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Soft Pumpkin Loaf
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Soft Pumpkin Loaf

Soft Pumpkin Loaf

Serves 4 | with Pepita Crumble

This soft pumpkin loaf with crunchy pepita crumble is an easy weeknight bake to get you in the mood for fall. With a tender crumb and plenty of warming pumpkin spices, it will have your kitchen smelling amazing in no time!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 20 minutes


/ serving 4 people

1 cup

Pumpkin Pie Filling

(Contains Wheat)

2.25 cup

All-Purpose Flour

(Contains Wheat)

2 tsp

Pumpkin Pie Spice Mix

28 g


1 unit(s)


(Contains Egg)

1 tsp

Baking Powder

½ tsp

Baking Soda

200 g

Brown Sugar

⅔ cup


(Contains Milk)

Not included in your delivery

½ tsp


4 tbsp


(Contains Milk)

¼ cup



Nutrition Values

Calories920 kcal
Fat34 g
Saturated Fat11 g
Carbohydrate136 g
Sugar65 g
Dietary Fiber4 g
Protein16 g
Cholesterol83 mg
Sodium850 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Medium Bowl
Measuring Cups
Measuring Spoons
Large Bowl


Prep loaf pan and make crumb topping

Before starting, remove 4 tbsp butter from the fridge and set aside in a warm place until softened.Preheat the oven to 350ºF.Gather all required baking tools. Grease a 9x5-inch metal baking loaf pan with 1 tsp softened butter. Line the base and sides of the loaf pan with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the pumpkin loaf from the pan later.)Whisk together 1/4 cup flour, 1/4 cup packed brown sugar, pepitas, 1/4 tsp pumpkin pie spice mix and 1/8 tsp salt in a medium bowl. Add 2 tbsp softened butter. Using your fingertips, mix dry ingredients with butter until pea-sized clumps form. Set aside. (NOTE: This is your pepita crumble.)

Start pumpkin loaf batter

Add 2 cups flour, baking powder, 1/2 tsp baking soda, 1/2 tsp salt and remaining pumpkin pie spice mix to a large bowl, then whisk to combine. Using a spatula or an electric hand mixer, beat remaining softened butter, 1/4 cup oil and remaining brown sugar together in another large bowl until lightened and combined, 1 min. Add egg and 1 cup pumpkin pie filling to wet mixture, then beat until incorporated. (NOTE: Transfer any leftover pumpkin pie filling to a ziplock bag or container and freeze for a future creation!)

Finish pumpkin loaf batter

Add 2/3 cup milk to wet mixture, then stir until smooth. Add dry mixture to wet mixture, then stir until combined and no floury steaks remain.Spread batter into the prepared loaf pan, then sprinkle pepita crumble over top.

Finish and serve

Bake in the middle of the oven until a knife inserted into the middle comes out clean, 45-60 min.Allow loaf to cool on a wire rack for 10 min before removing from the loaf pan. Cool pumpkin loaf completely before cutting into slices with a sharp knife.

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