Description
Deliciously moist and spiced Classic Pumpkin Loaf, perfect for fall baking.
Ingredients
Scale
- 1 and 3/4 cups (219g) all-purpose flour, fresh and free of lumps
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar, fine granulated for consistent sweetness
- 3/4 cup (150g) light or dark brown sugar, check for clumps before measuring
- 1 and 1/2 cups (340g) pumpkin puree, 100% pure pumpkin (not pie filling)
- 1/2 cup (120ml) vegetable oil (or canola/coconut oil), neutral flavor preferred
- 1/4 cup (60ml) orange juice
- 1 teaspoon baking soda, fresh for proper rise
- 2 teaspoons ground cinnamon, good quality for best aroma
- 1/4 teaspoon ground nutmeg, use sparingly to avoid overpowering
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 teaspoon salt
- 2/3 cup (120g) semi-sweet chocolate chips
- Chopped nuts (walnuts or pecans), toasted for extra depth
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