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Classic Pumpkin Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 90 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf (10-12 slices)
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Description

This classic pumpkin loaf is a moist, flavorful quick bread perfect for fall and year-round enjoyment. Made with pure pumpkin puree, warm spices, and a hint of orange juice, this loaf is tender and aromatic. Semi-sweet chocolate chips and toasted nuts add delightful texture and richness, making it an ideal treat for breakfast, snacks, or dessert.

Ingredients

Dry Ingredients

  • 1 and 3/4 cups (219g) all-purpose flour, fresh and free of lumps
  • 1 teaspoon baking soda, fresh for proper rise
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon salt

Wet Ingredients

  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar, fine granulated
  • 3/4 cup (150g) light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree, 100% pure pumpkin (not pie filling)
  • 1/2 cup (120ml) vegetable oil (or canola/coconut oil)
  • 1/4 cup (60ml) orange juice

Add-ins

  • 2/3 cup (120g) semi-sweet chocolate chips
  • Chopped nuts (walnuts or pecans), toasted

Instructions

  1. Preheat Oven: Adjust the oven rack to the lower third position and preheat to 350°F (177°C) for even baking and proper texture.
  2. Prepare Pan: Grease a metal 9×5-inch loaf pan with non-stick spray to prevent sticking and ensure easy removal.
  3. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until well combined and free of lumps.
  4. Mix Wet Ingredients: In a medium bowl, whisk eggs with granulated sugar and brown sugar until smooth and evenly mixed.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry and gently fold until just combined, being careful not to overmix to avoid a dense loaf.
  6. Add Pumpkin: Stir in the pumpkin puree evenly for moisture and flavor.
  7. Add Extras and Pour Batter: Fold in the semi-sweet chocolate chips and toasted chopped nuts, then pour the batter into the prepared loaf pan smoothing the surface.
  8. Bake: Bake for 60 to 65 minutes, start checking at 55 minutes by inserting a toothpick in the center; it should come out clean. Tent with foil if edges brown too fast after 40 minutes.
  9. Cool: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely for best texture and easier slicing.

Notes

  • Use fresh baking soda for optimal rise and texture.
  • Ensure eggs are at room temperature to help batter mix more smoothly.
  • Do not overmix batter to keep the loaf tender and avoid toughness.
  • Check pumpkin puree ingredients to ensure it is 100% pumpkin and not pumpkin pie filling which contains spices and sugar.
  • Toasting nuts enhances their flavor and adds crunch.
  • Cover the loaf with foil if it browns too quickly to prevent burning while finishing to bake thoroughly.

Find it online: https://slsrecipes.com/classic-pumpkin-loaf-recipe/