Easy Pumpkin Bread Recipe
User Reviews
4.6
Easy Pumpkin Bread Recipe
Description
The Easy Pumpkin Bread starts by creaming together oil, sugar, eggs, vanilla, and solid-pack pumpkin. Combined with a blend of all-purpose flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice, the batter requires gentle mixing to avoid toughness. Baking in greased and floured loaf pans at 325ºF for around 45-50 minutes produces a golden brown crust and a soft, even crumb.
This pumpkin bread has warm autumn spice notes and a moist, tender texture from the pumpkin and oil. The cinnamon and pumpkin pie spice add complexity without overpowering the bread’s subtle pumpkin flavor. It is best served sliced alongside coffee or tea.
For storage, keep the bread in an airtight container at room temperature for up to three days. Coconut oil may be warmed to liquid form before mixing. Adjust spice levels or add nutmeg, ginger, or cloves for different flavors.
Ingredients
- 1 cup coconut oil or vegetable oil, 200 grams
- 2 cups granulated sugar 435 grams
- 3 large egg
- 2 teaspoons vanilla extract 5 grams
- 2 cups pumpkin 504 grams, solid pack
- 3 cups all-purpose flour 385 grams
- 1 teaspoon salt 5 grams
- 1 teaspoon baking soda 5 grams
- 2 teaspoons baking powder 6 grams
- 2 teaspoons ground cinnamon 4 grams
- 2 teaspoons pumpkin pie spice 4 grams
Instructions
- Preheat the oven to 325ºF. Grease and flour two 8 1/2x 4 1/2" loaf pans. Line with parchment paper for easy removal if desired.
- In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. Set aside. 1 cup coconut oil , 2 cups granulated sugar,3 large eggs, 2 teaspoons vanilla extract, 2 cups solid pack pumpkin
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 2 teaspoons pumpkin pie spice
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Divide the mixture between the two pans.
- Bake for 45-50 minutes or until a toothpick (or cake tester) inserted in the center of the loaf comes out clean. If the bread looks like it is getting too brown, cover loosely with aluminum foil for the rest of baking.
- Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
- Sprinkle the top with powdered sugar, if desired.
Notes
- Store baked pumpkin bread in an airtight container at room temperature for up to 3 days to maintain freshness.
- Warm coconut oil before mixing if using it instead of vegetable oil to ensure proper blending.
- To enhance flavor, consider doubling the pumpkin pie spice or adding ground nutmeg, ginger, or cloves to the dry ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 183mg | 8% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 3855IU | 77% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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