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Heavenly Bowl Cake

Heavenly Bowl Cake

Heavenly Bowl Cake isn't your only pumpkin treat. This moist pumpkin bread recipe is the ultimate easy, cozy fall baking project your kitchen needs.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 10 slices
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 15 oz can pumpkin puree not pumpkin pie filling
  • 2 large eggs at room temperature
  • 1/2 cup vegetable or canola oil
  • 1/4 cup milk any kind works
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula or wooden spoon
  • 9x5-inch loaf pan
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly mixed.
  3. In a large mixing bowl, combine both sugars, eggs, oil, milk, vanilla, and pumpkin puree. Whisk until smooth.
  4. Gradually add the dry ingredients to the wet mixture in batches, folding gently until just combined with a few small lumps remaining.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 60 to 70 minutes, testing for doneness with a toothpick.
  6. Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Nutrition

Calories: 200kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 210mgPotassium: 170mgFiber: 1gSugar: 15gVitamin A: 10IUCalcium: 2mgIron: 6mg

Notes

Always use pure pumpkin puree, not pumpkin pie filling. Let the bread cool in the pan for 10 minutes before transferring it to the rack for better texture. For added flavor, top the cooled loaf with a simple glaze made from powdered sugar, milk, and vanilla. Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
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