Description
This dense, moist pumpkin bread is a perfect seasonal treat, combining the rich flavor of pureed pumpkin with aromatic spices. Designed for efficiency, this one-bowl recipe minimizes cleanup while delivering a professional, bakery-quality loaf that stays soft for days. It is a reliable, easy-to-make staple for breakfast or a comforting afternoon snack throughout the cooler months.
Ingredients
15 oz pumpkin puree (pure, not pie filling)
2 cups all-purpose flour
1.5 cups granulated sugar
2 large eggs
2 teaspoons pumpkin pie spice
0.5 cups vegetable oil
1 teaspoon baking soda
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a 9×5 inch loaf pan.
In a large mixing bowl, whisk together the eggs, sugar, pumpkin puree, and vegetable oil until smooth.
Add the flour, baking soda, and pumpkin pie spice directly into the bowl with the wet ingredients.
Fold the mixture together until just incorporated, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure your pumpkin puree is 100 percent pure pumpkin and not pre-mixed pie filling, which contains added sweeteners and spices. You can substitute half of the granulated sugar with brown sugar for a richer, deeper molasses flavor. Store in an airtight container at room temperature for up to three days.
- Prep Time: 10
- Cook Time: 60
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 28g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
