Pumpkin Bread Loaf: The Ultimate Moist Fall Recipe
This moist Pumpkin Bread Loaf combines real pumpkin puree, cinnamon, warm fall spices, and brown sugar for a tender homemade loaf. Enjoy it plain, add chocolate chips, or finish it with cinnamon vanilla glaze.
Ingredients
- 1 3/4 cups 219 g all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 teaspoon salt
- 2 large eggs at room temperature
- 1/2 cup 100 g granulated sugar
- 3/4 cup 150 g packed brown sugar
- 1 1/2 cups 340 g pumpkin puree
- 1/2 cup 120 ml vegetable or canola oil
- 1/4 cup 60 ml orange juice or milk
- 2/3 cup 120 g semi-sweet chocolate chips, optional
- Optional Cinnamon Vanilla Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Small pinch of ground cinnamon
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan and set it aside.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In another bowl, whisk the eggs, granulated sugar, and brown sugar until combined. Add the pumpkin puree, oil, and orange juice or milk. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon just until combined. A few small lumps are fine. Avoid overmixing.
- Fold in the chocolate chips if using.
- Transfer the batter to the prepared loaf pan and spread it evenly.
- Bake for approximately 60 to 65 minutes. Begin checking around 55 minutes. If the top becomes too brown before the center is finished, loosely cover it with aluminum foil.
- Insert a toothpick into the center. The Pumpkin Bread Loaf is ready when it comes out clean or with a few moist crumbs and no wet batter.
- Let the loaf cool completely before removing it from the pan and slicing.
- For the optional glaze, whisk powdered sugar, milk, vanilla, and cinnamon until smooth. Drizzle over the completely cooled loaf and allow the glaze to set before serving.
Notes
- Canned pumpkin puree provides the most predictable consistency.
- If using homemade pumpkin puree, remove excess moisture if it appears watery.
- Do not overmix the batter. Stir only until the ingredients come together.
- Chocolate chips are optional and can be replaced with chopped pecans or walnuts.
- Milk can replace orange juice.
- Pumpkin pie spice can replace the nutmeg, ginger, and cloves. Keep the cinnamon for a stronger cinnamon pumpkin bread flavor.
- Let the loaf cool completely before glazing or slicing.
- Nutrition information is an estimate and will vary according to ingredients, brands, serving size, and optional additions.