Description
Indulge in the ultimate fall treat with this moist, flavorful pumpkin bread recipe. Filled with warm spices and a tender crumb, this quick bread is perfect for cozy afternoons, Thanksgiving, or anytime you need a comforting homemade delight.
Ingredients
– 1 cup (240ml) canned pumpkin puree
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) vegetable oil
– 2 large eggs
– 1 1/2 cups (190g) all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
Instructions
1. 1. Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan.
2. 2. In a large bowl, whisk together the pumpkin puree, sugar, oil, and eggs until well combined.
3. 3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
4. 4. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. 5. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
6. 6. Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a sweeter glaze, mix 1 cup (120g) of powdered sugar with 2-3 tablespoons of milk or cream and drizzle over the top of the cooled bread. Store leftover pumpkin bread in an airtight container at room temperature for up to 4 days.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American