This homemade Pumpkin Bread recipe is a fall favorite, packed with cinnamon, cardamom, and ginger. This recipe feels like autumn in a slice!
The best part is that this is a one bowl recipe, meaning easy cleanup and a simple quick treat to make for Thanksgiving or breakfast!
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Why Pumpkin Bread?
As October arrives I have every urge to bake bread at least twice a week. Sweet breads like banana bread, dutch oven bread and of course this pumpkin bread recipe! You can’t go wrong with chilly nights and a slice of warm bread topped with butter.
This is what I call the best pumpkin bread you’ll find on the internet. It is so moist, flavorful, and packed with delicious pumpkin, cinnamon and cardamom. You cannot go wrong here!
The addition of cardamom to me makes this so special. It’s a spice that not many know about, in fact the first time I heard about it was when I worked at a local bakery in my early 20’s.
The pastry they served is called a “Swedish” ironically enough, cardamom is a spice that is used fairly often in their baking. The best way I can describe it is a cinnamon-y/nutmeg. It’s sweet yet has a kick of spice. But that’s what makes it so unique and special to this recipe!
Ingredients
- White + brown sugar – a perfect balance between two types of sugar that adds sweetness to the bread.
- Pumpkin puree – don’t get this one confused with pumpkin pie filling!
- Butter – this adds the moist crumb that is oh so delish
- Cinnamon– the perfect fall spice
- Ginger – this adds a nice warmth to the bread
- Nutmeg – one of the spices you find in pumpkin pie seasoning. This screams FALL!
- Cardamom – similar to cinnamon, but with a peppery-like flavor! Cardamom is a wonderful addition to this recipe.
- Pumpkin seeds – what is pumpkin bread without pepitas?
How to Make Pumpkin Bread
- Prepare the pan – preheat the oven to 350 degrees F, and prepare a 9×5-inch loaf pan
- Combine ingredients – in a bowl. combine the white and brown sugar, pumpkin puree, and butter until smooth.
- Mix in the eggs and spices – add in the eggs, mix, next add in the spices, baking powder, baking soda, and salt. Mix until smooth.
- Fold in flour – gently fold in the flour and pour into the prepared pan. Sprinkle with pumpkin seeds and bake for about 60 minutes, or until a toothpick inserted comes out clean.
Pumpkin Bread
Ingredients
- 1 & 1/2 cup white sugar
- 3 Tbsp brown sugar
- 1 15oz canned pumpkin puree
- 1/2 cup unsalted butter melted & cooled
- 3 eggs whisked
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1 & 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 & 1/4 cup all purpose flour
- 1/4 cup pumpkin seeds toasted
Instructions
- Preheat the oven to 350 degrees F. Coat a 9×5-inch loaf pan with cooking spray and line with parchment paper; set aside.
- In a stand mixer or large bowl combine the white and brown sugars, pumpkin puree, and butter. Whisk together until smooth.
- Add in the eggs, mix until incorporated. Next, add in the cinnamon, ground ginger, nutmeg, cardamom, baking powder, baking soda, and salt. Mix again until the batter is smooth.
- Gently fold the flour into the batter using a spatula. Pour the batter into the prepared loaf pan and spread into an even layer. Sprinkle with pumpkin seeds and gently press them into the batter to ensure they stick.
- Place the loaf pan onto a baking sheet and bake until a toothpick inserted into the middle comes out clean, about 55 to 60 minutes. Let the pumpkin bread cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely.
