Description
A delicious and moist pumpkin bread recipe, perfect for autumn gatherings, rooted in family tradition.
Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Optional: 1/2 cup chocolate chips or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs. Whisk until fully integrated—about 1-2 minutes.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in chocolate chips or walnuts.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a tropical twist, swap vegetable oil for coconut oil. Make it dairy-free by using flax eggs if desired.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg