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