Description
This Pumpkin Bread is rich, moist, and full of warm fall spices. Made with a blend of oil and butter for the perfect tender crumb, it’s an easy, comforting loaf that smells like autumn and tastes like a cozy hug. Perfect for breakfast, snacking, or gifting during pumpkin season.
Ingredients
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1½ cups all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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1½ tsp ground cinnamon
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1 tsp ground nutmeg
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½ tsp ground ginger
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1 tsp salt
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1½ cups canned pumpkin
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1½ cups granulated sugar
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2 tsp vanilla extract
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½ cup vegetable or canola oil
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½ cup melted butter
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2 large eggs
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 10×5-inch loaf pan with parchment.
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In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
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In a measuring cup, mix oil, melted butter, and vanilla.
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In a stand mixer, beat pumpkin, sugar, and eggs until smooth.
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Slowly pour in the oil-butter mixture with the mixer on low and mix for 1–2 minutes until cohesive.
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Gently fold in the dry ingredients just until combined—don’t overmix.
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Pour batter into the prepared loaf pan and smooth the top.
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Bake for 60–75 minutes, or until a toothpick inserted comes out clean.
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Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.
Notes
Use room-temperature eggs and pumpkin for better mixing.
Don’t overmix once you add the dry ingredients—this helps maintain a tender texture.
Let the loaf cool fully for optimal flavor and structure.
Add-ins like chocolate chips, walnuts, or dried cranberries are delicious options
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Américaine