Description
This dense and moist quick bread is a quintessential autumn treat, blending the earthy sweetness of pure pumpkin puree with the warmth of high-quality Ceylon cinnamon and toasted nutmeg. Using a creaming method to balance vegetable oil and brown sugar, this recipe guarantees a tender crumb structure that stays moist for days. It is a simple, no-yeast bake perfect for novice bakers looking for a consistent, flavorful accompaniment to morning coffee or tea.
Ingredients
15 oz pumpkin puree
2 cups all-purpose flour
2 teaspoons ground Ceylon cinnamon
1.5 cups brown sugar
2 large eggs
0.5 cup vegetable oil
1 teaspoon baking soda
0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9×5 inch loaf pan.
Whisk flour, baking soda, salt, and cinnamon in a large bowl.
Combine pumpkin puree, vegetable oil, brown sugar, and eggs in a separate bowl.
Fold the wet ingredients into the dry mixture until just combined.
Let the batter rest for 10 minutes.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55 to 65 minutes or until a skewer inserted in the center comes out clean.
Notes
Ensure your pumpkin puree is not pumpkin pie mix to maintain the correct flavor profile. Allow the flour and spices to fully hydrate by letting the batter rest for 10 minutes before baking to improve the final crumb texture.
- Prep Time: 15
- Cook Time: 60
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg