Simple Pumpkin Loaf {with variations!}
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Recipe type: Quick Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
A super-moist, lusciously simple pumpkin loaf recipe with several ideas for variations.
Ingredients
  • ½ cup olive oil
  • ½ cup canola oil
  • 2 cups sugar
  • 4 large eggs
  • 15 ounce can (2 cups) pumpkin
  • ⅓ cup milk
  • ⅓ cup water or orange juice
  • 3⅓ cups all-purpose flour
  • ½ tsp baking powder
  • 2 tsp baking soda
  • 1½ tsp salt
  • 1 heaping tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp vanilla extract
  • 2 tbsp butter, melted
  • 2-4 tbsp turbinado sugar
  • Optional ingredients (see notes) - chocolate chips, walnuts, crystallized ginger (finely minced)
Instructions
  1. Preheat oven to 350 degrees. Lightly coat two 8½" x 4½" loaf pans with cooking spray. (Alternatively, if you will be adding chocolate chips or nuts use two 9 x 5" loaf pans. See notes below)
  2. In a large bowl beat or whisk together the oils, sugar, eggs, pumpkin, milk, water and vanilla. Set aside. In a separate bowl, whisk together the dry ingredients (through nutmeg).
  3. Add the dry ingredients to the wet ingredients and stir until well combined. Divide the batter evenly between the two loaf pans.
  4. Bake the bread for 50 minutes. Working with one loaf at a time, brush the melted butter over the top of the loaf and immediately sprinkle with 1-2 tbsp of turbinado sugar. Return loaf to the oven and bake for 10-20 more minutes, or until a toothpick inserted near the center comes out clean.
  5. Cool loaf on a wire rack. Once completely cool, wrap in plastic wrap and store in the refrigerator.
  6. This loaf tastes even better the next day and also freezes very well!
  7. Variation 1: Chocolate Chip Pumpkin Loaf - add 1½ cups chocolate chips and 1 cup of walnuts or pecans (if desired) to the batter prior to dividing into loaf pans. Be sure to use 9" x 5" loaf pans for this variation. Baking time may be slightly longer.
  8. Variation 2: Super Spice Pumpkin Loaf - double the cinnamon and nutmeg, and add a dash of ground ginger and ground cloves. Divide batter into 8½" x 4½" loaf pans.
  9. Variation 3: Ginger Pumpkin Loaf - Add 1 tsp of ground ginger and ¼ cup of finely minced crystallized ginger. Divide batter into 8½" x 4½" loaf pans.
Notes
You can use all canola (vegetable) oil, if that's what you have on hand. I used ½ olive oil for the health and for the slightly earthy flavor and it tasted great!
You can try using orange juice in place of the water to add a touch of brightness to the flavor of this pumpkin loaf.
As written, this pumpkin loaf is very mildly spiced with a nice pumpkin flavor. If you prefer a lot of spice I would recommend doubling the cinnamon and nutmeg (see Super Spice Pumpkin Loaf variation!)
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/simple-pumpkin-loaf/