I’ve had a recipe written down on a scrap piece of paper, tucked into my recipe book for ages. I got it from a relative, with big promises of making it one day, and it never happened. While cruising Pinterest I saw a recipe for Pumpkin Spice Loaf and took it as a sign from The Great Pumpkin that it was time.
Truth be told, I’ve never made a loaf beyond banana bread. I guess it’s all the same in the end, no? In any case, with a new stand-mixer to test out, I had the perfect excuse to pull out this recipe and try it myself.
I could smack myself for waiting this long. Can you freeze pumpkin puree? Because I want to use the remainder of the can I opened to make another loaf tomorrow. And the day after that.
- 1 cup white sugar
- ½ cup dark brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ⅓ cup water
- 1 cup pure pumpkin (not pie filling)
- 1 tsp vanilla extract
- 1-3/4 cup all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp fresh grated ginger (ground ginger works too in a pinch)
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- Preheat oven to 350F. Lightly grease (or spray) 9x5 loaf pan.
- In large bowl, whisk together white and brown sugar, eggs, oil, water, pumpkin and vanilla until smooth.
- In medium bowl, whisk together the remaining ingredients.
- Stir dry ingredients into pumpkin mixture.
- Pour into prepared loaf pan and bake for 50-55 minutes (use a toothpick to test in the middle, if it comes out clean you're good!)