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
Scale
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.
