Pumpkin Loaf

A warm slice of pumpkin loaf feels like a hug on a chilly evening. It’s tender, lightly spiced, and just sweet enough to enjoy with coffee or tea. People love how simple this recipe is and how it makes the whole kitchen smell cozy. Whether you bake it for a weekend breakfast, a family snack, or to have something homemade ready on busy school mornings, it fits right in. The batter comes together quickly—I whisk the spices into the flour to make sure they spread evenly. It’s a low-stress loaf that tastes like fall comfort every time.

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Why You Will Love This Recipe

This recipe gives you a moist, flavorful loaf without a long ingredient list or complicated steps. It’s cozy enough for quiet nights yet practical for meal prep because it stays soft for several days and freezes well. You can stretch it across breakfasts, pack slices into lunchboxes, or serve it warm after dinner. The batter welcomes easy adjustments, so you can add nuts, chocolate chips, or change the spices depending on what’s in the pantry. The cost of ingredients stays budget-friendly, which always feels like a plus. If you’re looking for a freezer-friendly treat that brings warm spices and tender texture without much effort, this pumpkin loaf delivers that comforting, crowd-pleasing moment.

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Ingredients

Tip: Use pure canned pumpkin puree, not pumpkin pie filling.

  • 1 ¾ cups all-purpose flour
  • 1 cup pumpkin puree
  • 2 large eggs
  • ¾ cup brown sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
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Instructions

Step 1: Preparation
Preheat oven to 350°F (175°C). Grease a loaf pan. In one bowl, whisk flour, cinnamon, nutmeg, baking powder, baking soda, and salt until spices look evenly speckled through the flour.

Step 2: Main Cooking Process
In another bowl, mix pumpkin puree, brown sugar, eggs, oil, and vanilla. Whisk until the mixture looks smooth and glossy, with no lumps of sugar. The aroma should feel warm and sweet.

See also  Pumpkin Chocolate Chip Cookies

Step 3: Combining Ingredients
Pour the dry ingredients into the wet mixture gradually. Stir gently until just combined. The batter should feel thick and silky. Avoid overmixing, so the loaf stays tender.

Step 4: Finishing & Final Simmer
Transfer batter into loaf pan, smoothing the top. Bake 50–60 minutes, until a toothpick comes out mostly clean. Let cool in pan 10 minutes before moving to a rack. Cooling helps set the crumb for clean slices.

Why This Recipe Works for Busy Days

This loaf comes together fast, making it perfect for prepping ahead when you don’t want to fuss. Leftovers taste just as good the next day, making breakfasts feel easier. Slice and freeze portions for future cravings, and reheat quickly whenever you need a cozy treat without extra baking time.

Tips & Tricks

  • Measure flour carefully; too much creates a dense, dry loaf. Spoon flour into the cup rather than scooping straight from the bag.
  • Don’t overmix the batter. Stir just until you can’t see streaks of flour to avoid tough texture.
  • Let the loaf cool fully before slicing to prevent crumbling. Warm bread tends to fall apart when cut too early.
  • Test doneness near the center. Ovens vary, and overbaking dries out the crumb. Pull it when the toothpick has a few moist crumbs.

Variations

  • Meaty version: Add small bits of crisp cooked bacon on top before baking. The saltiness contrasts the sweet crumb and makes a fun, unexpected snack for savory lovers.
  • Vegetarian option: Mix in chopped walnuts or pecans for a hearty crunch that balances the tender loaf. Toasting the nuts first deepens their flavor.
  • Ingredient swap: Replace part of the flour with whole wheat flour for a nuttier taste. Start with swapping ½ cup, and add a splash of milk if batter feels too thick.
  • Flavor or herb boost: Sprinkle pumpkin spice or add grated orange zest to brighten the aroma. A dash of maple syrup enhances the cozy fall sweetness.
See also  Pumpkin Desserts

Serving Suggestions

  • Warm slice with butter: Serve slightly toasted with soft butter for breakfast. A simple, comforting pairing that satisfies without added work.
  • Dessert plate: Add whipped cream or a light dusting of powdered sugar when serving after dinner.
  • Lunchbox treat: Pack individual slices in reusable bags. Kids enjoy the soft texture, and it holds up well during travel.
  • Tea-time snack: Pair with black tea or spiced chai during a relaxing afternoon break. Serve on a board with fruit slices for a Pinterest-worthy moment.

Storage Instructions

  • Fridge storage: Wrap the cooled loaf tightly or store in an airtight container. Keeps 3–4 days. Exposure to air will dry it, so seal well.
  • Reheating: Warm slices in the microwave for 10–12 seconds or in a low oven. Heating restores moisture and soft texture.
  • Freezing: Slice loaf and wrap tightly in plastic or freezer bags. Freeze up to 2 months. Thaw slices at room temperature or microwave lightly.
  • Make-ahead tips: Bake ahead and freeze the whole loaf unsliced for future gatherings. Or prepare the dry ingredient mixture and store airtight to shorten prep time later.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 50–60 minutes
  • Rest Time: 10 minutes
  • Total Time: 1 hour 15 minutes

Nutrition Information (Approximate)

Calories: 180–230 per slice
Protein: 3–4g per slice
Contains beta-carotene from pumpkin. These values are estimates, and actual nutrition will vary with ingredient brands and slice size.

FAQs

Yes, bake and store or freeze slices.

Too much flour or overbaking can cause dryness.

Yes, drain excess moisture first.

See also  Pumpkin Pancakes

Oven temp or uneven mixing may cause this. Bake longer if needed.

Store 3–4 days fridge, freeze for longer.

How do I make it sweeter?

Conclusion

Pumpkin loaf brings warmth, spice, and comfort into ordinary days. Whether you slice it for breakfasts, share it with family, or freeze it for later, it fits into real life with ease. You can customize it with nuts, chocolate, zest, or spice blends to make it your own. The ingredients are simple, the steps are approachable, and the reward is a homemade treat that feels relaxing to bake and enjoy. Save this pumpkin loaf recipe and bring some cozy fall flavor into your kitchen whenever the craving strikes.

Pumpkin Loaf Save
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Pumpkin Loaf

Recipe by Tasty VaultCourse: Pumpkin Recipes
Servings

10

servings
Prep time

10

minutes
Cooking time

55

minutes
Calories

300

kcal

Ingredients

  • 1 ¾ cups all-purpose flour

  • 1 cup granulated sugar

  • ½ cup brown sugar

  • 1 tsp baking soda

  • ½ tsp baking powder

  • 2 tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp cloves

  • ½ tsp salt

  • 2 large eggs

  • 1 cup canned pumpkin puree

  • ½ cup vegetable oil

  • ⅓ cup milk

  • 1 tsp vanilla extract

Directions

  • Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.
  • In one bowl, whisk flour, baking soda, baking powder, spices, and salt.
  • In another bowl, whisk eggs, sugars, pumpkin, oil, milk, and vanilla.
  • Gently fold dry ingredients into wet until just combined.
  • Pour batter into loaf pan; smooth top.
  • Bake 55–65 minutes until a toothpick comes out clean.
  • Cool in pan 10 minutes, then transfer to rack to cool completely.

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