Description
This quintessential autumnal treat combines the earthy sweetness of pureed pumpkin with a warm, aromatic spice blend. The precise ratio of vegetable oil and pumpkin puree creates a consistently moist, bakery-style crumb that stays soft for days. Perfect for a cozy morning coffee pairing or a simple holiday dessert, this reliable recipe is designed for beginner bakers to achieve professional-level results every time.
Ingredients
2 cups all-purpose flour
15 oz can 100% pure pumpkin puree
1.5 cups granulated sugar
1/2 cup vegetable oil
2 large eggs, room temperature
2 tsp pumpkin spice blend
1 tsp baking soda
1/2 tsp salt
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a standard 9×5 inch loaf pan with non-stick cooking spray or line with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, and pumpkin spice.
In a separate medium bowl, beat the pumpkin puree, granulated sugar, and vegetable oil until smooth.
Add the eggs one at a time to the wet ingredients, beating well after each addition.
Fold the wet ingredients into the dry mixture until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan.
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 to cool completely.
Notes
Substitute all-purpose flour with bread flour if you prefer a chewier texture. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Ensure the pumpkin puree is 100% pure, not pumpkin pie filling containing added spices or sweeteners.
- Prep Time: 15
- Cook Time: 60
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 28g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg