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Tender Pumpkin Bread

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A delightful and moist pumpkin bread that celebrates fall flavors, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 4 large eggs, at room temperature
  • 1 cup mild oil
  • 1 tbsp bourbon or vanilla extract
  • 1 1/2 cups granulated sugar
  • 1 cup packed dark brown sugar
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine salt
  • 2 tbsp pumpkin pie spice blend
  • Oil or nonstick baking spray, for pans
  • 3 tbsp sugar, divided

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans with oil or nonstick baking spray.
  2. In a large bowl, mix together the pumpkin puree, eggs, oil, and extract (bourbon or vanilla).
  3. Add the granulated sugar and dark brown sugar to the pumpkin mixture and mix well.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  6. Divide the batter evenly between the prepared pans. Sprinkle the tops with the 3 tablespoons of sugar.
  7. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once done, let the bread cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, you can add chocolate chips or nuts to the batter. Ensure eggs are at room temperature for better mixing.

Nutrition

Keywords: pumpkin bread, fall recipes, baking, quick bread

Find it online: https://surgerecipes.com/tender-pumpkin-bread-wineandcookie/

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