Simple Autumn Pumpkin Loaf

When the temperature begins to drop and the leaves start to change, pumpkin becomes my favorite ingredient to bake with. That is how the inspiration to bake a pumpkin loaf came about. This recipe is simple enough for a beginner baker and a college student to prepare (as I am both of those things). The goal of this recipe was to make a gourmet-tasting loaf with the baking tools of your average college student. A mixing bowl and a whisk will be the most high-tech equipment you will need.

• 1-2/3 Cups All Purpose Flour
• 1-1/2 Cups Pure Cane Sugar
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 3/4 Teaspoon Salt
• 1 Teaspoon Pumpkin Pie Spice
• 2 Eggs
• 1 Cup Canned Pumpkin
• 1/2 Cup Canola Oil
• 1/2 Cup Water
• 1/2 Cup Powdered Sugar
• 1/4 Cup Milk

• 9 x 5 Loaf Pan
• Mixing bowls
• Measuring utensils
• Whisk

Tip: If you don't own a 9 x 5 loaf pan, most grocery stores sell single-use versions of this size.

Preheat the oven to 350 degrees.

Spray the entire pan with cooking spray (i.e. PAM) and coat with a dusting of flour.

Tip: Make sure to coat flour all the way up the sides of the loaf pan to ensure that it does not stick.

Combine dry ingredients in a medium sized mixing bowl.

• 1-2/3 Cups Flour
• 1-1/2 Cups Sugar
• 1 Teaspoon Baking soda
• 1/2 Teaspoon Baking powder
• 3/4 Teaspoon Salt
• 1 Teaspoon Pumpkin Pie Spice

In a separate, large, mixing bowl combine the wet ingredients.

• 2 Eggs
• 1 Cup Canned Pumpkin
• 1/2 Cup Canola Oil
• 1/2 Cup Water

Mix until all ingredients are incorporated.

Add half of the dry ingredients to the combined wet ingredients. Whisk until combined. Then add the rest of the dry ingredients and combine.

Tip: By incorporating the dry ingredients slowly the consistency of the mixture will be smoother.

Pour mixture into coated baking pan.

Place in a 350-degree oven and bake for 40-50 minutes.

Tip: Baking time will vary with different ovens, so to ensure enough cooking time, poke a toothpick in the middle of the loaf. If it comes out clean then the loaf is finished baking.

Combine powdered sugar and milk in a small bowl.

• 1/2 Cup Powdered Sugar
• 1/4 Cup Milk

Whisk until completely smooth.

Turn loaf pan upside down on a flat surface, and tap the bottom until it detaches from the bottom of the pan.

Tip: Use a knife to scrape around the edges of the loaf. This makes it easier for the loaf to detach from the pan.

Warning: The bottom of the pan will still be hot, be sure to use proper baking equipment like baking gloves.

Drizzle icing mixture on the top of the cooled loaf.

This pumpkin loaf is the perfect fall treat. It is not overly sweet which means it can be enjoyed at all times of day. In total, this recipe takes 20 minutes of preparation time and 50 minutes of baking.