My Favorite Pumpkin Loaf – The most moist, perfectly spiced pumpkin loaf. I make this every year and freeze extra for leftovers. It’s my all-time favorite loaf cake.
I think we’re far enough into September to officially welcome in pumpkin season, don’t you? I mean, I already have heirloom pumpkins sitting on my front porch and pumpkin coffee brewing in my coffee pot so why not start up the fall baking too?!
My first pumpkin baked good is ALWAYS this pumpkin loaf. In fact, it is My Favorite Pumpkin Loaf of all time, mostly due to it’s balanced flavor and perfectly moist texture. My whole family is obsessed with it, even my picky 5-year old.
To make this loaf, it’s all done by hand – no stand-mixer required! First, the dry ingredients are whisked in one bowl and the wet ingredients in another bowl. The wet ingredients are slowly folded into the dry ingredients until combined. The batter is split between two greased loaf pans and baked until cooked-through. That’s all there is to it!
Here is My Favorite Pumpkin Loaf, that I hope will become your favorite, too!
Tips & Tricks
- Do not over-mix. Be very careful not to over-mix this batter. If you mix too much, it will make the bread tense and tough.
- Cook times may vary. The type of pan that you use can slightly affect the cook time. For example, my glass loaf pan, took 50 minutes, but my aluminum loaf pan only took 45 minutes.
- Grease pan well. To ensure the cake comes out of the pan easily without breaking, you should grease the loaf pans well.
My Favorite Pumpkin Loaf
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoon baking powder
- 1 teaspoons baking soda
- 1¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 cup vegetable oil
- 3 large eggs
- 1 15-ounce can pumpkin puree
Instructions
- Preheat oven to 350 degrees. Prepare two rectangle loaf pans by spraying with nonstick cooking spray. Place on a baking sheet. Set aside.
- Add flour, sugar, baking soda, salt, baking powder, and spices to a large bowl. Whisk together to combine. In a separate medium bowl, whisk pumpkin puree, oil, and eggs together. Whisk to combine. Add wet ingredients to flour mixture and fold together.
- Divide batter evenly among the two prepared loaf pans. Place in preheated oven and bake for 45-55 minutes, or until a toothpick comes out clean when inserted in the middle of the loaf.
- Let cool for 10 minutes and then remove from loaf pan to cool completely. Serve slightly warm or room temperature.
Notes
Pin for later:
More recipes you’ll love:
Pumpkin Banana Bread
My Pumpkin Crumb Cake
Pumpkin Crunch Muffins
This is going to be my favorite soon too! Perfect! Looks so moist and delicious, I love the fall flavors in this recipe.
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A well-crafted pumpkin loaf can be a versatile treat—perfect for breakfast with a dollop of cream cheese or as a dessert paired with a hot cup of coffee or tea. It might also include variations like nuts, chocolate chips, or a cream cheese swirl to add texture and flavor.
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Your recipe is a true masterpiece! Can’t wait to try it.
Thanks for sharing my favorite pumpkin pie recipe! The perfect combination Retro Bowl Unblocked of rich flavor and soft, moist texture really makes me want to get in the kitchen right away!
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This pumpkin loaf recipe sounds like a delicious way to welcome in the fall season! The combination of spices and pumpkin puree must make it incredibly flavorful.
This cake is so delicious
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I will definitely learn your recipe for this cake.
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perfectly! It was moist, dense, and packed with pumpkin flavor.
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I love this pumpkin loaf, it is nutty and delicious! Handsup to this recipe. Thank you!
This is such a great-looking pumpkin loaf! It looks very delicious and tasty! The color and texture make it so enticing and very tempting! Loved it!
What a delicious loaf. Pumpkin season is my favorite. I usually get a few extra pumpkin cans after Thanksgiving so I can start making pumpkin desserts in the summer. I’m so glad I found your recipe, this loaf is so moist and delicious.
This is soon to become my favorite too! How perfect! It looks so moist and delicious…love the flavors of fall in this recipe.
This is my new favorite recipe to make pumpkin bread! It came out so soft, moist, and full of flavor! Going to make another batch this weekend.
I’m waiting for our pumpkins to fully ripen and I’m so glad I came across your recipe. I love the sound of the spices you’ve used, thanks for sharing.
Loving the fall flavors in full mode now! I will have to make this next! It looks so moist!
We love a good moist and nutty pumpkin bread this time of year! Great recipe, thank you.
I love how simple this recipe is to make and cannot wait to make it this weekend. As soon as I see pumpkins at the store, I buy some. Therefore, I have all the ingredients at home to make your recipe.
Thank you for sharing.
Wow, this pumpkin loaf is next-level delicious! The flavors are so well-balanced, it’s like autumn in every bite. You’ve really nailed the moist texture and the spice blend. Can’t wait to see what you whip up next!
This pumpkin cake was really moist with the perfect amount of spice and flavour. Perfect for this time of year.
I made this for brunch this morning and it turned out perfectly! It was moist, dense, and packed with pumpkin flavor. Tasted great with coffee and other brunch treats!
It’s a great loaf, I agree! Comes together easy, really nice flavour of pumpkin and spices and the texture is light and fluffy. Great simply autumn bake!
Whipped this up for an early fall treat, and it did not disappoint! Turned out light, fluffy and moist; easily, a new favorite pumpkin recipe!
With fall coming up quickly pumpkin is a favorite of mine. I love a great pumpkin bread and this was no exception.