Pumpkin Bread

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Steps

1. 1 Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
2. 2 In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. 3 In another bowl, beat eggs, then mix in pumpkin, oil, and vanilla.
4. 4 Gradually add wet ingredients to dry ingredients, stirring until just combined.
5. 5 Pour batter into prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
6. 6 Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Tips

• For extra moisture, brush melted butter over the top before cooling.
• Add chopped nuts or chocolate chips for texture and flavor.
• Ensure your oven is properly preheated for even baking.
• Store leftovers in an airtight container for up to 3 days.

Storage

Store pumpkin bread in an airtight container for up to 3 days at room temperature or up to 2 months in the freezer. Reheat slices in a toaster or oven for best results.

Serving Suggestions

• Serve with a smear of cream cheese.
• Pair with a warm cup of coffee or tea.
• Slice thinly and toast for breakfast.
• Enjoy with a scoop of vanilla ice cream for a treat.

FAQ