Since Fall is rapidly approaching, also known as #thotumn, I thought it was about time to share a recipe— especially because it’s been so long! I got into this recipe last fall and it’s now my new go-to pumpkin bread. I don’t know about you, but I am a huuuuuuge pumpkin spice person, so it’s pretty much a staple the entire last quarter of the year for me. The thing I love most about this recipe is that it is so easy and doesn’t require any special equipment, so I hope you guys give it a try! All you need is to pick up my favorite loaf pan, a couple of bowls and a whisk and you’re ready to rock.
Pumpkin Bread
- 1?½ cups all-purpose flour ((204 grams))
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 eggs
- 1 cup white sugar ((201 grams))
- ¼ cup brown sugar ((55 grams))
- ½ teaspoon vanilla extract
- ¾ cup canned pumpkin
- ¾ cup vegetable oil
Preheat oven to 350 degrees F. Grease and line 8-1/2×4-1/2-inch loaf pan.
Combine dry ingredients (flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt) together in a large bowl and whisk until combined.
Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed, or a whisk, until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture in batches and mix until batter is blended and smooth.
Pour batter into the prepared loaf pan. Bake in preheated oven for 70 minutes.
Want to get into some more iconic fall recipes? Try my pumpkin chocolate chip cookies!
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