Day 3: Spiced Pumpkin Loaf

Pumpkin loaf is a great staple in the world of pumpkin recipes. It's a yummy snack or breakfast but can be turned into so much more. Add the right spread, make it a sandwich, turn it into french toast, there are so many possibilities. Here at the Dessert Pocket we love to eat Pumpkin Loaf slightly warm with a thick layer of cream cheese spread over the top.

We whipped up this recipe, which produces 2 loaves, yesterday morning and enjoyed it for breakfast with a big cup of coffee. The other loaf can be wrapped up and stored in the freezer, gifted to a friend, or just plain stored on the counter, ready for you or your family to enjoy. We love this recipe and hope you do to!

Spiced Pumpkin Loaf - Makes 2 loaves

Recipe adapted from Epicurious

  • 3 cups sugar

  • 1 cup vegetable oil

  • 3 large eggs

  • 1 16-ounce can pumpkin pie mix

  • 3 cups all purpose flour

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder


Preheat oven to 350 degrees. Grease two 9x5x3-inch loaf pans. Mix together sugar and oil in a bowl with an electric whisk. Beat in eggs and pumpkin pie mix. Sift together the flour, cinnamon, baking soda, salt, and baking powder into a separate bowl. Slowly mix the flour and spices together with the pumpkin, adding in 2 or 3 batches.

Divide batter equally between loaf pans. Bake until toothpick inserted into center comes out clean, about 1 hour 10 minutes. Turn out of pan and allow to cool on a rack.

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