Easy Pumpkin Bread
This easy pumpkin bread is moist, flavorful, and perfect for any fall occasion. With simple ingredients and straightforward steps, you can whip up this delicious treat in no time.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 loaf pan (9x5 inches)
- 1 whisk or electric mixer
- 1 rubber spatula
Ingredients
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger optional
- ½ cup chopped nuts or chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the canned pumpkin, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- If desired, fold in chopped nuts or chocolate chips.
- Pour the batter into a greased loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
You can store the pumpkin bread in an airtight container for up to 5 days.
This bread freezes well, so you can make extra loaves to enjoy later.
Serve with butter or cream cheese for a delicious treat.