Pumpkin Bread
This Best Ever Pumpkin Bread recipe is moist and flavourful and packed with pumpkin and spices - it's so easy to make in only one bowl!
Servings 2 loaves
Calories 2009kcal
Ingredients
- 2 cups canned pumpkin NOT pumpkin pie filling
- 1 2/3 cups white sugar
- 2/3 cup vegetable oil
- 4 eggs
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon cloves
- 1-2 teaspoons freshly grated ginger (or 2 teaspoons powdered ginger)
- a pinch of salt
- Butter for greasing the loaf pans
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In the bowl of your stand mixer (or in a large bowl using a hand mixer), add the pumpkin, sugar, oil, and eggs and beat on low speed until the mixture is combined and smooth.
- Add the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, ginger, and salt and mix on low speed, just until combined and no streaks of flour are visible.
- Grease 2 loaf pans with butter and line with parchment paper.
- Divide the batter evenly between the loaf pans and bake for 55-60 minutes at 350 degrees Fahrenheit (175 degrees Celsius) or until a toothpick inserted into the middle of one of the loaves comes out clean.
- Remove from the oven and cool in the pans for about 5 minutes before removing to a wire rack to cool completely.
- Serve when cool or store in an airtight container for up to 4 days.
Video
Notes
These Best Ever Pumpkin Spice Bread loaves freeze well in a ziploc bag or an airtight container and keep in the freezer for several months. Defrost completely before serving.
Nutrition
Serving: 1loaf | Calories: 2009kcal | Carbohydrates: 299g | Protein: 28g | Fat: 84g | Saturated Fat: 63g | Cholesterol: 327mg | Sodium: 1241mg | Potassium: 1181mg | Fiber: 12g | Sugar: 175g | Vitamin A: 38605IU | Vitamin C: 10mg | Calcium: 327mg | Iron: 12mg