Spiced Pumpkin Bread


I love a piece of coffee cake or sweet bread to nibble on with my coffee first thing in the morning. Knowing there is a little treat in my future definitely helps entice me out of bed when the alarm goes off at 5 AM and the heater is just kicking on. Salt Lake had such a long, warm fall; we were still biking well into November, but now the cold days are here.

So, about this bread: The bread itself is full of warm spices and makes the house smell so good when it’s cooking, plus there’s a nice cinnamon-sugar lid on top that is perfect for nibbling on every time you walk by…. It also uses a trick I first learned with zucchini bread: whipping in some cream cheese to cut down on the oil factor, and gives it almost a pie-like texture. I took some notes from Deb’s recipe and scaled things up so that it used a full can of pumpkin— no more sad, foil topped cans with 1/3 cup of pumpkin in our fridge! Because I wanted to share with friends, I baked these in two mini loaf pans and then had some extra batter to make a few muffins. You could also bake it in a 9×5 inch loaf pan (and likely still make a few muffins so that it doesn’t overflow on you).


Pumpkin Spice Bread:


1 (15 oz) can pumpkin puree
1 to 1 1/4 cup sugar, depending on your sweet tooth
1/4 cup vegetable or other neutral oil
1 heaping tablespoon greek yogurt (or another tablespoon oil)
3 ounces cream cheese
3 eggs
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup whole wheat flour
1 cup whole wheat pastry flour
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon cardamom

Topping: 1 tsp cinnamon with 1 Tbsp sugar
Bake at 350 for 65-75 min

Preheat oven to 350 deg F. Grease a 9×5 inch loaf pan or two mini loaf pans. Alternatively, you could bake all of these as muffins in a greased or paper-lined muffin tray.

Add the well softened cream cheese and sugar to a large bowl. With an electric mixer, whip together until fluffy. Add oil and yogurt and combine and whisk until combined. Add in eggs, one at a time and mix until smooth. Stir in vanilla.

In a separate bowl, combine the flours, baking powder, baking soda, and spices.

Add the flour mixture to the pumpkin mixture in several batches, stirring gently in between each addition until completely combined.

Pour batter into prepared pans. If you are using loaf pans and are worried that they may overflow, scoop out some batter into a lined-muffin tray and bake off some muffins too. My pans were about 3/4 full before baking and rose quite a bit.

For the topping, combine 1 teaspoon cinnamon and 1 tablespoon sugar in a small bowl. Sprinkle on top of batter.

Bake at 350 deg F:
9×5 loaf pan: 65-75 minutes
mini loaf pans: 40-45 minutes
muffins: 25-30 minutes

Recipe inspired by: Smitten Kitchen’s pumpkin bread, and How Sweet Eats pumpkin chai muffins.


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