Spiced Pumpkin Bread
A perfectly spiced Pumpkin Bread to enjoy for fall or anytime!
Ingredients
- 1 15 ounce can pumpkin puree NOT pie filling!
- 120 mL vegetable oil
- 3 large eggs at room temperature
- 330 grams granulated sugar
- 300 grams all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ¼ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Optional Mix-ins
- ½ cup chopped nuts such as walnuts or pecans
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray a 5x9 loaf pan or 3 mini loaf pans with baking spray and then line with parchment paper. I like to make 'slings' to make it easy to remove the bread from the pan.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, and lightly beaten eggs until smooth and incorporated.
- In another medium bowl, combine the flour, baking powder, baking soda, salt, and spices. Whisk or stir until combined.
- Add the dry ingredients to the wet ingredients and mix together until just incorporated. I use a whisk which helps to keep the mixing to a minimum. Scoop the batter into prepared pan/s and spread out slightly.
- Bake a large loaf for 55 to 70 minutes or smaller loaves for 40 to 45 minutes. Cool in the pan for 5 to 10 minutes and then remove to a cooling rack until completely cool.
- Pumpkin bread keeps well at room temperature for several days when wrapped in cling film. To freeze, double wrap the bread and freeze for up to 3 months.
Notes
Recipe adapted from Smitten Kitchen
Nutrition
Serving: 1servingCalories: 343kcalCarbohydrates: 56gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 321mgPotassium: 37mgFiber: 1gSugar: 33gVitamin A: 16IUVitamin C: 0.02mgCalcium: 43mgIron: 2mg
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