pumpkin bread
This homemade pumpkin bread is moist, flavorful, and perfect for fall. It's a delightful treat for breakfast or a snack and can be easily made with simple ingredients.
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 whisk
- 1 rubber spatula
- 1 loaf pan (9x5 inches)
- 1 oven
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree canned or homemade
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup chopped nuts or chocolate chips optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the loaf pan.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine the pumpkin puree, granulated sugar, vegetable oil, and eggs. Mix until smooth and well-combined.
- Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Be careful not to overmix.
- If desired, fold in the chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Store pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
You can also freeze the bread for longer storage, wrapped tightly in plastic wrap and then in aluminum foil; it will last for up to 3 months.