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Easy classic pumpkin bread with a dash of pumpkin spices. A loaf of bread that stays soft and moist in the next day too. Dairy free, nut free.
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Easy Pumpkin Bread
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Easy classic pumpkin bread with a dash of pumpkin spices. A loaf of bread that stays soft and moist in the next day too. Dairy free, nut free.
Course: Snack
Cuisine: American
Servings: 2 loaves
Author: Ina Wrobel
Ingredients
  • 2 cup sugar
  • 2 egg
  • 1 cup oil
  • 1 can ( 15 oz) pumpkin puree or 2 cups minus 2 1/2 tbsp
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp clove powder
  • 1 tsp cinnamon powder
  • 1 tsp nutmeg powder
  • 1 tsp salt
  • 1 tsp ginger powder
  • 2 cup unbleached all-purpose flour
Instructions

  1. Preheat the oven to 350° F.

  2. Prepare the loaf pans, spray it with nonstick spray or line it with parchment paper.
  3. In a mixing bowl, beat the sugar and egg until light and fluffy for a few minutes.

  4. Add oil, pumpkin puree, baking powder, baking soda, clove powder, cinnamon powder, nutmeg powder, ginger powder and salt, mix it until it just combined.

  5. Add flour, mix it until well blended.

  6. Pour the batter into prepared loaf pans, bake it for 40 minutes or until the toothpick comes out clean.

  7. Leave it cool in the pan for ten minutes before transfer it to a cooling rack.

Recipe Notes
  • If you are up to making pumpkin purée from scratch, roast the pumpkin on 400° F  for 30 - 40 minutes. Then use blender or food processor to make purée.
  • 15 oz pumpkin puree is about 2 cups then take it out about 2 1/2 tbsp.

 

Do you make this Easy Pumpkin Bread? Take a picture of your delicious cookies, hashtag #craftyforhome, or you can tag @craftyforhome on Instagram.