📝 About This Recipe
This quintessential autumn loaf captures the essence of the season with its incredibly moist crumb and a warm, aromatic blend of signature spices. Crafted with pure pumpkin purée and a touch of dark brown sugar, it delivers a deep, caramel-like sweetness that balances perfectly with the earthy notes of cinnamon, ginger, and nutmeg. It is the ultimate comfort food for crisp mornings or cozy afternoons by the fireplace.
🥗 Ingredients
Dry Ingredients
- 1 3/4 cups All-purpose flour (spooned and leveled)
- 1 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
- 2 teaspoons Ground cinnamon (high quality preferred)
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground cloves
Wet Ingredients
- 15 ounces Pumpkin purée (one full can, not pumpkin pie filling)
- 1/2 cup Granulated sugar
- 3/4 cup Dark brown sugar (packed)
- 1/2 cup Vegetable oil (or melted coconut oil)
- 2 Large eggs (at room temperature)
- 1 teaspoon Vanilla extract (pure extract)
- 1/4 cup Orange juice (adds a subtle brightness)
Optional Topping
- 2 tablespoons Pepitas (raw pumpkin seeds)
- 1 tablespoon Turbinado sugar (for a crunchy crust)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Position a rack in the center of the oven for even heat distribution.
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2
Grease a 9x5-inch loaf pan generously with butter or non-stick cooking spray. For easy removal, line the bottom with a strip of parchment paper, leaving an overhang on the long sides.
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3
In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined and lump-free.
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4
In a large mixing bowl, combine the granulated sugar and dark brown sugar. Whisk in the vegetable oil until the mixture resembles wet sand.
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5
Add the eggs one at a time to the sugar mixture, beating well after each addition until the batter is smooth and slightly aerated.
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6
Stir in the pumpkin purée, vanilla extract, and orange juice. Mix until the wet ingredients are fully incorporated and the color is a uniform deep orange.
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7
Gently fold the dry ingredients into the wet ingredients using a large rubber spatula. Mix just until no streaks of flour remain; do not overmix, as this will lead to a tough bread.
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8
Pour the batter into the prepared loaf pan and smooth the top with your spatula.
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9
Sprinkle the pepitas and turbinado sugar evenly over the top of the batter for a professional, bakery-style finish.
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10
Bake for 60 to 65 minutes. At the 45-minute mark, check the bread; if the top is browning too quickly, tent it loosely with aluminum foil.
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11
Test for doneness by inserting a wooden skewer into the center of the loaf. It should come out clean or with just a few moist crumbs attached.
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12
Remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for 15 minutes.
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13
Use the parchment paper 'handles' to lift the bread out of the pan. Transfer to the wire rack to cool completely before slicing.
💡 Chef's Tips
Use 'Pure Pumpkin' purée rather than 'Pumpkin Pie Filling' to control the spices and sweetness yourself. Avoid over-mixing the batter once the flour is added to ensure a tender, moist crumb. Room temperature eggs incorporate more easily, creating a smoother emulsion in the batter. For the best flavor, let the bread sit for a few hours or overnight; the spices deepen as it rests. If you like texture, feel free to fold in 1/2 cup of toasted walnuts or dark chocolate chips.
🍽️ Serving Suggestions
Serve warm with a thick smear of salted maple butter. Pair a thick slice with a hot Chai Latte or a dark roast coffee. Lightly toast a slice and top with a dollop of Greek yogurt and honey for breakfast. Use leftovers for a decadent seasonal French Toast. Serve alongside a bowl of spicy butternut squash soup for a sweet and savory lunch.