Ingredients
- 2 eggs
- 1 cup pumpkin purée
- 1/2 cup canola or vegetable oil
- 1-1/4 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1-3/4 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- Pinch salt, optional
Directions
- Preheat oven to 350 degrees Fahrenheit. Coat a 9 by 5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- In a large mixing bowl, combine eggs, pumpkin, oil, sugars, vanilla, cinnamon, nutmeg, pumpkin pie spice, cloves, and ginger, and whisk to combine.
- Add the flour, baking soda, and salt, if using, to taste, and stir until just combined; don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 55 minutes, or until top is set, domed, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. If the loaf is browning before the center has cooked through, tent with foil for the last 15 minutes of baking.
- Allow bread to cool in pan for 10 to 15 minutes before turning out onto a wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days, or in the freezer for up to 3 months.
Make this old-fashioned pumpkin bread recipe for a quick dessert that’s perfect when you’re in a pinch and don’t have much time to prep for baking.
Sometimes I just want a classic piece of pumpkin bread; no Nutella swirls or salted caramel glazes need apply. This loaf is the one to make when you want a moist slice that focuses on pure pumpkin flavor. It’s also the recipe to make when you’re in a jam and literally have five minutes to get something into a pan and into the oven. The first eleven ingredients are whisked together in one bowl, all at once, making it extremely fast and easy to whip up. But the results don’t taste fast and easy, which is the best kind of recipe.
More from Cooking with Pumpkin:
This excerpt has been reprinted with permission from Cooking with Pumpkin by Averie Sunshine and published by The Countryman Press, 2014.
