Easy Pumpkin Bread
Servings: 12 slices (1 loaf)
Calories: 310kcal
This Easy Pumpkin Bread is made in one bowl and with no mixer! It's moist and packed with pumpkin and spice. Easy to add mix-ins too!
Print Recipe
Ingredients
- 1¾ cup (245g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup (185g) packed brown sugar
- 1¼ cup (300g) pumpkin puree
- 2 large eggs
- ½ cup (120ml) oil
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Grease bottom only of a 9x5 baking pan or line with parchment paper; set aside.
- In a large mixing bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and brown sugar. Stir in the pumpkin puree, eggs, oil, and vanilla just until everything is moistened. Pour into prepared baking pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes then remove and cool completely on a wire rack.
Notes
- STORAGE: Store the completely cooled loaf wrapped at room temperature for up to 4 days or in the refrigerator for up to 10 days.
- FREEZER FRIENDLY: Wrap the completely cooled loaf in plastic wrap and then in heavy-duty foil and freeze for up to 3 months.
- PUMPKIN PIE SPICE: Can replace with 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground clove.
Nutrition
Serving: 1slice | Calories: 310kcal | Carbohydrates: 48g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 162mg | Potassium: 145mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3882IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg