If you’re looking for a cozy, flavorful treat that feels like a warm hug in every bite, this Classic Pumpkin Loaf Recipe is your new best friend. It combines the earthy sweetness of pumpkin with a perfect hint of spices, rounded out by chocolate chips and toasted nuts, making it a versatile loaf you’ll want to bake over and over. Moist, tender, and not too sweet, this pumpkin loaf feels just right whether for a morning snack, an afternoon pick-me-up, or a dessert to share with loved ones.
Ingredients You’ll Need
This Classic Pumpkin Loaf Recipe relies on simple, pantry-ready ingredients that each play a key role in delivering its perfect texture, taste, and inviting color. With just the right balance of spices, sugars, and baking essentials, you’ll soon see how these familiar staples transform into something truly special.
- All-purpose flour: 1 and 3/4 cups provide the structure and light crumb of the loaf.
- Large eggs: 2 eggs at room temperature help bind ingredients while adding richness.
- Granulated sugar: 1/2 cup adds a clean sweetness that balances the spices.
- Light or dark brown sugar: 3/4 cup brings deep molasses notes and moisture to the loaf.
- Pumpkin puree: 1 and 1/2 cups offer natural moisture and that unmistakable fall flavor.
- Vegetable oil: 1/2 cup keeps the loaf tender without overpowering the flavors.
- Orange juice: 1/4 cup adds a subtle citrus brightness that lifts the spices beautifully.
- Baking soda: 1 teaspoon ensures a nice rise and light texture.
- Ground cinnamon: 2 teaspoons infuse classic warmth and aroma.
- Ground nutmeg: 1/4 teaspoon, for a gentle spicy sweetness that must be measured with care.
- Ground cloves: 1/4 teaspoon adds depth and a hint of earthiness.
- Ground ginger: 1/4 teaspoon brings a cheerful zing.
- Salt: 3/4 teaspoon to balance flavors and enhance sweetness.
- Semi-sweet chocolate chips: 2/3 cup create delightful pockets of melty richness.
- Chopped nuts (walnuts or pecans): Toasted to boost flavor and add satisfying crunch.
How to Make Classic Pumpkin Loaf Recipe
Step 1: Preheat and Prepare Your Pan
Start by adjusting your oven rack to the lower third position and setting the oven to 350°F (177°C). A properly preheated oven gives the loaf an even bake and helps it rise beautifully. Grease your 9×5-inch loaf pan with non-stick spray so that your pumpkin loaf releases easily when it’s done.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until well combined. Sifting the flour before mixing will ensure there are no lumps and your loaf develops a smooth, delicate crumb.
Step 3: Combine the Sugars and Eggs
Now, in a separate medium bowl, whisk the two large eggs at room temperature along with the granulated and brown sugars until you get a smooth, homogenous mixture. This step ensures your loaf is evenly sweet and the sugars dissolve nicely.
Step 4: Marry Wet and Dry Ingredients
Pour the wet sugar and egg mixture into the bowl with the dry ingredients. Carefully fold them together until just combined. Overmixing here can make the loaf tough, so gentle folding is the way to go for a tender crumb.
Step 5: Add Pumpkin Puree and Build Flavor
Stir the pumpkin puree gently into your batter. This step adds essential moisture and the signature pumpkin flavor that makes this Classic Pumpkin Loaf Recipe so beloved. The batter will be thick but smooth and ready for a few special additions.
Step 6: Stir in Chocolate Chips and Nuts
Fold in the semi-sweet chocolate chips and toasted nuts. They add delightful texture and little bursts of flavor that make each slice interesting and satisfying.
Step 7: Bake to Perfect Doneness
Pour the batter into your prepared pan and smooth the top. Bake for 60 to 65 minutes, but start checking from 55 minutes onward by inserting a toothpick into the center. When it comes out clean, your loaf is ready! If the edges start to brown too quickly, tent with foil about 40 minutes into baking to protect it.
Step 8: Cool Down and Slice
Allow your loaf to cool in the pan for about 10 minutes before transferring it to a wire rack until completely cool. Cooling helps firm up the texture and makes slicing much easier without crumbling.
How to Serve Classic Pumpkin Loaf Recipe
Garnishes
A sprinkle of powdered sugar, a light drizzle of honey, or a spread of cream cheese frosting can elevate your pumpkin loaf instantly. Fresh whipped cream or a dollop of mascarpone adds a luscious, creamy component that pairs beautifully with the spice notes.
Side Dishes
This Classic Pumpkin Loaf Recipe is a perfect companion for hot beverages like chai tea, coffee, or even a spiced latte. For breakfast, serve it alongside fresh fruit or yogurt to balance the richness with refreshing textures and flavors.
Creative Ways to Present
Try serving slices with a smear of nut butter and a sprinkle of toasted seeds or dried cranberries for a festive touch. For an impressive brunch spread, cut the loaf into smaller finger-sized pieces, stack them, and drizzle with a caramel or maple glaze.
Make Ahead and Storage
Storing Leftovers
Store any leftover pumpkin loaf wrapped tightly in plastic wrap or in an airtight container at room temperature. It will stay fresh for about 2 to 3 days, and the flavors often deepen after resting overnight.
Freezing
Wrap slices individually in plastic wrap and place them in a freezer-safe bag or container. Frozen pumpkin loaf keeps well for up to 3 months. Just thaw slices at room temperature or in the fridge before serving.
Reheating
Warm your pumpkin loaf slices gently in a microwave for 15 to 20 seconds or toast them briefly to revive the crust and melt those chocolate chips slightly. This makes the loaf taste freshly baked all over again.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick to 100% pure pumpkin puree. Pumpkin pie filling contains extra sugars and spices that can throw off the texture and flavor balance in this Classic Pumpkin Loaf Recipe.
What if I don’t have orange juice? Can I substitute it?
If you don’t have orange juice, apple juice or even a splash of milk with a bit of lemon zest can work to brighten the batter while keeping it moist.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking. Just be sure to check for xanthan gum or add a binding agent for the best rise and texture.
How important is it to use fresh spices?
Fresh spices make a huge difference! Old or stale spices often lose their potency, so for the richest aroma and flavor in your Classic Pumpkin Loaf Recipe, use freshly ground or recently opened spices.
Can I add other mix-ins besides chocolate chips and nuts?
Yes! Dried cranberries, raisins, or shredded coconut are all wonderful mix-ins that bring extra texture and taste variety. Just fold them in gently with the wet ingredients.
Final Thoughts
Trust me, once you make this Classic Pumpkin Loaf Recipe, it’ll become a staple in your recipe collection for every cozy season ahead. The way it fills your kitchen with pumpkin spice warmth and offers just the right balance of moist and tender with delightful crunches is truly special. So grab your ingredients, get baking, and enjoy every comforting slice with those you love!
Print
Classic Pumpkin Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (approximately 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Classic Pumpkin Loaf recipe yields a moist, flavorful fall-inspired bread bursting with warm spices and rich pumpkin puree. Perfect for a cozy breakfast or afternoon snack, the loaf features aromatic cinnamon, nutmeg, and cloves, with optional chocolate chips and toasted nuts for added texture and indulgence. Baked to a golden perfection in a loaf pan, this easy-to-make pumpkin bread delights with a tender crumb and comforting aroma.
Ingredients
Dry Ingredients
- 1 and 3/4 cups (219g) all-purpose flour, fresh and free of lumps
- 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
Wet Ingredients
- 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
Add-ins
- 2/3 cup (120g) semi-sweet chocolate chips
- Chopped nuts (walnuts or pecans), toasted for extra depth
Instructions
- Preheat Oven: 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.
- Prepare Pan: Grease a metal 9×5-inch loaf pan with non-stick spray to prevent sticking and allow easy removal after baking.
- Mix Dry Ingredients: 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.
- Mix Wet Ingredients: In a medium bowl, whisk the large eggs at room temperature along with granulated sugar and brown sugar until smooth and evenly mixed.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Gently fold together until just combined, avoiding overmixing to prevent a dense loaf.
- Add Pumpkin Puree: Stir in the pumpkin puree evenly into the batter, which is essential for moisture and rich flavor.
- Prepare Batter for Baking: Carefully pour the batter into the prepared loaf pan, smoothing the surface to ensure even baking and a well-risen center.
- Bake: 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.
- Cool: 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
- Sift flour before mixing to ensure a lighter texture and avoid lumps in the loaf.
- Use room temperature eggs for better incorporation and even texture.
- If the loaf edges brown too fast, tent with foil to prevent over-baking while the center cooks through.
- Optional: Fold in toasted chopped walnuts or pecans and semi-sweet chocolate chips for added texture and flavor.
- Store the pumpkin loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Slice and freeze leftover loaf in airtight bags for up to 3 months. Thaw before serving.
