How To Make Perfect Pumpkin Bread
No mixer needed to bake this classic pumpkin bread. This soft and moist loaf is spiced with cinnamon, pumpkin pie spice, plus a hint of vanilla.
Serves:
Ingredients
- 1¾cupsall purpose flour
- 1tbsppumpkin pie spice
- 1tspbaking soda
- 1tspground cinnamon
- ½tspbaking powder
- 1cupgranulated white sugar
- ½cuplight brown sugar,packed
- ½cupbutter,melted
- 1cuppumpkin puree
- 2large eggs
- 1tspvanilla extract
Instructions
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Prepare oven and bread pan. Heat oven to 350 degrees F. Line a 9×5-inch bread pan with parchment or mist with cooking spray.
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In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, cinnamon, baking powder, and salt until combined. Set aside.
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In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, and melted butter until evenly combined. Add in the pumpkin purée, eggs, and vanilla, and stir until evenly combined.
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Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir until they are just combined and no dry streaks remain. (Avoid over-mixing.)
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Pour the batter into the prepared bread pan, and smooth the top of the batter so that it is even. Bake for 50 to 60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
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Transfer the pan to a wire baking rack and let the bread cool for 10 minutes. Then, run a knife around the edges of the bread and carefully invert the bread onto the wire baking rack to continue cooling for 5 to 10 more minutes.
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Slice, serve, and enjoy!
Nutrition
- Calories: 182.79kcal
- Fat: 6.57g
- Saturated Fat: 3.91g
- Trans Fat: 0.23g
- Monounsaturated Fat: 1.74g
- Polyunsaturated Fat: 0.40g
- Carbohydrates: 29.10g
- Fiber: 0.95g
- Sugar: 17.50g
- Protein: 2.46g
- Cholesterol: 38.50mg
- Sodium: 102.32mg
- Calcium: 29.75mg
- Potassium: 66.19mg
- Iron: 1.10mg
- Vitamin A: 177.72µg
- Vitamin C: 0.73mg
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