Classic Pumpkin Loaf

Photo by Andy Hyslop

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1 loaf, about 8 servings

  • 8 ounces pumpkin purée
    (canned is fine if you don’t have access to fresh)
  • 2 eggs
  • 1½ cups sugar
  • ½ cup canola oil
  • ⅛ cup water
  • ½ teaspoon vanill
  • 8 ounces flour 
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon allspice
  • 25 strikes fresh nutmeg
  1. Preheat oven to 350 degrees and grease and flour a 9×5-inch loaf pan.
  2. By hand, whisk together first 6 ingredients in large mixing bowl.
  3. In separate, smaller bowl, whisk together remaining dry ingredients.
  4. Add dry ingredients to wet, in increments, whisking all together until combined.
  5. Pour into prepared pan and bake for 30–45 minutes, until toothpick inserted deep in center comes out clean and sides of loaf are just beginning to pull away from pan.
  • from Brooke Vaughn of Please and Thank You Bakery, Louisville, Kentucky

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