Pumpkin Bread
This easy pumpkin bread recipe is my go-to quick bread in the fall. It's the best with warm spices, a slightly sweet taste and always turns out soft, tender and moist.
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 Tablespoon pumpkin pie spice
- ¼ cup water
Instructions
- Prep. Preheat oven to 350°F. Grease a 9x5" loaf pan.
- Dry ingredients. In a medium-sized bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1 Tablespoon pumpkin spice. Set aside.
- Wet ingredients. In a large bowl, mix together 1 cup pumpkin puree, 2 eggs, 1 1/2 cups sugar, 1 teaspoon vanilla, 1/2 cup vegetable oil and 1/4 cup water.
- Combine. Slowly add flour mixture to the pumpkin mixture and mix just until combined.
- Bake. Bake for 60-65 minutes, or until a toothpick comes out clean.
- Cool. Allow bread to cool in the pan for 5-10 minutes and then remove onto a cooling rack. Enjoy!
Notes
To freeze: Let bread cool completely, then wrap in plastic wrap or foil. Place the wrapped loaf in a freezer bag and store in the freezer for up to 3 months.
Want to add chocolate chips? Check out my chocolate chip pumpkin bread recipe.
Nutrition
Serving: 1slice, Calories: 265kcal, Carbohydrates: 41g, Protein: 3g, Fat: 10g, Saturated Fat: 8g, Cholesterol: 35mg, Sodium: 204mg, Potassium: 95mg, Fiber: 1g, Sugar: 26g, Vitamin A: 3228IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
