- Prep-time: / Ready In:
- Makes one 8×4-inch loaf
- Serving size: ⅛ of loaf
- Print/save recipe
This fall-flavored loaf is like pumpkin pie in bread form. With walnuts and raisins dotted throughout, it’s perfect for an autumnal celebration but can also be enjoyed year-round with a cup of tea. Cinnamon, ginger, allspice, and cloves provide the classic pumpkin pie flavor, while pumpkin puree and maple syrup create a moist, naturally sweetened crumb. Feel free to omit the raisins and walnuts if they’re not your thing. This scrumptious loaf requires minimal prep time and is in the oven in under 30 minutes! Allow an hour to cook; then, if you can stand it, another 30 minutes to rest before slicing. It’s worth the wait!
Tips
Make your own pumpkin puree: Canned pumpkin puree is readily available in most supermarkets. If you’d like to make your own, check out our guide on how to make pumpkin puree.
For more inspiration, check out these tasty ideas:
Ingredients
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- Dash ground cloves
- 1 15-oz. can pumpkin puree (about 2 cups)
- ¾ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup golden raisins (optional)
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper or use a silicone loaf pan. In a large bowl sift together the first seven ingredients (through cloves).
- In a medium bowl, whisk together pumpkin, maple syrup, and vanilla. Add to flour mixture. Stir until evenly moistened (the batter will be stiff). Fold in raisins and walnuts (if using). Spoon batter into prepared pan. Distribute batter evenly along the length of the pan but don’t spread to the edges; batter will spread as it bakes.
- Bake 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Run a knife around edges to loosen, and carefully invert pan to remove loaf. Cool completely on a wire rack.
Per serving (⅛ of loaf): 284 calories, 57 g carbohydrates, 6 g protein, 6 g total fat, 1 g saturated fat, 0 g cholesterol, 288 mg sodium, 6 g fiber, 26 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (19)
(5 from 6 votes)I substituted the pumpkin with butternut squash. Other than that I followed the recipe. Also adjusted the baking time to 50 minutes and my bread looked much closer to the photo illustrating this recipe. I will make this again.
I love this pumpkin bread. It's delicious, easy to make and a fun treat for the holidays!
I substituted with date syrup, butternut squash and partially with 0.5 cups of whole wheat flour (non pastry). The surface browns very dark and the inside has pudding consistency. I will try following the recipe exactly and report back.
My husband loves this loaf. I used butternut squash that I had roasted and needed to use up. I also lessened the maple syrup to 1/2 c and added 1/4c applesauce. (again, just using up what was in the fridge) . Oh my goodness, this is just great. I am going to try gluten free oat flour for my friend who is GF.
Can I substitute the maple syrup for date sugar? And if so how much date sugar. Thank you.
what flour to use for gluten free?
This is delicious. I added 2 flax eggs, 1/4c unsweetened applesauce and 1 tsp salt. It came out very tender and tasted good, even to my non-WFPB friends. Might try to substitute chocolate chips for the raisins another time.
Why does the recipe call for whole wheat pastry flour? Can I use regular whole wheat flour instead? What would be the difference?
My question, too. I looked up a substitute that called for one part cornstarch to two parts all-purpose flour. The details were listed in Allrecipes.com.
I used regular whole wheat flour and it worked well, super yummy even.
Hi Sue. Whole wheat pastry flour is sometimes used in baking as it has a finer ground and helps keep baked goods light and airy. This recipe was tested with whole wheat pastry flour, but there is a strong possibility it would also be good with whole wheat flour. If anything, perhaps slightly more dense. I would give it a try!
I love the smell of pumpkin spice!! While my wife recovers from knee surgery, I will be the chief cook and bottle washer!! But truly I did enjoy cooking while I was single raising my 3 sons who are now grown up and have there own families. So it is time to enjoy reading and trying different recipes again!!
Question folks. I really need to watch sodium . Is there a Baking Soda low sodium and aluminum free which brand? Thank you .
Rumford Baking Powder has 35 mg of sodium/ serving (1/8th teaspoon) and has no aluminum. Packaged in a silver can. Hope this helps.
Hi Robin, Yes, there are low-sodium, aluminum-free baking powder options available. One option is Ener-G: https://truefoodsmarket.com/products/baking-powder-7-ozs. With the pumpkin puree, be sure to buy no-salt-added pumpkin puree, or make your own.
I have the same question with regards to low sodium baking soda. Does anyone have a recommended brand? I've searched google for low sodium baking soda options but all results return low sodium baking powder.
Can I make this gluten free? What type of flour would you recommend?
Hi Jill, Because you're subbing a whole 2 cups of wheat flour, I would use a gluten-free flour mix. Oat flour is another option you could try (we haven't tested this). You can find a GF flour mix in most supermarkets, or you can make your own: https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/
Just made this, with the raisins and walnuts, and it is so good! Turned out perfectly, and was easy to make with ingredients I usually have on hand. Will definitely be making this again.