Pumpkin Loaf

There is something really special about what warm, cozy fall spices add to pumpkin purée. I know that pumpkin spice is a very visceral topic. I won’t get a pumpkin spice latte but I do love it in a baked good. I like this recipe because I tend to buy the large cans of pumpkin purée; those are the ones I tend to find at my grocery store. This pumpkin loaf uses half of the big can because I generally make a pie with the other half. I also add candied ginger which is optional but super tasty. You can substitute the same amount of chocolate chips if you are into that instead.

If you buy the 15 ounce cans, just use the whole thing. It’s a little bit more than the recipe calls for but it will still turn out great. I mix this by hand but you can definitely use an electric mixer or hand-mixer if you prefer. I hope you like it!

Pumpkin Loaf

Ingredients:

• 2 cups all-purpose flour

• 1.5 teaspoon cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon nutmeg

• 1/4 teaspoon cardamom

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 3/4 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 3/4 cup brown sugar

• 1-3/4 cups of pumpkin purée

• 2 large eggs, room temperature

• 1 teaspoon vanilla

• 1/2 cup candied ginger, finely chopped (optional)

Directions:

1. Preheat your oven to 325 degrees. Line a loaf pan with parchment paper using two strips: one running length-wise with a little overhang and the other running width-wise with a little overhang.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. Set aside.

3. In a large bowl, beat the butter and the sugar until well-combined. Add the eggs, one at a time, whisking well between each addition. The mixture should be slightly fluffy. Add in the pumpkin purée and the vanilla until it is fully blended.

4. Add the dry ingredients to the wet ingredients. Using a silicone spatula, fold the ingredients together (including the candied ginger, if using) until just combined. Be careful not to overmix the batter! Transfer the batter to the prepared loaf pan and smooth off the top. Bake for 60-70 minutes, flipped the pan half-way through the baking time. The loaf is done when a cake tester comes out clean with a few moist crumbs. Let it rest in the pan for about 10 minutes and then transfer the loaf to a wire rack to cool completely.

5. This is great served warm or at room temperature. It also freeze really well!

   Enjoy!