- 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 (5)
(5 from 1 vote)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.
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.