Description
Enjoy this easy and delicious pumpkin bread recipe. Moist, flavorful, and perfect for fall!
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 tsp baking soda, sifted to eliminate lumps
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 3 large eggs, room temperature
- 1 cup (240ml) extra light olive oil (or vegetable or corn oil)
- 15 oz (425g) pumpkin puree
Instructions
Step-by-Step Instructions:
- Preheat the Oven: Preheat your oven to 350˚F (175˚C). Butter and lightly dust with flour two 8 1/2″x4 1/2″ bread pans.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 1/2 cups of sugar, 1 tsp of baking soda, 2 tsp of baking powder, 2 tsp of cinnamon, and 1/2 tsp of fine sea salt.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together 3 large eggs, 1 cup of oil, and 15 oz of pumpkin puree until smooth.
- Combine Ingredients: Pour the wet ingredients over the dry ingredients. Whisk together until the batter is smooth and well combined.
- Prepare to Bake: Divide the batter evenly between the two prepared bread pans.
- Bake: Place the pans in the oven and bake at 350˚F for 45-55 minutes, or until a toothpick inserted into the center comes out clean. My oven took about 50 minutes.
- Cool: Let the bread cool in the pans for 10-15 minutes, then transfer to a wire rack to fully cool.
Notes
- Ensure your eggs are at room temperature for a smoother batter.
- Don’t overmix the batter once the wet and dry ingredients are combined.
- Use pure pumpkin puree, not pumpkin pie filling, which has added spices and sugars.
- Prep Time: 15
- Cook Time: 50