Pumpkin Loaf Recipe brings the cozy flavors of autumn right into your home—this moist, spiced quick bread is bursting with pumpkin goodness and warm spices, ready in just over an hour with standard pantry ingredients. Perfect for breakfast, an afternoon snack, or sharing with loved ones, this loaf combines ease and comfort in every bite. The combination of butter and oil ensures a tender crumb, while spices like cinnamon, ginger, nutmeg, cloves, and allspice deliver a symphony of fall fragrance—making this pumpkin loaf both simple and irresistibly flavorful.
Why You’ll Love This Pumpkin Loaf
- It’s incredibly moist and rich, thanks to the blend of butter and oil.
- Full of cozy, autumnal spice notes from cinnamon, ginger, nutmeg, allspice, and cloves.
- Easy to make with basic ingredients and minimal steps—no fancy techniques required.
- Versatile and forgiving—use a 1‑lb or 9×5‑inch pan, and it still comes out beautifully.
- Keeps well for 5–7 days at room temperature, and freezes like a dream for future snacking.
Ingredients
- 1¾ cups (210 g) all‑purpose flour (spooned, leveled)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- 4 Tbsp (57 g) unsalted butter, at room temperature
- ¼ cup (59 ml) neutral-flavored oil (canola or vegetable)
- 1 cup (200 g) granulated sugar
- 1 cup (244 g) pure pumpkin puree (not pie filling)
- 2 large eggs
- ⅔ cup (159 ml) water
Step‑by‑Step: How to Make Pumpkin Loaf
- Preheat oven to 350 °F (175 °C). Grease and flour a 1‑lb (8.5 × 4.5‑inch) loaf pan—or a 9×5‑inch pan works too.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
- In a mixer, cream butter, oil, and sugar until light and fluffy.
- Incorporate the pumpkin puree and eggs, mixing gently until just blended. Don’t forget to scrape down the sides of the bowl for even mixing.
- Add the flour-spice mixture; mix until just blended—it’s okay if the batter is slightly lumpy.
- Pour in the water; mix on low for about 10 seconds, then medium for another 10 seconds, just until smooth—avoid overmixing.
- Spread batter evenly in the prepared pan.
- Bake for 60–65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for at least 10 minutes, then invert and transfer to a wire rack to cool completely before slicing.
Helpful Tips
- Don’t overmix the batter—overworking it can lead to a dense loaf.
- Check for doneness not just in the center, but also near the top half-inch of the loaf; if it’s browning too quickly, tent with foil.
- Combining both oil and butter ensures the loaf stays moist while adding rich, buttery flavor.
- Spice balance matters—cinnamon-forward profiles tend to be more popular.
- For a crunch, try sprinkling sugar on top or coating the loaf pan with sugar before adding batter.
Substitutions And Variations
- Pumpkin puree substitute: canned pumpkin works beautifully in place of fresh.
- Spice swap: feel free to adjust spices to taste—more cinnamon, less cloves, even a dash of cardamom.
- Butter alternatives: use brown butter for deeper flavor (note: it may reduce moisture slightly).
- Add-ins: Stir in nuts, chocolate chips, or raisins, or top with pepitas and a drizzle of maple syrup for added texture and flavor.
- Healthier twist: Substitute part of the oil with unsweetened applesauce for a lower-fat version.
Storage Instructions
- Once fully cooled, keep the pumpkin loaf fresh by storing it in an airtight container or sealed zip-top bag at room temperature for up to a week.
- For freezing, tightly wrap the entire loaf or separate slices in plastic wrap, then place them into a resealable freezer-safe bag.
- The loaf will stay fresh in the freezer for up to two months.
Nutritional Information
Per slice: Approximately 227 kcal, 33 g carbs, 10 g fat (with 3 g saturated fat), 3 g protein, 6 g polyunsaturated fat, 41 mg cholesterol, 237 mg sodium, 1 g fiber, 17 g sugar.
Serving Suggestions
- Serve toasted and spread with butter, cream cheese, or maple butter for a cozy treat.
- Pair with coffee, chai latte, or a warm mug of spiced milk for the ultimate seasonal pairing.
- Dress it up by drizzling a powdered sugar glaze or layering with cream cheese for a dessert twist.
- Offer slices as a sweet addition to brunch spreads or pack them as portable treats for picnics and snacks.
Frequently Asked Questions About Pumpkin Loaf
Q: Is it okay to substitute pumpkin pie filling for pure pumpkin puree?
A: It’s best to stick with pure pumpkin puree—pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of your loaf.
Q: My loaf came out dry—what went wrong?
A: Overmixing or baking too long can dry out the loaf. Using only butter can make the loaf less moist—pairing it with oil helps preserve a soft, tender texture.
Q: Can I make this gluten‑free?
A: Substitute with a 1:1 gluten-free flour blend designed for baking; make sure it includes a binding agent like xanthan gum.
Q: What can I use if I don’t have a loaf pan on hand?
A: You can bake the batter in muffin tins, mini loaf pans, or even a sheet pan—just adjust the baking time to match the pan size.
Q: How can I add mix‑ins?
A: Gently fold in nuts, chocolate chips, or dried fruit after the main batter is mixed—this ensures even distribution without overmixing.
Conclusion
I hope you enjoy this Pumpkin Loaf Recipe as much as I do—it’s one of my favorite ways to bring cozy fall flavors into the kitchen with ease. The harmonious blend of spices, moist crumb, and that welcoming aroma fills my home every time I bake it. Thank you for trying the recipe; your support means so much, and I can’t wait for you to share this loaf with your loved ones. May every slice bring warmth and joy to your day—happy baking and from my kitchen to yours, enjoy every delicious bite!
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Pumpkin Loaf Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
Description
This Pumpkin Loaf Recipe is moist, rich, and perfectly spiced—an easy quick bread made with pumpkin puree, cinnamon, and warm fall flavors. Perfect for breakfast, snacking, or dessert. Simple ingredients and no fancy equipment needed!
Ingredients
1¾ cups (210 g) all-purpose flour (spooned, leveled)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1¾ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
4 Tbsp (57 g) unsalted butter, at room temperature
¼ cup (59 ml) neutral oil (canola or vegetable)
1 cup (200 g) granulated sugar
1 cup (244 g) pure pumpkin puree
2 large eggs
⅔ cup (159 ml) water
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 1‑lb (8.5 × 4.5‑inch) loaf pan—or a 9×5‑inch pan works too.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
- In a mixer, cream butter, oil, and sugar until light and fluffy.
- Incorporate the pumpkin puree and eggs, mixing gently until just blended. Don’t forget to scrape down the sides of the bowl for even mixing.
- Add the flour-spice mixture; mix until just blended—it’s okay if the batter is slightly lumpy.
- Pour in the water; mix on low for about 10 seconds, then medium for another 10 seconds, just until smooth—avoid overmixing.
- Spread batter evenly in the prepared pan.
- Bake for 60–65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for at least 10 minutes, then invert and transfer to a wire rack to cool completely before slicing.
Notes
Store in an airtight container for up to 7 days or freeze for up to 2 months. Try adding nuts, chocolate chips, or a sugar topping for extra flair.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 227 kcal
- Sugar: 17 g
- Carbohydrates: 33 g
- Protein: 3 g