Picture a cozy autumn afternoon, with the aroma of warm spices filling your kitchen.
There’s something about baking a pumpkin loaf that feels like wrapping yourself in a soft blanket.
This simple recipe transforms basic pantry ingredients into a fragrant, moist loaf bursting with cinnamon, nutmeg, and ginger flavors.
As it bakes, your home is filled with warmth and comfort.
Let’s bring this delightful pumpkin loaf to life together.
Kitchen Tools Required
- 1 loaf pan
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Loaf Bread, you can follow the timeline below:
- Preparation and Reading (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Prepping Ingredients and Equipment (10 minutes)
- Gather all the necessary ingredients and equipment: loaf pan, mixing bowl, whisk, spatula, measuring cup, measuring spoon set, and cooling rack.
- Preheat your oven to 350°F (175°C).
- Grease the loaf pan with oil or non-stick spray.
- Mixing Ingredients (10 minutes)
- In the mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until well combined.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combining Ingredients (5 minutes)
- Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined.
- Pour the batter into the prepared loaf pan.
- Baking (60 minutes)
- Place the loaf pan in the preheated oven and bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Cooling (10 minutes in pan + additional cooling)
- Allow the bread to cool in the pan for 10 minutes.
- Transfer the loaf to a cooling rack to cool completely before slicing.
This timeline includes preparation, mixing, baking, and cooling times. Note that the cooling time can vary based on your environment, but it’s important to let the loaf cool completely for the best texture and flavor.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat your oven to 350°F (175°C).
Grease the loaf pan with oil or non-stick spray.
In the mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until well combined.
In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes.
Transfer the loaf to a cooling rack to cool completely before slicing.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top of each slice for a creamy contrast to the spiced flavors.
- Vanilla Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a delightful hot and cold dessert experience.
- Cream Cheese Frosting: Spread a layer of cream cheese frosting for a rich and tangy twist.
- Maple Syrup Drizzle: Drizzle some maple syrup over the slices to enhance the autumnal flavors.
- Chopped Nuts: Sprinkle chopped walnuts or pecans for added crunch and nutty flavor.
Storage
To store pumpkin loaf bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it at room temperature for up to three days.
Alternatively, refrigerate for up to a week.
Freezing
To freeze pumpkin loaf bread, wrap it tightly in plastic wrap and aluminum foil.
Store in an airtight container or freezer bag.
Thaw at room temperature before serving for best freshness.
Reheating
To reheat pumpkin loaf bread, wrap slices in aluminum foil and warm in a 350°F oven for 10 minutes.
Alternatively, microwave slices for 20-30 seconds until warmed through.
Final Thoughts
Pumpkin loaf bread is a delightful and easy-to-make dessert that captures the essence of fall with its warm spices and rich pumpkin flavor.
This recipe yields a moist and flavorful loaf that can be enjoyed as a snack or dessert.
The combination of cinnamon, nutmeg, cloves, and ginger creates a comforting aroma that fills your kitchen as it bakes.
To enhance the texture and taste, consider adding nuts or chocolate chips.
With minimal effort and simple ingredients, you can create a homemade treat that’s perfect for sharing with friends and family.
Enjoy each slice with a cup of tea or coffee for a cozy and satisfying experience.
Frequently Asked Questions
Can I Substitute Fresh Pumpkin Puree for Canned Pumpkin Puree?
Yes, you can substitute fresh pumpkin puree for canned. Use the same amount, ensuring it’s smooth and well-drained. Fresh puree may add more moisture, so adjust baking time and monitor texture to prevent a soggy loaf.
How Can I Make the Loaf Gluten-Free?
Replace the all-purpose flour with a gluten-free flour blend. Use 1 1/2 cups of your favorite gluten-free mix. Verify it’s a 1:1 substitute. Mix as usual, and don’t overmix to maintain a light texture.
What Is a Good Egg Substitute for a Vegan Version?
You can replace each egg with 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water. Mix thoroughly. Adjust liquid ingredients if necessary to maintain the right batter consistency.
Can I Use a Different Type of Oil?
Yes, you can substitute vegetable oil with equal amounts of coconut oil, melted, or canola oil. Make certain the oil is liquid at room temperature for consistent mixing. Adjust baking time slightly if needed for perfect results.
How Can I Add More Moisture to the Bread?
Add more moisture by incorporating 1/4 cup applesauce or yogurt into the batter. Substitute 1/4 cup of sugar with brown sugar for extra moisture. Make certain you don’t overbake, and check doneness with a toothpick.
Pumpkin Loaf Bread
Equipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the loaf pan with oil or non-stick spray.
- In the mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until well combined.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes.
- Transfer the loaf to a cooling rack to cool completely before slicing.
Notes
