By Samantha Seneviratne
- Total Time
- 1½ hours
- Rating
- 4(3,206)
- Notes
- Read community notes
Moist and tender, delicately flavored with pumpkin and cinnamon, this humble loaf needs no bells and whistles. If you want to go big, throw in more spices, like nutmeg and cloves, a hearty handful of chopped bittersweet chocolate or a tablespoon of orange zest. Stir in some chopped walnuts or pecans for added crunch, or scatter some pepitas or crushed gingersnaps over the top. My favorite adornment is a simple cream cheese glaze. Mix together four ounces of cream cheese, a couple tablespoons of warm milk, a tablespoon of confectioners’ sugar and a pinch of salt. Drizzle it over the cooled loaf.
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Ingredients
Yield:1 loaf (about 10 servings)
- ½cup/120 milliliters vegetable oil, plus more for greasing the pan
- 2¼cups/285 grams all-purpose flour
- 1teaspoon baking powder
- 1teaspoon ground cinnamon
- ¾teaspoon kosher salt
- ½teaspoon baking soda
- 1(15-ounce) can (about 2 cups) pumpkin purée
- 1cup/200 grams granulated sugar
- ¾cup/165 grams packed light or dark brown sugar
- 2large eggs
- ¼cup/60 milliliters full-fat sour cream or plain yogurt
- 1½teaspoons pure vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
387 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 2 grams dietary fiber; 38 grams sugars; 5 grams protein; 264 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Heat the oven to 350 degrees. Oil a 8½- or 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides.
Step
2
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda. In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla. Fold the dry ingredients into the wet ingredients until fully combined. Transfer the batter to the prepared pan and smooth into an even layer.
Step
3
Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes. Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.
Ratings
4
out of 5
3,206
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Cooking Notes
Barrett
Delicious but this recipe definitely makes enough for two loaf pans. I’m surprised this doesn’t come up more in other comments! The first time I baked it, I faithfully used one loaf pan, wanting to trust the recipe even though it filled it to the rim. It of course expanded and exploded over the sides and made a huge mess. Also required extra baking time, so it burned on the top and remained gooey inside. Second time around I used two loaf pans and they turned out perfectly. So there you have it.
Susan Mahan
To this recipe, I add a tspn of nutmeg and a tspn of ground cloves. For flour, I sub in half Whole Wheat. I’ve been making this bread for decades, with 1 cup of chopped pecans if no nut allergies. Sliced, toasted, and slathered with Cream Cheese, it is the best comfort food!
Cheryl
Made this as directed and it was sweet, but I can see what the point of the loaf is - the focus is on the pumpkin/cinnamon, and not making it yet another loaf that essentially is pumpkin spice. I have my own issues with this ubiquitous fall taste but there are plenty of other recipes around; try to let this be what it is. If you're looking for a pumpkin spice loaf, this is not it. But if you're looking for a sweet pumpkin bread, lightly spiced with cinnamon, this will be your jam.
famharris
Could someone please tell me the fascination with dirtying both a pan and using parchment paper(which ironically in this recipe doesn’t even cover the whole pan as they give directions for removing the short ends)? If you’re going to have to grease the pan anyway why not just bake the bread in it directly?
Patricia S
Reduced the sugar to 2/3 cup white and 1/2 cup brown Increased the yogurt to almost 1/2 cupAlso added, like others, additional spices:1/2 tsp each allspice, nutmeg, coriander 1/4 tsp cardamomChopped walnuts to likingBaked full 75 minutes given extra yogurt Was baked through, moist, and very good. Spices still need tweaking IMO because still a bit bland. Maybe add cloves
agirlhasnoname
Use. Two. Loaf pans
Angela
Make mini-bundts and use Garam Masala and a bit of Chinese 5 Spice instead of cinnamon, etc. Really will take this recipe to another realm.
scarnevale
Far too sweet, almost grossly sweet. Really not my cup of tea. Texture was fine, baked up nicely.
Helen
Based upon previous baking experiences, I followed the advice of commenters to reduce the sugar (I used 1/2 cup brown sugar, 1/2 cup regular sugar), and it is still very sweet. I also added a teaspoon of pumpkin pie spice (in addition to the cinnamon), and the suggested cup of chopped walnuts. Came out nice.
