Pumpkin Bread
Soft and delicious all year round!
Equipment
- 2 8 1/2 x 4 1/2 bread pan (or use 1 casserole/lasagna baking pan), line with parchment or butter and flour lightly
- 1 Large mixing bowl
- 1 Small mixing bowl
Ingredients
- 2 cups all purpose flour (or you can substitute 1/4 cup with bread flour to give it more chew or substitute 1/4 cup with almond flour for more protein)
- 1 cup sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp pumpkin spice (cinnamon ok)- add more or less per your preference
- 1/2 tsp salt
- 3 eggs, room temperature
- 1 cup oil (avocado, vegetable or canola oil)
- 15 oz pumpkin puree
- 1 tsp vanilla (optional)
- 1/4 cup mix-ins such as chocolate chips or nuts (optional)
Instructions
- Preheat oven 350 degrees F and prep baking pan(s).
- In large mixing bowl, whisk together dry ingredients (flour, sugar, baking soda, baking powder, pumpkin spice, salt).
- In small mixing bowl, mix the wet ingredients (eggs, oil, pumpkin puree and vanilla).
- Mix the wet ingredients into the dry until smooth. Divide into 2 loaf pans or into the one casserole lasagna pan. Bake for about 45-55 minutes, loaf pans may take longer. Test with toothpick and ready when it comes out clean. Let cool and serve.
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