Product Used In This Recipe
Spiced Pumpkin Loaf
PREP: 15 MINUTES
COOK: 40 MINUTES
SERVINGS: 8 SERVINGS
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This simple, spiced pumpkin loaf recipe is the essence of autumn and will be your go-to year after year! The right combo of spices and warm pumpkin texture makes this loaf cake exceptional. Enjoy a slice on a cozy fall day for breakfast add to your Thanksgiving table.
Ingredients
- 1 1/ 2 cups flour
- 1 teaspoon baking soda
- 1/ 2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/ 2 teaspoon ground cloves
- 1/ 2 teaspoon ground nutmeg
- 1/ 2 teaspoon salt
- 3/ 4 cup sugar
- 3/ 4 cup packed brown sugar
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 1/ 2 cup butter, melted and slightly cooled
- 2 eggs
- 1/ 4 cup milk
- cinnamon sugar for dusting
Directions
Preheat oven to 350°F. Prep pan with baking spray containing flour or shortening and dust with flour. In a bowl combine flour, baking powder, soda, spices and salt, set aside. In a large bowl combine sugars, vanilla, pumpkin, eggs and butter until smooth. Add flour mixture and milk and combine all ingredients. Pour the batter into prepared pan. Tap pan on counter gently to remove bubbles. Bake until done 40-50 minutes. Loaf is done when toothpick inserted in center comes out clean. Cool cake on rack for 10 minutes, then turn out onto rack to cool completely. Dust with cinnamon sugar if desired.
Posted by Jesus
Amazing!! The best pumpkin bread recipe I’ve tried! Only changes I made were adding about a quarter cup each of chopped pecans and chopped crystallized ginger to the batter, and baking it in the pumpkin and wheat loaf pan. It came out delicious!
Posted by Karen
This recipe gets rave reviews every year. I love that the pan dresses up the appearance to match the phenomenal taste. I’ve never had a reason to adjust anything except the bake time. The lighter pans need a few additional minutes. Use the toothpick test and it will be perfect every time.
Posted by Kelly S.
Best ever pumpkin loaf! Pumkinly perfect in every way.
Posted by Susan
Truly the best ever recipe….perfectly spiced, moist – it’s heavenly. Baked in 2 smaller loaf pans – gifted a warm loaf after tasting the other loaf. I couldn’t stop eating it…WOW…..try it you will be so pleased you did!
Posted by A H
Absolutely delicious!! I’ve made just as is or I’ve added chopped pecans, raisins and dark chocolate chips, it’s really delicious!! You have to try it’s absolutely the best pumpkin bread ever!!
Posted by Alexia
This recipe is so delicious! Everyone that tried it loved it! It turned out perfectly with my new pan!
Posted by linda gomoll
Have been baking this pumpkin loaf for several years and it has never failed.. A real winner! (and pretty)
Posted by Merri
I love this recipe. I’ve made it 10+ times over the last few years. I do a combination of light and dark brown sugars, and half butter half oil for the fat. My friends and family love the taste and look of this cake.
Posted by Dee Gallagher-Snow
This recipe is by far the best i have ever made!I always bake two at a time as i don’t like to waste the pumpkin puree.Freezes beautifully ,if it ever makes it to the freezer!
Posted by Sandra Childress
Here I go again. Second year making this pumpkin spice cake as a Christmas gift for family and friends. I even have to mail one to a elderly friend out of state.This year I even had to buy 2 more of the decorative loaf pans because everyone says “It’s so yummy and beautiful!”. I had to bake 12 this year! You don’t understand. I’m not that type of girl. I never baked before this recipe and pan. They’re giving me hints. They’re expecting it. I’ve created pumpkin spice cake and pan zombies! Help me. I love it.
Posted by Anne
I’m not one to typically write recipe reviews, but this Spiced Pumpkin Loaf is a “must try”! Just the right amount of pumpkin and spice – perfect for that mid morning snack with a cup of coffee. Recipe fits perfectly in this pan and it comes out beautifully making me look like a pro baker!
Posted by Ashley
Seriously the best pumpkin loaf, the spices are just right, super moist. I left it on the counter unwrap, which yes, I know I shouldn’t do. However, it was still super moist and not dry whatsoever.
Posted by Karen Price
They call this pumpkin crack at my office. Forget Starbucks—THIS is what pumpkin spice devotion is all about! I do have this gorgeous pan and the recipe fits perfect. I do cook it for the whole 50 minutes, therwise it’s gooey in the middle. Love the super spicy flavor and the super moist texture. This is the real deal pumpkin spice. If you share it, people will beg you to bring more to the event.
