Pumpkin Bread
Pumpkin Bread that has all the fall pumpkin spice flavor and takes less than 15 minutes to make - a perfect breakfast for lazy fall morning.
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Servings: 1 9 x 5 loaf
Ingredients
- 2 cups (260g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/4 cup (250g) granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cup (340g) canned pumpkin puree
- 1/2 cup (120ml) canola oil (or vegetable oil)
- 1 teaspoon (5ml) vanilla extract
Instructions
- Preheat oven to 350°F/175°C. Grease a 9×5 inch pan. Set aside.
- In a large mixing bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
- In a medium bowl, whisk together eggs, granulated sugar until combined. Add oil and vanilla extract, whisk until combined. Add pumpkin puree and whisk until combined. Slowly pour the wet mixture into the flour mixture and gently whisk just until combined, there are no lumps remained.
- Pour batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. Let the cake cool completely on a wire rack.
- Bread can be kept in the refrigerator in an airtight container for up to 5 days. Serve warm or at room temperature.
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