Pumpkin Loaf

I’m finally making that pumpkin loaf I’ve been thinking of so long.  Today is Halloween and my friend, Martine, suggested that I make a pumpkin pie.  I’m not wild about pumpkin pie.  So, I thought this would be a great idea instead.  Plus, I don’t have to actually go out and buy a pumpkin.

I’ve made this recipe before.  It’s from the “Baked” cookbook by Matt Lewis and Renato Poliafito.  Their recipe calls for chocolate chips to be added to the batter.  That doesn’t sound so good to me.  I have always left them out.  The loaves freeze well, too.  If you find yourself with an itch to bake, this is really easy and you can store some in the deep freeze for the holidays.  You know something will come up when you’re asked to bring a dish to work or a party.  Wouldn’t it be nice to have it all ready to go?  You don’t even need a mixer for this recipe.  Needless to say, it’s super easy.

Here’s how it goes.  Preheat the oven to 35o degrees.  Butter and lightly flour two 9x5x3 inch loaf pans. 

 Whisk together in a big bowl…
3 1/4 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger (optional)
2 teaspoons baking soda
2 teaspoons salt

In another big bowl, whisk together until well combined…
1 can pumpkin puree
1 cup vegetable oil

Whisk in…
3 cups sugar

Whisk one at a time to combine…
4 large eggs
1 teaspoon vanilla extract

Here’s where you add the chocolate chips if you want them, 1 1/2 cups.  Then fold the dry ingredients into the wet with a spatula.  The recipe says, “do not overmix”.  So, basically, just bring it together and pour it into the loaf pans.


Bake until a toothpick inserted in the middle comes out clean.  Probably 1 hour and 15 minutes to 1 hour and 30 minutes.  If you’re making smaller loaves, just keep an eye on it.  Rotate the pans half way through cooking.

When they are done, transfer to a cooling rack for 15 minutes.  Invert the pans onto wire racks and cool completely before serving.

I thought about doing the whole thing in a bundt pan.  Or maybe small loaf pans.  Or even muffin tins.  Maybe make a cream cheese frosting.  Soft butter on this stuff is pretty damned good actually. 

Happy Holidays!

(I can’t believe I just said that.)


3 responses to “Pumpkin Loaf

  1. Thanks for the recipe, it sounds yummy and easy….can’t wait to try it!


  2. my mom saves coffee cans through out the year, rinses them of course, then bakes them in those. She then wraps in plastic and a bow and gives out as gifts to people who stop by or to people’s houses she drops by, quick, easy and convenient the pumpkin loaf is indeed!!


  3. best pumpkin loaf i’ve ever had!
    I remember it from last year!! I had like 5 slices (secretly of course)


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