Description
This Moist Pumpkin Spice Loaf is the perfect cozy treat for fall. Packed with warm spices like cinnamon and nutmeg blended into pumpkin puree, it creates a tender, flavorful loaf ideal for breakfast or dessert. With a soft crumb enriched by butter, sour cream, and eggs, and optional pepitas for added texture, this recipe is simple to make and sure to delight.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (gluten-free flour can be substituted)
- 2 teaspoons pumpkin pie spice (a mix of cinnamon and nutmeg works in a pinch)
- 2 teaspoons baking powder (fresh is best)
- 1 teaspoon baking soda
- 1 teaspoon salt (can be reduced for lower sodium)
Wet Ingredients
- 1/2 cup butter, softened (unsalted margarine can be used as an alternative)
- 1 cup pumpkin puree (freshor canned puree)
- 1/2 cup brown sugar (coconut sugar can be a healthier swap)
- 1/2 cup granulated sugar (sugar substitutes may work, but taste is key)
- 2 large eggs (egg replacers can be used for vegan option)
- 1/2 cup sour cream (plain yogurt works as a substitute)
- 1 teaspoon vanilla extract (optional)
Optional
- 1/4 cup pepitas (for texture and visual appeal)
Instructions
- Preheat Oven: Set your oven to 350ºF (175ºC) to warm up while you prepare the batter, ensuring even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined to distribute the leavening agents and spices evenly.
- Cream Butter and Sugars: In a separate large bowl, use a mixer to cream the softened butter with the brown sugar and granulated sugar until the mixture is smooth and fluffy. This helps incorporate air for a lighter loaf.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time into the creamed butter mixture, then fold in the sour cream, pumpkin puree, and vanilla extract to create a moist batter.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined to avoid overmixing, which can toughen the loaf.
- Prepare Pan: Grease a 9×5 inch loaf pan with butter and line it with parchment paper for easy removal and to prevent sticking.
- Pour Batter and Add Toppings: Pour the batter into the prepared loaf pan, smoothing the top evenly. Sprinkle pepitas over the batter if desired for additional texture and a nutty flavor.
- Bake: Bake in the preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean, signaling the loaf is fully cooked.
- Cool and Serve: Allow the loaf to cool in the pan for about 15 minutes before gently removing it. Slice and serve warm for the best taste and texture.
Notes
- Ensure your baking powder is fresh to help the loaf rise properly.
- You can substitute gluten-free flour to make this loaf gluten-free.
- Using coconut sugar instead of brown sugar adds a healthier alternative with a slight caramel taste.
- For a vegan version, use egg replacers and unsalted margarine instead of butter.
- Fresh pumpkin puree can be made by roasting pumpkin and mashing it; canned puree works perfectly as well.
- Do not overmix the batter once combining wet and dry ingredients to keep the loaf tender.
- If you prefer a nut-free version, omit the pepitas.
- Check doneness early if using smaller or different shaped pans, as baking time may vary.
