Teeccino Pumpkin Spice Bread

  • Category: Baking

  • Difficulty: Easy

  • Servings: 12 slices

1 of 3


  • 1 ¾ cups whole wheat pastry flour or gluten-free all purpose flour
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs [or 2 tbsp ground chia seeds and 6 tbsp water for a vegan egg alternative]
  • 1 ¼ cups coconut palm sugar (or non-caloric Swerve® sugar replacement)
  • 1 ½ cups organic pumpkin puree
  • ½ cup vegetable oil or coconut oil
  • ¼ cup strong brewed Teeccino Pumpkin Spice (2 rounded Tbsp Teeccino to 10oz freshly boiled water)
  • ¼ cup roasted pumpkin seeds OPTIONAL
  • ½ cup chopped candied ginger OPTIONAL

Teeccino Pumpkin Spice Herbal Coffee

Discover delicious toasty pumpkin notes with nutmeg and spice accents over a rich brew of roasted almonds, dates and figs with a hint of maple. Teeccino’s Boutique flavor blends such as Gingerbread, Southern Pecan, French Vanilla, and Snickerdoodle make for a satisfying low calorie dessert and a delicious addition to many of your favorite recipes!

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Prep Time: 20 minutes , Cook Time: 1 hour, 10 minutes , Calories per serving: 310

  1. Heat oven to 350 F. Coat a 9 x 5 loaf pan with butter or oil.
  2. Using an electric mixer with a large bowl or a food processor, blend together the eggs, palm sugar, pumpkin puree, and vegetable oil until smooth. [If making making a vegan version of this recipe, substitute eggs by mixing 2 tbsp chia seeds with 6 tbsp water to make 2 "chia eggs" and let sit 5 minutes before adding to mixing bowl]
  3. Sift together the flour, cinnamon, ginger, cloves, salt, and baking soda.
  4. Gradually blend the dry ingredients into the wet pumpkin mix. Don't over mix, but make sure all the flour is incorporated.
  5. Pour the batter into the loaf pan. By shaking the pan a little, you can even out the batter in the pan.
  6. Sprinkle the top with the pumpkin seeds and then gently press them into the batter so they'll stick.
  7. Bake until a toothpick comes out mostly clean, approximately 65 to 75 minutes.
  8. Let cool for 10 minutes in the pan. Use a knife to go around the edges of the loaf, then turn the pan upside down. Gently transfer the loaf to a cooling rack or platter and let cool completely.
  9. Enjoy a cup of Teeccino Pumpkin Spice herbal coffee or tea with your pumpkin bread!