Pumpkin Bread
A warm, spiced loaf that captures the essence of autumn, perfect for breakfast or as a cozy snack.
Equipment
- Oven
- Mixing Bowls:
- 8 1/2" x 4 1/2" bread pans
- Whisk
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp ground cloves optional
- 1/2 tsp ground nutmeg optional
- 1/2 tsp fine sea salt
- 3 large eggs room temperature
- 1 cup extra light olive oil or vegetable or corn oil
- 15 oz pumpkin puree
Instructions
- Preheat your oven to 350°F (175°C).
- Grease two 8 1/2" x 4 1/2" bread pans with butter and dust with flour.
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
- In another bowl, whisk eggs, then add oil and pumpkin puree, stirring until smooth.
- Pour the wet mixture over the dry ingredients and mix gently until combined.
- Divide the batter equally between the prepared pans.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store wrapped in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.