Easy Cardamom Pumpkin Bread Recipe

This Easy Cardamom Pumpkin Bread recipe combines warm fall spices with a subtle hint of cardamom for a rich, aromatic twist on classic pumpkin bread. Moist, flavorful, and perfect with coffee or tea, it’s the ultimate cozy bake for autumn mornings.

This Easy Cardamom Pumpkin Bread brings all the cozy fall vibes in one irresistible loaf.

The warm, slightly citrusy flavor of cardamom takes traditional pumpkin bread up a notch, giving it an aromatic twist that pairs perfectly with your morning coffee or an afternoon tea break.

It’s tender, moist, and full of comforting spice — the kind of bake that makes your kitchen smell like autumn itself.

Why You Will Love This Recipe!

• Warm, Cozy Flavor: The blend of pumpkin and cardamom gives this bread an inviting aroma and taste that screams fall comfort food.
• Super Moist Texture: Thanks to pumpkin purée and oil, every slice stays tender and soft for days.
• Easy to Make: No fancy equipment, no complicated steps—just mix, bake, and enjoy.
• Perfect Anytime Treat: Great for breakfast, dessert, or an afternoon snack with coffee or tea.
• Freezer-Friendly: Bake a few loaves and stash them away for quick, cozy treats all season long.

Ingredients Needed

• All-purpose flour – the base for a soft, tender crumb.
• Baking powder – helps the bread rise and stay fluffy.
• Baking soda – adds lightness and balances the pumpkin’s acidity.
• Salt – enhances all the warm, spiced flavors perfectly.
• Ground cinnamon – gives that classic cozy fall spice flavor.
• Ground cardamom – adds a unique, aromatic twist to pumpkin bread.
• Ground nutmeg – deepens the spice blend with warm undertones.
• Pumpkin purée – keeps the loaf moist and rich in flavor.
• Granulated sugar – adds sweetness and balances the earthy pumpkin.
• Brown sugar – brings caramel notes and extra moisture to the loaf.
• Vegetable oil – gives the bread its soft, tender texture.
• Eggs – help bind the ingredients and add rich flavor.
• Vanilla extract – rounds out the sweetness with smooth flavor depth.
• Milk – helps blend ingredients for a perfectly smooth batter.

How To Make Cardamom Pumpkin Bread

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.

Step 2: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg until well combined. This ensures your spices are evenly distributed.

Step 3: In another bowl, whisk together pumpkin purée, granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract until smooth and creamy.

Step 4: Slowly add the dry mixture to the wet ingredients. Stir gently until no streaks of flour remain—don’t overmix, or your bread can turn dense.

Step 5: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature!

Easy Cardamom Pumpkin Bread Recipe Tips

• Room Temperature Ingredients: Make sure eggs, milk, and oil are at room temperature to help the batter mix evenly and create a tender crumb.
• Don’t Overmix: Fold the wet and dry ingredients together gently. Overmixing can make the bread dense instead of soft and fluffy.
• Spice Balance: Adjust the cardamom and cinnamon to your taste. Cardamom is strong, so a little goes a long way.
• Check for Doneness: Use a toothpick inserted in the center to test. It should come out mostly clean with just a few crumbs.
• Cool Before Slicing: Let the bread cool completely on a wire rack if you want clean slices; warm bread can be sticky.
• Optional Enhancements: Add chopped nuts, chocolate chips, or a simple glaze on top for extra flavor and texture.

Storing, Freezing & Reheating Instructions

• Storing: Store the cooled pumpkin bread in an airtight container at room temperature for up to 3–4 days. Keep it away from direct sunlight or heat to prevent it from drying out.
• Freezing: Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil, or place slices in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
• Reheating: Warm slices in the microwave for 15–20 seconds for a soft, fresh-from-the-oven feel. You can also reheat in a preheated oven at 325°F (160°C) for 10–15 minutes, wrapped in foil to prevent drying.

Easy Cardamom Pumpkin Bread Recipe Faqs

Can I use canned pumpkin for this recipe? Yes! Canned pumpkin puree works perfectly and ensures a moist, flavorful bread. Avoid using pumpkin pie filling, as it contains added sugar and spices.

Can I make this bread gluten-free? Absolutely! Substitute all-purpose flour with a gluten-free 1:1 baking flour blend, and the texture will remain soft and tender.

Can I add nuts or chocolate chips? Yes, fold in chopped walnuts, pecans, or chocolate chips for added texture and flavor. About ½ to ¾ cup works well.

How should I store this pumpkin bread? Store cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze the pumpkin bread? Yes! Wrap tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm slices in the oven.

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Sourdough Pumpkin Cinnamon Rolls Recipe

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