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Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin spice or cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×5 loaf pan with parchment paper.
- In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.
- In a large bowl, mix pumpkin puree, granulated sugar, and brown sugar until smooth.
- Add eggs, vegetable oil, and vanilla extract to the pumpkin mixture and whisk well.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Pour batter into the loaf pan and smooth the top.
- Bake for 50 to 55 minutes, checking doneness with a toothpick.
- Let cool in the pan for 10 minutes before lifting out with parchment.
Notes
Store bread in an airtight container at room temperature for up to 4 days.
Freeze wrapped in plastic wrap for up to 3 months.
Add nuts or chocolate chips for variations.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 12
- Sodium: 190
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 30