Description
This moist pumpkin bread is a simple yet delightful treat, perfect for any occasion with a soft, flavorful texture.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix oil and sugar. Add eggs, pumpkin puree, and vanilla. Combine well.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a rack to cool completely.
Notes
Use fresh pumpkin puree for a richer flavor. For storage, wrap in plastic wrap and keep at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin bread, fall recipes, dessert, baking