Description
This homemade pumpkin loaf recipe delivers the comforting warmth and deliciousness of a coffee shop classic, perfect for family breakfasts or special snacks. It’s a budget-friendly, easy-to-make seasonal treat that tastes just like the real deal.
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
- 1.75 cups canned pumpkin puree
- 1 cup granulated sugar
- 0.75 cup packed light brown sugar
- 0.75 cup neutral vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup unsalted butter
- 0.25 cup pure maple syrup
- 1 cup powdered sugar, sifted
- 0.5 teaspoon vanilla extract (for glaze)
- pinch fine sea salt (for glaze)
- 0.33 cup raw pepitas
- 2 tablespoons granulated sugar (for candied pepitas)
- 2 tablespoons water (for candied pepitas)
- pinch ground cinnamon (for candied pepitas)
Instructions
- Prep Your Pan: Preheat oven to 350(degree)F (175(degree)C). Grease and flour a 9×5 inch (23×13 cm) loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, fine sea salt, ground cinnamon, ginger, nutmeg, and cloves until uniform.
- Whisk Wet Ingredients: In a separate large bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, neutral vegetable oil, large eggs, and vanilla extract until smooth.
- Gently Combine Batter: Pour the wet ingredients into the dry. Using a rubber spatula, fold the mixture gently until just combined (do not overmix).
- Bake Loaf: Pour the batter evenly into the prepared loaf pan. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Loaf: Let the pumpkin loaf cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
- Make Candied Pepitas: In a small skillet, combine pepitas, 2 tablespoons granulated sugar, 2 tablespoons water, and a pinch of ground cinnamon. Cook over medium heat, stirring, until water evaporates and sugar crystallizes, coating the pepitas. Spread on parchment paper to cool.
- Prepare Brown Butter-Maple Glaze: In a small saucepan, melt and brown 0.25 cup unsalted butter over medium heat until fragrant. Remove from heat, whisk in 0.25 cup maple syrup, 1 cup sifted powdered sugar, 0.5 teaspoon vanilla extract, and a pinch of salt until smooth.
- Glaze and Serve: Once the loaf is completely cool, pour the glaze over the top and sprinkle with candied pepitas. Slice and serve.
Notes
To ensure doneness, look for a golden-brown top that springs back gently when pressed; a skewer inserted into the center should come out clean. For a busy cook shortcut, bake a double batch and freeze one loaf tightly wrapped. For dietary adaptations, use a 1:1 gluten-free baking blend for gluten-free, or flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and plant-based oil for vegan. You can swap up to half the all-purpose flour for whole wheat pastry flour, reduce granulated sugar, or use melted unsalted butter instead of vegetable oil. Store cooled loaf tightly wrapped.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 85 g)
- Calories: 410 calories
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: pumpkin loaf, Starbucks copycat, fall dessert, spiced bread, easy recipe, homemade, seasonal, cozy, breakfast, baking