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Avatar photoIsha Joe

Pumpkin Bread

Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. It's easy, keeps really well, and can be made ahead. It's such a cozy baking project with all the warm fall spices.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 16 slices (makes 2 loaves)
Course: Bread, Breakfast, Dessert
Cuisine: American
Calories: 271
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda sifted to eliminate lumps
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves optional
  • 1/2 tsp ground nutmeg optional
  • 1/2 tsp fine sea salt
  • 3 large eggs room temperature
  • 1 cup extra light olive oil (or vegetable or corn oil)
  • 15 oz pumpkin puree
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2"x4 1/2" bread pans.
  2. In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon 1/4 tsp cloves, 1/2 tsp nutmeg, and 1/2 tsp salt.
  3. In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, pumpkin puree and vanilla.
  4. Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.

Notes

Bake times can vary based on your oven and the color of your baking pan. A darker colored pan will bake faster and a lighter colored pan will take longer to bake.