Pumpkin Bread
Classic spiced pumpkin bread that's incredibly moist, perfectly sweetened, and made in just one bowl for the easiest fall treat.
Equipment
Ingredients
Ingredients
pumpkin puree (canned)
425 g
granulated sugar
200 g
brown sugar
150 g
vegetable oil
120 ml
large eggs
2 pcs
all-purpose flour
250 g
baking soda
1 tsp
baking powder
0.5 tsp
salt
0.5 tsp
ground cinnamon
2 tsp
ground nutmeg
0.5 tsp
ground cloves
0.25 tsp
Instructions
Preheat oven
Preheat oven to 175°C and grease a 23x13 cm loaf pan.
Mix wet ingredients
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
Add dry ingredients
Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to the wet mixture. Stir just until combined.
Bake the bread
Pour batter into prepared loaf pan and bake at 175°C for 55-65 minutes until a toothpick inserted in the center comes out clean.
Cool and serve
Cool bread in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
Storage
Wrap tightly in plastic wrap or store in airtight container. Freezes well for up to 3 months.
Notes
• The bread stays moist for days due to the pumpkin and oil
• Can be made into muffins - reduce baking time to 20-25 minutes
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