Easy Pumpkin Bread Recipe
This easy Pumpkin Bread recipe is moist, healthy and packed with fall flavor! Stir together the batter in one bowl with just 10 minutes of prep!
Course Breakfast
Cuisine American
Keyword healthy pumpkin bread recipe, moist pumpkin bread recipe, pumpkin bread recipe
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings
1
loaf (about 10-12 slices)
Calories 171.5 kcal
Author Blair
Ingredients
list of 13 items
1 (15 ounce) can pumpkin puree (or about 1 ¾ cups fresh pumpkin puree)
¼ cup butter, melted (or substitute with mild oil such as vegetable oil or canola oil)
1 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
¾ cup all-purpose flour
¾ cup whole wheat flour (or substitute with an additional ¾ cup of all-purpose flour)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
list end
Instructions
list of 7 items
1. Preheat oven to 350 degrees. Spray an 8.5-inch by 4.5-inch loaf pan with cooking spray and set aside.
2. Place pumpkin and melted butter in a large bowl. Use a wooden spoon to mix together.
3. Add sugar, eggs and vanilla to pumpkin mixture. Stir until well blended.
4. Sprinkle baking soda and salt over mixture and stir until well blended.
5. Add whole wheat flour, all-purpose flour, cinnamon, nutmeg, cloves and ginger, stirring just until combined. Be careful not to over-mix.
6. Pour batter into prepared loaf pan. Bake for 45-55 minutes, or until brown and toothpick inserted in center comes out clean. My loaves usually take
exactly 50 minutes to cook through.
7. Cool on a wire rack. Remove from pan and slice to serve.
list end
Recipe Notes
Write list…
• Use this batter to make pumpkin muffins! Prepare the recipe as instructed, divide the batter evenly among 12 muffin cups that have been lined with paper
or greased, and bake the muffins in a 375 degree F oven for 20-22 minutes (or until a toothpick inserted in the center comes out clean).• How to store
Pumpkin Bread: always wrap your loaf in plastic wrap or foil to prevent it from drying out. The pumpkin bread will stay fresh at room temperature on the
counter for 1-2 days, and it will keep in the refrigerator for up to 1 week.• Can this Pumpkin Bread recipe be frozen? Yes! Wrapped tightly, pumpkin bread
will keep in the freezer for up to 3 months.• Turn this into a Chocolate Chip Pumpkin Bread recipe by stirring about 1/2 cup (or more!) miniature chocolate
chips into the batter before baking.• Add nuts to the batter, such as 1/2 cup of chopped pecans or stir in 1/2 cup of raisins or dried cranberries.• Make
this pumpkin bread recipe with oil instead of butter. Just substitute an equal amount of oil for the melted butter. I recommend a mild oil such as vegetable
oil or canola oil.• Is pumpkin bread good for you? This recipe uses minimal sugar, so it’s just sweet enough without tasting like an overpowering cake!
It also includes added fiber and nutrients from the whole wheat bread. Pumpkin is also incredibly healthy! It keeps the bread moist, while also offering
additional vitamins, minerals, and antioxidants. Pumpkin is a low-calorie food that may boost your immune system, protect your eyesight, lower your risk
of certain cancers and promote heart and skin health. One slice of this pumpkin bread includes just 171 calories, less than 5 grams of fat, and 3.4 grams
of protein! By contrast, a single slice of Starbucks Pumpkin Bread has 410 calories and 15 grams of fat (
from the seasoned mom
_._,_._,_
This easy Pumpkin Bread recipe is moist, healthy and packed with fall flavor! Stir together the batter in one bowl with just 10 minutes of prep!
Course Breakfast
Cuisine American
Keyword healthy pumpkin bread recipe, moist pumpkin bread recipe, pumpkin bread recipe
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings
1
loaf (about 10-12 slices)
Calories 171.5 kcal
Author Blair
Ingredients
list of 13 items
1 (15 ounce) can pumpkin puree (or about 1 ¾ cups fresh pumpkin puree)
¼ cup butter, melted (or substitute with mild oil such as vegetable oil or canola oil)
1 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
¾ cup all-purpose flour
¾ cup whole wheat flour (or substitute with an additional ¾ cup of all-purpose flour)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
list end
Instructions
list of 7 items
1. Preheat oven to 350 degrees. Spray an 8.5-inch by 4.5-inch loaf pan with cooking spray and set aside.
2. Place pumpkin and melted butter in a large bowl. Use a wooden spoon to mix together.
3. Add sugar, eggs and vanilla to pumpkin mixture. Stir until well blended.
4. Sprinkle baking soda and salt over mixture and stir until well blended.
5. Add whole wheat flour, all-purpose flour, cinnamon, nutmeg, cloves and ginger, stirring just until combined. Be careful not to over-mix.
6. Pour batter into prepared loaf pan. Bake for 45-55 minutes, or until brown and toothpick inserted in center comes out clean. My loaves usually take
exactly 50 minutes to cook through.
7. Cool on a wire rack. Remove from pan and slice to serve.
list end
Recipe Notes
Write list…
• Use this batter to make pumpkin muffins! Prepare the recipe as instructed, divide the batter evenly among 12 muffin cups that have been lined with paper
or greased, and bake the muffins in a 375 degree F oven for 20-22 minutes (or until a toothpick inserted in the center comes out clean).• How to store
Pumpkin Bread: always wrap your loaf in plastic wrap or foil to prevent it from drying out. The pumpkin bread will stay fresh at room temperature on the
counter for 1-2 days, and it will keep in the refrigerator for up to 1 week.• Can this Pumpkin Bread recipe be frozen? Yes! Wrapped tightly, pumpkin bread
will keep in the freezer for up to 3 months.• Turn this into a Chocolate Chip Pumpkin Bread recipe by stirring about 1/2 cup (or more!) miniature chocolate
chips into the batter before baking.• Add nuts to the batter, such as 1/2 cup of chopped pecans or stir in 1/2 cup of raisins or dried cranberries.• Make
this pumpkin bread recipe with oil instead of butter. Just substitute an equal amount of oil for the melted butter. I recommend a mild oil such as vegetable
oil or canola oil.• Is pumpkin bread good for you? This recipe uses minimal sugar, so it’s just sweet enough without tasting like an overpowering cake!
It also includes added fiber and nutrients from the whole wheat bread. Pumpkin is also incredibly healthy! It keeps the bread moist, while also offering
additional vitamins, minerals, and antioxidants. Pumpkin is a low-calorie food that may boost your immune system, protect your eyesight, lower your risk
of certain cancers and promote heart and skin health. One slice of this pumpkin bread includes just 171 calories, less than 5 grams of fat, and 3.4 grams
of protein! By contrast, a single slice of Starbucks Pumpkin Bread has 410 calories and 15 grams of fat (
from the seasoned mom
_._,_._,_
