Amazing Moist Pumpkin Loaf 1-Bowl Wonder

When I first started this cooking journey, the kitchen felt like a total mystery. I get it, finding yourself stuck in a rut or feeling like baking is just too much hassle is common! But let me tell you, discovering this pumpkin loaf recipe changed everything for me. It’s honestly the best pumpkin loaf I’ve ever made, and it tastes *exactly* like those delicious ones you get at coffee shops – you know, the really moist, perfectly spiced ones? It’s so simple, literally an easy, one-bowl wonder, and the fact that I can whip it up and even freeze some for later is a game-changer. It’s moments like these that remind me why I started Pure Cooking Joy in the first place – to share those sparks of confidence and pure joy that come from creating something wonderful yourself. This pumpkin loaf is proof positive that incredible food doesn’t need to be complicated!

Why You’ll Love This Pumpkin Loaf

Seriously, this pumpkin loaf is a winner for so many reasons. It’s just got that perfect cozy vibe we all crave!

• Amazingly Moist: It’s super moist thanks to the pumpkin and oil, way better than those dry versions.
• One Bowl Wonder: Cleanup is a breeze since it’s pretty much all mixed in one bowl.
• Perfect Spice Blend: Just the right amount of cinnamon, nutmeg, and cloves to make it taste like fall.
• Coffee Shop Flavor: It seriously tastes like something you’d get from your favorite café.
• Freezer Friendly: Make a loaf (or two!) and freeze the extras for a treat later.
• So Versatile: Perfect for breakfast, a midday snack, or even a simple dessert.

Gather Your Ingredients for This Pumpkin Loaf Recipe

Alright, let’s get our ducks in a row for this delicious creation! Having everything ready makes the process so smooth. You’ll need the usual suspects for a great pumpkin quick bread, plus a few stars that really make this loaf shine.

Here’s what you’ll want:

• Flour: 2 cups of all-purpose flour. It’s the backbone of our loaf!
• Baking Soda: 1 teaspoon. This helps it rise up nice and fluffy.
• Salt: 1/2 teaspoon. Just a pinch to balance all those sweet spices.
• Spices: We’re talking 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves. This blend is pure autumn magic!
• Sugar: 1 1/2 cups of granulated sugar. For that perfect touch of sweetness.
• Oil: 3/4 cup of vegetable oil. This is key for that super moist texture.
• Eggs: 3 large eggs. Try to have them at room temperature if you can, it really helps them incorporate better.
• Vanilla Extract: 1 teaspoon. A little splash of warmth.
• Pumpkin Puree: One 15-ounce can of pumpkin puree. Make sure it’s the real deal, not pumpkin pie filling – that’s a crucial difference!
• Optional Nuts: If you love a bit of crunch, 1/2 cup of chopped pecans or walnuts is fantastic folded in.

And for that decadent cream cheese swirl (totally worth it!):

• 4 ounces cream cheese, softened
• 1/4 cup sugar
• 1 egg yolk

Step-by-Step Guide to Making Your Pumpkin Loaf

Alright, so you’ve got your ingredients ready, and now it’s time for the fun part – actually making this amazing pumpkin loaf! It’s a pretty straightforward process, and honestly, the anticipation of that wonderful smell filling your kitchen is half the fun. Just follow these simple steps, and you’ll have people asking for your recipe in no time!

Preparing the Pan and Oven for Your Pumpkin Loaf

First things first, let’s get the oven preheated to a nice 350°F (175°C). While it’s warming up, grab your trusty 9×5 inch loaf pan. A quick greasing and flouring works wonders to make sure your beautiful loaf slides out perfectly later. I like to do this right at the start so it’s ready to go when the batter is.

Mixing the Dry Ingredients for the Pumpkin Loaf

Grab a big bowl – this is our one-bowl magic happening! Whisk together the flour, baking soda, salt, and all those cozy spices: cinnamon, nutmeg, and cloves. Give them a good whisk so everything is evenly distributed. This ensures every slice gets that perfect blend of spice.

SAVE

Combining Wet Ingredients and Pumpkin

Now, in a separate bowl (or if you’re feeling super brave, you can do this in the same bowl after taking out the dry ingredients, but I usually use another one!), whisk together your sugar, vegetable oil, eggs, and that splash of vanilla. Once that’s looking good and combined, stir in the pumpkin puree until it’s all smooth and lovely.

Bringing the Pumpkin Loaf Batter Together

This is where it all comes together! Gently pour your wet pumpkin mixture into the bowl with the dry ingredients. Now, the key here is to mix *just* until everything is combined. Seriously, don’t overmix! A few little streaks of flour are totally fine. Overmixing can make the loaf tough, and we want that tender, moist crumb, right?

