Classic Pumpkin Loaf
This pumpkin loaf is your go-to for cozy, no-fuss baking, made with simple pantry staples, and the smooth, rich flavour of E.D.SMITH® Pure Pumpkin. Enjoy as is or elevate with your favourite mix-ins and toppings.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 ½ tbsp pumpkin spice mix
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 cups E.D.SMITH® Pure Pumpkin
- 1 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2/3 cup canola oil
- 1/3 cup milk
- 3 eggs
- 1 tbsp vanilla extract
Directions
- Preheat oven to 350 F. Lightly grease and line two 9x5-inch loaf pans with parchment paper overhanging the edges. Arrange on a large baking sheet and set aside.
- In medium bowl, whisk together flour with pumpkin spice, baking powder, baking soda, and salt; set aside.
- In large bowl, whisk together in pumpkin puree with both sugars, oil, milk, eggs, and vanilla until smooth. Whisk in flour mixture until no dry lumps remain, being careful not to overmix.
- Divide evenly between prepared loaf pans and smooth top. Bake for 55 to 60 minutes, until cake tester inserted into the centre of the cakes come out clean.
- Allow loaves to cool completely in their pans on a wire rack before removing and slicing. Cover and store any leftover pumpkin loaf at room temperature for up to 3 to 4 days, or freeze for up to 2 months.
Tips
- Substitute canola oil with vegetable oil, olive oil, or even melted butter, if desired.
- For a homemade pumpkin spice mix, combine: 1 tbsp cinnamon with 1 tsp ginger, ½ tsp nutmeg, ¼ tsp allspice, ¼ tsp cloves.
- For a more even bake with less breaking at the top, use a light colour baking pan. Dark coloured baking pans still work fine, it will just be a little darker on the edges.
- Elevate your pumpkin loaf by stirring in ½ cup chocolate chips in Step 3, if desired. Alternatively, decorate top with pumpkin seeds before baking.
