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Fall Baking Aesthetic Spiced Pumpkin Loaf

Fall baking aesthetic spiced pumpkin loaf with warm, cinnamon-spiced flavor baked until tender. Mix wet and dry just until combined, then bake for 45–50 minutes for a cozy loaf texture that styles easily for photos.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

dry mixture
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
wet mixture
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 2 eggs Use large eggs.
  • 1 cup vegetable oil

Equipment

  • 1 sheet pan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F, then prepare a pan for baking so the batter can go in right away.
  2. Whisk together all-purpose flour, baking soda, and pumpkin pie spice until evenly combined and no dry streaks remain.
  3. In a separate bowl, mix pumpkin puree, granulated sugar, eggs, and vegetable oil until smooth and glossy.
  4. Combine the wet mixture with the dry mixture and stir just until mixed; stop as soon as no flour pockets are visible.
  5. Pour the batter into the prepared pan and bake at 350°F for 45-50 minutes, until a toothpick comes out mostly clean.
Cool and style
  1. Cool the loaf so it slices cleanly, then place it on a wooden board.
  2. Style for photos with cinnamon sticks and autumn leaves as rustic props around the loaf.

Notes

For best slicing and photo-ready styling, cool until warm-to-room temperature before transferring to the wooden board. Store covered in the fridge for up to 4 days; freezer yes—wrap tightly and freeze up to 2 months. Dietary swap: use a 1:1 gluten-free all-purpose flour blend if you want it gluten-free while keeping the bake time similar.