Description
Soft, moist, and warmly spiced with pumpkin’s earthy sweetness, this no-fuss, double-loaf recipe is everything you love about fall—baked into golden perfection. It’s simple, soul-soothing, and makes enough to share (or stash away for later joy).
Ingredients
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3½ cups all-purpose flour
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2 tbsp pumpkin spice (or 1 tbsp cinnamon + 1 tsp ginger + ½ tsp nutmeg)
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2 tsp baking soda
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1 tsp salt
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2 cans (15 oz each) pure pumpkin purée (not pie filling)
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2 cups granulated sugar
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1 cup packed brown sugar
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4 large eggs (room temp)
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1 cup vegetable oil (or melted coconut/avocado oil)
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2 tbsp pure vanilla extract
Instructions
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Prep: Preheat oven to 350°F (175°C). Grease and flour two 9×5″ loaf pans.
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Dry mix: In a large bowl, whisk together flour, pumpkin spice, baking soda, and salt.
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Wet mix: In another large bowl, whisk pumpkin, sugars, eggs, oil, and vanilla until smooth.
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Combine: Stir dry ingredients into wet until just combined—don’t overmix!
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Divide: Pour evenly into prepared pans. Tap gently to release air bubbles.
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Bake: 55–65 minutes or until a toothpick comes out with just a few moist crumbs.
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Cool: Let cool in pans 10–15 mins, then transfer to a rack to cool completely.
Notes
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Classic: Warm slice with salted butter
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Fancy: Top with cream cheese glaze or whipped cream
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Add-ins: 1½ cups chocolate chips or 1 cup chopped nuts
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Swirl it: Add a cream cheese swirl for a stunning marbled loaf
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Make muffins: Bake 20–25 mins at 350°F for ~24 muffins
- Prep Time: 15 mins
- Cook Time: 55–65 mins
Nutrition
- Calories: 240 kcal per serving
- Sugar: 22g
- Fat: 10g
- Carbohydrates: 34g
- Protein: 3g