Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 4 large eggs, at room temperature
- 1 cup mild oil (such as extra virgin olive 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
- Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans with oil or nonstick baking spray.
- In a large bowl, mix together the pumpkin puree, eggs, oil, and extract (bourbon or vanilla).
- Add the granulated sugar and dark brown sugar to the pumpkin mixture and mix well.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Divide the batter evenly between the prepared pans.
- Sprinkle the tops with the 3 tablespoons of sugar.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, let the bread cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature eggs for best texture. Do not overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin bread, quick bread, fall recipes, baking, easy recipes