Description
This easy pumpkin bread recipe is moist, tender, and bursting with pumpkin flavor and warm fall spice. Made in one bowl in just 15 minutes!
Ingredients
- 2 tablespoons (29g) unsalted butter, melted and cooled
- ½ cup (118ml) vegetable oil
- 1 large egg at room temperature
- 2 tablespoons (30ml) milk at room temperature
- ½ teaspoon pure vanilla extract
- 1 cup (244g) pumpkin puree
- 1 cup (220g) light brown sugar, packed
- 3 teaspoons (7.5g) ground cinnamon
- 1 teaspoon (2.5g) pumpkin pie spice
- ¼ teaspoon nutmeg
- 1 1/2 cups (180g) all-purpose flour, sifted
- 1 ½ teaspoon (6.4g) baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Prepare a 9-inch loaf pan. Spray with cooking spray and line the bottom and sides with parchment paper.
- Combine all the wet ingredients except the pumpkin puree, beating until well combined. Then, add the pumpkin puree and continue mixing until it is combined.
- First, add the brown and spices, beating until well combined. Add the remaining dry ingredients to the wet batter. Mix just until the flour is incorporated then use a spatula to mix the batter, ensuring all ingredients are well combined.
- Pour the batter into the prepared pan. Bake at 350°F for 45-50 minutes on the middle rack of the oven or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.
Notes
- Add your favorite mix-ins. Chocolate chips or nuts would be a great addition!
- Make ahead and storage: Keep stored in an airtight container in a cool and dry place. This loaf will stay moist for a couple of days, but it’s best when served within 2 days of preparing. To freeze this bread, cool the loaf completely and then double-wrap it in plastic wrap.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 22g
- Sodium: 321mg
- Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg