Pumpkin Spice Loaf

How to make pumpkin bread loaf

There’s nothing more basic but comforting than a slice of pumpkin bread on a crisp fall day. We’re huge fans of this loaf not only because it’s super simple to make, but it is one of the best pumpkin breads we’ve ever tasted. Here’s the deets!

Mix wet and dry ingredients separately. 

Start by mixing dry ingredients – flour, baking powder, baking soda, pumpkin pie spice and salt- in a medium bowl. Whisk together to make sure everything is mixed together. 

In a separate bowl, cream softened butter and sugars together. Whisk in eggs, sour cream, pumpkin puree and vanilla before adding in your dry ingredients. 

Stir dry ingredients into your wet ingredients.

Once your wet mixture comes together into a smooth mixture, add in flour mixture to the wet ingredients. Stir int he wet ingredients until all the flour clusters are mixed into the batter

Make sure you do not over mix the batter. This could result in a tougher bread that won’t have a soft crumb.

Pour into greased pan and bake.

Grease a 9×5 inch loaf pan with butter and line with a piece of parchment paper. Greasing the pan will make sure the loaf doesn’t stick and lining the pan with parchment paper will make removing the loaf super easy. 

Pour the batter into the pan and evenly spread out into the loaf pan. Preheat the oven to 350ºF and bake for 40-50 minutes until done. Cook time may vary depending on the pan you use and how your oven cooks. If you need more time, bake for 5-10 minute increments at a time the loaf is cooked through. 

Cool, slice and serve!

Allow the loaf pan to cool for at least 15 minutes before you slice and serve. To remove, run a knife around the edges of the loaf from the pan and pull up on either side of the parchment paper. Lift the loaf out of the pan, slice and serve warm. 

Tips for making the perfect pumpkin spice bread…

• Use pumpkin puree. Make sure you are using 100% pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has extra additives and sweeteners that will affect the taste of your loaf.
• Mix in sour cream to the batter. Sour cream is our secret ingredient for most muffins, quick breads and sometimes cakes because it gives the bread such a delicious texture.
• Test doneness with a fork or toothpick. Testing for doneness correctly is important to make sure your bread loaf is cooked through. Poke a toothpick in the center of the loaf with a fork or tooth pick. If it comes out clean, your loaf is done. If you remove the fork and there is still batter, it needs more time to cook. Pop it in the oven for 5-10 more minutes at a time until it comes out clean.
• Add a topping for some crunch. We love either adding some pepitas or a brown sugar crumble on top. A topping always makes it more interesting 

Grease and line loaf pan with parchment paper?

Yes, we recommend both. This is the easiest way to cleanly remove the bread loaf from the pan.Greasing the pan with butter or non-stick spray is going to keep the loaf from sticking to the sides of the pan. Parchment paper will do the same, but will also act as a sling to remove the brownies from the pan. 

How to store pumpkin spice loaf

Leftover pumpkin loaf will stay fresh for up to 3-4 days in an airtight container or ziplock at room temperature.

Can you freeze baked pumpkin spice loaf for later?

Yes, you can! You can freeze as a whole loaf or slice and freeze.

Make sure the loaf is cooled completely. Wrap the loaf or each slice in plastic wrap and store in a ziplock freezer bag. Keep them in the freezer for up to 3 months.

How do you reheat frozen muffins?

• Thaw at room temperature: Leave loaf on the counter to thaw for 2-4 hours until completely thawed out. Warm them to your liking in the microwave for 10-15 seconds each. 
• Reheating in Oven: Preheat oven to a low temperature, 350ºF. Place on a baking sheet and heat for 10-15 minutes until warm.
• Reheating in Microwave: Unwrap and preheat for 30-60 seconds until warm.