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Pumpkin Bread

A delightful and moist pumpkin bread filled with warm spices, perfect for fall gatherings and cozy afternoons.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

For the bread
  • 2 cups all-purpose flour For best results, use a high-quality all-purpose flour.
  • 15 oz canned pumpkin puree Look for 100% pumpkin, preferably organic.
  • 1/2 cup granulated sugar Adds sweetness without making the bread too sugary.
  • 1/2 cup brown sugar For a deep, caramel flavor.
  • 1/2 cup vegetable oil Refined coconut oil gives a subtle flavor boost.
  • 2 eggs Fresh, room-temperature eggs yield the best results.
  • 1 tsp vanilla extract Use pure vanilla extract for the best flavor.
  • 2 tsp pumpkin pie spice Store-bought or homemade with equal parts cinnamon, nutmeg, and ginger.
  • 1 tsp baking soda Ensure it's fresh for a good rise.
  • 1/2 tsp salt Balances out the sweetness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease and line a standard 9x5 inch loaf pan with parchment paper.
  3. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
  4. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-55 minutes, covering with foil halfway through to prevent over-browning.
  8. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to 4 days at room temperature or in the refrigerator for a week. Can be frozen for up to 3 months.