Pumpkin Loaf



The smell of cinnamon, nutmeg, ginger, and cloves immediately conjures images of Fall.  Leaves blowing off the trees, pumpkins that adorn farm stands and front doorways and the appearance of colorful mums at the garden centers. It's funny how baking can make these images appear as if by magic or by childhood memories of coming home from school to the spicy scents of what summarizes to me the meaning of Fall. Looking into the oven window to see a craggy pumpkin loaf begging to be eaten immediately and dying that it needs to cool beforehand. I see the same look with my own children and know exactly what memories are being created with the scents of Fall in my home.

Equipment needed:

Mixing bowl

Large whisk

Rubber spatula

9"x4" Loaf pan or 12 Cup Muffin pan

Pantry Supplies:

1 Can 15 oz. Can Pumpkin Puree

 1/2 Cup Vegetable Oil

2  1/4 Cups Flour

1  2/3 cup Sugar

3 Eggs

1 tsp Cinnamon, 1/4 tsp Clove, 1/4 tsp Nutmeg,  3/4 tsp Ginger

3/4 tsp Salt, 3/4 tsp Baking Soda,  1 1/2 tsp Baking Powder



In a mixing bowl combine pumpkin puree, sugar, oil, and eggs. Mix well. Add baking soda, baking powder and salt. Mix well. Add flour and mix to combine. Spray your loaf pan with non-stick spray and add batter. In a small bowl combine 2 Tbs granulated sugar and 2 tsp cinnamon. Cover the top of the unbaked loaf with the cinnamon/sugar mixture and bake in a 350 degree oven 65-70 minutes or until a skewer inserted into the middle comes out clean.  This recipe can be adapted to make 12 + muffins as well.