Pumpkin Loaf

Loaf of pumpkin bread on a cutting board with some slices cut.

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.

Author Amber Brady

Prep Time 20

Cook Time 1

Total Time 1 20

Yields slices

Ingredients

1 ¾ cups (210 g) all-purpose flour, (stir, spoon & level)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ¾ 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

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.

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