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–+ servings
A richly decorated pumpkin-shaped bundt cake sits on a white plate, surrounded by white mini pumpkins, pears, and lit candles. Gold sprinkles are scattered on and around the cake. A patterned cloth and a candle in a glass holder are also visible.
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Pumpkin Loaf Recipe

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 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!
Servings 8 servings
Calories 448kcal
Author Janine Waite

Equipment

  • 1 Nordic Ware Harvest Bounty Loaf Pan

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

Serving: 1serving | Calories: 448kcal | Carbohydrates: 60g | Protein: 4g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 229mg | Potassium: 188mg | Fiber: 2g | Sugar: 39g | Vitamin A: 7210IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg