The pumpkin loaf is a seasonal favorite, celebrated for its soft texture and warm spices. It combines the rich flavors of pumpkin and cinnamon, making it a perfect treat for autumn. Following this recipe ensures your loaf stays fresh and tender for days.
Why you’ll love this dish
It’s moist, flavorful, and perfect for sharing. Great for breakfast or as a snack, it stands out in any gathering.
“This loaf captures all the autumn flavors I love. It’s so soft!”
Its tender crumb makes it enjoyable alone or topped with cream cheese.
How it comes together
The process is straightforward. You mix dry ingredients, combine with wet ingredients, and bake until done. This simple approach yields consistent results.
Prep Time: 15 min | Cook Time: 60 min | Total Time: 75 min
What you’ll need
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- Optional: nuts or chocolate chips for mix-ins
Use pure pumpkin puree for best results; avoid pie filling.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix pumpkin, sugar, and oil.
- Add eggs and blend well.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Combine dry ingredients with wet mixture until just mixed.
- Fold in optional ingredients if using.
- Pour batter into the prepared pan.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
Serve warm with butter or cream cheese. Pair with coffee or tea for a cozy afternoon snack. This loaf also makes a great addition to brunch.
Storage and reheating tips
Store in an airtight container at room temperature for up to 3 days. For long-term storage, freeze it wrapped tightly in plastic for up to 3 months. Reheat slices in the microwave or oven.
Helpful cooking tips
Check for doneness by inserting a toothpick; it should come out clean. Let the loaf cool completely before storing to prevent sogginess.
Creative twists
Add chocolate chips or nuts for texture. Substitute half the flour with whole wheat for added fiber. Experiment with other spices like ginger or cardamom for a different flavor profile.
FAQ
Can I use fresh pumpkins instead of canned?
Yes, just ensure they are well pureed and strained of excess moisture.
How can I tell when the loaf is done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
What if I don’t have all the spices?
You can adjust the spices to your preference or use a pre-mixed pumpkin spice blend.
Print
Pumpkin Loaf
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A seasonal favorite pumpkin loaf celebrated for its soft texture and warm spices. Perfect for autumn gatherings.
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- Optional: nuts or chocolate chips for mix-ins
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix pumpkin, sugar, and oil.
- Add eggs and blend well.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Combine dry ingredients with wet mixture until just mixed.
- Fold in optional ingredients if using.
- Pour batter into the prepared pan.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days; freeze tightly wrapped for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin loaf, autumn recipe, pumpkin bread, dessert, baking