Pumpkin Loaf
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Better than Starbucks pumpkin loaf recipe, this pumpkin bread is full of real pumpkin, a mixture of warm and flavorful spices, and stays moist for days! It also freezes well.
Why You’ll Love This Pumpkin Loaf
Don’t go to Starbucks or the local bakery to buy pumpkin bread. Make this pumpkin loaf recipe instead!
- It’s easy to make.
- Full of real pumpkin flavor.
- Loaded with warm spices and smells wonderful while it bakes.
- Extra moist! — We’re talking still just as fresh on day 5.
- Freezer friendly.
The Best Pumpkin Bread Recipe
Pumpkin bread should be two things: MOIST and SPICED.
MOIST — With butter, oil, and a healthy helping of pumpkin in this recipe, there are no dry crumbs in sight. This pumpkin bread is so velvety soft and moist that it will melt in your mouth. Absolutely no need to butter your slice (unless you want to).
SPICED — There’s no lack of flavor with 5 kinds of spices in this pumpkin loaf cake. (Cinnamon, ginger, nutmeg, cloves, and allspice.)
I typically use my homemade blend of pumpkin pie spice, but I’ve broken it down into specific measurements for each spice. This way you can adapt the spices to your personal tastes — but, you should try it as-written at least once. It’s warm and fragrantly spiced — i.e. doesn’t taste just like cinnamon.
VARIATIONS — The spices aren’t the only thing you can adapt in this pumpkin loaf recipe. You can even add mix-ins (like chocolate chips – for pumpkin chocolate chip bread) or toppings (like pepitas — for a Starbucks copycat pumpkin bread).
GLAZE — Of course, this pumpkin loaf is delicious as-is, but occasionally we love adding a cinnamon brown sugar glaze on top too. You’re going to love it either way! Let me show you how to make it.
How to Make this Pumpkin Loaf Recipe
*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the bottom of the post.
Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour a 1 lb (8.5 x 4.5-inch) loaf pan. (I like to use Baker’s Joy [affiliate link] baking spray with flour.) A 9×5-inch loaf pan also works great. Set aside.
- Stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a bowl.
- With an electric stand or hand mixer, cream together the butter, oil, and sugar until light and fluffy.
- Add the pumpkin puree and eggs. Mix until combined. Scrape bowl.
- Add the flour mixture and mix until just combined. (It’s ok if it looks lumpy.)
- Add the water and mix on low for 10 seconds.
- Then increase to medium speed and mix for another 10 seconds, until just barely smooth. Do not over-mix.
- Pour the pumpkin batter into the prepared loaf pan. Spread evenly with a spatula.
- Bake at 350˚F for 60-65 minutes, or until a toothpick comes out clean or with a few moist crumbs from the center.
- Allow pumpkin loaf to cool for at least 10 minutes before inverting; then cool completely on a wire rack.
Storing and Freezing
This pumpkin loaf will last up to 5 to 7 days when stored in an airtight container or zip-top bag at room temperature.
To freeze, wrap the loaf or individual slices with a generous layer of plastic wrap, then place inside of a zip-top freezer bag and freeze for up to 2 months. Thaw bread at room temperature before enjoying.
More Pumpkin Desserts
- Pumpkin Roll Recipe
- Pumpkin Crinkle Cookies
- Bundt Pumpkin Cake
- Pumpkin Spice Coffee Cake
- Pumpkin Cream Cheese Muffins
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
Pumpkin Loaf
Ingredients
- 1¾ cups (210 g) all-purpose flour, stir, spoon & level
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- 4 Tbsp (57 g) unsalted butter, room temperature
- ¼ cup (59 ml) oil, canola/vegetable
- 1 cup (200 g) granulated sugar
- 1 cup (244 g) pure pumpkin puree, not pumpkin pie filling
- 2 large eggs
- ⅔ cup (159 ml) water
Equipment
Instructions
- Preheat the oven to 350℉. Lightly grease and flour a 1-pound (8.5 x 4.5-inch) loaf pan. A 9×5-inch loaf pan also works great. Set aside.
- Stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a bowl.
- With an electric stand or hand mixer, cream together the butter, oil, and sugar until light and fluffy.
- Add the pumpkin puree and eggs. Mix until combined. Scrape bowl.
- Add the flour mixture and mix until just combined. (It’s ok if it looks lumpy.)
- Add the water and mix on low for 10 seconds.
- Then increase to medium speed and mix for another 10 seconds, until just barely smooth. Do not over-mix.
- Pour the pumpkin batter into the prepared loaf pan. Spread evenly with a spatula.
- Bake at 350℉ for 60-65 minutes, or until a toothpick comes out clean or with a few moist crumbs from the center.
- Allow pumpkin loaf to cool for at least 10 minutes before inverting; then cool completely on a wire rack.
Notes
- This pumpkin loaf will last up to 5 to 7 days when stored in an airtight container or zip-top bag at room temperature.
- To freeze, wrap the loaf or individual slices with a generous layer of plastic wrap, then place inside of a zip-top freezer bag and freeze for up to 2 months. Thaw bread at room temperature before enjoying.
2 Comments on “Pumpkin Loaf”
Best pumpkin bread I have ever had!
I’m wanting to make your pumpkin bread as gifts. I will be using
5.75x3x2.12 IN (14,6×7,62×5,38 cm) baking pans. Any suggestions on how many pans I will need and time in oven? Any recommendations will be appreciated! 😊❤️
I’m so glad you liked it Diane! This recipe should make approximately 3-4 mini loaves that size. I would start checking doneness at the 30 minute mark. It may take closer to 40 minutes or so, but every oven is different and with the different pan size, this is just my estimate. If you try it, please let us know how it works out for you.