Pumpkin Bread
A tender pumpkin loaf with warm spice and optional pecans, just right when you want an easy, cozy bake for breakfast or snacking.
Prep 15 min · Cook 1 hr · Total 2 hr 20 min · Makes 1 9x5-inch loaf (10 slices)
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice, or cinnamon
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup milk
- 2 eggs
- 1/4 cup vegetable oil
- 1 cup chopped pecans, optional
Directions
- Set your oven to 350°F. Coat a 9"x5" pan with grease and flour, or tuck in parchment paper.
- In a bowl, mix together the flour, baking powder, baking soda, salt and pumpkin pie spice, then give it a good whisk so everything is evenly blended.
- In another bowl, stir the pumpkin puree, sugar, milk, eggs and oil. Pour this into the flour mixture and mix only until the batter is moistened; if you’re using nuts, gently fold them in.
- Slide the pan into the oven and bake for 55-65 minutes, until a toothpick inserted into the loaf comes out without wet batter.
- Let the bread rest in the pan for 5 minutes. Lift it out, then let it finish cooling on a rack.