Ingredients
- 1 3/4 cups all-purpose flour 210 g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1 1/3 cups plain pumpkin purée 300 g; not pumpkin pie filling
- 1 1/4 cups granulated sugar 250 g
- 2/3 cup vegetable oil 160 ml
- 2 large eggs
- 1 teaspoon vanilla extract
- baking spray for the pan
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- cooling rack
Instructions
- Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Whisk flour, baking soda, baking powder, salt, cinnamon and nutmeg in one bowl. In another, whisk pumpkin, sugar, oil, eggs and vanilla.
- Fold wet mixture into dry until incorporated; transfer to pan.
- Bake approximately 60 minutes. Check for moist crumbs without wet batter and a springy center. Shield a darkening top loosely with foil.
- Rest in pan 15 minutes. Unmold onto a rack; cool completely before slicing.
Nutrition
Serving: 1slice (1/12 loaf)Calories: 277kcalCarbohydrates: 37gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 31mgSodium: 220mgPotassium: 90mgFiber: 1gSugar: 22gVitamin A: 4283IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Video
Notes
Timing includes 15 minutes of initial cooling, plus additional time to cool completely. Nutrition is Preppy Kitchen’s estimate for one-twelfth of the same ingredient formula, not an independent laboratory analysis; pan spray and optional toppings are not quantified. Video: Preppy Kitchen’s pumpkin-bread demonstration; use the written measurements here.
