I have a confession – I don’t like Pumpkin Spice Lattes. And I don’t like pumpkin pie.
I will tolerate eating one slice of pumpkin pie per year on Thanksgiving – and only because every year, J needs his pumpkin pie and strongly encourages me to bake one 😉 The pumpkin pie recipe that I make is light, fluffy, and heavily spiced – more importantly, J loves it, and I tolerate it.
This Pumpkin Spice Loaf has very similar flavours – heavily spiced and uses 1 full cup of pumpkin puree. J gave it his seal of approval – and for me, I much prefer a warm slice of Pumpkin Spice Loaf slathered with melty butter over pumpkin pie or a PSL any day. 😉
Basically, this recipe follows the formula of my favourite moist and flavourful Banana Bread – a recipe I have perfected over many bakes! Here, I’ve substituted mashed banana for pumpkin puree and added generous sprinkles of cinnamon, nutmeg, ginger, and cloves. Pumpkin Spice Loaf also includes my secret ingredient to keeping quick breads moist and soft – sour cream.
I recommend portioning your baked loaf into slices, saran wrapping each piece, and popping them in the freezer for quick breakfasts to go. Stash one in your purse and it’ll be thawed by the time you get to work. And then you can eat pumpkin spice year round 😉
(How long is pumpkin-spice-everything season supposed to be, anyway? Until Starbucks switches over to their red cups? (Now, their Gingerbread Latte… that’s one seasonal Starbucks drink I can get behind 😉 ))
- ½ cup butter softened
- ½ cup dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 tablespoons milk
- ¼ cup sour cream
- 1 and ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon cloves
Preheat oven to 350 F.
In a large bowl, cream the butter and sugar together. Add in the eggs and beat until combined. Stir in vanilla, pumpkin puree, milk, and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and all spices. Add the dry ingredients to the wet and stir until just combined.
Pour batter into a greased loaf pan and bake for 1 hour to 1 hour 10 minutes at 350 F degrees until toothpick inserted in the center comes out clean.
Let bread cool in the pan for approx 10 minutes, then turn out onto a rack and cool completely.
MeganNovember 4, 2016 at 10:31 pm
Im not a huge fan of pumpkin spice lattes either – usually when I have them I get half-sweet to tone it down a bit. I do enjoy pumpkin pie though, and I love pumpkin loaf! Great idea to
Portion the slices and keeping them in the freezer for quick breakfasts. This would be great for kids lunch boxes, too!
Cassie | Crumb KitchenNovember 6, 2016 at 2:26 am
I’m the same way! I just can’t stomach the taste of strong pumpkin. I don’t know. Since it’s a type of squash, all I picture eating or drinking is spaghetti squash and then I get queasy. 😛
But like you mentioned, this bread is spiced and the pumpkin flavour is light, which is good. Thanks for sharing! 🙂
Nicole | Culinary CoolNovember 8, 2016 at 7:28 pm
Amen Sista! PSL is the worst! Now Chestnut Praline LAtte, I can get behind that! I do love pumpkin, though, and I totally need to give this a try!
Healthy Pumpkin Muffins -September 20, 2018 at 12:03 pm
[…] you’re looking for a more indulgent pumpkin recipe – try Pumpkin Spice Loaf. It’s a winner every […]
Mary BradleySeptember 26, 2019 at 6:43 pm
The recipe sounds delicious. I am unable to enjoy fats right now so I will need to substitute a few items but it should be an easy switch out. Not sure if y’all heard Dr. Oz’s daughter’s take on oatmeal. She puts a large portion in a loaf pan. Slices it. On the weekend she puts a slice into a waffle maker. Gets her kids to eat oatmeal that way. I think THIS pumpkin loaf or the banana loaf could withstand the same test. Wouldn’t that be a treat! Tender load on the inside and crispy on the outside!
breakfastfordinnerSeptember 30, 2019 at 9:32 am
I love that idea!