Pumpkin Bread

Prep Time15

Cook Time1

Cool Time1

Total Time2 15

Servings: Servings

Preheat the oven to 350°F, and grease a 9x5-inch loaf pan. Set aside.
In a large mixing bowl, whisk together the sugar, pumpkin puree, oil, water, eggs, and vanilla.
1 ½ cups granulated sugar, 1 cup canned pumpkin purée, ½ cup canola oil, ⅓ cup water, 2 large eggs, 1 teaspoon pure vanilla extract
In a separate bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt and nutmeg.
1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon baking powder, ½ teaspoon salt
Mix the wet and dry ingredients until combined making sure not to overmix. Transfer the batter to the prepared baking pan, and smooth into an even layer.
Bake for 55-65 minutes. If the bread begins to brown too quickly, make a foil tent to drape over the bread.
The bread is done when a toothpick inserted in the center comes out clean.
Remove the pan from the oven and allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack. Allow the bread to cool completely before slicing.
Serve at room temperature, warm, or cold from the fridge. See post for tips, variations, and storage options.

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.
This recipe works well when the ingredients are doubled, but it has not been tested for 3 or 4 times the ingredients.

Nutrition Facts

Pumpkin Bread

Serving Size

1 slice

Amount per Serving

Calories

317

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.05

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

241

Potassium

108

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

3861

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.