Description
Moist and flavorful pumpkin bread, perfect for breakfast or dessert, encapsulating the essence of fall.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin spice (or cinnamon)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 375°F. Grease a 9×5 loaf pan and line it with parchment paper.
- In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.
- In a large bowl, mix pumpkin puree, granulated sugar, and brown sugar. Beat in eggs, vegetable oil, and vanilla extract.
- Slowly add flour mixture to the pumpkin mixture, whisking until smooth.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 55 minutes or until a toothpick comes out clean, covering the top with foil halfway if necessary.
- Cool in the pan for 10 minutes, then lift out using parchment paper.
- Slice and serve warm, or allow to cool completely before storing.
Notes
Serve warm with butter or enjoy as dessert with whipped cream. Can be stored at room temperature for 2-3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, fall recipes, quick bread, baking