A delicious and moist Brown Sugar Pumpkin Loaf, perfect for fall baking.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:60-70 minutes
Total Time:1 hour 30 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, combine the brown sugar, granulated sugar, and vegetable oil. Mix until well combined.
Add the eggs, pumpkin puree, and vanilla extract to the sugar mixture. Beat until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. If using, fold in the chopped nuts.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
For a spiced twist, add 1/4 teaspoon of cloves to the dry ingredients.
To make it a cream cheese swirl loaf, mix 4 ounces of softened cream cheese with 1/4 cup of sugar and 1 egg, then swirl it into the batter before baking.