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Pumpkin Bread Recipe
5.0 (753 reviews)
Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. It's easy, keeps really well, and can be made ahead. It's such a cozy baking project with all the warm fall spices.
Total Time60
Servings16
271
Caloriesper servingNutrition Information
271
Calories
15 g
Fat
33 g
Carbs
3 g
Protein
1 g
Fiber
20 g
Sugar
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda (sifted to eliminate lumps)
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp ground cloves (optional)
- 1/2 tsp ground nutmeg (optional)
- 1/2 tsp fine sea salt
- 3 large eggs (room temperature)
- 1 cup extra light olive oil (or vegetable or corn oil)
- 15 oz pumpkin puree
Instructions
- 1Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2"x4 1/2" bread pans.
- 2In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon 1/2 tsp cloves, 1/2 tsp nutmeg, and 1/2 tsp salt.
- 3In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
- 4Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.