This blog is sponsored by Wayfair. I partnered with Wayfair to create this blog post.
Embrace the cozy flavors of fall with this delicious Nordic Ware Pumpkin Loaf Pan Recipe. The warm pumpkin spice blend and perfectly moist texture make it the ultimate autumn treat, and it’s tailored to fit beautifully in your Nordic Ware Harvest Bounty pumpkin loaf pan. Whether baking for a seasonal gathering or enjoying a slice with your favorite coffee, this loaf brings the best of fall to your table. With its festive design and irresistible taste, this pumpkin loaf is a must-bake for the season!
As this pumpkin loaf bakes, your home fills with the cozy smell of pumpkin and spices, signaling that fall has officially arrived. Enjoy a slice with a warm cup of tea or coffee. It’s the perfect autumn treat, bringing all the cozy, seasonal vibes.
I’m thrilled to share my mom’s delicious pumpkin bread recipe this year, baked in a fun, festive Harvest Bounty loaf pan! These Nordic Ware cake pans are my go-to for adding a creative and playful touch to classic recipes, making them even more special.
When it comes to my baking essentials, I always rely on Wayfair, especially with its fantastic Way Day deals. Right now, you can find products up to 80% off, plus free shipping for their special promotion. Don’t miss out—shop Way Day in-store or online starting October 5th!
Wayfair has all my favorite baking supplies, like the iconic Mason Cash mixing bowls featured on Downton Abbey! I also invested in a fabulous Miyabi Chef’s knife, currently on sale for the Way Day deals. Be sure to check out these incredible finds during Wayfair’s Way Day Sale!
When I visited our son in Seattle, I also caught up with my brother who lives there too. He had been helping move my mom out of her house, and I asked if he could dig through her cookbooks. My mom had shelves full of cookbooks, including many with her handwritten recipes. To my surprise, my brother found a box of them! Our family of seven tried and tested these recipes—and trust me, we were tough food critics!
The other day, I stumbled upon her pumpkin cake recipe and tweaked it to fit in a Nordic Ware pan. Here is a perfectly moist and delicious pumpkin loaf recipe!
Tips For The Nordic Ware Pumpkin Pan
- Grease the pan thoroughly no need to dust with flour: A good layer of grease is all you need for a clean release, so there’s no need to dust with flour. Make sure to get into all the nooks and crannies of the pan. The first time I used this pan, I dusted it with flour and ended up with flour pockets. Next, I tried cocoa powder, but got dark spots. Finally, I just greased it with shortening, and the cake popped right out perfectly!
- Fill the pan only 2/3 full. This ensures your cake has room to rise without overflowing, keeping the pumpkin design intact.
- Tap the pan before baking: Gently tap the filled pan on the counter a few times to release air bubbles and help the batter settle into the detailed areas.
- Let the cake cool before removing it: Let it cool in the pan for about 10 minutes before inverting it. This helps the cake hold its shape while releasing easily from the pan.
- You should avoid letting a Nordic Ware pan sit in water for long periods: Prolonged exposure to water can lead to rusting, especially around the seams or any crevices. It’s best to wash the pan promptly after use and dry it thoroughly to maintain quality and prevent potential damage.
Pumpkin Loaf Recipe
Ingredient You’ll Need For This Pumpkin Bread
- Sugar – Adds the perfect sweetness to balance the pumpkin and spices.
- Flour – Provides structure and helps the loaf hold its shape.
- Baking powder – Ensures the loaf rises nicely for a light, fluffy texture.
- Baking soda – Works with the baking powder to give extra lift and a tender crumb.
- Cinnamon – Brings warmth and a classic fall spice flavor to the loaf.
- Salt – Enhances the flavors and balances the sweetness.
- Oil – Keeps the loaf moist and gives it a soft texture.
- Canned pumpkin – The star ingredient, adding moisture, flavor, and that beautiful autumn color.
- Eggs – Helps bind the ingredients together and adds richness to the batter.
How to Make This Pumpkin Cake
Step 1 – Preheat Oven: Preheat your oven to 350°F (177°C), or 325°F (163°C) if using a Nordic Ware pan.
