced Pumpkin Bread with Maple & Chocolate

Spiced Pumpkin Bread: Your New Autumn Hug in Loaf Form

Hey, kitchen adventurers! Clara here, and I’ve got something that’ll make your home smell like a cozy fall carnival and your taste buds do the cha-cha. Picture this: moist, warmly spiced pumpkin bread swirled with melty chocolate, kissed with maple sweetness, and crowned with a crunchy nut topping. It’s like autumn decided to throw a flavor party and invited your spoon to lick the bowl clean. 🎃✨

I know what you’re thinking—“Pumpkin bread? Again?” But trust me, this isn’t just any loaf. This is the rebellious cousin of basic pumpkin recipes. We’re ditching blandness for bold spices (cardamom’s in the mix, hellooo!), swapping refined sugar for maple syrup’s earthy sweetness, and tossing in orange zest for a sunny surprise. Whether you’re baking for a crisp morning with coffee, gifting it to your neighbor, or sneaking midnight slices straight from the pan (no judgment!), this bread is your edible security blanket for sweater weather. Ready to make your kitchen smell like magic? Let’s bake!

The Pumpkin Bread That Started It All

Flashback to my first tiny apartment kitchen—think “galley style” if the galley was also a closet. I’d just moved across the country, knew approximately zero people, and was homesick for New England autumns. One rainy Saturday, I spotted a lonely can of pumpkin purée in my pantry (leftover from a failed soup experiment). On a whim, I threw it into a batter with whatever spices I had, splashed in maple syrup because ~vibes~, and baked it in a dented loaf pan.

The moment that warm, spiced aroma hit the air? Instant therapy. I devoured half the loaf while watching Gilmore Girls, wrapped in a blanket. That imperfect, slightly lopsided bread became my comfort ritual—a reminder that joy could be baked into existence, even when life felt uncertain. Now, every time I make it, I add chocolate chips because we deserve joy with extra sparkle. 🧡

Gather Your Flavor Squad

Makes 2 loaves or 24 muffins (because sharing = caring, or freezer stashing = smart).

• 3 ½ cups all-purpose flour – Gluten-free? Use a 1:1 blend like Bob’s Red Mill. Chef hack: Spoon flour into cups—don’t scoop!—to avoid dense bread.
• ½ to 1 cup sugar or coconut sugar – Start with ½ cup if you prefer less sweet. Coconut sugar adds caramel notes!
• 2 tsp baking soda – Not baking powder! This reacts with the pumpkin’s acidity for lift.
• 1 ½ tsp salt – Balances sweetness. Sea salt or kosher works best.
• 2 tbsp cinnamon + 4 tsp ginger + 2 tsp nutmeg + 1 ½ tsp cardamom + 1 ½ tsp cloves – Yes, it’s a SPICE PARTY. Cardamom is the VIP—it adds floral intrigue. Too much? Halve the cloves.
• 4 extra-large eggs – Vegan? Swap for flax eggs (4 tbsp ground flax + 10 tbsp water, sit 10 mins) + 1 tsp baking powder.
• 2 (14-oz) cans pumpkin purée – NOT pie filling! Homemade? Roast sugar pie pumpkins, blend until smooth.
• 1 cup mild olive oil – Or melted coconut oil. Olive oil keeps it ultra-moist; choose one without strong flavor.
• 1 cup real maple syrup – Grade A amber for best flavor. Pancake syrup = sadness.
• 2 tsp vanilla extract – The flavor glue. Splurge on pure vanilla!
• Optional: 1 ⅓ cups chocolate chips – Dark, semi-sweet, or chunks. Because pumpkin + chocolate = soulmates.
• Optional: 2 tbsp orange zest – Brightens the spices! Use organic oranges.
• Topping: ½ cup chopped pecans, walnuts, or pumpkin seeds – Toasted first for extra crunch!Print
  

  Spiced Pumpkin Bread with Maple & Chocolate

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  • Author: clarawhitmore
  • Total Time: 1 hr 15 mins

  Print Recipe

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  Description

  This warmly spiced pumpkin bread is ultra-moist, naturally sweetened with maple syrup, and infused with cozy fall flavors. With hints of orange zest, melty chocolate chips, and a crunchy nut topping, it’s a festive bake that tastes like autumn in every bite.

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  Ingredients

  Scale 1x2x3x

  3 ½ cups all-purpose flour (or gluten-free blend)

  ½ to 1 cup sugar or coconut sugar

  2 tsp baking soda

  1 ½ tsp salt

  2 tbsp cinnamon

  4 tsp ground ginger

  2 tsp nutmeg

  1 ½ tsp cardamom

  1 ½ tsp ground cloves

  4 extra-large eggs (or 4 flax eggs + 1 tsp baking powder)

  2 (14-oz) cans pumpkin purée (or 3 cups homemade)

  1 cup mild olive oil (or melted coconut oil)

  1 cup real maple syrup

  2 tsp vanilla extract

  Optional: 1 1/3 cups chocolate chips

  Optional: 2 tbsp orange zest

  Topping: ½ cup chopped pecans, walnuts, or whole pumpkin seeds

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  Instructions

  Preheat oven to 350°F (175°C). Grease or line two loaf pans or a muffin tin.

  In a large bowl, whisk together flour, sugar, baking soda, salt, and all the spices.

