This pumpkin bread recipe is a spiced quick bread made with plain pumpkin puree. It is not pumpkin pie or pumpkin cheesecake.
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Pumpkin Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Description
Pumpkin Bread. From Alissa.
Ingredients
- 1 3/4 cups (210g) flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup (120ml) oil
- 1 cup (200g) sugar
- 2 eggs
- 1 cup (245g) pumpkin puree
- 1/4 cup (60ml) milk
Instructions
- Heat the oven to 350°F (175°C). Butter a 9-by-5-inch loaf pan.
- Whisk flour, baking soda, baking powder, spices, and salt.
- Whisk oil, sugar, eggs, pumpkin, and milk. Fold the dry mix in until smooth.
- Bake 55 to 65 minutes, until a toothpick comes out clean. Cool 15 minutes, then remove from the pan.
Notes
Pie filling already has sugar and spice. Use 100 percent pumpkin puree.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Puree
Blot very wet puree with a paper towel if it sloshes in the can.
Spice
Cinnamon and nutmeg are enough. Extra clove turns the loaf soapy.
Crack
A crack down the center is normal for a quick bread.
Slice
Wait until warm, not hot, or the crumb tears.
Nutrition (estimated)
About 260 calories per serving. Estimate only, not a lab test.
FAQ
Fresh pumpkin?
Roast and puree it until it is as thick as canned. Watery puree makes a gummy loaf.
Two loaves?
Double the batter and use two pans. Do not bake a double recipe in one pan.
Add-ins?
A half cup of chocolate chips or walnuts, folded in at the end.
How long does it keep?
Wrapped, 4 days on the counter. It stays moist because of the oil and pumpkin.