Welcome to the best pumpkin bread recipe you will ever make! This recipe is perfect for fall and is sure to impress your friends and family. The best part is that it’s incredibly moist thanks to the oil used in the recipe. So, let’s get started!
Ingredients
- 1 can pumpkin puree (15 oz)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup water
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate large bowl, mix together the sugar, oil, eggs, water, pumpkin puree, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Pour the batter into a greased loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Slice and serve!
Nutritional Information
Servings: 12 | Calories: 270 | Total Fat: 10g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 250mg | Total Carbohydrates: 43g | Dietary Fiber: 2g | Sugars: 27g | Protein: 3g
Cooking Time
Prep time: 15 minutes | Cook time: 60-70 minutes | Total time: 75-85 minutes
Equipment
- Medium bowl
- Large bowl
- Loaf pan
- Wire rack
Serving Suggestions
This pumpkin bread is delicious on its own, but you can also serve it with a dollop of whipped cream or a drizzle of caramel sauce. It’s perfect with a hot cup of coffee or tea on a cool fall morning.
Variations
If you want to mix things up, you can add in some chopped nuts or chocolate chips to the batter before baking. You can also swap out the vegetable oil for melted butter or coconut oil for a slightly different flavor.
Substitutions
If you don’t have pumpkin puree on hand, you can use mashed sweet potato or butternut squash instead. You can also use gluten-free flour instead of all-purpose flour for a gluten-free version of this recipe.
Storage
This pumpkin bread will keep well in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Tips
- Make sure to measure your flour accurately by spooning it into your measuring cup and leveling it off with a knife.
- Do not overmix the batter, as this can lead to tough bread.
- Let the bread cool completely before slicing to prevent it from falling apart.
Notes
This recipe can easily be doubled to make two loaves of pumpkin bread.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and puree the pumpkin before adding it to the batter.
Can I use a different type of oil?
Yes, you can use any type of neutral-flavored oil, such as canola or grapeseed oil, instead of vegetable oil.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) instead of the eggs and a non-dairy milk instead of the water.
Personal Thoughts
This pumpkin bread recipe is a fall staple in my house. It’s so easy to make and always turns out moist and delicious. I love serving it to guests or bringing it to fall potlucks. It’s the perfect comfort food for a cool autumn day.
In summary, this recipe is a must-try for anyone who loves pumpkin bread. It’s easy, delicious, and perfect for fall. So, grab your ingredients and get baking!