Pumpkin Loaf
Embrace the cozy flavors of fall with this irresistibly moist and spiced Pumpkin Loaf. Made with pure pumpkin puree, a blend of warming spices like cinnamon, nutmeg, and cloves, and a touch of brown sugar, this easy-to-make loaf delivers a balance of sweetness and earthy richness in every bite. Optional chopped walnuts or pecans can be added for a delightful crunch, elevating its texture. Perfect for breakfast, a snack, or dessert, this pumpkin bread pairs beautifully with a pat of butter or a smear of cream cheese. Baked in just under an hour with minimal prep time, this recipe is ideal for novice and seasoned bakers alike. Whether you're craving a comforting treat or a festive addition to holiday gatherings, this classic pumpkin loaf is a must-bake that promises to fill your kitchen with the warm aroma of autumn.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1.25 cups granulated sugar
- 0.25 cups brown sugar, packed
- 0.5 cups unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cups pure pumpkin puree (not pumpkin pie filling)
- 0.25 cups milk
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper, allowing some overhang for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. Set aside.
In a large mixing bowl, whisk the granulated sugar, brown sugar, and melted butter until well combined.
Add the eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
Mix in the pumpkin puree and milk until the wet ingredients are fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula. Be careful not to overmix; stop when no streaks of flour remain.
If using, fold in the chopped nuts for added texture and flavor.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer it to a wire rack to cool completely.
Slice and serve. Enjoy this comforting pumpkin loaf on its own or with a smear of butter or cream cheese.
Nutrition Facts
Calories |
3453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 499.7 g | 182% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 312.5 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 371 mg | 29% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1326 mg | 28% | |
*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.
