Yup, it’s officially fall in San Diego!! Technically, fall begins on September 21st, but up until last week, San Diego was still experiencing the 100˚ + heat wave. It’s 64˚ today and officially fall because I just made my first pumpkin loaf of the season!! I’m really excited, to say the least!
- 1 & 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/3 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
- 2 eggs
- 1/3 cup milk
- 1 cup canned pumpkin puree (Libby’s)
- First, preheat the oven to 350˚
- In a medium-sized bowl, combine the dry ingredients (flour, salt, cinnamon, baking powder, & pumpkin spice)
- In a large-sized bowl, combine the brown + white sugar, add the milk and eggs & stir/whisk away.
- Then, add in the canned pumpkin and mix everything together.
- Slowly add the dry ingredients to the pumpkin mixture– stir until everything is well-combined.
- Next, pour the batter into a loaf pan and bake for 1 hour at 350˚
- Finally, remove the loaf pan from the oven and let it cool for 10-15 minutes.
This was my 1st time baking a pumpkin loaf and it went well! The prep time was about 15 minutes and I baked for about an hour. Remember to use a toothpick or fork to make sure it’s baked all the way through; if the toothpick comes out clean, it’s ready to cool. You can serve the pumpkin loaf on its own or warmed up with butter, or smear cream cheese frosting… yum!!
If I was to change one thing, I would have made more batter to fill up the entire loaf pan because pumpkin bread is so yummy. I look forward to perfecting this recipe, so stay tuned for more!!