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Easy Pumpkin Bread

This Easy Pumpkin Bread features a moist, tender texture and cozy spices, making it the ultimate comfort food for autumn gatherings.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup vegetable oil Can substitute half with unsweetened applesauce for a lower-fat version.
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Whisk until smooth.
  3. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  5. Grease a 9x5-inch loaf pan or line with parchment paper.
Baking
  1. Pour the batter into the prepared pan, smoothing the top.
  2. Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
  3. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.
  4. Allow it to cool completely before slicing.

Notes

Store wrapped in plastic wrap or aluminum foil at room temperature for 2 days; refrigerate for up to 1 week. Can freeze for up to 3 months. Reheat in the microwave for 15-20 seconds.