Description
This classic pumpkin bread is the ultimate fall treat, featuring a tender, moist crumb and a warm blend of aromatic spices. By using vegetable oil instead of butter, the loaf maintains a cloud-like texture for days. It is simple to make and pairs perfectly with a morning cup of coffee or as an afternoon snack.
Ingredients
15 oz canned pumpkin puree
2 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
Instructions
Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, and eggs until smooth.
Slowly fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure ingredients like eggs are at room temperature for better mixing. Use fresh spices for the best aromatic profile. Store in an airtight container to keep moist for up to 4 days.
- Prep Time: 15
- Cook Time: 60
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 32g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg