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
- ½ cup (118ml) vegetable oil
- 2 tablespoons (29g) butter, melted
- 1 large egg
- 2 tablespoons (30ml) milk
- ½ teaspoon pure vanilla extract
- 1 cup (180g) 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 ¼ cups (175g) all purpose flour
- 1 ½ teaspoon (6.4g) baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Prepare a loaf pan. Spray with cooking spray and line the bottom and sides with parchment paper.
- Combine the oil, butter, egg, milk, and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined.
- First, add the brown sugar and continue beating until well combined. Then beat in the spices: cinnamon, pumpkin spice and nutmeg. Add the remaining dry ingredients: flour, baking soda, and salt, and beat just until the flour is incorporated. 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