Pumpkin Spice Loaf

Pumpkin Spice LoafI’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.

4.8 from 17 reviews
Pumpkin Spice Loaf
  • 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
  1. Preheat oven to 350F. Lightly grease (or spray) 9x5 loaf pan.
  2. In large bowl, whisk together white and brown sugar, eggs, oil, water, pumpkin and vanilla until smooth.
  3. In medium bowl, whisk together the remaining ingredients.
  4. Stir dry ingredients into pumpkin mixture.
  5. 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!)



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