Spiced Pumpkin Loaf (65 Minutes)
Soft, warmly spiced pumpkin loaf with a golden cracked top — the autumn bake topping search lists this week, sliced thick and served warm.
Method
- Heat the oven to 350°F (180°C, gas 4). Grease a 9x5-inch loaf pan and line the bottom with parchment paper.
- Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves in a large bowl.
- In a second bowl, whisk the pumpkin puree, both sugars, oil, eggs and vanilla until smooth.
- Pour the wet mixture into the dry mixture and stir just until no dry flour remains, then fold in the walnuts if using.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 48 to 52 minutes, until a toothpick inserted in the centre comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then lift out and cool on a wire rack before slicing.
Soft, warmly spiced pumpkin loaf with a golden cracked top — the autumn bake topping search lists this week, sliced thick and served warm.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 4 g
- Carbs
- 48 g
- Fat
- 12 g
- Fibre
- 3 g
- Sugar
- 28 g
- Sodium
- 280 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Stirring just until combined keeps the crumb soft; overmixing makes the loaf dense. The cooling time in the pan is on top of the 15 minutes prep and 50 minutes baking, and slicing while hot will crumble the loaf.
Substitutions
- Pumpkin puree — mashed cooked butternut squash, in the same amount
- Vegetable oil — melted butter, cooled, for a richer crumb
- Walnuts — pecans, chocolate chips, or omit
Serving suggestions
Serve thick slices warm with butter, cream cheese, or a drizzle of maple syrup, with coffee or chai.
Storage
Wrapped tightly at room temperature for up to 3 days, or in the fridge for up to 1 week.
Reheating
Warm single slices in the microwave for 10 to 15 seconds, or toast lightly.
Equipment
- 9x5-inch loaf pan
- Parchment paper
- Large bowls
- Whisk
- Wire rack
Variations
- Maple glaze: whisk 1 cup powdered sugar with 2 tablespoons maple syrup and drizzle over the cooled loaf
- Chocolate: fold in 1/2 cup chocolate chips with the walnuts
- Streusel: top the batter with 1/4 cup flour, 1/4 cup brown sugar and 2 tablespoons cold butter rubbed together
Why it works
Pumpkin puree adds moisture and body without extra fat, so the loaf stays soft for days. The warm spices bloom in the heat of the oven, and a moderate oven lets the centre bake through before the top over-browns.
Frequently asked questions
Why is my pumpkin loaf dense in the middle?
It was underbaked or overmixed. Bake until a toothpick comes out with moist crumbs, not wet batter, and stir only until the flour disappears.
Can I freeze spiced pumpkin loaf?
Yes. Cool it completely, wrap slices tightly, and freeze for up to 3 months; thaw at room temperature.
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