Name: Pumpkin Loaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 18
Cuisine: American
Ingredients: Nonstick cooking spray; 4 eggs; 3 1/2 cups flour; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 1 teaspoon salt; 2 sticks butter; 2 cups sugar; 1 can (15 ounces) pumpkin puree; 1 cup chocolate chips; 1 cup walnuts, chopped

Jump to Recipe

Indulge in the delightful flavors of autumn with this Pumpkin Loaf recipe, where the natural sweetness of pumpkin meets a blend of warm spices like cinnamon and nutmeg.

Perfect for breakfast, dessert, or a midday snack, this loaf is not only simple to prepare but also incredibly versatile — serve it plain, slathered with butter or paired with cream cheese for an extra touch of decadence. We just adore these Best Pumpkin Recipes in the fall!

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As your home fills with the comforting aroma of baking, you’ll be reminded of crisp fall days and cozy gatherings.

Get ready to savor every slice of this irresistible seasonal treat!

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A special thanks to Culinary.net for this seasonal dessert recipes.

Pumpkin Loaf Storage Tips

Here are some helpful storage tips to keep your pumpkin loaf fresh and delicious:

Cool Completely: Allow the pumpkin loaf to cool completely on a wire rack before storing. This prevents moisture buildup, which can lead to sogginess.

Airtight Container: Store the loaf in an airtight container or wrap it tightly in plastic wrap to keep it from drying out.

Refrigeration: If you plan to keep the loaf for more than a few days, refrigerate it. Pumpkin loaf can last up to a week in the fridge when stored properly.

Freezing: For longer storage, slice the loaf and wrap individual pieces in plastic wrap, then place them in a freezer bag. It can be frozen for up to three months.

Thawing: To enjoy frozen pumpkin loaf, simply remove a slice and let it thaw at room temperature or warm it in the microwave for a few seconds.

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Avoid Moisture: If you live in a humid environment, consider adding a small piece of bread or a sugar packet to the storage container to absorb excess moisture.

Label and Date: If freezing, label your containers with the date to keep track of how long they’ve been stored.

By following these tips, you can enjoy your pumpkin loaf for days to come!

Pumpkin Loaf Ingredients

For the full ingredient measurements, scroll on down to the pumpkin loaf recipe card.

Nonstick cooking spray
eggs
flour
baking soda
cinnamon
nutmeg
salt
butter
sugar
pumpkin puree
chocolate chips
walnuts

How to Make Pumpkin Loaf Bread

Prepare two loaf pans by spraying them with nonstick cooking spray.

In a bowl, whisk the eggs and set aside.

In another bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt, then set aside.

In a separate bowl, cream the butter and sugar until smooth. Add the whisked eggs and mix until well combined.

Gradually alternate adding the flour mixture and pumpkin puree to the egg mixture, beating until just blended. Fold in the chocolate chips and walnuts.

Pour the batter into the prepared loaf pans. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

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Allow to cool for 10 minutes before removing from the pans.

Perfect for breakfast, dessert, or a midday snack, this loaf is not only simple to prepare but also incredibly versatile — serve it plain, slathered with butter or paired with cream cheese for an extra touch of decadence.

NOTE: If you prefer, you can also use one loaf pan and make muffins with the remaining batter, depending on your desired serving size.

More Pumpkin Recipes

Discover a treasure trove of pumpkin recipes that celebrate the season’s flavors in every delightful dish!

Pumpkin Loaf Video Instructions

Pumpkin Loaf

Yield: 18

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Indulge in the delightful flavors of autumn with this Pumpkin Loaf recipe, where the natural sweetness of pumpkin meets a blend of warm spices like cinnamon and nutmeg.

Ingredients

Nonstick cooking spray
4 eggs
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 sticks butter
2 cups sugar
1 can (15 ounces) pumpkin puree
1 cup chocolate chips
1 cup walnuts, chopped

Instructions

Prepare two loaf pans by spraying them with nonstick cooking spray.
In a bowl, whisk the eggs and set aside.
In another bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt, then set aside.
In a separate bowl, cream the butter and sugar until smooth. Add the whisked eggs and mix until well combined.
Gradually alternate adding the flour mixture and pumpkin puree to the egg mixture, beating until just blended. Fold in the chocolate chips and walnuts.
Pour the batter into the prepared loaf pans. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes before removing from the pans.

Notes

If you prefer, you can also use one loaf pan and make muffins with the remaining batter, depending on your desired serving size.

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Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 372Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 68mgSodium: 356mgCarbohydrates: 48gFiber: 2gSugar: 28gProtein: 5g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.