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Sliced pumpkin loaf on a wire cooling rack showing moist orange crumb

Pumpkin Loaf

This pumpkin loaf is incredibly moist, warmly spiced, and comes together in just one bowl. Perfect for fall breakfasts, snacks, or dessert.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Bread, Breakfast, Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 13/4 cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
Wet Ingredients
  • 15 oz Pure Pumpkin Puree canned
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar packed
  • 1/2 cup Vegetable Oil
  • 2 Large Eggs
  • 1 tsp Vanilla Extract

Equipment

  • 1 9x5 Inch Loaf Pan Greased and lined with parchment
  • 1 Medium Mixing Bowl For dry ingredients
  • 1 Large Mixing Bowl For wet ingredients
  • 1 Wire Cooling Rack For cooling the loaf

Method
 

  1. Prepare the Pan – Preheat oven to 350 degrees Fahrenheit. Grease a 9x5 inch loaf pan and line with parchment paper.
  2. Mix Dry Ingredients – In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Mix Wet Ingredients – In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
  4. Combine – Add the flour mixture to the pumpkin mixture and stir gently just until combined. Do not overmix.
  5. Bake – Pour batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick comes out clean. Tent with foil if the top browns too quickly.
  6. Cool – Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Measure flour by spooning into the cup and leveling off. Do not overmix the batter. Store covered at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze wrapped tightly for up to 3 months.