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Pumpkin Loaf - Moist, Cozy, and Perfect for Fall

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – gives the loaf structure without making it dense
  • Granulated sugar – sweetness and browning
  • Brown sugar – moisture and a hint of caramel flavor
  • Baking soda – for lift
  • Baking powder – for extra rise and even crumb
  • Fine salt – balances sweetness
  • Ground cinnamon – the star spice
  • Ground nutmeg – adds warmth
  • Ground ginger – gentle heat and depth
  • Optional: ground cloves or allspice – a pinch goes a long way
  • Canned pumpkin puree (not pumpkin pie filling) – moisture and flavor
  • Neutral oil (canola, vegetable, or light olive oil) – keeps it tender
  • Eggs – bind and add richness
  • Vanilla extract – rounds out the flavors
  • Milk or buttermilk – soft crumb and balanced texture
  • Optional mix-ins: chocolate chips, chopped pecans or walnuts, pepitas

Method
 

  1. Preheat and prepare the pan. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
  2. Whisk dry ingredients. In a large bowl, whisk 1 3/4 cups flour, 3/4 cup granulated sugar, 1/2 cup brown sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/2 teaspoon salt. Add a pinch of cloves if using.
  3. Mix wet ingredients. In a separate bowl, whisk 1 cup pumpkin puree, 2 large eggs, 1/2 cup oil, 1 teaspoon vanilla, and 1/4 cup milk or buttermilk until smooth.
  4. Combine gently. Pour wet ingredients into the dry. Stir with a spatula just until no streaks of flour remain. If using mix-ins, fold in up to 3/4 cup now. Do not overmix—this keeps the loaf tender.
  5. Fill the pan. Scrape the batter into the prepared pan and smooth the top. For crunch, sprinkle a tablespoon of turbinado sugar or pepitas over the surface.
  6. Bake. Bake 50–65 minutes, until a tester inserted in the center comes out with just a few moist crumbs. If the top is browning too fast, tent loosely with foil for the last 15 minutes.
  7. Cool properly. Let the loaf cool in the pan for 10–15 minutes. Lift out using the parchment and cool on a rack for at least 1 hour before slicing. Cooling sets the crumb and prevents gummy slices.
  8. Slice and serve. Use a serrated knife for clean cuts. Enjoy plain, with butter, or a swipe of cream cheese.