Autumn Spice Pumpkin Loaf


  • 118 ml (½ cup) of your choice of vegetable or coconut oil
  • 300 grams (1½ cups) of white granulated sugar
  • 2 standard size eggs, allowed to warm to room temperature
  • 227 grams (8 ounces) of pure pumpkin puree
  • 5 ml (1 teaspoon) of natural vanilla extract
  • 79 ml (⅓ cup) of water, at room temperature
  • 5 grams (1 teaspoon) of baking soda
  • 4 grams (¾ teaspoon) of table salt
  • 5 grams (1 teaspoon) of ground cinnamon
  • 2 grams (½ teaspoon) of ground cloves
  • 2 grams (½ teaspoon) of ground nutmeg
  • 188 grams (1½ cups) of all-purpose flour, spooned and leveled


  1. Start by heating your oven to 177°C (350°F). Prepare an 8×4-inch loaf pan by lining it with parchment for easy removal.
  2. In a sizable mixing bowl, whisk the oil with the sugar, eggs, pumpkin, water, and vanilla until the mixture is uniform and silky.
  3. Sift together the flour, baking soda, salt, and spices, then gently combine them with the wet ingredients. Stir the batter until it’s just mixed; overworking it can lead to a dense loaf.
  4. Transfer the batter into your prepared loaf pan and smooth the top. Place it in the oven to bake for about 55-65 minutes, or until the loaf feels firm when lightly pressed and a toothpick comes out clean from the center.
  5. After baking, let the loaf sit for 10 minutes before lifting it out onto a wire rack to cool thoroughly.

Additional Suggestions:

  • This recipe is perfect for doubling. If doing so, bake in two loaf pans simultaneously.
  • Consider adding chocolate chips for an indulgent twist.
  • Precision is key for the perfect loaf consistency—use gram measurements for the most accurate results, especially with flour.
  • Room temperature ingredients are crucial for the ideal texture; take out the eggs and measure your water ahead of time.

Enjoy your homemade Autumn Spice Pumpkin Loaf as a warming treat on a crisp fall day!

content team

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