Pumpkin Bread

Discover why Pumpkin Bread is a fall favorite with this easy recipe. Perfectly spiced and moist, it's ideal for breakfast or gifting. Bake today!

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Prep Time 10

Cook Time 1

Resting Time 10

Total Time 1 20

Servings: 8 people

Calories: 198

Ingredients Equipment Method Nutrition Notes

Ingredients

1 cup canned pumpkin puree or fresh pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/2 cup chocolate chips or chopped nuts optional

Equipment

Mixing bowls
Whisk
Spatula
Loaf pan (8x4 inches)
Toothpick or cake tester

Method

Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, and eggs until well combined.
In another bowl, mix the flour, baking soda, salt, and spices.
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in chocolate chips or nuts if using.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Calories: 198kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 143mgPotassium: 166mgFiber: 1gSugar: 8gVitamin A: 123IUVitamin C: 1mgCalcium: 2mgIron: 4mg

Notes

For an extra-moist pumpkin bread, brush the top with melted butter after baking. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For freezing, slice the bread, wrap each slice individually, and freeze for up to 3 months. Enjoy experimenting with spices to customize the flavor to your liking!