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's even better the next day, once the spices have had time to settle in.
Everything you need
- 1¾ cups (219 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (245 g) pumpkin puree
- ½ cup (109 g) vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Heat the oven to 175°C / 350°F and line a 900 g (2 lb) loaf tin with baking paper.
-
In a big bowl, whisk the pumpkin puree, oil, sugar and eggs until smooth.
For this step
- 1 cup (200 g) granulated sugar
- 1 cup (245 g) pumpkin puree
- 2 large eggs
-
Add the flour, baking soda, cinnamon, ginger, nutmeg and salt on top. Fold with a spatula just until the flour disappears. Don't overmix.
For this step
- 1¾ cups (219 g) all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp fine salt
-
Scrape into the tin and smooth the top.
-
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.
-
Cool in the tin for 15 minutes, then lift out onto a rack. Cool fully before slicing.
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's 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.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.