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Pumpkin Bread

This heartwarming pumpkin bread is easy to make, featuring warm spices and a tender texture, perfect for fall gatherings or quiet mornings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil (or melted coconut oil) for a warmer flavor
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
Optional Add-Ins
  • ½ cup chopped nuts or chocolate chips for added texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the canned pumpkin, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  3. In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Gradually combine the dry ingredients with the wet mixture, stirring until just combined. Avoid overmixing.
  5. If desired, fold in the nuts or chocolate chips for a fun twist.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to four days or freeze for up to three months. Reheat in the oven or microwave when ready to enjoy.