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I've been winning fans at autumn bake sales for years with this super simple pumpkin loaf! It turns out so darn juicy, bursting with cozy spices, and finished with a delicious glaze and toasty pepitas on top. Once you whip this up yourself, you'll never shell out cash for coffee shop versions again.
What Makes It Irresistible
This no-fuss pumpkin loaf comes together so fast and makes your house smell like autumn heaven. My version hits just the right notes of pumpkin and spice, and that stunning glaze gives it enough wow factor for guests. Everyone who tries it always bugs me for my recipe!
Your Shopping List
- Oil: Gives your loaf that amazing moisture.
- Eggs: Creates the backbone of your bread.
- Leaveners: Makes everything puff up nicely.
- Sugar: Brings just the right sweetness to your loaf.
- Pumpkin: Use unsweetened pure stuff for best results.
- Flour: Standard all-purpose does the job perfectly.
- Spices: The soul of any good pumpkin bread.
- Pepitas: They add that wonderful bite.
- Glaze Stuff: You'll need confectioners sugar for the topping.
The Baking Process
- Into The Oven
- Pour your mixture into the pans. My personal trick for outstanding results? Switch the pans around halfway through cooking time.
- Bring It All Together
- Add your dry mix to your wet ingredients bit by bit. Don't stir too much - that's how you get super soft bread!
- Wet Ingredients Next
- This is what makes your bread so juicy - blend your sugar, pumpkin, oil, and eggs until completely smooth. This creates the foundation for incredibly moist bread.
- Mix Your Dry Team
- For perfect results, stir your flour, spices, and leaveners in one bowl. Mixing these well means you won't bite into clumps of spice later.
- First Things First
- Start by warming your oven to 350°F. Take two loaf tins and put parchment in them - this makes pulling out your finished bread so much easier!
Pro Tips
Want a knockout loaf? Always go for pure pumpkin instead of pie filling. Make sure those pans are well-lined - nothing ruins your day like stuck bread! And here's my top advice: let it cool all the way before adding glaze. It really makes a huge difference!
Storage Tips
Your homemade loaf will stay yummy on the counter for several days - if nobody gobbles it up first! Need to save some for later? This bread freezes beautifully. Just wrap it tightly and it'll stay good for months. It also makes wonderful presents - simply wrap and give!
Crowd Pleaser
This quick pumpkin loaf is my favorite fall standby. It works for morning meals, after-dinner treats, or as a thoughtful handmade gift. The amazing smell while it's baking draws everyone into the kitchen - you might want to make two!
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Frequently Asked Questions
- → Can I freeze the loaf?
Absolutely! Wrap it well (unglazed) in plastic and foil, then freeze for up to 3 months. Thaw completely before glazing.
- → Why not use pumpkin pie filling?
Pumpkin pie filling has sugar and spices mixed in. Using pure pumpkin gives you control over the flavor and sweetness.
- → Can I make my own puree?
Totally! Roast fresh pumpkin and puree it, but make sure you drain well to avoid excess moisture.
- → How do I check if it's baked?
Stick a toothpick in the middle; it should come out with just a few crumbs. The top will look golden and feel firm.
- → Is this good as muffins too?
Of course! Pour into muffin liners and bake at 350°F for 20-25 minutes, or until set.