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Pumpkin Bread

A moist and fluffy pumpkin bread with a subtly sweet flavor, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (sifted)
  • 1 cup sugar (or brown sugar for added richness)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup canned pumpkin puree (make sure it’s 100% pumpkin)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs (beaten)
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup chopped walnuts or pecans for extra crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  3. In a separate bowl, mix the canned pumpkin puree, vegetable oil, beaten eggs, and vanilla extract.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. If using nuts, fold them in gently.
  6. Grease a 9x5 inch loaf pan and pour in your batter, smoothing the top with a spatula.
Baking
  1. Place in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days, or wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature and warm in a preheated oven at 350°F for about 10 minutes.