Julien Toulotte
Added a previous comment, but forgot a couple key ingredients that I used (I also spelled cloves incorrectly haha)In addition to cinnamon:1/2 teaspoon of the following:Ground Coriander Ground nutmegGround allspice If you can find whole cloves:6-8 cloves, crushed with mortar and pestleOr1/2 teaspoon of ground cloves Creates a great spiced pumpkin bread! Huge hit with the family
Hayford Peirce Tucson
PS -- Meant to say that I also REDUCED the sugar, as per many comments here, by about 30%. Which was just right. I would say off-hand that the recipe as written has way too much sugar it.
Marah Dunn
Delicious! Made mini muffins - as suggested use only 3/4 cup granulated sugar and add 1 heaping teaspoon pumpkin pie spice, pour ⅛ cup batter for each muffin, bake 20 minutes (rotate pan halfway through), let cool 5 mins in pan on wire rack, then remove and cool completely on wire rack. Cream cheese glaze - 4 oz cream cheese at room temperature, beat with hand mixer until smooth, beat in 4 tbsp confectioners sugar, mix in with spoon 3 tbsp warm milk and pinch of kosher salt and drizzle on top
Abbra
I added extra cinnamon, nutmeg and ground clove. Folded some orange zest into the batter and then sprinkled additional zest and raw sugar on top. Turned out better than I could have imagined!
Laurie
I really like this recipe because it's so flexible. You can add anything to this bread; the only limitation is your imagination. I follow this recipe as written and, usually, add 60% cocoa chips, giving me a sweet treat. This recipe makes 2 loafs. I've never used parchment paper. I use high-quality vanilla and very generic pumpkin puree. I've added orange zest, nutmeg and various nuts -- depending on my mood and occasion -- and have never been disappointed.
Jessie
Made this last night. I increased the cinnamon, added about half a tsp of nutmeg, cloves, and quarter tsp of ginger. Decreased the white sugar a little a bit - probably 2/3 of a cup. Baked for about 70 minutes. It is a nice looking loaf and is good. I will likely make it again, but will continue to play with the spices. Seems like it would be pretty bland if made exactly like recipe.
Laura Rolfes
I had to cover the top with tinfoil to not burn it but it is really good
amie
Not blown away. Crumb is nice, flavor is sweet and bland.
Mike
The bread is great, but DEFINITELY two loaf pans. I was glad I had a sheet pan under it the first time!
Rae
Made a couple subs based on what I had and it turned out moist & delicious!- Used carrot + pumpkin puree instead of pure canned pumpkin (all I could find at the store, worked very well though)- Used a nice chai masala mix instead of cinnamon (about 1.5 tsp total) - very flavourful- Used buckwheat flour instead of AP - Used higher-fat Greek yogurt instead of sour cream- Probably used only 1/2 cup brown sugar and 1/3 cup white sugar (almost 2 cups of sugar for one loaf is...insanely sweet)
mere
Orly Gluten Free flour blends are the best for everything from Irish Soda Bread to cookies and cakes. Different blends depending on baked good.
Eileen Stoner
Have made this recipe several times and everyone loves it. I add a topping of Oats, sunflower seeds, pumpkin seeds and cinnamon and drizzle some butter on top. Excellent
Darcy
This was tasty! I didn't make any changes except dividing between two pans which reduced the total bake time for me.
Maria
Yes, too much batter for an 8.5 pan Use bigger loaf pan or two smaller ones.
Joe from Maine
Psst. It’s okay to use cooking spray (like you’ve done your entire life) and ignore the parchment paper.
me
1 1/4 c sugar total1 tsp gingerCandies ginger
deborah
Why would anyone use this much sugar in a quick bread. Forget health. It tastes cloying.
deborah
I used some leftover baked sweet potato in place of pumpkin. Reduced sugar by half.Delicious. I’ll add walnuts next time and pepitas on top.
Brad
Proud to say that I used my own homegrown pumpkin (winter luxury pie) which is very sweet and tasty and that allowed me to cut down the suggested amount of sugar by 25 percent. Too bad I forgot to add the vanilla, duh! Still, I like it a lot.
Mads
Easy and quick! Way better than a box mix
Linda
This recipe makes one large or two small loaves. I found the recipe to be excellent, accommodating much improvisation and substitution. I halved the oil and sugar amounts, used Greek nonfat yogurt, added a host of spices, 1/2 to 1 tsp of nutmeg, cloves, cardamom, as well as the cinnamon. Also added chopped walnuts and a handful of raisins. It baked for exactly 1 hour in my oven that tends to run hot. The loaf was very tasty, and I will use this recipe again! Thank you!
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