The Easiest Pumpkin Bread
This truly is the easiest pumpkin bread to make, but you would never know it by how good it tastes. It's filled with warm spices, and a must have for your pumpkin season.
Ingredients
- ½ cup (118.29 ml) neutral oil coconut, canola, avocado
- 1½ cups (300 g) granulated sugar
- 2 large eggs room temperature
- 1 cup (245 g) pumpkin puree
- 1 teaspoon vanilla
- ⅓ cup (78.86 ml) water room temperature
- 1 teaspoon baking soda
- ¾ teaspoon (0.75 teaspoon) salt
- 1 teaspoon cinnamon
- ½ teaspoon (0.5 teaspoon) cloves
- ½ teaspoon (0.5 teaspoon) nutmeg
- 1½ cups (210 g) all-purpose flour
Instructions
- Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper.
- In a large bowl whisk together the oil, sugar, eggs, pumpkin purée, water and vanilla until smooth.
- Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not overmix.
- Pour the batter into the loaf pan and bake for 55-65 minutes or the top springs back to the touch and a toothpick inserted comes clean.
- Allow to cool for about 10-20 minutes before removing from pan onto a cooling rack.
Notes
This recipe can be doubled and baked in 2 loaf pans side by side. It can also be made into 18 muffins, or 2 smaller loaf pans.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Bread will have the best results if made with room temperature ingredients. I like to pull my eggs out of the fridge, and measure out my water an hour or two before I start baking.
Nutrition
Calories: 303kcalCarbohydrates: 47gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 37mgSodium: 191mgPotassium: 84mgFiber: 1gSugar: 31gVitamin A: 3584IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!