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–+ servings

Pumpkin Loaf

This quick and simple pumpkin loaf is perfectly Fall-ready, especially when you’re looking for an at-home version of the Starbucks favorite. I just can’t get enough of it. The hardest part is letting it cool before you cut a slice!
5 from 12 votes
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 1 loaf
Category Sweet

Ingredients
 

For Preparing the Loaf Pan

  • 1 Tbsp unsalted butter, softened
  • 1–2 Tbsp all-purpose flour

Dry Ingredients

  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp kosher salt (I use Diamond Crystal)
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger

Wet Ingredients

  • 3 large eggs
  • 1 ½ cup pumpkin purée
  • 1 cup granulated sugar
  • ½ cup brown sugar, lightly packed
  • ½ cup vegetable oil
  • ½ tsp pure vanilla extract

For the Topping (optional)

  • 1–2 Tbsp raw pumpkin seeds, roughly chopped

Instructions

  • Preheat oven to 350ºF.
  • With a pastry brush (or your fingers), brush loaf pan with softened butter.
    1 Tbsp unsalted butter, softened
  • Sprinkle flour into the pan to evenly coat the bottom and inner sides. Tap out and discard excess flour.
    1–2 Tbsp all-purpose flour
  • Cut a piece of parchment paper roughly 15” by 8 ½”. Lay parchment paper into loaf pan so that the shorter measurement (8 ½”) fits the length of the pan and the larger measurement (15”) spills over the width of the pan. Trim ends slightly.
  • In a medium bowl, mix together flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg, and ginger.
    2 cup all-purpose flour
    1 tsp baking soda
    ½ tsp baking powder
    ½ tsp kosher salt
    2 tsp ground cinnamon
    ¼ tsp ground cloves
    ¼ tsp ground nutmeg
    ¼ tsp ground ginger
  • In a large bowl, whisk together eggs, pumpkin purée, white sugar, brown sugar, oil, and vanilla extract.
    1 ½ cup pumpkin purée
    1 cup granulated sugar
    ½ cup brown sugar, lightly packed
    ½ cup vegetable oil
    ½ tsp pure vanilla extract
    3 large eggs
  • Mix dry ingredients into wet ingredients, half at a time, and mix with a wire whisk until just combined.
  • Pour batter into loaf pan and spread evenly using a spatula or spoon.
  • Sprinkle top with chopped pumpkin seeds.
    1–2 Tbsp raw pumpkin seeds, roughly chopped
  • Bake until loaf has risen and a wooden skewer can be poked into it and come out clean (about 70 minutes).
  • Allow to cool slightly before removing from the pan.

Notes

  1. Look for a pumpkin purée that is slightly thick in texture (think: mashed potatoes). Some brands can be quite “liquidy” and won’t work as well in this recipe.

Nutrition

Calories: 3607kcal | Carbohydrates: 540g | Protein: 53g | Fat: 144g | Saturated Fat: 30g | Polyunsaturated Fat: 69g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 588mg | Sodium: 2743mg | Potassium: 1508mg | Fiber: 21g | Sugar: 320g | Vitamin A: 58374IU | Vitamin C: 16mg | Calcium: 483mg | Iron: 22mg
Nutrition Disclaimer