If you want to learn how to make a classic pumpkin loaf, you’re in for a treat! This cozy bread is perfect for chilly days, and the warm spices create a delightful aroma that fills your kitchen.

This pumpkin loaf recipe fixes issues with density, dryness, uneven rising, and quick spoilage, delivering moist slices that hold flavor longer for casual or last-minute baking.

Golden-brown pumpkin loaf slices with chocolate chips on marble surface.

I remember the first time I tried to make pumpkin bread; I ended up with a loaf that was way too dense. But now I’ve nailed a recipe that turns out moist and fluffy every time. This version tackles those common hiccups and guarantees a simple bake for busy weeks, or when guests drop in unexpectedly.

What I love about this recipe is that it takes only about an hour to bake, and the inclusion of pumpkin puree ensures it’s loaded with flavor while staying moist. Plus, it pairs beautifully with a cup of tea or coffee. If you want to add an extra twist, check out my Sourdough Banana Muffins for another yummy loaf option!

Dietary Considerations
Why You Will Love This Recipe

Ingredient Notes
Recipe Tips
Serving Suggestions

Recipe variations
How to Store?
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Dietary Considerations

This recipe is not gluten-free due to the use of all-purpose flour in the batter mixture.
The recipe contains eggs and vegetable oil, so it is unsuitable for vegan diets.

This recipe is dairy-free since it does not include butter, milk, or other dairy products.
The recipe is nut-free only if the chopped nuts are omitted or replaced with seeds.
This recipe does not meet keto or low-carb diets because of sugar and flour content.

Why You Will Love This Recipe

Moist and Flavorful Texture The pumpkin puree gives this classic pumpkin loaf its wonderful moisture, creating a tender crumb that’s enjoyable with every slice.

Seasonal Comfort With spices like cinnamon and nutmeg, this loaf wraps you in cozy fall vibes, making it a perfect treat for crisp autumn days.
Make-Ahead Convenience This loaf stays fresh for days, meaning you can bake it in advance and enjoy it throughout the week without losing taste.
Customizable Options Feel free to mix in chocolate chips or nuts for added flavor and texture, tailoring it to your taste and making it even more satisfying.

How to Make Classic Pumpkin Loaf

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Author: Charlene
Prep Time: 15 minutes

Cool Time: N/A
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes

Yield: 1 loaf (approximately 10-12 slices) 1x
Category: Baking
Method: Baking

Cuisine: American
Diet: Vegetarian

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Description

Deliciously moist and spiced Classic Pumpkin Loaf, perfect for fall baking.

Instructions

Step 1: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Ensure the oven is fully warmed for even baking and proper texture development.
Step 2: Grease a metal 9×5-inch loaf pan with non-stick spray to prevent sticking and allow easy removal after baking.
Step 3: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, ginger, and salt until fully combined. Sift the flour beforehand to avoid clumps and promote a smoother loaf texture.

Step 4: In a medium bowl, whisk the large eggs at room temperature along with granulated sugar and brown sugar until smooth and evenly mixed.
Step 5: Pour the wet ingredient mixture into the dry ingredients. Gently fold together until just combined, avoiding overmixing to prevent a dense loaf.
Step 6: Stir in the pumpkin puree evenly into the batter, which is essential for moisture and rich flavor.

Step 7: Carefully pour the batter into the prepared loaf pan, smoothing the surface to ensure even baking and a well-risen center.
Step 8: Bake for 60 to 65 minutes, starting to check for doneness at 55 minutes. Insert a toothpick in the center; it should come out clean when baked through. If edges brown too quickly, tent the pan with aluminum foil about 40 minutes into baking.
Step 9: Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Cooling improves the texture and makes slicing easier.

Notes

Store in an airtight container at room temperature for up to 2 days.
Place in an airtight container in the refrigerator for up to 7 days to avoid spoilage while retaining moisture.

Wrap tightly with plastic wrap and aluminum foil, place in a freezer container, and freeze up to 2 months. Thaw at room temperature before serving.

Letting the batter rest for 10 minutes before baking can improve texture if the loaf is dense.
Tent with aluminum foil if the edges brown too fast to prevent burning.

If the center is wet after baking, return the loaf to the oven for an additional 5 minutes.

Avoid overmixing the batter to achieve better height and a lighter texture. Mix until ingredients are just combined.
Ensure baking soda is fresh; it should bubble when mixed with wet ingredients. Using old baking soda can cause the loaf to sink in the middle.

Warm slices gently in an oven or toaster oven for a few minutes to regain softness.

Serve slices with cream cheese or almond butter.
Pair with mixed fruit or yogurt for a breakfast spread.

Use leftover pumpkin loaf to make French toast, pumpkin muffins, sweet bread puddings, or breakfast casseroles.

Top with maple syrup, powdered sugar, fresh whipped cream, or a dollop of yogurt for variety.
Mix in optional semi-sweet chocolate chips (2/3 cup / 120g) or toasted chopped nuts for added texture.

