Easy Pumpkin Loaf
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Whether you’re juggling naptime, homework, or just trying to make it to bedtime with dinner on the table, these easy recipes are here to save the day. No fancy techniques, no complicated ingredients—just real-life meals you can make fast, with minimal stress and maximum flavor. Because easy doesn’t mean boring! These recipes are all beginner friendly and are so easy, anyone can make them! In fact, I often do them with a baby in my arms. This easy pumpkin loaf is soft, cozy, and made with simple pantry ingredients. Packed with warm pumpkin pie spice and real pumpkin puree, it yields a perfectly moist, bakery-style bread that is ideal for autumn breakfasts, cozy afternoon snacks, or a festive dessert.
Equipment
- 1 9×5-inch loaf pan (or similar bread pan)
- Parchment paper (or cooking spray/butter for greasing)
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- whisk
- Measuring cups and spoons
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- In a large bowl, whisk the eggs, pumpkin, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Add the dry ingredients to the pumpkin mixture and stir just until combined. Do not overmix.
- Pour into the loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for about 15 minutes, then remove and let cool completely before slicing.
- Optional Add-In: Fold in 1/2 cup chocolate chips to convert this into a pumpkin chocolate chip loaf.