Description
An incredibly moist and tender pumpkin bread that stays fresh for days.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
2 large eggs
1 ½ cups canned pumpkin puree
½ cup vegetable oil
½ cup melted butter
1 cup granulated sugar
½ cup brown sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk eggs, pumpkin, oil, melted butter, sugars, and vanilla until well combined.
4. Add the dry ingredients to the wet and mix until just combined.
5. Pour the batter into prepared pan and smooth top.
6. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
7. Cool 10 minutes in the pan, then remove and cool on a rack.
Notes
This bread is even better the next day. Wrap tightly to keep it moist.
- Prep Time: undefined
- Cook Time: undefined
- Category: undefined
- Method: undefined
- Cuisine: undefined
Nutrition
- Serving Size: undefined
- Calories: undefined
- Sugar: undefined
- Sodium: undefined
- Fat: undefined
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: undefined
- Fiber: undefined
- Protein: undefined
- Cholesterol: undefined
Keywords: undefined