This recipe is not gluten-free due to the all-purpose flour.

Contains eggs and vegetable oil; not suitable for vegan diet.
Dairy-free recipe as no butter, milk, or dairy is included.

Nut-free if nuts are omitted or substituted with seeds.

Not suitable for keto or low-carb diets due to sugar and flour content.
Use 100% pure pumpkin puree, not pumpkin pie filling, for correct moisture and flavor.

Use fresh baking soda and light or dark brown sugar without clumps for optimal rise and texture.

Choose neutral vegetable oil (canola or safflower) to maintain moistness without altering flavor.
Room temperature eggs help with binding and loaf lift.

Fresh, high-quality spices provide the best aroma and balance.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g

Sodium: 600mg
Fat: 20g
Saturated Fat: 7g

Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g

Fiber: 2g
Protein: 4g
Cholesterol: 90mg

Freshly baked pumpkin loaf on a white marble surface.

Ingredient Notes

Pumpkin puree: Go for 100% pure pumpkin, not pumpkin pie filling. It’s key for moisture and that deep flavor we love.

Granulated sugar: Use fine granulated sugar for a consistent sweetness. It’ll blend well for that even texture throughout the loaf.
Brown sugar: Light brown sugar adds a bit of chewiness and a lovely caramel note. Always check for clumps when measuring.
Vegetable oil: A neutral oil helps keep the loaf moist. Choose canola or safflower for best results without added flavor.

Eggs: One large egg at room temperature binds everything together. It helps in lifting while keeping the loaf tender.
All-purpose flour: You want a quality all-purpose flour for structure. Make sure it’s fresh and free of lumps for the best outcome.
Baking soda: This is your leavening agent. Make sure it’s fresh for the right rise and to avoid a dense loaf.

Baking powder: A bit of baking powder complements the soda and guarantees a lovely lift. Check the expiration date to ensure potency.
Cinnamon: Ground cinnamon enhances the warm, cozy flavors of pumpkin. Use good quality for the best aroma and taste.
Nutmeg: Freshly grated or ground nutmeg adds complexity. A little goes a long way, so don’t overdo it or risk overpowering the loaf.

Ginger: Ground ginger brings a warm kick. It’ll brighten the flavors without being too spicy, so use sparingly for balance.
Vanilla extract: Pure vanilla extract elevates the flavor profile beautifully. Avoid imitation; it really makes a difference!
Chopped nuts: Optional, but chopped walnuts or pecans add a nice crunch and nuttiness. Toast them first for extra depth, if you like.

Chocolate chips: If you’re feeling indulgent, mix in chocolate chips. They’re great for a sweet contrast to the spiced loaf.

Recipe Tips

If your loaf is dense, try letting the batter rest for 10 minutes before pouring it into the pan to improve texture.
When the edges brown too quickly, tent the pan with aluminum foil 40 minutes into baking to prevent overcooking.
If the center feels wet when tested, return the loaf to the oven for an additional 5 minutes to ensure it fully cooks.

For better height, avoid overmixing the batter; mix until just combined for a lighter, fluffier classic pumpkin loaf.
If your loaf sinks in the middle, make sure your baking soda is fresh; it should bubble when mixed with wet ingredients.

Serving Suggestions

Serve slices of classic pumpkin loaf with a spread of cream cheese or almond butter. Pair with a side of mixed fruit or yogurt.

Use to make pumpkin bread French toast or pumpkin muffins. Add to sweet bread puddings or breakfast casseroles for variety.

Top with a drizzle of maple syrup or a sprinkle of powdered sugar. Serve with fresh whipped cream or a dollop of yogurt.

Recipe variations

You can use canned pumpkin puree or fresh-cooked pumpkin mashed until smooth. Add 1 and 1/2 cups puree for the classic pumpkin loaf texture and flavor.
Add 2 teaspoons ground cinnamon and 1/4 teaspoon each of nutmeg, cloves, and ginger to the dry ingredients. This spice blend works well for a warm, autumn flavor profile.
Either vegetable oil, canola oil, or coconut oil can be used for moisture. Use 1/2 cup oil, which keeps the loaf tender while maintaining the pumpkin flavor.

If using semi-sweet chocolate chips, add 2/3 cup into the batter. You can double the recipe for two loaves, baking them in separate 9×5-inch pans as usual.

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How to Store?

To keep your classic pumpkin loaf fresh and delicious, follow these storage tips:

Room Temperature: Store the classic pumpkin loaf in an airtight container at room temperature up to 2 days to maintain freshness and texture.

Refrigeration: Place the classic pumpkin loaf in an airtight container in the refrigerator up to 7 days, preventing spoilage while keeping moisture.

Freezing: Wrap the loaf tightly in plastic wrap and aluminum foil inside a freezer container up to 2 months. Thaw at room temperature.

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If you enjoyed this Classic Pumpkin Loaf or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!