Pumpkin Spice Loaf
This dreamy bread is brimming with sweet pumpkin and cozy autumn spices. Perfect for the season and just as welcome for dessert as it is for breakfast. Makes a great gift too!
If you crave the flavors of pumpkin spice, you will adore this easy pumpkin loaf. It’s extra warm thanks to a combination of pumpkin pie spice and cinnamon. The extra cinnamon adds warmth and complexity. It’s true perfection.
This recipe makes two loaves, which means it’s great for gift-giving, or for popping one in the freezer for a later date. That said, if you want to halve the recipe, you’ll have more batter than you need for one loaf pan. Do not overfill your loaf pan, remove about 1/2 cup of batter and make a muffin, or a few mini muffins. Note, mini muffins will cook in 8 to 10 minutes and regular muffins in 15 to 20 minutes.
If you want to freeze one loaf, once cool, wrap the loaf in plastic wrap and then foil and freeze for up to 3 months.
Pumpkin Spice Loaf
Ingredients
- 15- ounce can pumpkin puree, not pie filling
- 3 cups granulated sugar
- 1 cup water
- 1 cup vegetable oil
- 4 large eggs
- 3 1/3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 3/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Coat two 9-inch loaf pans with cooking spray or line with parchment paper.
- In a large bowl, whisk together the pumpkin, sugar, water, oil, and eggs.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, pumpkin pie spice, baking powder, and salt.
- Add the dry ingredients to the pumpkin mixture and whisk until blended.
- Transfer the batter to the prepared pans.
- Bake for 55 to 65 minutes, until a wooden pick inserted in the center comes out with moist bits clinging to it.
- Cool the loaves in the pans, on a wire rack, for 15 minutes. Remove the loaves from the pan and transfer to the rack to cool completely.