American · Baking · Easy
Pumpkin Bread
Moist, warmly spiced, and wonderful sliced thick with morning coffee. Bake two loaves: one for the dessert table and one for the quiet Friday morning after.
The whole recipe in 60 seconds
Pumpkin Bread, in 5 ideas
- A simple maple glaze makes it pretty enough for the dessert table.
- Toast slices and butter them for the best day after breakfast.
- Fold in chopped walnuts or chocolate chips, never both at once.
- Mini loaves make sweet gifts for the neighbors who host or help.
- The flavor deepens on day two, so baking ahead is a favor to yourself.
What you need
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup vegetable oil or melted butter
- 2 eggs
- 1/4 cup milk or water
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3/4 tsp kosher salt
How to make it
Directions
- Heat the oven to 350°F and grease a 9x5 inch loaf pan, lining it with parchment for an easy lift out.
- Whisk the flour, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl.
- In a large bowl, whisk the pumpkin puree, sugar, oil, eggs, and milk until smooth and glossy.
- Fold the dry ingredients into the pumpkin mixture just until no streaks of flour remain. Do not overmix.
- Pour the batter into the pan and smooth the top.
- Bake 55 to 65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then turn out and cool completely before slicing.
Measure the flour by spooning it into the cup and leveling off. Scooping straight from the bag packs in extra flour and makes a dense, dry loaf.