There’s something about pumpkin season that makes everything feel a little cosier, and this spiced pumpkin bread is exactly what you need on those crisp autumn days. It’s soft, warmly spiced, naturally sweetened, and made in just one bowl – no fuss, no fancy equipment.
If you’re not a fan of pumpkin in sweet recipes, I really think this one might change your mind. The pumpkin purée adds a soft, moist texture without making it taste like vegetables – it blends perfectly with maple syrup, cinnamon, and my homemade pumpkin spice mix. It’s the kind of bake that fills your kitchen with that nostalgic warm, spicy smell… and tastes even better the next day!
Enjoy it as a mid-morning snack, an afternoon pick-me-up, or even for breakfast with a hot cup of tea. I topped it with a little maple cream cheese and pumpkin seeds for crunch.
Tips
- Use a small loaf tin: A 20x10cm tin is ideal for this recipe. It helps the bread rise well and bake evenly. A larger tin may result in a flatter loaf.
- Don’t overmix the batter: Once you add the dry ingredients to the wet, mix just until everything is combined. Overmixing can make the bread dense and tough rather than soft and moist.
- Cover with foil during the last 10 minutes: This helps prevent the top from over-browning while allowing the inside to bake through properly. Check the loaf at 40 minutes and loosely cover it for the remainder of the time.
- Cool completely before slicing: It may be tempting to slice it warm, but cooling helps the bread firm up, making it easier to slice and improving the texture.
- Use room temperature eggs: If you have time, let the eggs sit out for a bit before mixing. Room temp eggs combine better with the rest of the ingredients and can help the bread rise more evenly.
- Make your own oat flour: If you don’t have oat flour on hand, simply blend rolled oats in a high-speed blender until they resemble a fine flour. It’s budget-friendly and just as effective.
Swaps
Pumpkin purée: Butternut squash purée or sweet potato purée will also work.
Maple syrup: Honey or agave nectar can be used instead.
Coconut oil: Melted butter or a neutral oil like rapeseed will work too.
Oats: Use gluten-free oats if needed. Blitz them into oat flour for a finer texture.
Eggs: You can try 3 flax eggs for a vegan version (not tested yet).
Storage
Fridge: Store in an airtight container for up to 5 days.
Freezer: Slice and freeze for up to 2 months. Defrost at room temp or warm slightly before serving.
More Healthy Sweet Bread Recipes
- 6-Ingredient Best Healthy Banana Bread
- Cottage Cheese Bread
- Gingerbread banana bread
- Healthy 6 Ingredients Cottage Cheese Bread
Spiced Pumpkin Bread
Ingredients
Wet ingredients
- 150 g pumpkin purée 2/3 cup
- 60 g maple 1/4 cup
- 60 ml coconut oil 1/4 cup
- 3 egg
Dry ingredients
- 150 g oats 1 1/2 cup
- 1 tsp pumpkin spice mix
- 1 tsp cinnamon
- 1 tsp baking powder
Toppings
- 50 g cream cheese 1/3 cup
- 1 tbsp maple syrup
- Pumpkin seeds
Instructions
- Preheat the oven at 180C and prepare the loaf tin with baking paper ( I used a small tin: 20cmx10cm)In a bowl add the wet ingredients and mix.In the same bowl add the dry ingredients and mix until well incorporate (don’t overmix and follow the next step straight away for the best result).Pour the batter in the prepared tin and bake at 180C for mins 50 (cover with a foil to avoid the top to burn for the last 10 minutes).Let it cool down completely before cutting into slices.