These loaves are perfect for fall season. Made with real pumpkin, this is packed with pumpkin spice flavours of cinnamon, nutmeg, ginger and cloves.
Autumn is pumpkin spice season and this pumpkin loaf recipe will be the perfect way to fill that flavour craving. I love fresh baked bread and these pumpkin loaves are moist and incredibly delicious.
This recipe will make two loaves of this pumpkin bread and trust me, you will be glad to have two. Serve a slice of this pumpkin loaf with a warm cup of coffee for the perfect breakfast or evening treat!
This pumpkin loaf is a huge favourite in our house. I also love making extra loaves and gifting them to friends and family. People always love getting gifts of fresh baking!
Ingredients You Will Need
- Pumpkin – This needs to be cooked mashed pumpkin. The easiest way to get this is from a can. If you get this from a can, make sure it is pure pumpkin puree and not pumpkin pie filling, because that kind is typically sweetened and seasoned already. You can also cook a sugar pumpkin by coring, peeling and cutting into chunks. Then steam the pumpkin and mash once soft.
- Flour – both all purpose and bread flour will work well for this recipe.
- White sugar
- Brown sugar
- Baking powder
- Baking soda
- Ground ginger
- Ground cloves
Dump the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and ground cloves into a mixing bowl. I like to mix the dry and wet ingredients separately first to ensure that the baking powder and baking soda especially gets well incorporated in with the flour.
Use a large metal whisk or a fork to stir and sift all the dry ingredients together. Make sure to get around the sides and bottom of the mixing bowl. Once it is well mixed, you should see spots of the spices all throughout the flour.
Expert Tip: Using a glass mixing bowl is handy because it allows you to see if there are any pockets of unmixed flour along the sides of the bowl.
In a separate mixing bowl, add the eggs, oil, pumpkin puree, brown sugar, white sugar and vanilla. I like to mix the sugars together with the wet ingredients because it allows them to dissolve first before mixing with the flour.
Use an electric mixer to beat the wet ingredients together. Mix at medium to high speed until the batter is a smooth creamy consistency and the wet ingredients are well combined. This should not take long and be nicely mixed after about a minute.
Beat The Wet And Dry Ingredients Together
Once the dry and wet ingredients have been combined separately, it is time to mix them together. Pour the wet ingredients into the bowl with the dry ingredients, and use an electric mixer to beat together until well mixed.
Expert Tip: Make sure to get around the sides and bottom of the bowl with the beaters to ensure that there are no pockets of the dry ingredients. I sometimes will stop the electric beater and use a rubber spatula to scrape along the sides and bottom, and then continue mixing.
The batter needs to be well mixed. Continue beating until you do not see any more bits of flour in the batter and it is a smooth, well mixed consistency.
Pour Into Loaf Pans
Before you add the batter, grease the loaf pans with softened butter or margarine. Make sure to lightly coat the sides and bottom of the pan.
Pour the batter evenly into the two pans. Make sure that the same amount of batter is added to each loaf pan so that they bake the same.
Use a spatula or knife to spread the batter so it is flat. You could also gently shake this loaf pan back and forth slightly to ensure the batter is level.
Expert Tip: The loaf pan for this recipe is 9 x 5 inches. If you have a different sized loaf pan (like an 8 1/2 x 4 1/2 or a 10 x 5), then the baking time may vary.
How To Bake Pumpkin Loaves
Preheat an oven to 325F. Once heated, place the loaf pans in the oven, ensuring there is enough space between them to allow the heat to flow all around.
The pumpkin loaves take 60-75 minutes to bake. After 60 minutes, I check doneness by sticking a toothpick or knife in the centre. If it comes out with some wet batter on it, then the loaves will require a little more baking.
Continue to check every few minutes. Once the toothpick or knife come out clean, then they are done and are ready to come out of the oven.
Expert Tip: The temperature and timing in this pumpkin loaf recipe is based on using glass loaf pans. Be aware that metal non stick pans will bake differently and even more if they are dark or light metal.
Once the pumpkin loaves have cooled slightly, they can be removed from the loaf pans and placed on a wire rack to cool completely.
Pumpkin loaf is amazing sliced and served when it is still slightly warm. It is moist and full of pumpkin spice flavour. It is also delicious with a little bit of butter spread on the slice of pumpkin loaf.
Other Great No Yeast Bread Recipes!
If you are looking for some other recipes that do not require yeast, then check out these loaves.
- 3 1/4 cups flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3 1/2 tsp cinnamon
- 1 tsp ground ginger
- 3/4 tsp nutmeg
- 1/4 tsp ground cloves
- 2 cups pumpkin puree , (cooked mashed pumpkin)
- 3 eggs
- 1 cup oil
- 1 tbsp vanilla
- 1 1/4 cup white sugar
- 1 cup brown sugar
- 1 tbsp softened butter , for greasing loaf pans
- Grease 2 loaf pans and set aside.
- In a large bowl sift the dry ingredients for the loaf together - flour, salt, baking soda, baking powder, and spices.
- With an electric mixer, cream together the pumpkin puree, eggs, oil, vanilla, white and brown sugars. Pour into the bowl with the dry ingredients and beat until smooth and well combined with no more dry pockets of flour.
- Pour into 2 greased loaf pans and bake in a 325F oven for 60-75 minutes or until a toothpick comes out dry.
- Once the loaves are done, cool on wire racks for 30 minutes. After that, remove them from the loaf pans and allow them to cool completely.