Pumpkin Bread is great fall quick bread. It is colorful moist and full of the warm fall spices.
It does not require yeast and it does not have to rise. It is simple to make without a mixer, and you can put it together in one bowl!
This Pumpkin bread can either be made with roasted pumpkin that is pureed or canned pumpkin. I use the canned pumpkin and it works fine! This bread is moist and delicious. It is slightly sweet and made with pumpkin spices so your kitchen will be full of the cozy smell of cinnamon and nutmeg while you are baking.
I always include this as a part of my Thanksgiving bread basket. It is a nice seasonal addition!
If you want to try some other seasonal breads, check out Acorn Squash Bread, Pumpkin Cream Cheese Bread and Cranberry Orange Walnut Bread.
Pumpkin BreadPrint This
- ¾ cup canola oil
- 1 cup sugar
- 2 large eggs
- 15 ounce can pumpkin
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
Preheat your oven to 350 degrees.
Grease and flour a 9×5 inch loaf pan
In a large bowl, whisk the eggs. Add the canola oil, sugar and pumpkin and combine.
Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Combine well.
Pour the batter into the prepared pan. Bake for 50 minutes until the top is completely dry and browned.