Easy Pumpkin Bread
A single 9-by-5-inch pumpkin loaf made with oil, granulated sugar, cinnamon, and pumpkin pie spice, cooled before slicing.
Ingredients
Wet ingredients
- 1 cup plain pumpkin purée Not pumpkin pie filling
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
Dry ingredients
- 1½ cups all-purpose flour Spoon and level
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Pan preparation
- as needed butter or oil for greasing Separate from batter oil
Instructions
- Preheat to 350°F. Prepare the 9-by-5-inch pan with a light coat of grease and, if desired, a parchment sling.
- Whisk pumpkin purée, sugar, and oil in a bowl, then incorporate both eggs. In a second bowl, thoroughly combine flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- Fold the dry mixture into the wet mixture just until no dry streaks remain. Transfer all batter to the prepared pan and smooth its surface.
- Bake 50–60 minutes, or longer if a center skewer still carries wet batter. Loosely shield with foil if the top becomes too dark before the middle sets.
- Leave in the pan 10 minutes, then remove to a rack and cool approximately 60 minutes or until completely cool. Cut into about ten slices.
Notes
Measure one cup plain pumpkin purée. Use a 9-by-5-inch pan. Cooling adds about 70 minutes to the 15-minute prep and up-to-60-minute bake estimate. Ten approximate slices; separate pan grease is additional to batter oil.