Pumpkin Bread

Pumpkin Bread

This Pumpkin Bread embraces the essence of Fall with spices like ginger, cinnamon, nutmeg, and cardamom, along with raisins and walnuts all wrapped in pumpkin goodness! It’s one of the best things I love about Fall.

Before we get to the recipe for Pumpkin Bread, I’ve got some really good news. Earlier this week, I shared with y’all about my baby boy, Willy, who I thought at that time, I was going to lose.

Pumpkin Bread

I’m happy to say that all your prayers worked. Willy has literally done a 360 in his health and looks like he will be remaining by my side to protect me and be my best friend for a little while longer! {Happy dance!!}

Nothing beats the power of prayer.

Pumpkin Bread

Now I can breathe…and smile.

While Willy’s fate was in the air, I took all my anguish and put it into baking this Pumpkin Bread. I find that baking helps relieve stress by getting my mind off of things. I find baking to be very therapeutic.

Pumpkin Bread

So into the kitchen I went and out came this mah-va-lous Pumpkin Bread.

Or maybe I should really be calling it squash bread since I learned this week how Libby’s 100% pumpkin purée isn’t really all pumpkin! {Gasp!}

Yes, it’s true. They say that pumpkin is much to stringy on its own (although I didn’t notice much stringiness when I made my own) so they add winter squash to it, like butternut squash.

Is anything ever as it seems? I’m losing faith in products and mankind.

Nevertheless, I did use canned pumpkin for this bread. If you feel like doing so, you can roast a pumpkin and use real pumpkin purée. But I didn’t have one on hand at the time and I was really craving this bread. So I took the shortcut.

I absolutely love this Pumpkin Bread. It’s moist, delicious, and chock full of raisins and walnuts. And I made half the batter into mini bundt cakes. Aren’t they the cutest?

I left the raisins and walnuts out of this half of the batter. So I got two different pumpkin breads in two different shapes and deliciousness.

And I feel much more relaxed now.

See, baking therapy is a good thing!

As always, if you do make this Pumpkin Bread, please leave a comment below, or share it with me by tweeting me @sweetspicymonky, or tagging your Instagram with @sweetandspicymonkey, so I can see all the pumpkin goodness you create in your kitchen. Happy Eating!

An easy to make Pumpkin Bread that reminds you of everything Fall. Fall spices that include ginger, cinnamon, nutmeg, and cardamom, along with raisins and walnuts are combined with pumpkin goodness in every bite of this Pumpkin Bread.

Ingredients

  • 4 large eggs
  • 2 and 2/3 cup coconut sugar
  • 2 cups pure pumpkin puree
  • 2/3 cup apple cider
  • 1 teaspoon vanilla extract
  • 1 cup coconut oil, melted
  • 3 and 1/3 cup All-Purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 and 1/2 teaspoon sea salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon cardamom
  • 1 cup raisins
  • 1 cup chopped walnuts
  • powdered sugar for sprinkling over the tops after baking

Instructions

  1. Preheat oven to 350F degrees.
  2. Lightly grease two 9″x5″ loaf pans with cooking spray, coconut oil, butter, or olive oil. Or you can use one small loaf pan (8 1/2″ x 4 1/2″) and a 6 mini bundt cake pan like I did. Set aside.
  3. In a medium bowl, combine flour, baking soda, baking powder, salt, ginger, nutmeg, cinnamon, pumpkin pie spice, and cardamom. Set aside.
  4. In a large mixing bowl, beat eggs together. Stir in sugar, pumpkin, cider, vanilla, and melted coconut oil.
  5. Gradually add in dry ingredients until thoroughly combined. If you want to make a plain loaf, pour into loaf pan at this time, about 3/4 of the pan full.
  6. Stir in raisins and walnuts.
  7. Pour into loaf pan/pans.
  8. Place into preheated oven and bake for 60 to 80 minutes for loaf pans or until inserted knife comes out clean .For mini bundt cakes, about 35 minutes or until inserted toothpick comes out clean.
  9. Remove from oven and let cool in pan for 15 minutes.
  10. To remove from pan, flip over onto a wire rack. Let cool completely for at least 1 hour.
  11. Serve warm with butter or cream cheese.
  12. After bread has cooled completely, wrap with plastic wrap or store in a ziplock bag.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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