Description
This delicious pumpkin bread is perfect for fall! Moist and full of flavor, it’s great for breakfast or as a snack.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 large eggs (at room temperature)
- 1 ¼ cups granulated sugar
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- ¼ cup orange juice
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and cinnamon.
- In a large bowl, beat the eggs and sugar until smooth.
- Mix in the pumpkin puree, vegetable oil, and orange juice until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This bread stays moist and can be stored in an airtight container for several days.
- It’s perfect for freezing, simply wrap tightly in plastic wrap and aluminum foil before freezing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg