The Perfect Pumpkin Loaf Recipe
The Best Pumpkin Loaf
Since Fall is rapidly approaching, also known as #thotumn, I thought it was about time to share a recipe— especially because it's been so long! I got into this recipe last fall and it's now my new go-to pumpkin bread. I don't know about you, but I am a huuuuuuge pumpkin spice person, so it's pretty much a staple the entire last quarter of the year for me. The thing I love most about this recipe is that it is so easy and doesn't require any special equipment, so I hope you guys give it a try! All you need is to pick up my favorite loaf pan, a couple of bowls and a whisk and you're ready to rock.
The Perfect Pumpkin Loaf
Yield: 6-8
Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M
If you're into Starbucks pumpkin loaf, this recipe is for you.
Ingredients
- 1 1/2 cups all-purpose flour (204 grams)
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 eggs
- 1 cup white sugar (201 grams)
- ¼ cup brown sugar (55 grams)
- ½ teaspoon vanilla extract
- ¾ cup canned pumpkin
- ¾ cup vegetable oil
Instructions
- Preheat oven to 350 degrees F. Grease and line 8-1/2x4-1/2-inch loaf pan.
- Combine dry ingredients (flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt) together in a large bowl and whisk until combined.
- Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed, or a whisk, until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture in batches and mix until batter is blended and smooth.
- Pour batter into the prepared loaf pan. Bake in preheated oven for 70 minutes or until toothpick inserted in the center comes out clean.