Pumpkin loaf is a comforting choice for breakfast or a snack. It combines warm spices and pumpkin, creating a rich flavor that’s perfect for fall or any cozy moment. This recipe offers a straightforward method with one bowl, making preparation quick and easy.
Why you’ll love this dish
This pumpkin loaf is moist, flavorful, and ideal for sharing. It’s a great way to enjoy seasonal flavors and is perfect for breakfast or dessert.
“This loaf is so delicious and easy to make. It’s become a staple in my home!”
Its convenience makes it a go-to recipe for both seasoned bakers and beginners.
How it comes together
This recipe requires simple mixing of the wet and dry ingredients in one bowl, followed by baking. Quick and effective, it yields a beautiful loaf with minimal cleanup.
Prep Time: 15 min | Cook Time: 60 min | Total Time: 1 hr 15 min
What you’ll need
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Use fresh pumpkin puree for the best flavor; canned works well too.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, combine the pumpkin, sugar, eggs, oil, water, and vanilla. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Best ways to enjoy it
Serve slices warm with butter. Pair with coffee or tea for a cozy afternoon treat. Consider adding chocolate chips or walnuts for extra flavor and texture.
Storage and reheating tips
Store the cooled loaf wrapped in plastic wrap at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze slices in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Helpful cooking tips
- Use room temperature eggs for a smoother batter.
- Experiment with spices like ginger for added complexity.
- Check for doneness with a toothpick; avoid overbaking.
Recipe variations
- Substitute half of the all-purpose flour with whole wheat flour for a healthier version.
- Add chocolate chips or dried cranberries for mix-ins.
- For a lower sugar option, reduce sugar or use a sugar substitute.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin puree works well and enhances the flavor.
How do I know when the loaf is done?
Insert a toothpick into the center; it should come out clean or with a few crumbs.
Can I make this gluten-free?
Yes, use a gluten-free flour blend to replace all-purpose flour. Adjust liquid as needed.
Print
Pumpkin Loaf
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful pumpkin loaf that’s perfect for breakfast or dessert, combining warm spices for a cozy experience.
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, combine the pumpkin, sugar, eggs, oil, water, and vanilla. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use fresh pumpkin puree for the best flavor; canned works well too. Serve warm with butter; great with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin loaf, quick bread, fall dessert, breakfast bread