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Easy Pumpkin Bread
Easy pumpkin bread recipe that makes moist homemade pumpkin bread. Check out the tips and step-by-step photos above the recipe for more information.
Course
bread
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
servings
Calories
291
kcal
Author
Kate @ I Heart Eating
Equipment
2 8x4-inch loaf pan
Ingredients
1/2
cup
vegetable oil
1 ¾
cups
granulated sugar
2
large eggs
15
oz
can pumpkin purée
2
cups
all-purpose flour
1
tablespoon
pumpkin pie spice
1
teaspoon
baking soda
1/2
teaspoon
baking powder
1/2
teaspoon
salt
US Customary
-
Metric
Instructions
Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.
Whisk in eggs until well-combined.
Add the pumpkin puree and whisk until well-combined.
Whisk in the flour, pumpkin pie spice, baking soda, baking powder, and salt until just combined. Overmixing the bread will cause it to be tough.
Divide the batter evenly between the prepared pans.
Bake for 40-60 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean.
Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling.
Video
Notes
Oil:
Or a similar neutral oil like canola oil or olive oil.
Pumpkin
purée
:
Be sure to buy pumpkin
purée
not pumpkin pie mix or pumpkin pie filling.
Flour:
To properly measure the flour, either weigh it or stir to break it up, lightly spoon into measuring cup, and then level.
Greasing the pans:
I like to use a cooking spray with flour in it like Baker's Joy.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
291
kcal
|
Carbohydrates:
48
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Cholesterol:
27
mg
|
Sodium:
201
mg
|
Potassium:
125
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
5555
IU
|
Vitamin C:
1.6
mg
|
Calcium:
27
mg
|
Iron:
1.7
mg