Pumpkin Spice Loaf

This Pumpkin Spice Loaf is moist and uses pumpkin puree in the batter. The flavours of pumpkin spice add warmth to the loaf cake.

Wow, the air was crisp and chilly this morning in Vancouver. And the leaves that were vividly golden in their splendour just last week have all fallen to the ground in our neighbourhood.

I had to bundle the kids for our walk to school this morning. Which meant looking for mittens and colder jackets. During the walk to school, I was mesmerized by the leaves on the ground and how they coloured the sidewalks yellow and orange.

I instantly thought of my Pumpkin Chai Loaf that I had made last year.

However, since I didn't have any chai concentrate in the fridge, I wanted to make a plain Pumpkin Spice Loaf.

A loaf that wasn't "as fancy," as my son would say.

Except, you know I can't. I kept the Pumpkin Spice Loaf as simple as I could, but I did sneak in a special ingredient that gives it that je ne sais quoi. 

Any guesses?

I used organic ginger syrup to sweeten up the loaf.

And it's got a light pumpkin pie spiced glaze filled with warm spices that make the loaf just sweet enough.

Ingredients you'll need:

You'll need the following ingredients:

• whole eggs
• pumpkin puree
• yogurt
• avocado oil
• granulated sugar
• ginger syrup
• all-purpose flour
• baking powder
• baking soda
• pumpkin pie spice*
• salt

How to make pumpkin pie spice

If you don't have pumpkin pie spice, it's simple to make. Just combine a mixture of ground spices:

• cinnamon
• ginger
• nutmeg
• cardamom
• cloves

How to make the loaf

Combine all the wet ingredients together in a bowl.

Whisk together the dry ingredients in a separate bowl.

Add the dry ingredients into the wet ingredients and fold to combine, being careful not to overmix.

Transfer to a loaf pan and bake at 350F for 60-65 minutes. 

Other recipes you may like

This Pumpkin Spice Loaf is moist, delicious, and full of real pumpkin puree. It is great for breakfast, or as an afternoon snack with some tea.

If you're looking for more pumpkin baking to get you through Fall, check out:

Pumpkin Spiced SunButter Stuffed French Toast

Cinnamon Pumpkin Rolls

Pumpkin Spiced Waffles

Also, if you make my recipes, I'd love to see! Tag me @siftandsimmer on Instagram or leave me a comment/rating below.

Print Recipe

5 from 1 vote

Pumpkin Spice Loaf

A delicious, moist pumpkin loaf spiced with warm cinnamon and nutmeg.

Prep Time10 mins

Cook Time1 hr 5 mins

Total Time1 hr 15 mins

Course: Breakfast, Snack

Cuisine: American

Servings: 12

Calories: 183kcal

Author: Michelle | Sift & Simmer

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 2 large eggs
• ½ C plain yogurt
• ½ C pumpkin puree
• ¼ C avocado oil
• ½ C granulated cane sugar
• 3 tablespoon ginger syrup
• 1 ¾ C all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon pumpkin pie spice* [or make your own Pumpkin Pie Spice below]
• ⅛ teaspoon salt

Pumpkin Pie Spice:

• 1 tablespoon ground cinnamon
• ½ tablespoon ground ginger
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground cardamom
• 1 pinch ground cloves

Glaze:

• ½ C powdered sugar
• 1 tablespoon milk
• ¼ teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract

Instructions

• Preheat oven to 350°F.
• Prepare a 8" by 4" loaf pan by lining it with parchment paper. Set aside.
• In a large glass bowl, add the eggs, yogurt, pumpkin puree, oil, granulated cane sugar, and ginger syrup. Whisk together to combine.
• In a separate medium bowl, add in the flour, baking powder, baking soda, pumpkin pie spice and salt. Whisk to evenly mix the dry ingredients.
• Add the dry ingredients into the wet ingredients and gently mix with a spatula to combine. Be careful not to overmix.
• Transfer the mixture to the prepared baking tin and smooth out the top. Drop the pan from a height of about 1 feet to release any trapped air bubbles.
• Bake at 350°F for approximately 60-65 mins, or until a toothpick inserted comes out clean or with a slight few crumbs clinging on it.
• Cool completely before slicing. Serve at room temperature.

Notes

Can be kept covered at room temperature for up to 3 days, or sliced individually, wrapped and frozen for up to 1 month.

Nutrition

Calories: 183kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 90mg | Potassium: 76mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1643IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!