Description
A moist and rich pumpkin bread that’s perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Whisk together flour, sugar, baking soda, baking powder, salt, and spices until combined.
- Mix the vegetable oil, pumpkin puree, eggs, and vanilla extract in a separate bowl until smooth.
- Pour the wet mixture into the dry mixture and stir until just combined.
- Transfer your batter to the prepared loaf pan, smoothing the top.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
For extra texture, add pecans or walnuts. Store leftovers tightly wrapped for up to three days, or freeze with wax paper between slices.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pumpkin bread, fall recipes, baking, autumn, dessert, vegetarian