Pumpkin Bread
HB-1851 · Hand-built original · American
This easy Pumpkin Bread recipe makes two soft, tender loaves packed with warm spices and cozy fall flavor using simple, budget-friendly ingredients!
AmericanDessert1 hr 15 minServes 16315 kcalVegetarian
Main ingredient: greasing
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:16quantities adjust to match
Ingredients
- nonstick spray or butter, for greasing
- 2/3 cup neutral oil (vegetable or canola)
- 1 tsp ground cinnamon
- 1 1/2 tbsp pumpkin pie spice
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- (15 oz) canned pumpkin purée (not pumpkin pie filling)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2/3 cup apple juice
Method
- Heat the oven to 350°F. Grease two 9 x 5 in (9 x 5 inch) loaf pans.
- Whisk the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together in a large bowl.
- In a second bowl, whisk the pumpkin purée, granulated sugar, brown sugar, eggs, oil, apple juice, and vanilla together until smooth.
- Pour the wet mixture into the dry ingredients and fold together with a spatula just until no dry flour remains. Do not overmix.
- Divide the batter evenly between the two pans and smooth the tops.
- Bake for 55 to 65 minutes, until a skewer inserted in the centre of a loaf comes out clean. If the tops brown too quickly, cover loosely with foil for the last 15 minutes.
- Cool in the pans for 15 minutes, then turn out onto a rack and cool completely before slicing.
Prep: 15 min · Cook: 60 min · Total: 75 min
Nutrition (per serving, where published)
315 kcalCalories
5 gProtein
51 gCarbs
11 gFat
2 gFibre
324 mgSodium
1 sliceServing