Pumpkin Bread
Updated Sept. 16, 2024
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/120 milliliters vegetable oil, plus more for greasing the pan
- 2¼cups/285 grams all-purpose flour
- 1teaspoon baking powder
- 1teaspoon ground cinnamon
- ¾teaspoon kosher salt
- ½teaspoon baking soda
- 1(15-ounce) can (about 2 cups) pumpkin purée
- 1cup/200 grams granulated sugar
- ¾cup/165 grams packed light or dark brown sugar
- 2large eggs
- ¼cup/60 milliliters full-fat sour cream or plain yogurt
- 1½teaspoons pure vanilla extract
Nutritional analysis per serving (10 servings)
387 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 2 grams dietary fiber; 38 grams sugars; 5 grams protein; 264 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Oil a 8½- or 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides.
- Step 2
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda.
- Step 3
In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla.
- Step 4
Fold the dry ingredients into the wet ingredients until fully combined.
- Step 5
Transfer the batter to the prepared pan and smooth into an even layer.
- Step 6
Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes.
- Step 7
Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.
Private Notes
Comments
Delicious but this recipe definitely makes enough for two loaf pans. I’m surprised this doesn’t come up more in other comments! The first time I baked it, I faithfully used one loaf pan, wanting to trust the recipe even though it filled it to the rim. It of course expanded and exploded over the sides and made a huge mess. Also required extra baking time, so it burned on the top and remained gooey inside. Second time around I used two loaf pans and they turned out perfectly. So there you have it.
To this recipe, I add a tspn of nutmeg and a tspn of ground cloves. For flour, I sub in half Whole Wheat. I’ve been making this bread for decades, with 1 cup of chopped pecans if no nut allergies. Sliced, toasted, and slathered with Cream Cheese, it is the best comfort food!
Made this as directed and it was sweet, but I can see what the point of the loaf is - the focus is on the pumpkin/cinnamon, and not making it yet another loaf that essentially is pumpkin spice. I have my own issues with this ubiquitous fall taste but there are plenty of other recipes around; try to let this be what it is. If you're looking for a pumpkin spice loaf, this is not it. But if you're looking for a sweet pumpkin bread, lightly spiced with cinnamon, this will be your jam.
It’s ok, very basic. Needs more spice. I think if I were to remake I’d use buttermilk instead. Definitely could easily be split into 2 loaf pans, and baking time for one needs to be well over 75 minutes. It’s an extremely soft sweet bread, with little to no flavor.
second time making this I tried it with 0% milk fat greek yogurt, still came out good :)
Followed the recipe exactly and this came out great. Didn’t have any issue with it overflowing as some noted. Cooked for 70 mins and it was very moist. It’s a pumpkiny flavor, not spiced flavor.
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