Easy Pumpkin Bread
This moist and delicious pumpkin bread is incredibly easy to make, perfect for beginner bakers. It's a classic fall treat that's ready in under an hour.
Equipment
- 9x5 inch loaf pan
- Large Mixing Bowl
- Whisk
- Wooden skewer
Ingredients
Wet Ingredients
- 1.5 cups Granulated sugar
- 0.75 cups Vegetable oil
- 2 Large eggs
- 1 15 ounce can Pumpkin puree
- 1 teaspoon Vanilla extract
Dry Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cups Chopped walnuts or pecans Optional
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the sugar, oil, eggs, pumpkin puree, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the nuts (if using).
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, use brown sugar instead of granulated sugar. You can also add chocolate chips or dried cranberries to the batter. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.