Warm Spiced Pumpkin Loaf
Soft, moist and full of warm fall spices, this pumpkin loaf is an easy fall bake that's perfect with a cup of coffee or tea. This recipe makes two loaves — keep one and share the other, or tuck it into the freezer for later.
Prep time
15 min
Cook time
1 hr 10 min at 350°F
Serves
2 loaves
Ingredients
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- 3 cupsall-purpose flour
- 2 tspground cinnamon
- 2 tspground ginger
- 1 tspground nutmeg
- 1 tspground cloves
- 1 tspbaking soda
- ½ tspbaking powder
- 1 cupunsalted butter, softened
- 1 cupgranulated sugar
- ½ cuppacked brown sugar
- 3 largeeggs
- 15 oz (450 mL)pumpkin purée (approximately 1¾ cups + 2 tbsp)
- Pumpkin seeds, optional, for topping
Ingredients
- 3 cupsall-purpose flour
- 2 tspground cinnamon
- 2 tspground ginger
- 1 tspground nutmeg
- 1 tspground cloves
- 1 tspbaking soda
- ½ tspbaking powder
- 1 cupunsalted butter, softened
- 1 cupgranulated sugar
- ½ cuppacked brown sugar
- 3 largeeggs
- 15 oz (450 mL)pumpkin purée (approximately 1¾ cups + 2 tbsp)
- Pumpkin seeds, optional, for topping
Instructions
Instructions
- 1
Preheat oven to 350°F. Lightly grease two 9 × 5-inch loaf pans.
- 2
In a large bowl, sift together the flour, cinnamon, ginger, nutmeg, cloves, baking soda and baking powder. Set aside.
- 3
In a separate large mixing bowl, beat the softened butter, granulated sugar and brown sugar until well combined and creamy.
- 4
Beat in the eggs one at a time, mixing well after each addition. Add the pumpkin purée and mix until everything is well blended.
- 5
Gradually stir the dry ingredients into the pumpkin mixture just until combined. Avoid overmixing the batter.
- 6
Divide the batter evenly between the two prepared loaf pans and smooth the tops. Sprinkle with pumpkin seeds, if using.
- 7
Bake for approximately 1 hour 10 minutes, or until a toothpick inserted into the centre of each loaf comes out clean or with just a few moist crumbs attached.
- 8
Remove from the oven and allow the loaves to cool in their pans for 15 minutes. Run a thin knife around the edges to loosen, then carefully turn the loaves out onto a wire rack. Allow to cool completely before slicing.
Melissa's Notes
Pumpkin: Be sure to use pure pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
Pumpkin seeds: These are completely optional, but they add a nice little crunch and make the loaves look beautiful.
Freezing: Since this recipe makes two loaves, it's a great one to freeze. Let the second loaf cool completely, wrap it well and freeze for later.
Nutrition Information
Per slice (each loaf cut into 10)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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