Easy Pumpkin Bread Recipe: A Joyful Twist on a Classic Treat
Enjoy this easy pumpkin bread recipe that combines traditional flavors with a joyful twist, perfect for any occasion.
Equipment
- 9 by 5-inch loaf pan
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour spoon and level method
- 1 teaspoon baking soda
- 0.75 teaspoon salt
- 2 teaspoons cinnamon
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground allspice
Wet Ingredients
- 2 large eggs at room temperature
- 1.25 cups granulated sugar
- 1.5 cups pumpkin puree canned or fresh
- 8 tablespoons butter melted
- 0.25 cup milk
Instructions
Baking Instructions
- Preheat oven to 350°F with the rack in the lower third. Spray a 9 by 5-inch loaf pan with nonstick baking spray.
- In a medium mixing bowl, whisk together the dry ingredients (flour, salt, baking soda, spices).
- In a large mixing bowl, whisk together the rest of the ingredients (eggs, sugar, pumpkin, melted butter, milk).
- Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan.
- Bake until a toothpick inserted into the center comes out clean with only a few moist crumbs on it, about 60 minutes. A thermometer inserted into the middle should reach 200°F. Cover loosely with a piece of aluminum foil if it begins to brown too quickly.
- Remove the bread from the oven and cool for 10 minutes. Remove the loaf from the pan and cool to room temperature on a cooling rack.
Notes
You can substitute 1 teaspoon of pumpkin pie spice for the ginger, nutmeg, and allspice. Store at room temperature for 4-5 days.
Nutrition
Serving: 1sliceCalories: 288kcalCarbohydrates: 45gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 62mgSodium: 375mgPotassium: 128mgFiber: 2gSugar: 27gVitamin A: 6065IUVitamin C: 2mgCalcium: 33mgIron: 2mg
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