Pumpkin Spice Loaf

5 from 4 votes

Pumpkin Spice Loaf

Made using 100% whole wheat, this wonderfully spiced pumpkin loaf is warm, light, fluffy, moist and addictively delicious. With just the right amount of sweetness and balance of spices, this loaf is a winner.

Prep Time15

Cook Time1

Resting Time20

Total Time1 35

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 211kcal

Author: Kitrusy

Ingredients

3 large eggs
1 cup raw cane sugar (finely blended)
1¼ cup pumpkin puree
½ cup extra light olive oil
1 tsp cinnamon powder
1 tsp pumpkin spice
½ tsp Himalayan salt
2 tsp vanilla extract
1 tsp orange extract (optional)
1⅓ cup stone ground whole wheat pastry flour (sifted to break up any clumps)
2 tsp baking powder (sifted)

Instructions

In a large bowl whisk together eggs and sugar until fully blended.
Incorporate your pumpkin puree into your egg-and-sugar mixture along with your cinnamon powder, pumpkin spice, salt, and vanilla and orange extracts.
While whisking, slowly stream in your extra light olive oil.
Once your oil is fully blended in, add the sifted whole wheat pastry flour and whisk until fully combined.
See notes section*
Let batter your rest for 20 minutes so that the whole wheat flour can fully hydrate.
While batter is resting, set your oven rack on the 2nd lowest slot and preheat your oven to 350°F. Next, grease a 9x5 bread pan and line with parchment paper that sticks up the sides at least 2" (see note).
Finally, sift in your baking powder using a fine sifter and fold it into your batter.
Pour your batter into your prepared bread pan, Place your pan onto a baking sheet and bake for 60-80 minutes or until a toothpick inserted in the middle comes out clean.
Cool for a minimum of 1 hour before removing from the pan and slicing into 12 slices.
Store your bread in the fridge for up to a week or wrap each slice individually and freeze for up to three months.

Video

Notes

The flour is measured by volume (compact) and then sifted.
If after adding the flour you notice that your batter is very thick, you can add in a tbsp or two of milk or water to thin it out a bit before letting your batter rest. If using a homemade pumpkin puree it may be on the wetter side so you may need to do the inverse and add an extra tbsp of flour.
If you don't let your batter rest, your loaf will be dense and may possibly sink in the middle while baking since the flour will be heavy from not being sufficiently hydrated.
The parchment paper extending past the edge of the tin is a great safety guide to encourage your bread to rise upwards and not spill over the sides.
For a great variation you can add in 1/2 cup of mini chocolate chips to your batter or 1/2 cup of dried cranberries.

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