Description
This moist and flavorful Pumpkin Bread recipe is perfect for fall and holiday seasons. Made with canned pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, it combines the perfect balance of sweetness and spice. Ideal for breakfast, snacks, or a comforting dessert, this bread is easy to prepare and delivers a tender crumb with a deliciously aromatic taste.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to prevent the bread from sticking during baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt to ensure even distribution of the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Stir gently with a rubber spatula until just combined, making sure not to overmix as this could make the bread tough.
- Pour Batter and Smooth: Pour the batter into the prepared loaf pan, smoothing the surface with the spatula to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for approximately 60 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
- Cool: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to maintain a tender crumb.
- You can add nuts or chocolate chips for extra texture and flavor.
- Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Ensure canned pumpkin puree is 100% pumpkin, not pumpkin pie filling, to avoid excess sugar and spices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 180
- Sugar: 14g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Pumpkin bread, fall recipe, moist pumpkin bread, easy pumpkin bread, spiced pumpkin loaf
