Description
This easy pumpkin bread recipe produces a moist, perfectly spiced loaf that captures the essence of autumn in every single bite. By utilizing high-quality canned pumpkin puree and a straightforward creaming method, you achieve a bakery-style result without complex equipment or advanced culinary techniques. This dense, aromatic quick bread is perfect for breakfast or as a seasonal treat.
Ingredients
1 3/4 cups All-Purpose Flour
15 oz Pumpkin Puree
1 1/2 cups Granulated Sugar
1/2 cup Vegetable Oil
2 large Eggs
2 tsp Pumpkin Pie Spice
1 tsp Baking Soda
1/2 tsp Salt
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9×5 inch loaf pan thoroughly with non-stick cooking spray or butter.
Whisk the flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl until combined.
Beat the sugar, pumpkin puree, oil, and eggs in a separate medium bowl until smooth.
Combine the wet and dry ingredients by folding the mixture with a spatula just until the streaks of flour disappear.
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.
Cool the bread in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure you use pure pumpkin puree, not pre-mixed pumpkin pie filling. You can substitute up to half of the granulated sugar with brown sugar for a deeper molasses flavor. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 26g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg