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Easy Pumpkin Bread

This Easy Pumpkin Bread recipe offers a delightfully spiced flavor with a moist texture, perfect for breakfast or afternoon tea, and is a great addition to any holiday gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree (not pumpkin pie filling) Make sure to grab the right one!
  • 1/2 cup vegetable oil You can substitute with melted coconut oil for a unique taste.
  • 1 cup granulated sugar Reduce to 3/4 cup for a less sweet option.
  • 2 large eggs Room temperature ensures they blend well.
  • 1 teaspoon vanilla extract For a lovely aromatic touch.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Be sure to spoon and level when measuring for accuracy.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves Optional, but adds lovely warmth.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Mix until smooth and well-combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. Gradually add the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay!
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Storage: Store at room temperature for up to 4 days, in the fridge for up to a week, or freeze for up to 3 months. Warm slices in the microwave for about 10-15 seconds or enjoy at room temperature.