Pumpkin Loaf

A delicious and easy pumpkin loaf filled with the flavors of fall, perfect for breakfast, snacks, or dessert.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: baking, Comfort Food, Fall Recipe, Pumpkin Loaf, quick bread

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings: slices

Calories: 200kcal

Ingredients

Dry Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking powder Use fresh for the best rise.
½ teaspoon baking soda Use fresh for the best rise.
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger

Wet Ingredients

½ cup vegetable oil
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 cup canned pumpkin puree Alternatively, use fresh pumpkin that’s been cooked and pureed.
1 teaspoon vanilla extract

Optional Ingredients

½ cup chopped walnuts Optional: can be omitted for nut allergies.

Instructions

Preparation

Preheat the oven to 350°F (175°C).
Grease your loaf pan with cooking spray or butter.

Mixing

In a mixing bowl, combine dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk well.
In another bowl, mix wet ingredients: vegetable oil, granulated sugar, brown sugar, and eggs until smooth.
Stir in the pumpkin puree and vanilla extract into the wet mixture until combined.
Gradually fold in the dry ingredients using a rubber spatula. Avoid overmixing. Optional: fold in chopped walnuts.

Baking

Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 60-65 minutes until a toothpick inserted into the center comes out clean.
Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving

Slice the cooled loaf and serve plain or with butter. Great with tea or coffee.

Notes

Mix the batter just until combined to avoid a dense loaf. You can store the loaf wrapped, at room temperature for 2-3 days, or freeze for up to 3 months.

Nutrition