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Soft, moist, and perfectly spiced pumpkin bread made with simple pantry staples, easy to prepare and bake.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup oil (vegetable or canola preferred)
  • 1 (15-ounce) can pumpkin puree (about 1 3/4 cups)
  • 2 large eggs
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350°F and position the rack in the lower-middle; lightly grease a 9×5-inch loaf pan and line the bottom with parchment paper.
  2. In a medium bowl whisk together all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt.
  3. In a large bowl whisk pumpkin puree with white sugar and packed light brown sugar until smooth; add eggs, oil, and vanilla extract and whisk until combined.
  4. Slowly whisk the dry ingredients into the wet ingredients until the batter is smooth and no dry flour remains, taking care not to overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 60 to 75 minutes, loosely tenting the loaf with foil halfway through to prevent over-browning; the bread is done when a toothpick inserted into the center comes out clean or with only a few dry crumbs.
  7. Let the loaf rest in the pan for about 10 minutes, run a knife around the edges to loosen, then invert onto a wire rack and cool another 5 to 10 minutes before slicing.
  8. If making muffins, bake about 18–25 minutes; if making mini loaves, bake about 25–35 minutes, checking doneness with a toothpick.

Notes

Spoon and level your flour to keep the loaf light and fluffy., Mix batter just until combined; small lumps are okay., Tent with foil halfway during baking to prevent excessive browning., Use neutral oil like vegetable or canola for tender crumb; melted butter can be substituted for a richer taste., Optional mix-ins include 1/2 cup chopped walnuts or pecans, 1/2 to 3/4 cup chocolate chips, or 1/2 cup raisins or dried cranberries., For a cream cheese swirl, mix 4 oz cream cheese, 2 tbsp sugar, and 1 egg yolk; dollop and swirl into batter before baking., To make muffins or mini loaves, adjust baking times accordingly and test doneness with a toothpick., Store wrapped at room temperature for up to 2 days, refrigerate up to 4-5 days, or freeze up to 3 months., Reheat slices in microwave for 15–25 seconds, or warm loaf wrapped in foil at 300°F for 10–20 minutes.

Nutrition

Find it online: https://gingerbaking.com/pumpkin-bread/