Description
A moist, warmly spiced loaf made with pumpkin purée and aromatic fall spices. Perfect for breakfast, snacks, or gifting during the holidays.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Wet Ingredients:
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil (or melted butter)
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (or buttermilk)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine wet ingredients: In a large bowl, whisk pumpkin purée, oil, brown sugar, granulated sugar, eggs, vanilla, and milk until smooth.
- Combine wet and dry: Gently fold dry ingredients into wet mixture until just combined—do not overmix.
- Bake: Pour batter into prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a sweeter finish, drizzle with cream cheese glaze or sprinkle with cinnamon sugar before baking.
- Stir in chocolate chips, nuts, or dried cranberries for variation.
- Freezes well for up to 3 months—wrap tightly.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert / Snack / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
