Pumpkin Bread Recipe
Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. It’s easy, keeps really well, and can be made ahead.
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda sifted to eliminate lumps
- 2 tsp baking powder
- 2 tsp cinnamon
- 3 large eggs room temperature
- 1 cup extra light olive oil (or vegetable or corn oil)
- 15 oz pumpkin puree
Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2″x4 1/2″ bread pans.
In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, and 2 tsp cinnamon.
In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.
*Bake times can vary based on your oven and the color of your baking pan. A darker colored pan will bake faster and a lighter colored pan will take longer to bake.