Description
This moist and flavorful Pumpkin Bread is a perfect treat for fall or any time you crave a spiced, sweet loaf. Made with canned pumpkin, warm spices, and a hint of vanilla, it offers a tender crumb and a beautifully browned crust. Easy to make and great for breakfast or dessert, this bread combines classic autumn flavors in a simple loaf that bakes to perfection.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
Wet Ingredients
- 1 cup canned pumpkin
- ½ cup olive oil (or vegetable oil)
- ¼ cup water
- 2 eggs
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin, olive oil, water, eggs, sugar, brown sugar, and vanilla extract until completely blended and smooth.
- Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet ingredients bowl and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Prepare Baking Pan: Grease a 9 by 5-inch loaf pan thoroughly to prevent sticking and pour the batter evenly into the pan.
- Bake the Bread: Place the pan in a preheated oven at 350°F (175°C) and bake for 60 to 70 minutes. Check at around 40-45 minutes; if the edges or top are browning too rapidly, tent the bread loosely with aluminum foil to prevent burning and continue baking until a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the pan until it is no longer hot. Then, transfer the bread to a wire rack to cool completely before slicing to ensure perfect texture.
Notes
- Use canned pumpkin, not pumpkin pie filling, for the best texture and flavor.
- Tent with foil during baking if the bread begins to brown too quickly on the edges.
- This bread keeps well at room temperature for 3 days or can be refrigerated for up to one week.
- For added texture, consider folding in ½ cup chopped nuts or chocolate chips before baking.
- Ensure not to overmix the batter to prevent a dense bread.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread, pumpkin spice, quick bread, fall recipes, moist bread, autumn dessert
