Spiced Pumpkin Bread
A moist, warmly spiced loaf, one bowl and no mixer.
Before You Start
Use pure pumpkin puree, not pie filling, which is already sweetened and spiced. The loaf comes together in one bowl with a whisk and a spatula. It is even better the next day, once the spices have had time to settle in.
Instructions
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1
Heat the oven to 175°C / 350°F and line a 900 g (2 lb) loaf tin with baking paper.
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2
In a big bowl, whisk the pumpkin puree, oil, sugar and eggs until smooth.
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3
Add the flour, baking soda, cinnamon, ginger, nutmeg and salt on top. Fold with a spatula just until the flour disappears. Don't overmix.
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4
Scrape into the tin and smooth the top.
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5
Bake for 55 to 65 minutes, until a skewer in the middle comes out clean. Cover loosely with foil after 40 minutes if the top browns too fast.
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6
Cool in the tin for 15 minutes, then lift out onto a rack. Cool fully before slicing.
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💡 Baker's tips
- Buy pure pumpkin puree, not spiced pie filling. If yours looks watery, blot it with paper towel first.
- It slices most cleanly the day after baking, once fully set.
🔀 Make it your own
- Fold in ½ cup (about 85 g) chocolate chips or chopped pecans.
- Add a simple cream cheese swirl by dropping spoonfuls of sweetened cream cheese over the batter and marbling it in.
📦 Storing & freezing
Airtight at room temperature for 4 days, or wrap and freeze for up to 2 months.
❓ Frequently asked
How many grams is a cup of pumpkin puree?
About 245 g per US cup. A standard 400 g can holds a little over 1½ cups.
Can I use fresh pumpkin?
Yes, roast and puree it, then drain off any extra liquid so it is as thick as canned puree.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
