Description
This Christmas Pumpkin Loaf infused with five warm spices is a delightful festive treat. Moist and flavorful, it’s made with pumpkin puree, aromatic cinnamon and nutmeg, crunchy walnuts, and sweet raisins, perfect for holiday gatherings or cozy winter mornings.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Add-ins
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature for the pumpkin loaf.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, sugar, and vegetable oil, stirring them together until fully blended and smooth.
- Add Eggs: Crack in the eggs and mix well into the wet mixture to incorporate and create a consistent batter base.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully to blend without overmixing, forming a thick batter.
- Fold in Add-ins: Gently fold in the chopped walnuts and raisins to distribute them evenly throughout the batter without deflating it.
- Prepare Pan and Pour Batter: Grease a loaf pan thoroughly to prevent sticking, then pour the batter into the pan, spreading it evenly.
- Bake: Place the loaf pan in the preheated oven and bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the loaf is fully cooked.
- Cool and Serve: Remove the loaf from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Ensure your pumpkin puree is smooth and not watery for the best texture.
- Do not overmix the batter to keep the loaf tender and moist.
- You can substitute walnuts with pecans if preferred.
- Raisins can be soaked in warm water or rum for 10 minutes to plump them up before folding in.
- Store leftover pumpkin loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
