The BEST Pumpkin Loaf

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The first (and my favorite) autumnal bake of this year is this delicious, fluffy, and flavor-packed Pumpkin Loaf! This lovely fall-themed loaf is such a wonderful option for a quick breakfast or brunch addition, and is an amazing accompaniment to a warm latte on a cold morning. I love to enjoy slices of this loaf on days 2-3 by toasting slices of it lightly in the toaster oven – it gives it some warmth and creates a crisp crust that I otherwise usually only get to enjoy on the first day that I’ve baked it. 

This recipe comes together so quickly and can be made eggless or vegan with just a few easy substitutions. To make this eggless, switch out the egg for ¼ cup of full fat greek yogurt. For a vegan version, substitute the butter for vegan butter and the egg for an additional ¼ cup of pumpkin puree. Easy, right?! 

To see how this was whipped up, read on: 

pumpkin loaf


Preheat your oven to 325°F and grease a loaf pan with butter or cooking spray. 

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon. 

In the bowl of a stand mixer, mix together the butter and brown sugar until well combined. 

Add in the egg and mix again until light and fluffy, about 3 minutes. Scrape down the sides as needed. 

Add in the pumpkin puree and mix again until well combined. The mixture will look gritty, but that’s ok! 

Add the dry ingredients to the pumpkin mixture and mix until just combined. 

Use a spatula to fold in the chopped pecans and transfer to your greased loaf pan. 

Spread the batter into an even layer and top with the turbinado sugar and a light sprinkling of pumpkin seeds. 

Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. 

Cool in the pan for 10-15 minutes before turning the loaf onto a wire rack to cool completely.

pumpkin loaf
Print Recipe

The BEST Pumpkin Loaf

Prep Time20 minutes
Cook Time1 hour
Course: Breakfast
Servings: 1 loaf
Author: Anaga

Equipment

  • Stand Mixer

Ingredients

  • 6 tbsp unsalted butter softened
  • 1 cup brown sugar
  • 1 egg
  • 1 cup pumpkin puree
  • 1 cup all purpose flour
  • ¼ tsp salt
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1-2 tbsp turbinado sugar for topping
  • Raw pumpkin seeds about 1 tsp, for topping

Instructions

  • Preheat your oven to 325°F and grease a loaf pan with butter or cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon.
  • In the bowl of a stand mixer, mix together the butter and brown sugar until well combined.
  • Add in the egg and mix again until light and fluffy, about 3 minutes. Scrape down the sides as needed.
  • Add in the pumpkin puree and mix again until well combined. The mixture will look gritty, but that’s ok!
  • Add the dry ingredients to the pumpkin mixture and mix until just combined.
  • Use a spatula to fold in the chopped pecans and transfer to your greased loaf pan.
  • Spread the batter into an even layer and top with the turbinado sugar and a light sprinkling of pumpkin seeds.
  • Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in the pan for 10-15 minutes before turning the loaf onto a wire rack to cool completely.