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Pumpkin Bread

This delightful pumpkin bread combines real pumpkin with warm spices for a comforting treat perfect for fall.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour Sifted for better texture.
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon Ground.
  • ½ teaspoon nutmeg Ground.
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar
  • ½ cup brown sugar Packed.
  • 2 large eggs
  • 1 cup pure pumpkin puree Canned or fresh.
  • ½ cup vegetable oil Can substitute with melted butter.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set it aside.
  3. In another bowl, mix the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep your bread light and fluffy.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  2. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely, then slice and enjoy!

Notes

For a delightful experience, serve warm with cream cheese or whipped cream. Leftover pumpkin bread can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze slices and reheat in the microwave.