on Nov 01, 2021, Updated Aug 06, 2024 I refer to this recipe as both a bread and a cake. It has a similar consistency and sweetness level as banana bread. Technically, it’s baked in a loaf pan and sliced, which qualifies it as a bread, but it also tastes indulgent and moist, like a cake. Below I offer a few tips and tricks for making this fall staple with different ingredients and techniques.
Variations and Substitutions:
There are many ways to modify this recipe, based on what you have in your kitchen:
If you don’t have pumpkin pie spice or don’t love all the flavors included in this spice blend, you can use pure ground cinnamon instead. Coconut sugar adds a mild maple-y flavor and has a lower glycemic index than other sugars, but it can be replaced with white, brown, or maple sugar or any sugar you prefer to use in baking. Avocado oil can be replaced with a mild-tasting oil, such as olive oil. If you enjoy the flavor of coconut oil, that can be used too.
Best served with:
For an over-the-top pumpkin treat, serve with my Pumpkin Spice Latte recipe. This is delicious served warm from the oven with butter. You could even serve tiny slices alongside a Holiday Butter Board. Pumpkin bread is perfectly sweet on its own, but you could also drizzle the loaf with a simple powdered sugar glaze. A dusting of powdered sugar on top makes for a beautiful presentation.
Common Questions:
