Pumpkin Bread

All the joy of pumpkin pie, in quick bread form. This autumn-spiced bread has a sweet, moist crumb, and cozy pumpkin flavor. Each bite delivers the cherished nuances of fall, so grab a cup of coffee (or hot chocolate) and snuggle up with a warming slice.

Course Breakfast, Dessert

Cuisine American

Diet Vegetarian

Keyword pumpkin brread, pumpkin loaf, thanksgiving

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 546kcal

Author Robin Miller

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup vegetable oil or extra light olive oil, corn oil, or melted coconut oil
3 large eggs room temperature
15- ounce can pumpkin puree not pumpkin pie filling
2 teaspoons pure vanilla extract

Instructions

Preheat the oven to 350 degrees. Coat two 8 1/2-inch loaf pans with cooking spray or a thin layer of butter. If desired, line the pans with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg. Mix well with a whisk. Set aside.
In a second bowl, whisk together the oil, eggs, pumpkin puree, and vanilla. Add the mixture to the dry ingredients and whisk until smooth.
Transfer the batter to the two prepared pans, dividing it evenly.
Bake for 45 to 55 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Note, even though your loaves may look even, one might cook faster than the other, so check both with a wooden pick.
Cool the bread in the pans, on a wire rack, for 15 minutes. Transfer the loaves to a wire rack to cool completely.

Nutrition