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Martha Stewart-Inspired Pumpkin Bread Loaf

Close-up of Martha Stewart-Inspired Pumpkin Bread Loaf showing its texture
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A moist, warmly spiced pumpkin bread with a tender crumb and a crackly sugar top, inspired by Martha Stewart’s classic home-baking style. Cinnamon, nutmeg, and cloves perfume every slice, while a splash of orange juice and a hint of vanilla keep the flavor bright. This is an original adaptation, not her verified recipe.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) orange juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons (26g) granulated sugar, for topping

Instructions

  1. Heat the oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan with butter or nonstick spray, line the bottom with parchment paper, and grease the parchment. Do not skip lining the pan, or the loaf may stick.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl until evenly combined. Set aside.
  3. In a large bowl, whisk the sugar and oil until smooth and slightly lightened, about 1 minute. Add the eggs one at a time, whisking well after each addition, until the mixture is glossy and thick.
  4. Whisk in the pumpkin puree, orange juice, and vanilla until fully incorporated and no streaks remain. The mixture should look uniform and bright orange.
  5. Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no dry flour remains. Stop mixing as soon as the batter comes together; overmixing will make the loaf tough.
  6. Scrape the batter into the prepared pan and smooth the top with the spatula. Sprinkle the 2 tablespoons sugar evenly over the surface for a crackly top.
  7. Bake for 60 to 65 minutes, until the loaf is deep golden brown and a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 45 minutes.
  8. Cool the loaf in the pan on a wire rack for 15 minutes, then run a thin knife around the edges and turn it out onto the rack. Cool completely before slicing, about 1 hour, for the cleanest slices.

Notes

Store the cooled loaf wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week. To freeze, wrap the whole loaf or individual slices in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature for 2 to 3 hours, or microwave individual slices for 20 to 30 seconds. For make-ahead, bake and cool the loaf completely, then wrap and freeze; it also tastes even better the day after baking. Reheat slices in a 300°F (150°C) oven for 5 to 7 minutes, or toast lightly.

Nutrition

Keywords: Martha Stewart pumpkin bread, pumpkin bread loaf, easy pumpkin bread, spiced pumpkin bread, moist pumpkin bread, pumpkin quick bread, fall baking, Thanksgiving bread, loaf cake, homemade pumpkin bread

Find it online: https://marthadishes.com/martha-stewart-pumpkin-bread-loaf-recipe/