Adding Optional Mix-ins to Your Pumpkin Loaf

If you’re adding those yummy chopped pecans or walnuts, this is the perfect time. Just gently fold them into the batter. You don’t want to stir too much, just enough to distribute them evenly throughout.

Creating the Cream Cheese Swirl (Optional)

If you’re going for that extra special touch with the cream cheese swirl, mix that softened cream cheese and sugar together until it’s smooth. Then, whisk in the egg yolk. Dollop spoonfuls of this creamy goodness over your pumpkin batter in the pan. Grab a knife or a toothpick and swirl it gently through the batter – it looks so pretty when it bakes!

SAVE

Baking Your Perfect Pumpkin Loaf

Pour your beautiful batter into the prepared loaf pan. Now, into that preheated oven it goes! Bake for about 55 to 65 minutes. You’ll know it’s ready when a wooden skewer or a toothpick you stick into the center comes out clean. Just a few moist crumbs clinging to it is perfect – no wet batter!

Cooling and Serving the Pumpkin Loaf

Once it’s baked, let the loaf cool in the pan for about 10 minutes. This short cooling period helps it set up even more. Then, carefully turn it out onto a wire rack to cool completely. Trust me, letting it cool makes it taste so much better and easier to slice!

Tips for the Ultimate Moist Pumpkin Loaf

I’ve learned a few things over the years that really make a difference, and I want your pumpkin loaf to be absolutely perfect every single time. These little tricks are what take it from good to *oh my goodness, this is amazing*!

• Use Puree, Not Filling: This is non-negotiable! Pumpkin pie filling has added sugar and spices, which will mess with your flavor and texture. Stick to 100% pure pumpkin puree.
• Don’t Overmix!: Seriously, mix until *just* combined. Overmixing develops the gluten in the flour, making your loaf dense and tough instead of tender and moist.
• Embrace the Oil: Vegetable oil is fantastic for moisture in quick breads like this. It stays liquid at room temperature, which helps keep the loaf wonderfully tender.
• For that Starbucks Vibe: If you want to nail that coffee shop flavor, try adding just a tiny pinch of cardamom along with the cinnamon and nutmeg. It adds a subtle warmth that’s just *chef’s kiss*!

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Storing and Freezing Your Pumpkin Loaf

Got leftover pumpkin loaf? Lucky you! Honestly, it stays wonderfully moist for a good few days. Just pop it into an airtight container or wrap it up tightly with plastic wrap at room temperature. If you want to save some for a future craving, which I totally do all the time, wrapping it really well in plastic wrap and then a layer of foil means it’ll keep perfectly in the freezer for up to 3 months. When you’re ready to enjoy it again, just let it thaw out on the counter for a bit. Easy peasy!

Frequently Asked Questions About Pumpkin Loaf

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Estimated Nutritional Information for Pumpkin Loaf

Just a friendly heads-up: the nutritional info for this pumpkin loaf is an estimate! It can totally change depending on the specific brands you use and how you slice it. Think of it as a general guide!

Share Your Delicious Pumpkin Loaf Creations!

I’d absolutely LOVE to see your amazing pumpkin loaf! Did you add chocolate chips? Try the cream cheese swirl? Go ahead and leave a comment below to tell me how it turned out, or even rate it! Sharing your baking adventures makes my day!

Moist Pumpkin Loaf

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Enjoy a moist, coffee-shop style pumpkin quick bread with warm spices. This easy, one-bowl recipe is perfect for breakfast or a snack.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 10 servings 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree
• Optional: 1/2 cup chopped pecans or walnuts
• Optional: Cream cheese swirl (4 oz cream cheese, softened, 1/4 cup sugar, 1 egg yolk)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Stir in the pumpkin puree until smooth.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
6. If using, gently fold in the chopped nuts.
7. Pour the batter into the prepared loaf pan.
8. If making the cream cheese swirl, beat together the softened cream cheese and sugar until smooth. Beat in the egg yolk. Dollop spoonfuls of the cream cheese mixture over the pumpkin batter and swirl gently with a knife or toothpick.
9. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

• For best results, use pumpkin puree, not pumpkin pie filling.
• You can freeze cooled pumpkin bread, tightly wrapped in plastic wrap and then foil, for up to 3 months. Thaw at room temperature.
• For a Starbucks copycat flavor, add a touch more cinnamon and a pinch of cardamom.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg