Easy Pumpkin Bread Recipe
This Easy Pumpkin Bread recipe offers a moist, flavorful loaf perfect for autumn or any time you crave a comforting treat. Made with pumpkin puree and warm spices like cinnamon and nutmeg, it’s simple to prepare and bakes into a tender, golden-brown bread with a soft crumb. Ideal for breakfast, snack, or dessert.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour (210g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon grated nutmeg
Wet Ingredients
- 1⅓ cups pumpkin puree (300g)
- 1¼ cup granulated sugar (250g)
- ⅔ cup vegetable oil (160ml)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with baking spray or butter to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and grated nutmeg until evenly combined.
- Combine wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients bowl. Stir gently with a spatula or wooden spoon until just combined; be careful not to overmix to keep the bread tender.
- Pour and bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for about 1 hour. After 30 minutes, optionally cover the top loosely with foil to prevent over-browning.
- Check doneness and cool: Test the bread’s doneness by inserting a toothpick into the center; it should come out with a few moist crumbs. Once done, remove the pan from the oven and let the bread cool in the pan for 15 minutes before removing it to a wire rack to cool completely.
Notes
- For extra flavor, consider adding chopped nuts or chocolate chips to the batter.
- Be careful not to overmix the batter as it can make the bread dense.
- Store leftover pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freezes well: wrap tightly in foil and freeze for up to 3 months.
- Use canned pumpkin puree or homemade pumpkin puree for best results.
Find it online: https://lauracooks.com/easy-pumpkin-bread-recipe/