A delightful spiced pumpkin loaf that is perfect for cozy autumn days.
Preheat your oven to 350°F and grease a loaf pan.
Use parchment paper to line the pan for easier removal of the loaf.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Sift the dry ingredients for a smoother batter.
In another bowl, cream the butter until smooth, then beat in the eggs one at a time.
Ensure the butter is at room temperature for easier mixing.
Mix the pumpkin puree and vanilla extract into the butter mixture.
Fold gently to maintain a light texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to prevent a dense loaf.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 60-minute mark to avoid overbaking.
Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Allow the loaf to cool completely before slicing for cleaner cuts.
Slice and serve your spiced pumpkin loaf. Enjoy!
Pair with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.
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