Description
This moist pumpkin bread recipe delivers a dense, tender crumb and warm autumn spices that define the perfect seasonal treat. By using high-quality canned pumpkin puree and precise ratios of vegetable oil, this bread maintains incredible moisture and softness for days. Perfectly spiced with cinnamon, nutmeg, and cloves, this bakery-quality loaf is the ultimate way to enjoy the classic flavors of fall in a simple, satisfying quick bread format.
Ingredients
15 oz canned pumpkin puree
2 cups all-purpose flour
1/2 cup vegetable oil
1.5 cups granulated sugar
2 large eggs (room temperature)
2 teaspoons pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, lining the bottom with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, and pumpkin spice until well combined.
In a separate medium bowl, beat the sugar, eggs, and vegetable oil until the mixture is smooth and pale.
Stir the pumpkin puree into the wet mixture until no streaks of orange remain.
Fold the wet ingredients into the dry mixture using a rubber spatula until just combined, being careful not to overwork the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spoon.
Bake for 60 to 65 minutes, or until a skewer inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure ingredients are at room temperature for the best emulsification. Do not use canned pumpkin pie filling, as it contains extra sugar and spices. You may substitute vegetable oil with neutral-tasting melted coconut oil. Store in an airtight container at room temperature for up to 4 days.
- 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: 2g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg