why make this recipe
This pumpkin bread is easy and fast. It uses a can of pumpkin and common pantry items. You can make it for breakfast, snack, or for guests. If you like simple baking, try these easy dinner ideas for more quick recipes.
introduction
This recipe makes a moist, spiced loaf. You need one bowl for wet and one for dry. The bread bakes in about an hour. It is plain and homey, good with coffee or tea.
how to make Easy Pumpkin Bread
Follow the steps below. Mix wet ingredients first, then add dry. Do not overmix. For other simple guides, see this list of simple recipes.
Ingredients :
- 1 can (15 oz) pumpkin puree
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, mix together the pumpkin puree, sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
how to serve Easy Pumpkin Bread
Slice the bread and serve at room temperature. It is nice with butter, cream cheese, or a light drizzle of maple syrup. For quick meal ideas to go with it, try these quick chicken meals.
how to store Easy Pumpkin Bread
Wrap the cooled loaf in plastic wrap or put it in an airtight container. Store at room temperature for 2-3 days. For longer storage, keep it in the fridge for up to a week or freeze slices for up to 3 months.
tips to make Easy Pumpkin Bread
- Use room temperature eggs for better mixing.
- Do not overmix after you add flour; mix just until combined.
- Check with a toothpick at 50 minutes to avoid overbaking.
- Let the loaf cool before slicing to keep it from crumbling.
variation (if any)
- Add 1/2 cup chopped nuts or chocolate chips to the batter.
- Use 1/2 cup brown sugar and 1/2 cup white sugar for a deeper flavor.
- Add 1/4 teaspoon nutmeg or ginger for extra spice.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes. Cook and puree fresh pumpkin first. Use about the same amount (15 oz).
Q: Can I make muffins instead of a loaf?
A: Yes. Bake muffins at 350°F for about 18-22 minutes.
Q: Is this bread freezer safe?
A: Yes. Wrap slices well and freeze up to 3 months. Thaw at room temperature.
Q: Can I reduce the sugar?
A: You can reduce sugar by up to 1/4 cup, but the bread will be less sweet and slightly denser.
Conclusion
For a similar recipe and extra tips, see this full version of Easy Pumpkin Bread – I Heart Eating: https://www.ihearteating.com/easy-pumpkin-bread/.
Print
Easy Pumpkin Bread
- Total Time: 75
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This moist, spiced pumpkin bread is easy to make and perfect for breakfast or snacks.
Ingredients
- 1 can (15 oz) pumpkin puree
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, mix together the pumpkin puree, sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature eggs for better mixing. Check with a toothpick at 50 minutes to avoid overbaking.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: pumpkin bread, easy recipes, baking, fall recipes