Description
This dense, spiced pumpkin bread is a seasonal classic that offers a perfect balance of moisture and flavor. Featuring a generous cinnamon swirl and a tender, aromatic crumb, this quick bread is the ideal accompaniment to coffee or tea. Using room-temperature eggs and a precise oil-to-pumpkin ratio, this recipe guarantees a consistently soft and delicious loaf that stays moist for several days.
Ingredients
2 cups all-purpose flour
1 can (15 oz) pure pumpkin puree (not pie filling)
1.5 cups granulated sugar
0.5 cup vegetable oil
2 large room-temperature eggs
2 tablespoons cinnamon (divided)
1 teaspoon baking soda
0.5 teaspoon fine sea salt
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a standard 9×5 loaf pan.
Whisk flour, baking soda, salt, and 1 tablespoon of cinnamon in a large mixing bowl.
Mix sugar, pumpkin puree, oil, and eggs in a separate bowl until smooth.
Combine wet and dry ingredients using a spatula until just incorporated.
Pour half the batter into the loaf pan, sprinkle with remaining cinnamon, add the rest of the batter, and swirl with a knife.
Bake for 60 minutes, ensuring the oven door stays closed.
Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days or wrap tightly to freeze for up to 2 months. Use a toothpick to check for doneness. Spoon flour into measuring cups rather than scooping directly to ensure correct density.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg