- Cuisine American
- Course Breakfast
- Original Aldi
- Prep 20 min
- Cook 50 min
- Serves 12
Ingredients
- 2 cups organic all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup pure maple syrup
- 1 egg, beaten
- 1 cup canned organic pure pumpkin puree
- 1/3 cup avocado oil
- 1/2 cup rolled oats
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Mixing bowls with lids — Nest and stack; lids turn prep bowls into storage.
- Half-sheet pan — The workhorse of roasting and baking — get two so one is always clean.
- Parchment paper (unbleached) — No non-stick spray needed; compostable.
- Oven thermometer — Most ovens run 25°F off — this tells you the actual temperature.
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, pumpkin pie spice, baking soda, and salt.
- In another bowl, whisk together the maple syrup, beaten egg, and avocado oil until smooth. Stir in the pumpkin puree.
- Gradually fold in the dry ingredients to the wet mixture until just combined.
- Fold in the rolled oats evenly into the batter to give it some texture.
- Pour the batter into the prepared loaf pan. Smooth out the top with a spatula if needed.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before removing it and letting it cool completely on a wire rack.
FAQ
Is this Aldi-Style Pumpkin Spice Bread gluten-free?
No, it is not gluten-free as it uses all-purpose flour.
Can I use honey instead of maple syrup?
Yes, you certainly can. Use 3/4 cup honey in place of the maple syrup.
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