Best Pumpkin Loaf Recipe
With a moist, tender crumb and cozy warm spices, this pumpkin loaf recipe is a favorite for fall. Enjoy a slice for breakfast, dessert, or any time in between!
There are some baking recipes that require a lot of advanced planning. What do I need to buy? When will I make it? Will we have time to finish this whole Milk Bar Birthday Cake before it starts to go south?! This pumpkin loaf is not one of those recipes.
It’s one of my favorite quick breads. First, it relies heavily on pantry staples—if you bake often, you probably won’t need to pick up much from the grocery store. It takes just a few minutes to whip up the batter and the rest of the time is in the oven. And best of all, pumpkin loaf is the kind of quick bread you can eat all day long and you’ll never get tired of it—but if you do, you can pop it in the freezer because it stores beautifully. Win, win, and win!
Make this pumpkin loaf recipe and you’ll be rewarded with a super moist, cozy-spiced pumpkin bread finished with crispy toasted pumpkin seeds on top. It’s a treat to be sure, but it’s not out of place for breakfast with a Dirty Chai Latte or a cup of coffee. Or top it with a scoop of Pumpkin Ice Cream and Easy Caramel Sauce for an over-the-top fall dessert.
Ingredients for Pumpkin Loaf
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Cake Flour – This gives the pumpkin bread a tender crumb. You can substitute with all purpose flour but the texture will be a little more dense.
- Baking Soda and Powder – For rise.
- Spices – Pumpkin pie spice and cinnamon bring cozy warmth.
- Salt – To enhance and balance the flavor.
- Eggs – These give the loaf structure and help it rise.
- Sugar – You’ll need white sugar and brown sugar.
- Vanilla Extract – Another ingredient that enhances flavor in baked goods.
- Canned Pumpkin – Be sure to use pumpkin puree, not pumpkin pie filling, which is sweetened and spiced.
- Melted Butter – I use unsalted butter for baking. You can substitute with vegetable oil, if preferred.
- Pumpkin Seeds – Also known as pepitas.
How to Make Pumpkin Loaf
For the full recipe instructions, scroll down to the printable recipe card at the bottom of the page.
- Prepare. Preheat your oven to 350ºF and grease a large loaf pan.
- Mix the dry ingredients. Whisk together the flour, baking soda, spices, baking powder and salt in a large bowl.
- Mix the wet ingredients. Beat the eggs, sugars and vanilla in a medium bowl, then beat in the pumpkin and butter.
- Combine wet and dry. Mix in the flour mixture into the egg mixture on low speed.
- Bake. Pour the batter into the loaf pan and sprinkle with the pumpkin seeds. Bake for 55 to 60 minutes.
- Finish. Cool for 30 minutes in the pan, then transfer to a wire rack to finish cooling. Slice and serve.
Tips for Making Pumpkin Loaf
These tips will help you make the perfect loaf of moist pumpkin bread!
- Don’t overmix the batter. This will result in a dense and tough loaf. Mix just until the flour is incorporated.
- Use room temperature eggs. Cold eggs won’t incorporate as much air when beaten, resulting in a less fluffy loaf.
- Tent with foil if needed. If the top of your loaf is getting too dark while baking, loosely tent it with foil to keep the pepitas from burning.
- Add mix-ins. Feel free to stir some chopped nuts or chocolate chips into the pumpkin loaf batter for added texture and flavor.
More Pumpkin Loaf Topping Ideas
Instead of pumpkin seeds, you can swap in one of these:
- Coarse sugar. You can use this instead of or in addition to the pepitas. It adds crunch, sweetness, and a bit of sparkle.
- Nuts. Coarsely chopped pecans or walnuts are a great addition to this pumpkin loaf, too. As with the pumpkin seeds, you may need to tent the top at some point during the baking time.
- Streusel topping. Use the streusel from these Cinnamon Streusel Apple Muffins.
- Glaze. Drizzle a simple glaze made of powdered sugar, milk, and vanilla extract over the cooled pumpkin loaf for added sweetness.
How to Store Pumpkin Loaf
Store your pumpkin loaf in an airtight container at room temperature for 3 to 4 days. For longer storage, you can refrigerate the loaf for up to a week, but it’s more likely to dry out in the fridge.
To freeze pumpkin bread, wrap the loaf tightly in plastic wrap and then in aluminum foil, or place it in a freezer bag. It can be frozen for up to 3 months. When you’re ready to enjoy it, just thaw it at room temperature or warm individual slices in the microwave.
What to Serve With Pumpkin Loaf
More Quick Bread Recipes
- The Best Zucchini Bread
- Cinnamon Apple Bread
- Blueberry Banana Bread
- Strawberry Bread
- Easy Banana Bread
- Double Chocolate Banana Bread
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Get the Recipe: Pumpkin Loaf
Ingredients
- 1 ½ cups cake flour
- 1 teaspoon baking soda
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- ¾ cup white sugar
- ½ cup brown sugar
- 1 ½ teaspoon vanilla extract
- ¾ cup canned pumpkin
- ¾ cup melted butter
- ¾ cup pumpkin seeds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8½ x 4½-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, spice, baking powder and salt.
- In the large bowl, add the eggs, sugars and vanilla. Beat with a hand mixer or a stand mixer on medium/high speed until well combined. Add the pumpkin and butter mixing on low speed and slowly add the dry ingredients until well blended and the batter is smooth.
- Pour the batter into the prepared loaf pan and sprinkle with the pumpkin seeds.
- Transfer to the oven and bake for approximately 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for 30 minutes then invert onto a wire rack to cool completely.
- Slice into 1 inch thick slices and serve warm or room temperature.
2 Comments on “Best Pumpkin Loaf Recipe”
I made this for Halloween guests. I did a trial run a few days before. My new oven runs a bit high I think so I pulled it at the 55 minute mark. I skipped the pumpkin seeds and topped with sugar. It was very good. For the 2nd round I pulled at 50 minutes due my oven and drizzled with powdered sugar glaze. I also went with 3 teaspoons of the pumpkin spice as I wanted a little more spice flavor. Everyone raved that it was the best they’d had. Very moist and flavorful. I’ll be keeping this for fall baking!
Thank you so much, Sandy!