Pumpkin Spice Bread
A moist quick bread combining pumpkin puree and warm spices, perfect for breakfast, snacks, or dessert.
Ingredients
- 1 1/2 cups pumpkin puree
- 1/3 cup neutral oil (such as canola, grapeseed, sunflower, or coconut)
- 1/2 cup white sugar (105 grams)
- 1/4 cup brown sugar (50 grams)
- 1 teaspoon vanilla extract
- 1 1/2 cups plain flour (210 grams)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C) and prepare a loaf tin by greasing it or lining it with parchment paper.
- In a large mixing bowl, combine pumpkin puree, oil, eggs, white sugar, brown sugar, and vanilla extract. Whisk until smooth.
- Add plain flour, pumpkin pie spice, baking soda, and salt to the wet mixture. Stir until just combined; avoid overmixing.
- Pour the batter into the prepared loaf tin and spread it evenly. Bake for 45 to 50 minutes until golden brown and a toothpick comes out clean.
- Once baked, let the bread cool in the tin for about 10 minutes, then turn it out onto a cooling rack to cool completely before slicing.
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Notes
Wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to five days. Freeze for longer storage.