Pumpkin Bread
It’s hard to beat this homemade pumpkin bread. A fall favorite recipe packed with cinnamon, nutmeg, and ginger with the option of adding chocolate chips! A family favorite and one-bowl dessert everyone will love.
Servings 1 loaf
Equipment
Ingredients
- 1½ cups pumpkin puree
- 2 large eggs
- 1/2 cup oil
- 1/4 cup milk
- 1 cup sugar
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees.
- Spray 1 – 9×5 loaf pan with baking spray or line with parchment paper. Set aside.
- While the oven is preheating, whisk together the pumpkin puree, eggs, oil, milk, and sugar in a medium bowl.
- Add the flour, baking soda, salt, cinnamon, am pumpkin pie spice. Stir until just combined and no white from the flour remains.
- Transfer the bread to your prepared baking dish.
- Bake 45 to 60 minutes, or until a knife comes out clean in the center of the bread.
- Remove from the pan and allow to cool completely before storing.
Video
Notes
- Make Ahead: You can make this recipe in advance and freeze the whole loaf or individual slices. When ready to serve, remove from the freezer and allow to come to room temperature on the counter. Frozen bread will last up to 2 months.
- Hand mix the batter. This helps from over mixing which can leave you with a more dry dense cake.
- Make sure you buy pure pumpkin puree not pumpkin pie mix.
- Top browning too quickly? Lower the oven rack to the lower third position before preheating the oven. This will move the bread away from the heatsource, allowing it to cook fully without over cooking the top.
Nutrition
Serving: 1Servings