This delicious pumpkin bread is perfect for a fall treat! It’s moist, flavorful, and easy to make.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (15 oz) can pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two loaf pans (8×4 inches).
- In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- In a separate bowl, whisk together sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Tips:
- For a richer flavor, substitute melted butter for the vegetable oil.
- Add 1 cup of chopped nuts or chocolate chips to the batter for extra texture.
- If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, and cloves.
- This bread can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Enjoy your delicious homemade pumpkin bread!
