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Quick way to grow moist Pumpkin Bread for 12

This recipe yields a moist and flavorful pumpkin bread that is perfect for a quick breakfast or a delightful snack. It's an easy-to-follow recipe that will have your kitchen smelling like autumn.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 300 kcal

Equipment

  • oven
  • loaf pans (9x5 inch)
  • large bowl
  • whisk
  • wooden skewer
  • wire rack

Ingredients
  

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 15 ounces canned pumpkin puree
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour two 9x5 inch loaf pans.
  • In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves, ensuring they are well combined.

Mixing

  • In a separate bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

Baking

  • Divide the batter evenly between the prepared loaf pans.
  • Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.

Cooling

  • Let the bread cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.

Notes

For extra flavor, you can add 1/2 cup of chopped nuts or chocolate chips to the batter. Ensure the pumpkin puree is plain, not pumpkin pie filling.