Simple & Delicious Pumpkin Bread
This simple pumpkin bread recipe is on heavy rotation in my home every year during fall. I love that it only takes a few minutes to make the batter, and the oven takes care of the rest. The smell throughout the home of the baking pumpkin bread is a bonus!
Ingredients
- 1½ cups flour
- ¾ cup brown sugar
- 1 tbsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 1 tsp pumpkin spice
- ½ tsp cinnamon, ground
- 2 eggs Vegan: Use egg replacement.
- 1 can pumpkin puree 15 oz.
- ¼ cup cooking oil coconut oil, canola oil, etc.
Instructions
- Preheat oven to 350 °F. Grease bottom and sides of a 9x5-inch loaf pan.
- In a large bowl, mix the first seven ingredients (dry ingredients).
- In a separate bowl, mix the eggs (or egg replacement), pumpkin puree, and oil.
- Add the pumpkin puree mixture (wet ingredients) to the dry ingredients in the large bowl. Mix only until everything's blended, but don't over mix.
- Pour the batter into the loaf pan. Bake for 55 minutes, or until toothpick inserted into the center of loaf comes out clean.
- Cool for one hour. Remove loaf from pan, place on cutting board, and slice. Enjoy!
Notes
To make the chia seed egg replacement:
Mix 2 tbsp chia seeds with 2/3 cup water. Let stand for 5 minutes before using in the recipe. Grinding the chia seeds first is optional; I usually skip that step.
Regarding the batter:
When you mix the wet and dry ingredients together, the mixture will seem a bit dry and lumpy. You'll be tempted to add milk to smooth it out, but don't do it.
Regarding the yield:
This recipe will yield 8 (approximately 1-inch) slices per loaf. Adjust the yield based on the thickness of the slices you make.