When it comes to autumn, I am all about comfort foods which is why I love this pumpkin loaf. It reminds me a bit of my days working at Starbucks and makes a perfect fall treat.
This loaf is nice because it has some sweetness to it but also some spice thanks to the nutmeg. I find it pairs perfectly with a cup of coffee on a chilly October afternoon.
- 1 & 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 2 eggs
- 1/4 cup mlk
- 1 cup canned pumpkin puree
- Preheat oven to 350˚
- In a medium bowl, combine the dry ingredients (flour, salt, cinnamon, baking soda, baking powder, and nutmeg)
- In a large bow, combine the sugars, milk, and eggs. Then add in the canned pumpkin and mix together well.
- Slowly add the dry ingredients to the pumpkin mixture. Stir until everything is well-combined.
- Pour the batter into a loaf pan and bake for 55-60 minutes.
It’s relatively easy to make and doesn’t take long to prepare. You can serve it on its own or warmed up with butter.
The flavours compliment each other perfectly and the texture of the bread is really nice too. It’s very similar to banana bread. This recipe is perfect if you have friends coming by for coffee but saves well and can easily be taken to work or school for a mid-morning snack.