A classic recipe when it comes to fall baking, this pumpkin bread is super easy. If you’ve never made a pumpkin loaf before, this is the recipe to follow. Measure, pour and mix everything in one bowl. What could be easier?
P.S. You’ll also need 2 standard 9”x5” loaf pans.
Prep Time: 10 minutes Cook Time: 1 hour Servings: 2 loaves Calories: approx. 220 kcal
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 blend (*or follow this recipe for making your homemade blend to have on hand)
- 1/2 teaspoon ground cardamom
- 4 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 15-ounce can of pumpkin puree
- 2 teaspoons vanilla extract
- 1/2-1 cup pecans, chopped, optional
* Ingredients for making your own pumpkin pie spice mix:
- 3 tbsp. ground cinnamon
- 2 tsp. ground ginger
- 2 tsp. nutmeg
- 1 1/2 tsp. ground allspice
- 1 1/2 tsp. ground cloves
Whisk together the cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Combine the spices well and store them in a small jar or container. Use this warm blend of spices for pumpkin pie lattes, muffins, pies, and of course this delicious pumpkin bread!
Instructions:
Preheat the oven to 350 degrees.
Spray 2 loaf pans well with a nonstick spray such as Pam. Alternatively, you can line your loaf pans with parchment paper.
In a large bowl, whisk the dry ingredients together.
Make a deep well in the middle of the flour mixture. Add the eggs, oil, pumpkin, and vanilla.
Stir or whisk all the dry and wet ingredients together to form a batter.
Pour the batter into the loaf pans, dividing it evenly. Sprinkle with chopped pecans or walnuts, if desired. (About 1/2 cup of chopped nuts per loaf.)
Place the two pans in the oven and bake for about 50-60 minutes. At about the 50-minute mark, insert a toothpick in the center to check for doneness. When only a few moist crumbs cling to the toothpick, the pumpkin bread is ready to come out of the oven.
Remove from the oven and leave the loaves in the pans to cool for about 10 minutes before turning them onto a cooling rack.
Place onto a platter or board and slice while warm. Serve with butter. Delicious!
This recipe is freezer-friendly. After cooling completely, wrap it well in aluminum foil, freezer wrap, or a freezer bag. Thaw overnight in the refrigerator before serving.
Products: Celia Cake Serving Set, Piera White & Gray Board
Recipe and photos by: Carrie @ Pantry to Table
