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A freshly baked loaf of pumpkin bread on a cooling rack.

Quick way to grow moist Pumpkin Bread for 12

This recipe provides a quick and easy way to bake a moist pumpkin bread that serves 12 people. It's perfect for a delicious treat with minimal effort.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
Wet Ingredients
  • 15 ounces canned pumpkin puree
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Equipment

  • Oven
  • Large bowl
  • Whisk
  • Loaf pan
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until well mixed.
Baking
  1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  2. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the pumpkin bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra touch, sprinkle some pumpkin seeds or a streusel topping on top before baking. This bread freezes well; wrap it tightly in plastic wrap and then foil for up to 3 months.