Classic Pumpkin Bread
Back to the basics with this simple one-bowl, moist Pumpkin Bread.
Equipment
- 2 loaf pans
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon fine salt, (sea salt, Himalayan, etc.)
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cardamom
- 4 large eggs, lightly beaten
- 1 cup neutral oil, (avocado, canola, vegetable, etc.)
- 1 15-ounce can pumpkin puree
- 2 teaspoons vanilla extract
- 1/2-1 cup pecans, chopped, optional
Instructions
- Preheat the oven to 350 degrees.
- Spray 2 loaf pans well with a nonstick spray such as Pam. Or, you can line your loaf pans with parchment paper.
- In a large bowl, whisk the dry ingredients together (flour through cardamom) to combine well.
- Make a deep well in the middle. Add the eggs, oil, pumpkin, and vanilla.
- Whisk all the ingredients to combine thoroughly.
- Divide the batter evenly between the two pans. Sprinkle with pecans if desired. I used 1/2 cup of pecans per loaf.
- Place the two pans in the oven and cook for approximately an hour. Check for doneness with the toothpick test at 55 minutes. Continue to cook until a few crumbs are sticking to your toothpick.
- Remove from the oven and allow the Pumpkin Bread to cool in the pans for about 20 minutes.
- Turn the bread out of the pans onto a cutting board or platter.
- Serve while still warm with Pumpkin Butter or regular butter, or allow to almost cool completely before wrapping in plastic wrap and storing until ready to use.
Nutrition Facts
Classic Pumpkin Bread
Amount per Serving
Calories
220
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1.3
g
8
%
Polyunsaturated Fat
1.43
g
Monounsaturated Fat
6.7
g
Cholesterol
27.28
mg
9
%
Sodium
142
mg
6
%
Potassium
30
mg
1
%
Carbohydrates
30
g
10
%
Fiber
1.21
g
5
%
Sugar
17.33
g
19
%
Protein
2.7
g
5
%
Vitamin C
0.05
mg
0
%
Calcium
16.7
mg
2
%
Iron
1.19
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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