Pumpkin Loaf
This moist and spiced pumpkin loaf is a cozy fall favorite made with canned pumpkin, warm spices, and a rich, tender crumb. Perfect for breakfast, snacks, or holiday gifting.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Baking, Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin purée
- 1¾ cups all-purpose flour
- 2 large eggs
- 1½ cups granulated sugar
- ½ cup neutral oil (canola or vegetable)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ tsp salt
- ¼ cup water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk eggs, sugar, and oil until smooth.
- Add pumpkin purée, water, and vanilla to the wet ingredients and mix well.
- Gradually add dry ingredients to wet mixture and stir until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use 100% canned pumpkin, not pumpkin pie filling.
- Don’t overmix the batter to avoid a dense loaf.
- Add chocolate chips, cream cheese, or nuts for variation.
- Freezes well for up to 3 months.
- Let loaf cool completely before wrapping or storing.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 260
- Sugar: 24g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://recipeeasily.com/pumpkin-loaf-recipe-2025/