Pumpkin Spice Loaf Recipe

Easy Family Meal Ideas

This loaf is everything you love about Pumpkin Spice season: all the warming spices with a touch of sweetness. Enjoy it with a hot cuppa tea and cozy up to a movie, or bring it along as a snack to go. It’s nut-free, so perfect for school lunch boxes. I loved it so much, I made a triple batch… This loaf also freezes super well.

Pumpkin Spice Loaf Ingredients

1 15oz can pumpkin puree
1/2 cup (114g) olive or avocado oil
3 eggs
1 cup (216g) sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cardamom
1/2 tsp ground cloves
2 1/4 (311g) cups AP Flour

For the topping
1 Tbsp Sugar
1 tsp cinnamon
3Tbsp pumpkin seeds

Method

Preheat the oven to 350°F. Line a loaf pan with parchment paper.

In a large bowl whisk together the pumpkin puree, neutral oil or butter, eggs and sugar until smooth. Add baking powder, baking soda, salt and spices (cinnamon through to cloves) and stir until combined. Add flour and gently fold batter together with a spatula until it's almost all mixed together. Do not over mix. Pour batter into a prepared loaf pan and smooth out the top. 

Mix the sugar and cinnamon topping together and generously sprinkle all over the top of the batter. 

Bake for about 60-75 minutes until a skewer inserted comes out clean and the top has set. Cool completely before serving.