Description
A cozy and aromatic pumpkin bread recipe, perfect for fall and versatile enough for breakfast or dessert.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts (walnuts or pecans), chocolate chips, or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a large mixing bowl.
- Combine both sugars, oil, and eggs in another bowl, mixing until well blended.
- Stir in the pumpkin puree and vanilla to the sugar mixture until well combined.
- Add the dry ingredients to the wet mixture gradually, stirring until just combined; avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for about 60 minutes or until a toothpick inserted comes out clean. Tent with foil if browning too quickly.
- Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
Perfect for serving warm with butter or cream cheese, and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg