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Pumpkin Bread

This Pumpkin Bread is a soft, moist, and flavorful treat perfect for fall, breakfast, snacks, or dessert. It's a delightful gift for friends and family.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract together.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve Pumpkin Bread with butter or cream cheese and enjoy with coffee or tea. Store tightly wrapped at room temperature for up to 3 days or in the refrigerator for a week. For longer storage, freeze slices for up to 3 months.