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Super Easy Pumpkin Bread

A delightful and simple pumpkin bread that captures the essence of autumn with warm spices and sweet pumpkin flavor.
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Préparation 10 minutes
Cuisson 1 heure 10 minutes
Temps total 1 heure 20 minutes
Portions: 8 servings
Plat: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Préparation Notes

Ingrédients
  

Wet Ingredients
  • 1 cup pumpkin puree Can use homemade or sweet potato puree.
  • 1 cup sugar Brown sugar or coconut sugar can be used as substitutes.
  • 1/2 cup vegetable oil Can substitute with coconut oil or applesauce.
  • 2 large eggs Use flax eggs for a vegan version.
Dry Ingredients
  • 1 1/2 cups all-purpose flour For a gluten-free version, use a 1:1 gluten-free baking blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Adjust spice levels to taste.
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Préparation
 

Preparation
  1. Start by setting up your workspace. Clear off the counter, and gather your ingredients and tools, including a mixing bowl, a whisk or electric mixer, a measuring cup and spoons, a spatula, and your greased 9x5 inch loaf pan.
  2. Preheat your oven to 350°F (175°C).
Mixing Ingredients
  1. In a large bowl, combine the pumpkin puree, sugar, and vegetable oil. Blend until smooth and slightly thick.
  2. Crack the two large eggs into the bowl, adding them one at a time and mixing well after each addition.
  3. In a separate bowl, whisk together all the dry ingredients: all-purpose flour, baking soda, baking powder, salt, and the spices.
  4. Gradually pour the dry ingredient mixture into the wet ingredients. Use a spatula to gently fold just until combined.
Baking
  1. Pour the batter into your greased loaf pan. Spread it evenly.
  2. Bake in the preheated oven for 60-70 minutes until golden brown, and a toothpick inserted into the center comes out clean.
  3. If necessary, tent the top with aluminum foil to prevent over-browning.
  4. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serving
  1. Once cooled, slice your Super Easy Pumpkin Bread and enjoy with toppings of your choice.

Notes et conservation

Store in an airtight container for up to 3 days at room temperature, or refrigerate for a week. Freezes well for up to 3 months.