Old-Fashioned Pumpkin Loaf
This is an easy old-fashioned pumpkin bread recipe with cinnamon and nutmeg. One bowl, no mixer needed. Can also be baked as muffins!
Equipment
- 1 9x5 loaf pan
- Parchment Paper
Ingredients
- 1¾ cups flour (211 g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1¼ cups sugar (250 g)
- ½ cup oil canola or vegetable
- 2 large eggs
- 1 cup canned pure pumpkin (250 g)
- ½ cup walnuts
Instructions
- Preheat oven to 350℉ (180℃)
- Spray loaf pan with non-stick spray and line with parchment paper. Make sure to leave the two long ends to overhang the pan so it's easy to lift the loaf out later.
- Mix the flour, baking soda, salt, nutmeg, cinnamon, and sugar together in a large bowl.
- Make a well in the centre of the dry ingredients and add the oil, eggs, pumpkin, and nuts. Mix everything well.
- Pour the batter into the prepared loaf pan and bake for 1 hour and 10 minutes. (Start checking the loaf after 1 hour).
- Test to see if the loaf is done by inserting a toothpick into the centre. The toothpick should come out clean with only a couple of crumbs attached.
- Let the loaf cool in the pan on a wire rack for 15 minutes before lifting out to finish cooling directly on the rack.
Notes
A Few Tips from My Kitchen to Yours
- Don't overmix the batter. A few lumps won't hurt anyone.
- Reach for canned pumpkin, not pumpkin pie filling — they're not the same thing.
- Let the loaf sit in the pan for about 10 minutes before turning it out. It'll thank you for the patience.
- Not a walnut fan? Leave them out, or swap in pecans instead.