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Pumpkin Loaf

A cozy and delicious pumpkin loaf bursting with warm spices, perfect for family gatherings or a comforting snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 can 15 oz pure pumpkin puree Make sure you’re picking pure pumpkin and not pumpkin pie filling.
  • 1 cup granulated sugar Could reduce to ¾ cup for a less sweet option, or use honey as a substitute.
  • ½ cup vegetable oil Feel free to use applesauce for a healthier twist.
  • 2 large eggs Ensure eggs are at room temperature.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg Consider adding a pinch of ground ginger for a festive touch.
  • ½ teaspoon salt
Optional Additions
  • ½ cup chopped walnuts or pecans Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan generously with butter or non-stick spray and set it aside.
  2. In a large mixing bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla until smooth.
  3. In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually fold the dry mixture into the wet ingredients until just combined; avoid over-mixing.
  5. If using nuts, fold them in gently now.
  6. Transfer the batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the pumpkin loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

This loaf can be stored in an airtight container for up to three days at room temperature or about a week in the refrigerator. Frozen slices can be wrapped and stored for later use. Thaw at room temperature or warm in the microwave.