Pumpkin Loaf
This moist and flavorful pumpkin loaf is perfect for the fall season. It's easy to prepare and makes a delightful snack or breakfast option. Enjoy the warm spices and comforting pumpkin flavor that is sure to please everyone.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 loaf pan (9x5 inches)
- 1 rubber spatula
- 1 oven
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease the loaf pan with cooking spray or butter.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- In another bowl, mix the vegetable oil, granulated sugar, brown sugar, and eggs until smooth.
- Stir in the pumpkin puree and vanilla extract into the wet ingredients until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix. If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
- Bake in the preheated oven for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let the loaf cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- For serving, slice the loaf and enjoy it plain or with butter.
Notes
The pumpkin loaf can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For a sweeter loaf, consider adding chocolate chips or dried cranberries to the batter.
This recipe can be easily doubled to make two loaves.