Breakfast · Snack
Pumpkin Bread
A moist, spiced quick bread made with canned pumpkin. One bowl, no mixer.
⏱ 1 hr 35 min (15 min prep, 1 hr cooking, 20 min waiting)
🍽 Serves 10 · 1 slice
freezer friendlymake aheadlunchboxkid friendly
vegetariandairy free
ContainsEggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Bread
- 1¾ cup All-purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Table salt
- 2 tsp Pumpkin pie spice
- 1½ cup Pumpkin puree (canned)
- ¾ cup Granulated sugar
- ½ cup Brown sugar
- ½ cup Canola oil
- 2 Eggs, large
- 1 tsp Vanilla extract
- 1 tsp Cooking spray, for the pan
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 9x5-inch loaf pan, large bowl, whisk, toothpick.
- Heat the oven to 350°F. Grease the loaf pan.
- Whisk the flour, baking soda, baking powder, salt and pumpkin pie spice in a bowl.
- In a large bowl, whisk the pumpkin, both sugars, oil, eggs and vanilla until smooth. Stir in the flour mixture just until no dry streaks remain.
- Pour into the pan and bake 55 to 65 minutes, until a toothpick in the center comes out clean.
- Cool 10 minutes in the pan, then turn out onto a rack. Let it cool at least 10 more minutes before slicing.
Make aheadWrap and keep at room temperature up to 2 days or in the fridge up to 1 week.
❄️ FreezerFreeze the whole loaf or slices, wrapped well, for up to 3 months. Thaw at room temperature.
↺ LeftoversToast a slice and spread with cream cheese or butter.
🧒 With kidsKids can whisk the dry ingredients and scrape the pumpkin out of the can.
Dairy-free swapIt is already dairy-free.
Gluten-free swapUse a 1-to-1 gluten-free flour blend.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.