Pumpkin Bread with Cardamom Sugar recipe is soft, moist, and absolutely full of the quintessential fall flavor! Every bite is full of pumpkin spice and a great warm welcome to baking season.

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PUMPKIN CARDAMOM BREAD

Topped with a cardamom cinnamon sugar mixture that creates the best crunch and added flavor. Try this Cardamom Pumpkin Bread recipe in your rotation for baking fall bread recipes this season!

Cardamom is a popular spice in the Middle east, and I crave it every fall season! It was the perfect Mediterranean touch to a traditional pumpkin bread recipe (per me and my household, of course).

It's also the season for sharing! I love the fall and holiday season for that. I often make a double batch of something good and share with neighbors and friends. And no need to double up this recipe, it's ready to be shared. Or enjoy a lot of it with your hot cup of coffee, or tea.

Slices of pumpkin bread recipe on a marble top

INGREDIENTS YOU'LL NEED

FOR THE BREAD

Pumpkin Puree. Canned pumpkin is the easiest to use. I typically buy the big 29 oz can and freeze the rest that I don't get into.

Butter melted. Make sure the butter is melted but not too hot. I used unsalted for this recipe.

White Sugar. Be mindful of decreasing the sugar content, all baking has the right amount of everything needed to come out as explained.

Brown Sugar. This adds a deeper note of flavor that makes all holiday baking a little extra. Use light, medium or dark. I used Medium.

Eggs. Use large eggs.

All-purpose Flour. Use regular flour or to make this bread recipe gluten free use a gluten free 1:1 flour.

Pumpkin Pie Spice and Cardamom spice take this bread to the next level. Cardamom adds a kick of flavor inside the bread that matches the sugar topping placed on prior to baking. This is a pumpkin pie spice recipe with cardamom, making it easier to measure out and the flavor is amazing. Be sure to use fresh pumpkin pie spice!

FOR THE CARDAMOM SUGAR TOPPING

White Sugar. Add sweetness and a good crust to this spice mixture with sugar. Using light brown sugar works great as well.

Cardamom Spice. Ground Cardamom creates a very distinct flavor. Being a key element, I wouldn't replace with another spice. And don't you worry if you end up purchasing cardamom for this recipe, I'll be coming out with plenty more cardamom recipes. The ideas are endless being that it's a fall favorite for me!

Cinnamon. Ground cinnamon adds a little sweet spice note to mellow the cardamom.

Nothing says fall like baking up all the fall bread recipes. Try these recommended recipes!

Tahini Banana Bread
Try a chocolate cake with my Tahini Frosting
No-knead rosemary parmesan bread
Butter board
Air fryer baked brie

all bread recipes! If you enjoyed this Pumpkin Bread with Cardamom Sugar recipe, share it with others via email and Facebook (there's a share via FB button in the recipe card below!).

Pumpkin bread recipe loaf cut into slices with orange towel

Pumpkin Bread with Cardamom Sugar

This Pumpkin Bread with Cardamom Sugar is out of this world moist and absolutely bursting with flavor.

The cardamom topping is the icing on top!

This recipe makes 2 loaves, one for you to enjoy and one to gift. 'Tis the season for sharing!

5 from 2 votes

Cuisine: American

Course: Baked Goods, Breakfast

Prep: 10

Cook: 50

Total: 1

Servings: loaves

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Equipment

2 bread loafs 9x5

Ingredients

2⅓ cups Pumpkin Puree
⅔ cup Butter melted
1 cup White Sugar
1 cup Brown Sugar
4 Eggs
3 cups + 2 tablespoon All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
4 teaspoon Pumpkin Pie Spice
½ teaspoon Ground Cardamom

Topping

2 tablespoon White Sugar
1 teaspoon Ground Cardamom
½ teaspoon Cinnamon

Instructions

Preheat the oven to 350° F. Grease and flour 2 loaf pans.
In a large bowl, combine all dry ingredients. And in a medium bowl mix all wet ingredients. Combine the wet with the dry and mix to combine.
Pour the batter into 2 loaf pans evenly. Sprinkle the cardamom sugar topping on each loaf and bake for 45-60 minutes. Test using a toothpick to make sure it comes out dry. Let cool in the pan for 5 minutes, then transfer to a cookie rack to cool completely.

Notes

Storage: Pumpkin bread does not have to be refrigerated, however, if you don't plan on enjoying the entire loaf in a couple of days, then cover tightly and refrigerate for up to a week.

Substitutions: Instead of butter, you can use oil or dairy-free butter of choice. I prefer to substitute butter for coconut oil when I can, and have made it that way previously. It was delicious!

Measurements: Please note that when baking, the measurements have to be exact to achieve a satisfactory result.

Tip: Make sure your spices are fresh when baking. Older spices will be less potent, therefore less flavor into your bread.

Nutrition

Keywords: baking with cardamom, canned pumpkin, cardamom pumpkin bread, easy pumpkin bread, moist pumpkin bread, pumpkin bread recipe, pumpkin ideas, pumpkin puree recipes

Let us know if you loved this Pumpkin Bread by rating it in the stars above.

Comments

5 from 2 votes (2 ratings without comment)

Pumpkin Bread with Cardamom Sugar

PUMPKIN CARDAMOM BREAD