By using neutral vegetable oil instead of butter, this loaf stays moist and tender for days at room temperature without drying out. Warm cinnamon, a pinch of nutmeg, and a quick gentle fold of the batter come together to deliver an effortless fall treat you'll want to bake all year round. Check out the video walkthrough above from Preppy Kitchen for visual aid.
Ingredients (Serves 8 to 10 people / Yields 1 standard loaf)
- The Dry Ingredients:
- 1 3/4 cups (210g) All-Purpose Flour (fluffed and spooned, never packed)
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- The Wet Batter Base:
- 1 1/3 cups (300g) Canned Pumpkin Puree (100% pure pumpkin)
- 2/3 cup Vegetable Oil (or melted unsalted butter)
- 1 1/4 cups (250g) Granulated White Sugar
- 2 large Eggs (room temperature)
- 1 tsp Pure Vanilla Extract
Step-by-Step Instructions
- Step 1: Preheat oven and whisk dry ingredients Preheat your oven to 350°F (175°C). In a large bowl, combine the 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk thoroughly until the warming spices are distributed evenly throughout the flour. Set aside.
- Step 2: Whisk wet ingredients until silky In a separate mixing bowl, add the 1 1/3 cups pumpkin puree, 2/3 cup vegetable oil, 1 1/4 cups granulated sugar, 2 room temperature eggs, and 1 tsp vanilla extract. Whisk vigorously for about 1 minute until smooth, glossy, and bright orange.
- Step 3: Gently fold wet and dry together Pour the wet pumpkin mixture into the bowl of dry ingredients. Using a flexible silicone spatula, gently fold the batter by scraping along the bottom and sides of the bowl. Stop mixing the second the last streaks of flour disappear. (Overmixing creates a dense, chewy loaf rather than a soft, tender cake).
- Step 4: Prep loaf pan with a parchment sling Lightly spray an 8.5x4.5-inch or 9x5-inch metal loaf pan with non-stick cooking spray. Lay a strip of parchment paper across the bottom and up the long sides to form a handle sling for effortless lifting later.
- Step 5: Pour and bake Scrape the smooth pumpkin batter into the prepared loaf pan and smooth the top evenly with your spatula. Bake at 350°F (175°C) for 55 to 65 minutes. (If the top browns too quickly after 30 minutes, loosely tent a sheet of foil over the pan). The loaf is done when the center springs back when lightly pressed and a toothpick inserted into the middle comes out clean.
- Step 6: Cool and slice Let the pumpkin bread cool in the pan for 10 minutes, then use the parchment paper handles to lift it onto a wire rack. Slice thick and serve warm or at room temperature!
Kitchen Gadgets & Pro Tips
- Effortless Wet Batter Whisking: Whisking pumpkin puree, oil, sugar, and eggs together by hand can tire out your arm. A Electric Hand Mixer blends wet ingredients into a silky, bright orange batter in seconds with zero wrist strain. The built-in bowl rest groove lets you set the mixer on the edge of your bowl without dripping batter across your counter, while the snap-on case keeps all beaters and whisks organized.
- Gentle Folding Without Overworking Batter: Scraping dry flour pockets out of the bottom of your bowl without overmixing requires a flexible, sturdy edge. A Food-Grade Silicone Spatula Set folds wet and dry ingredients together smoothly without destroying the delicate gluten structure.