Nordic Ware Pumpkin Loaf Pan Recipe

Embrace the cozy flavors of fall with this delicious Nordic Ware Pumpkin Loaf Pan Recipe. This pumpkin loaf is filled with warm fall spices and has a wonderfully moist texture. And I love how the Nordic Ware Harvest Bounty pumpkin loaf pan turns a simple pumpkin recipe into such a pretty fall dessert.

It’s perfect for an autumn gathering, Thanksgiving, or simply enjoying at home with a cup of coffee. The beautiful pumpkin design makes this loaf feel extra special without requiring any complicated decorating.

As this pumpkin loaf bakes, your home fills with the cozy aroma of pumpkin and warm spices, which always makes it feel like fall has officially arrived. Enjoy a slice with a warm cup of tea or coffee for a simple autumn treat. It’s one of those recipes that makes the house smell amazing and feels just right for this time of year.

The Inspiration Behind This Pumpkin Loaf

I’m so happy to share my mom’s pumpkin bread recipe, baked in this festive Nordic Ware Harvest Bounty loaf pan. I love using decorative Nordic Ware pans for fall baking since they can turn a favorite family recipe into something pretty enough to serve on a holiday table.

This pumpkin bread is especially meaningful to me because it’s a recipe from my mom. And baked in this beautiful pumpkin-shaped pan, it makes such a fun fall dessert for family gatherings and Thanksgiving.

When I visited our son in Seattle, I also got to spend some time with my brother, who lives there too. He had been helping move my mom out of her house, and I asked if he could look through her collection of cookbooks. She had shelves and shelves of them, along with so many handwritten family recipes. To my surprise, my brother found a whole box!

Growing up in a family of seven, we tried plenty of my mom’s recipes over the years, and we were definitely a tough crowd when it came to food.

One day, I came across her pumpkin cake recipe and decided to adapt it to fit my Nordic Ware Harvest Bounty loaf pan. The result is this wonderfully moist pumpkin loaf that brings back some very special memories of my mom and her baking.

Tips for the Nordic Ware Pumpkin Pan

• Grease the pan thoroughly—there’s no need to dust it with flour. Make sure to get the shortening into all the little nooks and crannies of the pan. The first time I used this pan, I dusted it with flour and ended up with little flour pockets. Next, I tried cocoa powder, but that left dark spots. Finally, I used just shortening, and the pumpkin loaf popped right out beautifully!
• Fill the pan only 2/3 full. This gives the pumpkin loaf enough room to rise without overflowing and helps preserve the pretty details of the pan.
• Tap the pan before baking. Gently tap the filled pan on the counter a few times to release any trapped air bubbles and help the batter settle into all the detailed areas of the pumpkin design.
• Let the pumpkin loaf cool before removing it. Allow it to cool in the pan for about 10 minutes before carefully inverting it. This helps the loaf hold its shape and release more easily.
• Don’t let your Nordic Ware pan soak in water. Wash the pan promptly after using it and dry it thoroughly. This is especially helpful for keeping water from sitting in the detailed areas and crevices of the pan.

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Pumpkin Loaf Recipe

Ingredients You’ll Need for This Pumpkin Bread

• Sugar – Adds sweetness and pairs perfectly with the pumpkin and warm spices.
• Flour – All-purpose flour gives the pumpkin bread its structure and helps it hold the beautiful shape of the pan.
• Baking powder – Helps the pumpkin loaf rise as it bakes.
• Baking soda – Works along with the baking powder to give the loaf a soft, tender texture.
• Cinnamon – Adds that warm fall flavor that goes so well with pumpkin.
• Salt – A little salt balances the sweetness and brings out the other flavors.
• Oil – Keeps this pumpkin bread wonderfully moist and tender.
• Canned pumpkin – Adds pumpkin flavor, moisture, and that pretty golden-orange color. Be sure to use pure pumpkin rather than pumpkin pie filling.
• Eggs – Bind everything together and add richness to the batter.

How to Make This Pumpkin Loaf

Step 1 – Preheat the Oven: If using the Nordic Ware Harvest Bounty loaf pan, preheat your oven to 325°F (163°C). If using a standard loaf pan, preheat the oven to 350°F (177°C).

Step 2 – Grease the Pan: Thoroughly grease your Nordic Ware pumpkin loaf pan with shortening, making sure to get into all the detailed areas of the pan. There’s no need to dust it with flour.

Step 3 – Mix the Dry Ingredients: Combine the sugar, flour, baking powder, baking soda, cinnamon, and salt, and stir until blended. Add the oil and continue mixing until the dry ingredients are moistened. The mixture will look crumbly at this point.

Step 4 – Add the Pumpkin and Eggs: Add the pumpkin and mix until well blended. Add the lightly beaten eggs and mix for about one minute longer. Be careful not to overmix.

Step 5 – Pour the Batter: Pour the batter into the prepared pan, filling it about 2/3 full to leave room for the pumpkin loaf to rise.

Step 6 – Tap the Pan: Gently tap the filled pan on the counter a few times to release air bubbles and help the batter settle into the detailed pumpkin design.

Step 7 – Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8 – Cool: Let the pumpkin loaf cool in the pan for about 10 minutes before carefully inverting it onto a cooling rack or serving plate.

Frequently Asked Questions About Pumpkin Bread

Why is my pumpkin bread too dense?

Pumpkin bread can become dense if the batter is overmixed or if there is too much moisture. Measure your ingredients carefully and mix the batter only until everything is combined.

How can I keep pumpkin bread moist?

One of the keys to moist pumpkin bread is not overbaking it. This recipe also uses oil, which helps keep the loaf soft and moist. Start checking for doneness toward the end of the baking time and remove the loaf when a toothpick inserted into the center comes out clean.

Can I substitute fresh pumpkin for canned pumpkin?

Yes, but fresh pumpkin puree can contain more water than canned pumpkin. Cook and puree the pumpkin, then drain or strain away excess moisture before using it in the recipe. For the most consistent results, I prefer canned pure pumpkin.

Why does my pumpkin bread sink in the middle?

A pumpkin loaf can sink if the center isn’t completely baked or if the measurements of the leavening ingredients are off. Measure the baking powder and baking soda carefully and check the center of the loaf for doneness before removing it from the oven.

Can I freeze pumpkin bread?

Yes. Let the pumpkin bread cool completely, then wrap it well and place it in an airtight freezer-safe container or bag. Freeze for up to three months and thaw before serving.

How long does pumpkin bread stay fresh?

Store pumpkin bread in an airtight container at room temperature for about 3–4 days. For longer storage, you can refrigerate it or freeze it for up to three months.

Can I make this pumpkin loaf without the Nordic Ware Harvest Bounty pan?

Yes! You can make this pumpkin loaf even if you don’t have the Nordic Ware Harvest Bounty pan. Use a standard loaf pan instead and bake at 350°F. Since pan sizes and baking times can vary, start checking the loaf for doneness toward the end of the baking time. It’s ready when a toothpick inserted into the center comes out clean.

More Pumpkin Recipes to Try

If you love baking with pumpkin as much as I do, you might also enjoy my moist pumpkin bread recipe or my Pumpkin Brioche French Toast Recipe.

Thanks so much for stopping by! I hope you have a chance to make this Nordic Ware Pumpkin Loaf Pan Recipe this fall. I love how the Harvest Bounty pan transforms my mom’s pumpkin recipe into such a pretty loaf for the season.

Cheers, and Happy Baking!

Photo Credits: MyPhotography.com