  In another bowl, whisk eggs (or flax eggs), pumpkin purée, oil, maple syrup, vanilla, and orange zest (if using).

  Pour wet ingredients into dry and mix until just combined. Fold in chocolate chips if using.

  Pour into pans or scoop into muffin cups. Sprinkle tops with nuts or seeds.

  Bake loaves for 55–65 minutes (or muffins for 22–25 minutes), until a tester comes out clean.

  • Prep Time: 15 mins
  • Cook Time: 60 mins (loaves) or 25 mins (muffins)
  • Category: Snack

  Nutrition

  • Calories: 230
  • Sugar: 12g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g

Let’s Bake This Beauty: Step-by-Step

Total time: 1 hr 15 mins (mostly hands-off!)

1. Preheat oven to 350°F (175°C). Grease two 9×5 loaf pans or line 24 muffin cups. Pro tip: Use parchment paper slings in loaf pans for easy lifting later!
2. Whisk dry ingredients: In a large bowl, combine flour, sugar, baking soda, salt, and all spices. Whisk like you’re cheering on your favorite team—no lumps allowed! This distributes the baking soda evenly.
3. Blend wet ingredients: In another bowl, whisk eggs (or flax eggs), pumpkin purée, oil, maple syrup, vanilla, and orange zest (if using) until smooth. No need for a mixer—elbow grease works! Texture should look like a creamy pumpkin latte.
4. Combine wet + dry: Pour wet ingredients into dry. Gently fold with a spatula until just combined. Overmixing = tough bread! A few flour streaks are fine. Fold in chocolate chips if using.
5. Pour & top: Divide batter between pans or muffin cups (fill ¾ full). Sprinkle generously with nuts/seeds. Press toppings lightly so they stick while baking.
6. Bake: Loaves: 55–65 mins. Muffins: 22–25 mins. Rotate pans halfway! Bread is done when a toothpick inserted comes out clean (ignore melted chocolate). If tops brown too fast, tent with foil.
7. Cool: Let loaves cool in pans 15 mins, then transfer to a wire rack. Resist cutting for 1 hour—this prevents gumminess! (Slice one warm if you’re rebellious—I won’t tell.)

Serving: Where Joy Meets Plate

This bread shines solo, but let’s gild the lily! Slice thick, warm it slightly, and slather with salted maple butter (mix ¼ cup soft butter + 1 tbsp maple syrup). For breakfast? Pair with a dollop of Greek yogurt and extra nuts. Feeling fancy? Drizzle with melted chocolate and sea salt. Always serve with coffee or spiced chai—it’s a non-negotiable autumn ritual. ☕️

Mix It Up! 5 Fun Twists

• Gluten-Free & Vegan: Use GF flour blend + flax eggs + coconut oil. Skip chocolate or use vegan chips.
• Cranberry-Pecan: Swap chocolate for 1 cup dried cranberries + extra pecans in batter.
• Spice Explorer: Add 1 tsp black pepper for heat, or 1 tbsp chai spice blend instead of individual spices.
• Muffin Mania: Bake as muffins! Fill liners ¾ full; top with seeds + cinnamon sugar before baking.
• Bourbon Glaze: Whisk 1 cup powdered sugar + 2 tbsp bourbon + 1 tbsp maple syrup. Drizzle over cooled loaves.

Clara’s Kitchen Confessions

This recipe evolved from my “dump-and-stir” panic bake into a holiday superstar! Originally, I skipped orange zest—then one day I zested a clementine into the bowl by accident. Best mistake ever! Now it’s non-negotiable. I also tested oil options: coconut adds subtle sweetness, but olive oil makes it stay moist for DAYS. (Stored airtight, it lasts 5 days—if it survives that long.) Pro tip: Double the batch and freeze one loaf. Future you will send past you a thank-you note. 🥰

FAQs: Pumpkin Bread SOS

Q: Why is my bread dense/sunken?
A: Overmixing is the #1 culprit! Fold gently until just combined. Also, check expiration dates on baking soda—old = no lift.

Q: Can I use fresh pumpkin?
A: Absolutely! Roast 3 cups of cubed sugar pie pumpkin until tender, blend until smooth. Strain excess liquid in a cheesecloth—wet puree = gummy bread.

Q: How do I freeze it?
A: Cool completely, wrap loaves/muffins tightly in plastic + foil. Freeze 3 months. Thaw overnight or microwave slices 20 seconds.

Q: My chocolate sank! Help!
A: Toss chips in 1 tbsp flour before folding in—it helps them “float.” Also, avoid over-stirring after adding them.

Nutrition Per Slice (1/24th recipe)

Calories: ~230 | Fat: 10g | Carbs: 30g | Fiber: 3g | Sugar: 12g | Protein: 4g | Vitamin A: 90% DV
*With chocolate chips + nuts. Vegan/GF swaps will vary.

And there you have it—proof that comfort food and nourishment don’t have to live in separate worlds. This Cauliflower Alfredo Pasta is creamy, cozy, and downright craveable, without the heaviness of traditional versions. Whether you’re feeding picky eaters, looking to sneak in more veggies, or just need a weeknight win that feels like a warm hug, this dish delivers. Don’t be surprised if it becomes your new go-to—because once you taste how good healthy can be, there’s no going back.