Are you looking for a delicious and moist pumpkin bread recipe that is easy to make and perfect for fall? Look no further than this recipe, which uses canned pumpkin for convenience and extra moisture. With just the right amount of spice and sweetness, this bread is sure to become a favorite in your household.
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large bowl, mix together the canned pumpkin, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve with butter or cream cheese, if desired.
Per serving (1 slice):
- Calories: 230
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 35mg
- Sodium: 200mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 3g
- 9×5 inch loaf pan
- Medium bowl
- Large bowl
- Wire rack
This pumpkin bread is delicious on its own, but it’s also great served warm with a pat of butter or a dollop of cream cheese. You could also try toasting it and serving it with your favorite fall-inspired spread, like apple butter or pumpkin cream cheese.
Feel free to experiment with different spices to make this bread your own. You could try adding a pinch of nutmeg or ginger to give it an extra kick. You could also mix in some chopped nuts or raisins for added texture.
If you don’t have canned pumpkin on hand, you could try using mashed sweet potato or butternut squash instead. You could also use a different type of oil, like canola or coconut, in place of the vegetable oil.
This pumpkin bread will keep for up to 3 days at room temperature, or up to a week in the refrigerator. You can also freeze it for up to 3 months. To freeze, wrap the bread tightly in plastic wrap and then in aluminum foil before placing it in the freezer.
- Be sure to use canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- To make this recipe even easier, you could mix the dry ingredients together in advance and store them in an airtight container until you’re ready to bake.
- If you want to make mini loaves or muffins instead of one large loaf, adjust the baking time accordingly.
This recipe makes one 9×5 inch loaf of pumpkin bread.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree in place of canned. To make your own pumpkin puree, roast a small pumpkin until it is tender, then scoop out the flesh and puree it in a food processor or blender until smooth.
Can I use a different type of sugar?
Yes, you can use brown sugar or coconut sugar in place of granulated sugar if you prefer.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) in place of the eggs, and a non-dairy milk in place of the dairy milk.
This moist pumpkin bread recipe with canned pumpkin is a fall favorite for good reason. With just the right amount of spice and sweetness, it’s perfect for enjoying on a crisp autumn day. Whether you enjoy it on its own or toasted with butter or cream cheese, this bread is sure to become a household favorite. So why not give it a try for yourself?