Moist Pumpkin bread (no oil)
You will be baking this moist pumpkin bread recipe all Fall! It is an easy one-bowl quick bread recipe with oil instead of butter. Yields 16 servings.
Servings: 16
Calories: 183kcal
Equipment
Ingredients
- ½ cup vegetable oil or another neutral oil such as canola or grapeseed oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup milk
- 15 ounces pumpkin purée such as Libby's
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350ºF. Line a 9x5 loaf pan with parchment paper and set aside. I like to spray the loaf pan first with nonstick cooking spray then trim a long strip of parchment paper to the width of the loaf pan. Lay the parchment length-wise in the pan and press down gently so the parchment paper sticks to nonstick spray. Spray the parchment paper in the pan then lay the leftover piece of parchment across the pan. There should be overhang on all side of the pan, allowing you to easily lift the baked pumpkin bread out of the pan later on
- In a large mixing bowl, whisk together the oil, sugar, eggs, vanilla extract, and milk until well blended and smooth.½ cup vegetable oil, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, ½ cup milk
- Whisk in the pumpkin puree.15 ounces pumpkin purée
- Add to the bowl the flour, baking soda, salt, cinnamon and nutmeg and mix with a wooden spoon or spatula until just combined..1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg
- Pour batter into the prepared loaf pan and bake for 60-65 minutes (my oven takes 65 minutes). Halfway through baking, loosely cover the bread with aluminum foil to prevent the top from getting too brown - simply cut a small sheet of foil and place it gently on top of the loaf pan in the oven. Do not crinkle it around the side or pull it taut over the top of the pan. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.
- Allow the bread to cool completely in the pan on a wire rack before lifting out of the pan using the parchment overhang and slicing. If you will not be serving the pumpkin bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture
Notes
- If you will not be serving the pumpkin bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture
- Wrap leftover pumpkin bread with plastic wrap and store at room temperature for up to 3–4 days, or in the refrigerator for up to a week
- Make Ahead: Baked pumpkin bread can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving
- Spices: If you like Fall flavors, try adding 1 teaspoon of pumpkin pie spice in place of the nutmeg
- Chocolate Chips: If desired, try stirring in ¾ cup semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, dark chocolate chips, or chopped pecans or walnuts just before pouring the batter into the pan
- Pumpkin Muffins: This recipe makes 15–18 standard-sized pumpkin muffins. Line your muffin tin with paper liners, fill each cup ¾ of the way and bake for about 20 minutes at the same oven temperature. Or try this pumpkin chocolate chip muffins recipe
Nutrition
Calories: 183kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 21mg | Sodium: 226mg | Potassium: 36mg | Fiber: 2g | Sugar: 14g | Vitamin A: 43IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg
