Spiced Pumpkin Loaf
Experience the cozy flavors of autumn with this tender and aromatic Spiced Pumpkin Loaf. Infused with warm spices like cinnamon, nutmeg, ginger, and cloves, and sweetened with both granulated and brown sugar, this luscious quick bread strikes the perfect balance of sweetness and spice. Moist and rich, thanks to pure pumpkin puree and melted butter, it’s easy to prepare in just 15 minutes before baking to perfection. Ideal for breakfast, dessert, or a satisfying snack, this pumpkin loaf can be served plain or paired with whipped cream or butter to elevate its comforting essence. Perfect for fall gatherings or a simple treat at home, this recipe is your go-to for celebrating pumpkin season.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground ginger
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup unsalted butter, melted and cooled
- 2 eggs
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 0.25 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well combined. Set aside.
In a large mixing bowl, combine the granulated sugar, light brown sugar, and melted butter. Whisk until smooth and glossy.
Add the eggs to the sugar and butter mixture, one at a time, whisking well after each addition.
Stir in the pumpkin puree and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon. Avoid overmixing; stir just until no dry streaks remain.
Fold in the whole milk to loosen the batter slightly, ensuring it is evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, using the parchment paper overhang, carefully lift the loaf out and transfer it to a wire rack to cool completely before slicing.
Serve the spiced pumpkin loaf plain, or with a dollop of whipped cream or a slather of butter.
Nutrition Facts
Calories |
3192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 517.1 g | 188% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 309.7 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 408 mg | 31% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1202 mg | 26% | |
*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.
