Why leave out anything? For the first time I'd make the same mix as for the pie and add that to the bread mix. You can always adjust the spices the next time - if needed.

Ginger is my favorite spice in pumpkin bread and anything else pumpkin, but I dislike nutmeg, so I’d change things for my preference. I agree with Kate though, to start with the same spices and amounts as the pie: 1 tsp cinn, and 1/2 each nutmeg and ginger. I haven’t made a pumpkin bread in ages and it sounds good right now.

CAcBecause I find allspice is over bearing and takes away from what Infeelmis pumpkin pie. It tastes like called pumpkin spice cake.

Thanks Party,

So, I think I’ll do the same spices as the pie and see happens.

I agree, both on the allspice and the same as the pie measures as a starting point.

I would also do the same as the pie and see what you think.

Hard to believe it’s pumpkin time again!

how about adding some mace?

Wow, bragu, I haven’t seen mace since I was a kid, and I don’t see it used in recipes anymore either.

chloebud, it’s mid-Sep in upstate NY and I went to the farmstand on Sunday hoping to get some sweet corn and expecting the cabbages to be out. Surprisingly, the corn bin was the most full I’ve seen it all year! the small pumpkins were out, but there were no cabbages at all…. instead there were tons of watermelons!!! something they’ve never sold before, and I suspect were trucked in because melons aren’t grown here. :p

I often use Mace instead of Nutmeg. Nutmeg can be cloying in baking, and mace (coating of the nutmeg nut) has a similar idea of flavor while being earthier and deeper. Pumpkin pie, however, is such a nutmeggy thing, don't you think? I'd sub mace for it in pumpkin bread if I wanted that pumpkin spice adjacent flavor without it tasting like pumpkin pie.