Pumpkin Bread Recipe
Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. It's easy, keeps really well, and can be made ahead. It's such a cozy baking project with all the warm fall spices.
Ingredients
- 2 cupsall-purpose flour
- 1 ½ cupsgranulated sugar
- 1 tspbaking soda (sifted to eliminate lumps)
- 2 tspbaking powder
- 2 tspcinnamon
- ½ tspground cloves (optional)
- ½ tspground nutmeg (optional)
- ½ tspfine sea salt
- 3 largeeggs (room temperature)
- 1 cupextra light olive oil ((or vegetable or corn oil))
- 15 ozpumpkin puree
Directions
- 1
Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2"x4 1/2" bread pans.
- 2
In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon 1/2 tsp cloves, 1/2 tsp nutmeg, and 1/2 tsp salt.
- 3
In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
- 4
Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.