As soon as fall hits, it’s time to make my family favourite - pumpkin bread from scratch. It's incredibly moist and perfectly spiced pumpkin! This pumpkin loaf is soft, packs on the fall flavour and is fool proof.
What Makes the Best Easy Pumpkin Loaf Recipe?
- All you have to do is mix the wet ingredients, mix the dry ingredients and combine!
- The pumpkin adds so much beautiful moisture to the loaf
- A warm blend of spices
- No special equipment is required!
- It’s requires online 2 bowls
Tips for Making the Best Pumpkin Bread from Scratch
- Measure your flour properly. This is imperative to maintaining the moisture in our loaf. Do not use your measuring cup to scoop out your flour. Instead spoon your floor into your measuring cup and then level off the top. This prevent excess flour from being packed down into your measuring cup and drying out your loaf.
- Whisk together your dry ingredients before adding them to your wet. This prevents over mixing once you’ve added your dry ingredients into your wet.
I like to eat my pumpkin loaf warm with a little extra butter on top. Warm in the microwave for 10-15 seconds and enjoy at breakfast, for an afternoon snack, or just because. You can also top this easy pumpkin loaf recipe with cream cheese frosting to make it easily the most simple but perfect dessert!
If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. I would love to hear how you enjoyed the recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin button any of the photos above and save it to your favourite desserts board on Pinterest! ENJOY!
BBBxx
Psssst. If you like this recipe, I think you will like my Pecan Tart Recipe and Easy Pumpkin Cake Recipe !
Pumpkin Loaf Recipe
Ingredients
- 1 cup Canned Pumpkin
- 1 cup Granulated Sugar
- ¾ cups Vegetable Oil
- 2 Eggs At room temperature
- 1½ cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¼ teaspoon Nutmeg
- ¼ teaspoon All Spice
- ½ teaspoon Ground Cinnamon
- Pinch Salt
Instructions
- Grease a 9x5 inch loaf pan and set aside. Preheat oven to 325 degrees F.
- In the bowl of your stand mixer with the paddle attachment, combine pumpkin, sugar, vegetable oil, and eggs. Mix until smooth and combined. Scrape down the sides and bottom of your bowl.
- In a separate bowl, whisk together flour, baking soda, baking powder, nutmeg, all spice, cinnamon, and salt.
- With the mixer on low speed, slowly add the dry mixture into the wet. Mix until combined and no more. The batter will be thick, but take care to not over mix or your loaf will be dense.
- Pour your batter into your prepared loaf pan.
- Bake at 325 degrees F for 60 minutes or until the loaf is cooked throughout. Use a toothpick to check for doneness.
- Allow to cool completely in loaf pan on a cooling rack before removing.
Carey says
This recipe deserves some serious love! It is light, moist and perfectly delicious! Our whole family absolutely adored it on our rather chilly, fall like evening.
Bella says
Perfect Fall l recipe all the spices blend in beautifully . I tend to go a little heavier on the spices but just more of a personal preference
Blair Braz says
So pleased you are enjoying this recipe!
Joanne says
I am pumpkin OBSESSED so I always love trying a new recipe and this was so good! I feel like a lot of pumpkin bread recipes tend to go a little overboard on the spices, and this one has such a great blend of a little extra of the ones that really make it shine and not filling it up with a little bit of everything in the spice rack. Moist, light, and so good!
Blair Braz says
Wonderful! I'm so glad you enjoyed it. It's a family favourite for sure.