Description
This moist and flavorful Pumpkin Bread features warm spices like cinnamon and pumpkin pie spice, combined with pumpkin puree for a perfect autumn treat. Baked to golden perfection, this easy-to-make quick bread is ideal for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup white sugar
- ½ cup packed light brown sugar
- ½ cup oil (vegetable or canola oil recommended)
- 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the rack in the lower-middle part of the oven. Lightly grease a 9×5-inch loaf pan and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt ensuring there are no lumps.
- Combine Wet Ingredients: In a large bowl, whisk the pumpkin puree along with white sugar and brown sugar until the mixture is smooth. Add the eggs, oil, and vanilla extract, then mix thoroughly until all is fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, whisking continuously until the batter is smooth and homogenous without any pockets of dry flour.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60 to 75 minutes, loosely covering the top with foil halfway through baking to prevent excessive browning. The bread is done when a toothpick inserted into the center comes out clean or with only dry crumbs attached.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes. Then run a knife around the edges and invert the loaf onto a wire rack. Let it cool for an additional 5 to 10 minutes before slicing and serving.
Notes
- Using parchment paper makes it easier to remove the bread from the pan without sticking.
- Covering the bread halfway through baking prevents the crust from getting too dark while ensuring the inside is fully cooked.
- You can substitute the oil with melted butter for a richer flavor if desired.
- Store leftover pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe is perfect for adding chopped nuts or chocolate chips for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