Step 2 – Grease Pan: Thoroughly grease your Nordic Ware pumpkin loaf pan with shortening (no need to dust with flour).
Step 3—Mix Dry Ingredients: Combine the sugar, flour, baking powder, baking soda, cinnamon, and salt and stir until blended. Add oil and continue to beat until dry ingredients are moistened. The mixture will be crumbly.
Step 4 – Add Pumpkin and Eggs: Add pumpkin and mix again until well blended. Add slightly beaten eggs and blend one minute longer. Do not overmix.
Step 5 – Pour Batter: Pour the batter into the pan, filling it about 2/3 full to allow room for the cake to rise.
Step 6 – Tap the Pan: Gently tap the pan on the counter to remove any air bubbles and ensure the batter settles into the detailed areas of the pan.
Step 7 – Bake: Place the pan in the oven and bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
Step 8 – Cool: Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
Pumpkin Loaf Recipe
Ingredients
- 1½ cups granulated sugar
- 1½ cups flour can substitute gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup oil
- 1½ cups canned pumpkin
- 2 eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C), or 325°F (163°C) if using a Nordic Ware pan.
- Grease Pan: Thoroughly grease your Nordic Ware pumpkin loaf pan with shortening (no need to dust with flour).
- Mix Dry Ingredients: Combine the sugar, flour, baking powder, baking soda, cinnamon, and salt and stir until blended. Add oil and continue to beat until dry ingredients are moistened. The mixture will be crumbly.
- Add Pumpkin and Eggs: Add pumpkin and mix again until well blended. Add slightly beaten eggs and blend one minute longer. Do not overmix.
- Pour Batter: Pour the batter into the pan, filling it about 2/3 full to allow room for the cake to rise.
- Tap the Pan: Gently tap the pan on the counter to remove any air bubbles and ensure the batter settles into the detailed areas of the pan.
- Bake: Place the pan in the oven and bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
Nutrition
Frequently Asked Questions About Pumpkin Bread Recipes
Pumpkin bread can become dense if it contains too much moisture or is overmixed. Measure your wet ingredients carefully and mix the batter just until combined to avoid excess gluten development, which can make the bread dense.
To ensure moist pumpkin bread, use oil or melted butter in the recipe and enough pumpkin puree. Avoid overbaking, as this can dry out the bread. Checking with a toothpick early is a good way to prevent overbaking.
Yes, you can substitute fresh pumpkin for canned pumpkin. Just cook and puree the pumpkin first and strain out any excess water, as canned pumpkin is more concentrated and less watery.
If your pumpkin bread sinks in the middle, it may be due to underbaking or using too much baking soda or baking powder. Make sure to follow the recipe measurements accurately and test for doneness by inserting a toothpick in the center—it should come out clean.
Yes, pumpkin bread freezes well. Let it cool completely, then wrap it tightly in plastic wrap followed by aluminum foil, or place it in an airtight container. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter before serving.
Add spices like nutmeg, ginger, or cloves to enhance the flavor, or mix ingredients like chocolate chips, nuts, or dried cranberries. Vanilla extract and some orange zest can also elevate the flavor profile.
Yes, you can make gluten-free pumpkin bread with a gluten-free flour blend. The blend should contain a binder like xanthan gum to help the bread maintain its structure.
Pumpkin bread stays fresh for 3-4 days when stored in an airtight container at room temperature. To extend its freshness, store it in the fridge for up to a week or freeze it for up to 3 months.
If you want a fancier fall dessert than this Nordic Ware Pumpkin Loaf, make sure to try my moist pumpkin bread recipe or my Pumpkin Brioche French Toast Recipe.
Thanks so much for stopping by! I hope you can bake this beautiful pumpkin cake with the Nordic Ware pan. And be sure to check out Wayfair’s amazing Way Day Sale from October 5th through the 7th. You won’t want to miss it!
Also, if you want to follow this post on my LiketoKnowIt account, here’s the link to this post on LTK.
Cheers, and Happy Baking!
Photo Credits: MyPhotography.com
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