Pumpkin Loaf

Olivia

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Pumpkin loaf baked tender and spiced with cinnamon and nutmeg. A classic Let’s Veg recipe perfect for fall baking and everyday treats.

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 10

Course: Dessert

Cuisine: American

Calories: 333

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

1¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger optional
¾ cup sugar white or brown
2 eggs
½ cup vegetable oil or melted butter
1 cup pumpkin purée
1 tsp vanilla extract
½ cup chopped walnuts or pecans Optional
½ cup chocolate chips or raisins Optional

Equipment

Bread Loaf Pan

Cooking Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan.
In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In another bowl, whisk sugar, eggs, oil (or butter), pumpkin purée, and vanilla until smooth.
Fold dry ingredients into wet ingredients just until combined.
Stir in optional add-ins if using.
Pour batter into prepared pan and smooth the top.
Bake for 55-60 minutes, until a toothpick inserted comes out clean.
Cool completely before slicing.

Nutrition

Calories: 333kcalCarbohydrates: 46gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 33mgSodium: 219mgPotassium: 160mgFiber: 4gSugar: 15gVitamin A: 2292IUVitamin C: 1mgCalcium: 39mgIron: 2mg

Notes

Do not overmix to keep loaf tender

Use pure pumpkin purée, not pumpkin pie filling

Keeps well covered for up to 3 days

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