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Sliced moist pumpkin loaf on a cooling rack

Moist Pumpkin Loaf

A soft, warmly spiced pumpkin loaf made in one bowl, perfect for fall baking, breakfast, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 320 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Spatula
  • Wire Rack

Ingredients
  

Dry ingredients

  • 1 3/4 cups all-purpose flour 220g
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Wet ingredients

  • 1 cup pumpkin puree, canned or homemade, not pumpkin pie filling 240g
  • 3/4 cup granulated sugar 150g
  • 1/2 cup packed light brown sugar 100g
  • 2 large eggs room temperature
  • 1/2 cup neutral oil, such as vegetable or canola oil 120ml
  • 1/4 cup milk or water 60ml
  • 1 teaspoon vanilla extract

Optional add-ins, choose one

  • 3/4 cup chocolate chips
  • 3/4 cup chopped pecans or walnuts toasted if you like
  • Or leave it plain for a classic loaf

Instructions
 

  • Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides so you can lift the loaf out later. Lightly grease any exposed pan.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly mixed.
  • In a second bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth. Do not worry if it looks a little thick.
  • Pour the wet mixture into the dry mixture. Stir with a spatula just until no dry flour remains. A few small lumps are fine. If using chocolate chips or nuts, fold them in now.
  • Pour the batter into the prepared pan and smooth the top. Tap the pan once gently on the counter to remove large air bubbles.
  • Bake for 60 to 65 minutes. Start checking at 55 minutes. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs, not wet batter, and the top springs back lightly when pressed.
  • If the top browns too fast before the center is done, loosely tent the pan with foil for the last 10 to 15 minutes.
  • Cool the loaf in the pan for 20 minutes, then lift it out using the parchment and cool completely on a wire rack before slicing. Cutting too early can make the crumb gummy.

Notes

Use pumpkin puree, not pie filling. Do not overmix. Cool completely before slicing. Storage and freezing notes as above.
Keyword easy pumpkin recipe, fall baking, moist pumpkin loaf, pumpkin bread, pumpkin loaf