why make this recipe
Pumpkin loaf is a delicious treat that brightens up any day. It’s perfect for breakfast, snacks, or dessert. With its warm spices and moist texture, this loaf captures the essence of fall. Plus, it’s a simple recipe that requires basic ingredients, making it easy for anyone to whip up. Whether you’re hosting a gathering or just want something sweet for yourself, this pumpkin loaf is sure to please everyone!
how to make Pumpkin Loaf
Ingredients:
- 1 ¾ cups all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- 4 Tbsp unsalted butter (room temperature)
- ¼ cup oil (canola/vegetable)
- 1 cup granulated sugar
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ⅔ cup water
Directions:
- Preheat the oven to 350℉. Lightly grease and flour a 1-pound (8.5 x 4.5-inch) loaf pan. A 9×5-inch loaf pan works great too. Set aside.
- In a bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
- With an electric stand or hand mixer, cream together the butter, oil, and sugar until light and fluffy.
- Add the pumpkin puree and eggs. Mix until combined. Scrape the bowl.
- Add the flour mixture and mix until just combined. It’s okay if it looks lumpy.
- Add the water and mix on low for 10 seconds. Then increase to medium speed and mix for another 10 seconds until just barely smooth. Do not over-mix.
- Pour the pumpkin batter into the prepared loaf pan. Spread evenly with a spatula.
- Bake at 350℉ for 60-65 minutes, or until a toothpick comes out clean or with a few moist crumbs from the center.
- Allow the pumpkin loaf to cool for at least 10 minutes before inverting. Then cool completely on a wire rack.
how to serve Pumpkin Loaf
You can serve pumpkin loaf warm or at room temperature. It’s great on its own, but you can also spread some butter or cream cheese on top for extra flavor. Pair it with a cup of coffee or tea for a cozy snack!
how to store Pumpkin Loaf
To keep your pumpkin loaf fresh, store it in an airtight container at room temperature. It should last for about 3-4 days. If you want to keep it longer, you can freeze it. Wrap the loaf tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months.
tips to make Pumpkin Loaf
- Make sure your baking ingredients are at room temperature for the best results.
- Don’t over-mix the batter to avoid a dense loaf; it’s okay for it to be slightly lumpy.
- You can add nuts or chocolate chips for extra texture and flavor.
variation
For a twist, try adding some dried cranberries or walnuts to the batter. You can also substitute the spices with pumpkin pie spice for a quick shortcut.
FAQs
1. Can I use canned pumpkin for this recipe?
Yes, make sure to use pure pumpkin puree, not pumpkin pie filling, for the best results.
2. How do I know when the pumpkin loaf is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done.
3. Can I make mini loaves?
Absolutely! You can divide the batter into smaller loaf pans and adjust the baking time to about 30-40 minutes. Just keep an eye on them while baking.