Posted by Laura
This is by far the best pumpkin bread recipe I have ever tried! It fits this pan perfectly, and comes out beautifully. Beware – this tastes so good, it’s addicting!
Posted by DEBBIE
This is probably my new favorite recipe. Lots of great spices. I added pecans and it’s just perfect.
Posted by Denise
Moist, flavorful, freezes beautifully. I bought the pan at half price because I loved the bronze color and design. I used the provided recipe, and froze the loaf because I was just trying it out. I thawed the loaf for Thanksgiving and served it with cinnamon butter. It is a substantial loaf, and proved to be a favorite. We will be having one every year from now on. The spice is just enough.
Posted by Ruby
Excellent recipe! Tasted and looked great. I was nervous about it coming out of the pan without having or stick in parts. Slipped out of the pan perfectly!
Posted by Beth
Just absolutely delicious!!!
Posted by Michelle
Moist and delicious and the texture and taste last. I made this several days ago and have it tightly wrapped on our counter. The cake is as moist and even more delicious than the day it was baked. We are sad that we are down to our last two slices! I will definitely keep this recipe in rotation. I baked it for the full 50 minutes stated in the detailed baking instructions in the body of the recipe. It was perfect. Not dry anywhere. Perfectly moist and it released from the pan after a light brushing with baking spray containing flour. I find it best to spray lightly into the pan and then to use a silicone brush to spread an even coating into the crevices of the pan.
Posted by Ashley
So easy and delicious!
Posted by Lydia
Quick and easy to make. Taste good.
Posted by Mary Spear
Absolutely the best pumpkin bread recipe I’ve tried. Moist, flavorful, and comes out of my botanical loaf pan beautifully. I love my NordicWare loaf pan and this recipe is a treasured bonus!
Posted by Gail
This recipe was easy to follow and made a delicious loaf of pumpkin coffee cake!! My pumpkin shapes came out almost perfect- I think I tried to turn it out too soon. I waited ten mins but the pan was still very hot. But that being said it was my most successful attempt to date and it tastes great!
Posted by Mary
I love my beautiful pan and this is now my favorite pumpkin bread recipe. The bread releases beautifully from the pan and the flavor of the bread is wonderful!
Posted by Mary
Delicious recipe! Moist with wonderful flavor. I threw out my old pumpkin bread recipient. Love the way it looks in the Botanical Pumpkin Pan!
Posted by Barbara
I’ve used several different recipes for pumpkin bread and this is definitely the tastiest. My friends love it! And I really like that beautiful Botanical Pumpkin Loaf pan — the heavy-gauge aluminum is perfect for baking, and despite the complicated design, the bread releases perfectly and makes a beautiful gift.
Posted by Mary Elizabeth
This amazing recipe gets nothing but rave reviews when I bring it to a party or as a hostess gift. It is much better than the original pumpkin bread recipe that came with my Pumpkin Patch Loaf Pan, which actually made way too much batter for the pan. (I think it should have gone with a large bundt pan!) The Pumpkin Spice Loaf is moist, sweet and has just the right amount of pumpkin spices.
Posted by Patricia
This is a wonderful easy recipe that perfectly fits the pan. I have made this many times for several events, company, church bazaars and bake sales. I have had many positive comments for both the presentation and the cake. Thank you, your cake pan and recipe has been shared with many and with much appreciation.
Posted by Deborah
Halved the sugar only using the brown. Used apple butter instead of pumpkin. Still very sweet, and wonderful moist texture. Loaf came out of pan perfectly using Baker’s Joy spray.
Posted by Holly
I love this recipe, use it often. I prefer it a bit more spicey so I’ve been playing with quantities, but I find using fresh spices and pumpkin makes a huge difference in flavor. Everyone I serve it to loves it.
Posted by Kari
Wish I had used this recipe instead of the one on the cardboard label of the pan….that one made way too much for the pan size. It tasted good, but domed over the top a lot. I even spooned some batter out before baking…..
Posted by Ruth
This is a very good recipe. The resulting flavor and texture are fantastic and truly toothsome. It’s also quite simple! My sweet dog chewed up the copy that came with my pan, so I am quite pleased to see that recipe is now available online.
Posted by Nancy
Excellent cake. Flavorful ,moist, and beautiful. Did I mention easy to make?
Posted by Demon
Excellent recipe and pan. I’ve received raving reviews on presentation and taste!