Description
This easy pumpkin bread recipe produces a dense, moist loaf packed with warm autumn spices and real pumpkin puree. Using oil instead of butter ensures a tender crumb that stays moist for several days, making it the perfect seasonal breakfast or gift for neighbors during the harvest season.
Ingredients
2 cups all-purpose flour
1 can (15 oz) pumpkin puree
1.5 cups granulated sugar
0.5 cup vegetable oil
2 large eggs
2 tsp pumpkin pie spice
1 tsp baking soda
0.5 tsp salt
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9×5 inch loaf pan thoroughly with non-stick spray.
Whisk flour, baking soda, salt, and spices in a medium bowl until combined.
Combine the pumpkin puree, sugar, oil, and eggs in a large mixing bowl.
Stir the wet ingredients until the mixture appears completely smooth.
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure all ingredients are at room temperature for better emulsion. Do not use pumpkin pie mix, only pure pumpkin puree. Store in an airtight container for up to 4 days for maximum moisture.
- Prep Time: 15
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg