Pumpkin Bread

This moist and flavorful pumpkin bread is perfect for savoring alongside your morning coffee or as an afternoon snack, capturing the essence of fall in every slice.

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American, Fall

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all purpose flour Provides the structure and base for the bread.
1 teaspoon baking soda Acts as a leavening agent.
1 teaspoon pumpkin spice or cinnamon Adds warmth and flavor.
0.5 teaspoon salt Enhances overall flavors.

Wet Ingredients

1 cup pumpkin puree Contributes moisture and sweetness.
0.5 cup granulated sugar Sweetens the bread.
0.5 cup brown sugar Adds depth of flavor.
2 large eggs Binds the ingredients together.
0.5 cup vegetable oil Ensures a moist crumb.
1 teaspoon vanilla extract Enhances the sweet notes.

Method

Preparation

Preheat the oven to 375°F for optimal baking temperature.
Grease a 9x5 loaf pan and line it with parchment paper, allowing it to hang over the edges.
In a medium bowl, whisk together the flour, baking soda, pumpkin spice, and salt.

Mixing

In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar.
Beat in the eggs, vegetable oil, and vanilla extract until well combined.
Slowly whisk in the flour mixture until there are no lumps.

Baking

Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 minutes, or until a toothpick comes out clean from the center.
About 30 minutes into baking, lightly cover the top with foil to prevent over-browning.

Serving

Allow to cool for 10 minutes in the baking pan before removing with the parchment paper.
Slice and serve warm or allow it to cool completely before storing.

Notes

This pumpkin bread pairs well with spreads like cream cheese or nut butter and can be added to various meals and occasions.