Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the flour, sugar, baking soda, salt, and spices until well combined.
- In another bowl, whisk together the eggs, pumpkin puree, oil, and water.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Pour the batter into a greased loaf pan.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 160mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 70IUVitamin C: 2mgCalcium: 2mgIron: 6mg
Notes
Feel free to customize your pumpkin bread with mix-ins like chocolate chips, nuts, or dried cranberries. For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend. If you're vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). To enhance the flavor, add a splash of vanilla extract or a pinch of orange zest. Store leftover pumpkin bread in an airtight container at room temperature for up to three days, or freeze for longer storage. Enjoy your cozy fall vibes! 🍂
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