Description
Pumpkin Bread is an extra-moist no-mixer quick bread with pumpkin puree, cinnamon, nutmeg, cloves, and ginger. This independently written recipe card preserves the verified measurements, yield, temperature, and cooking sequence.
Ingredients
Scale
- 1 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 3/4 cup (150g) packed brown sugar
- 1 1/2 cups (340g) pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) orange juice
Instructions
- Position a rack in the lower third of the oven, preheat to 350°F (177°C), and grease a 9×5-inch metal loaf pan.
- Whisk the flour, baking soda, spices, and salt in a large bowl.
- In another bowl, whisk the eggs with both sugars, then whisk in pumpkin, oil, and orange juice.
- Fold the wet mixture into the dry ingredients just until no dry pockets remain; a few lumps are fine.
- Spread the batter in the pan and bake 60-65 minutes. Loosely tent with foil midway through if the top darkens quickly.
- Cool completely in the pan on a wire rack before removing and slicing.
Notes
- Use plain pumpkin puree rather than sweetened pumpkin pie filling.
- Measure flour carefully and avoid overmixing.
- Nutrition information is an estimate calculated per serving and may vary by ingredient brand and portion size.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 27.0 g
- Sodium: 255 mg
- Fat: 13.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 44.5 g
- Fiber: 1.8 g
- Protein: 4.0 g
- Cholesterol: 37 mg
Keywords: Pumpkin Bread, pumpkin recipes, fall recipes, easy recipes, Thanksgiving recipes