Pumpkin Bread
This easy pumpkin bread recipe is perfectly moist and always a family favorite!
Servings: 10
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup canned pumpkin
- ½ cup olive oil or vegetable oil
- ¼ cup water
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
Instructions
- Whisk together the flour, baking soda, salt, baking powder, pumpkin pie spice, and cinnamon.
- In a separate bowl, whisk together the pumpkin, olive oil, water, eggs, sugar, brown sugar, and vanilla extract.
- Add the dry ingredients to the wet and mix until just combined.
- Pour the batter into a greased 9 by 5 loaf pan.
- Bake the pumpkin bread at 350 degrees for 60-70 minutes, or until a toothpick inserted comes out clean. Tent the top with foil if the bread is beginning to brown too quickly on the edges. (I did this around 40-45 minutes into baking, then finished cooking it the rest of the way with the foil loosely over the top).
- Allow the pumpkin bread to cool in the pan until no longer hot, then transfer to a wire cooling rack to cool completely.
Nutrition
Calories: 317kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 323mg | Potassium: 104mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3862IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg