Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup vegetable oil or melted butter
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup cinnamon sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together pumpkin puree, eggs, oil, and vanilla until smooth.
- In a separate bowl, combine flour, sugars, baking soda, baking powder, cinnamon, and salt.
- Add dry ingredients gradually to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared loaf pan, then sprinkle cinnamon sugar evenly over the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
Notes
- For added flavor, fold in ½ cup chopped nuts or chocolate chips into the batter before baking.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- To freeze, wrap slices tightly and store up to 3 months. Reheat in oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Baking, Bread, Fall Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg