Save A warmly spiced, moist quick bread combining pumpkin, ginger, and cinnamon for a cozy, aromatic treat perfect for breakfast or an afternoon snack.
I first tried this pumpkin biscuit loaf on a crisp fall morning, and the house filled with the comforting aroma of spices. Ever since, it has become my go-to treat for sharing with friends and family over coffee.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tablespoon
- Ground cinnamon: 1 teaspoon (plus 1/2 teaspoon for topping)
- Ground ginger: 1 teaspoon (plus 1/2 teaspoon for topping)
- Ground nutmeg: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Canned pumpkin puree: 1 cup (240 g)
- Whole milk: 1/2 cup (120 ml) (can substitute plant-based milk)
- Granulated sugar: 1/2 cup (100 g) (plus 2 tablespoons for topping)
- Unsalted butter: 1/4 cup (55 g), melted
- Large egg: 1
- Vanilla extract: 1 teaspoon
Instructions
- Prepare Oven & Pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk pumpkin puree, milk, sugar, melted butter, egg, and vanilla extract until smooth.
- Combine & Fold:
- Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
- Assemble Loaf:
- Spoon batter into prepared loaf pan. Smooth the top.
- Make Topping:
- In a small bowl, combine sugar, cinnamon, and ginger for topping. Sprinkle evenly over loaf.
- Bake:
- Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve:
- Let cool in pan 10 minutes, then transfer to wire rack to cool completely before slicing.
Save My kids love helping mix the spices, and slicing this loaf together has become a weekend ritual in our kitchen.
Required Tools
You will need a 9x5-inch loaf pan, mixing bowls, whisk, spatula, measuring cups, parchment paper, and a wire rack.
Allergen Information
Contains milk, egg, and wheat. If adding nuts, always check ingredients for traces of allergens.
Nutritional Information
Each slice (based on 10 servings): 185 calories, 5 g fat, 33 g carbohydrates, 3 g protein.
Save Enjoy this pumpkin loaf fresh or lightly toasted with butter. Its rich spices make every bite comforting and festive.
Recipe FAQ
- → How do I keep the loaf moist?
Use pumpkin puree and avoid overmixing the batter. Let it cool completely before storing in an airtight container.
- → Can nuts be added for texture?
Absolutely! Fold in 1/2 cup of chopped pecans or walnuts before baking for extra crunch and flavor.
- → Is there a dairy-free option?
Yes, substitute whole milk with any plant-based milk such as almond or oat for a dairy-free alternative.
- → How do I know when it’s done baking?
Insert a toothpick into the center. If it comes out clean, the loaf is ready to be removed from the oven.
- → What’s the best way to serve?
Serve warm slices plain or spread with butter or cream cheese. Perfect for breakfast or afternoon snacks.