Double Spiced Pumpkin Bread
Recipe by
Ingredients
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp nutmeg
- 1 tsp cardamom
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1 1/2 cups pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 1/3 cup olive oil
- 4 large eggs
- 2/3 cup water
- 1 tsp vanilla extract
- 2/3 cup chopped pecans and walnuts mixed
Directions
- Prep: Preheat oven to 325°F. Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, and all spices until well combined.
- Combine Wet Ingredients: In another bowl, whisk pumpkin puree, both sugars, melted butter, olive oil, eggs, water, and vanilla until smooth.
- Make Batter: Pour wet ingredients into dry ingredients and stir until just combined. Fold in half the nuts.
- Bake: Pour into prepared pan, top with remaining nuts. Bake 65-75 minutes until toothpick inserted in center comes out clean.
- Cool: Cool in pan 15 minutes, then turn out onto wire rack. Cool completely before slicing.
Tips for Meal prep
This bread actually improves after a day – the spices meld together beautifully
Store wrapped in plastic wrap at room temperature for up to 5 days
Freezes perfectly for up to 3 months when well-wrapped
Slice and serve with cream cheese or butter for extra indulgence
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