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.
Ingredients
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
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