The Best Pumpkin Bread Recipe
The Best Pumpkin Bread recipe yields a moist, warmly spiced loaf that's easy to stir together with just one bowl in about 10 minutes!
Course bread, Breakfast, Brunch, Side Dish
Cuisine American
Keyword easy pumpkin bread, moist pumpkin bread, pumpkin bread
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings
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loaf (about 10-12 slices)
Calories 262 kcal
Author Blair
Ingredients
list of 14 items
1 ½ cups sugar
½ cup oil (either canola or vegetable)
2 eggs
1 cup canned pumpkin
½ teaspoon vanilla extract
1 teaspoon baking soda
1 ¾ cups all-purpose flour
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon cloves
¼ teaspoon ginger
2 tablespoons milk
list end
Instructions
list of 5 items
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together sugar, oil and eggs. Add pumpkin and vanilla; stir to combine. Sprinkle baking soda and salt over top; stir until well
blended.
3. Stir in flour, cinnamon, nutmeg, allspice, cloves and ginger; be careful not to over-mix. Fold in milk.
4. Transfer batter to a greased 8 x 4-inch loaf pan. Bake for 45-55 minutes for dark or nonstick pans or up to 60-70 minutes for glass, ceramic or light
pans. The bread is done when a toothpick inserted in the center comes out clean.
5. Remove from the pan and cool on a wire rack before slicing and serving.
list end
Recipe Notes
• I prefer a can of
Libby’s 100% pure pumpkin
, but you can substitute with 1 cup of fresh homemade pumpkin puree.
• Make sure that you use a can of 100% pure pumpkin puree, which is different from canned pumpkin pie filling. The pure pumpkin puree is unsweetened and
doesn’t include any spices or other seasonings.
• I recommend using either canola oil or vegetable oil. You want a neutral oil that will not flavor the bread, so don’t use olive oil.
• Be careful not to over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result
in a dry, dense loaf.
Nutrition Facts
The Best Pumpkin Bread Recipe
Amount Per Serving (1 slice)
Calories 262 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Cholesterol 28mg9%
Sodium 250mg11%
Potassium 75mg2%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 3217IU64%
Vitamin C 1mg1%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
The Best Pumpkin Bread recipe yields a moist, warmly spiced loaf that's easy to stir together with just one bowl in about 10 minutes!
Course bread, Breakfast, Brunch, Side Dish
Cuisine American
Keyword easy pumpkin bread, moist pumpkin bread, pumpkin bread
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings
undefined
loaf (about 10-12 slices)
Calories 262 kcal
Author Blair
Ingredients
list of 14 items
1 ½ cups sugar
½ cup oil (either canola or vegetable)
2 eggs
1 cup canned pumpkin
½ teaspoon vanilla extract
1 teaspoon baking soda
1 ¾ cups all-purpose flour
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon cloves
¼ teaspoon ginger
2 tablespoons milk
list end
Instructions
list of 5 items
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together sugar, oil and eggs. Add pumpkin and vanilla; stir to combine. Sprinkle baking soda and salt over top; stir until well
blended.
3. Stir in flour, cinnamon, nutmeg, allspice, cloves and ginger; be careful not to over-mix. Fold in milk.
4. Transfer batter to a greased 8 x 4-inch loaf pan. Bake for 45-55 minutes for dark or nonstick pans or up to 60-70 minutes for glass, ceramic or light
pans. The bread is done when a toothpick inserted in the center comes out clean.
5. Remove from the pan and cool on a wire rack before slicing and serving.
list end
Recipe Notes
• I prefer a can of
Libby’s 100% pure pumpkin
, but you can substitute with 1 cup of fresh homemade pumpkin puree.
• Make sure that you use a can of 100% pure pumpkin puree, which is different from canned pumpkin pie filling. The pure pumpkin puree is unsweetened and
doesn’t include any spices or other seasonings.
• I recommend using either canola oil or vegetable oil. You want a neutral oil that will not flavor the bread, so don’t use olive oil.
• Be careful not to over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result
in a dry, dense loaf.
Nutrition Facts
The Best Pumpkin Bread Recipe
Amount Per Serving (1 slice)
Calories 262 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Cholesterol 28mg9%
Sodium 250mg11%
Potassium 75mg2%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 3217IU64%
Vitamin C 1mg1%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
