Pumpkin Bread
This moist and flavorful pumpkin bread is perfect for breakfast, a snack, or dessert. It’s spiced with warm autumn flavors and is sure to be a family favorite.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 loaf pan (9x5 inches)
- 1 oven
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease the 9x5 inch loaf pan.
- In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well incorporated.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added texture, you can mix in ½ cup (75 g) of walnuts or pecans.
The pumpkin bread can be stored at room temperature for up to 3 days or wrapped tightly and frozen for up to 3 months.
Serve sliced with butter, cream cheese, or enjoy plain.