Autumn
Pumpkin Bread
A moist spiced loaf for pumpkin season, easy to slice, freeze, and hand around with coffee.
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Yield
- One 9 by 5 inch loaf
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla
Steps
- Heat the oven to 175 C (350 F) and grease a 9 by 5 inch loaf pan.
- Whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a second bowl, whisk the eggs, pumpkin puree, oil, brown sugar, granulated sugar, and vanilla.
- Fold the dry ingredients into the pumpkin mixture until just combined.
- Scrape into the pan and smooth the top.
- Bake 55 to 65 minutes, until a skewer comes out clean. Cool 10 minutes in the pan, then turn out onto a rack.
Notes
Use plain pumpkin puree, not pie filling. The loaf is easier to slice once fully cool.
Pairing Serve with cream cheese or salted butter.
Start with the harvest
This recipe is tied to pumpkins. Find pumpkins near you.
Tools
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- 9 by 5 inch loaf pan
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