Pumpkin Carrot and Spice Loaf
Warm, fragrant, and perfectly spiced, this Pumpkin Carrot and Spice Loaf combines the earthy sweetness of pumpkin puree with the natural brightness of finely grated carrots for a moist, tender treat. Infused with a cozy blend of cinnamon, nutmeg, ginger, and cloves, this loaf captures fall flavors in every bite. A hint of vanilla and optional chopped walnuts or pecans add depth and texture, making it both flavorful and versatile. Quick to prepare in just 20 minutes and baked to golden perfection, this comforting loaf is ideal for breakfast, dessert, or an afternoon snack. Serve it plain, or elevate it with a creamy smear of cream cheese for a delightful seasonal indulgence. Perfect for autumn baking, this recipe is sure to become a favorite on your table!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.75 cups granulated sugar
- 0.5 cups brown sugar
- 2 large eggs
- 1 cups pumpkin puree
- 0.75 cups carrots, finely grated
- 0.5 cups unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 0.25 cups milk
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth and combined.
Add the pumpkin puree, grated carrots, melted butter, vanilla extract, and milk to the wet ingredients. Whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until no streaks of flour remain. Do not overmix.
If using, fold in the chopped walnuts or pecans for added texture and flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve the Pumpkin Carrot and Spice Loaf plain or with a smear of cream cheese. Store leftovers covered at room temperature for up to 3 days.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 36.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 233 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
