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Pumpkin Bread
Yield: 2 loaves
Pumpkin bread is an easy, quick bread recipe that is perfect for fall. The moist pumpkin bread is flavored with pumpkin puree, vanilla extract, and pumpkin pie spice. Best part is, the batter comes together in just a few minutes and only requires one bowl!
Equipment
- Two 8-inch loaf pans
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar
- ¾ cup vegetable oil
- 4 eggs room temperature
- 2 tsp vanilla extract
- 15 oz pumpkin puree
- ½ cup milk room temperature
- 3 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 tsp salt
- 3 cups all-purpose flour
Instructions
- Preheat oven to 350° F. Prepare 2 loaf pans with nonstick cooking spray.
- In a large mixing bowl, whisk together granulated sugar, light brown sugar, and vegetable oil.
- Whisk in eggs and vanilla extract.
- Add in pumpkin puree and milk and whisk to combine.
- Add in all-purpose flour, pumpkin pie spice, baking soda, and salt, and whisk until well combined.
- Portion the batter evenly between the 2 prepared loaf pans.
- Bake for 40-45 minutes until the tops of the breads are baked through and an inserted toothpick comes out clean.
- Allow the pumpkin bread to cool in the pans for 10-15 minutes. Remove from the pan and transfer to a wire rack to cool completely.
Notes
Pumpkin bread can be stored at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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