Description
A delicious and moist pumpkin bread recipe, perfect for a fall treat. This recipe uses common pantry ingredients and is easy to follow, resulting in a perfectly baked loaf.
Ingredients
- 1½ cups (180 g) all purpose flour
- ¼ cup (30 g) cornstarch
- 1¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger – powdered ginger (not fresh)
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup (200 g) white granulated sugar
- 2 large eggs – room temperature
- ¾ cup (155 g) unflavored vegetable oil – I use canola oil
- 1 cup (250 g) pumpkin puree – I use Libby’s 100% canned pumpkin
- 3 tbsp (45 g) whole milk – room temperature
- 1¼ tsp vanilla extract/essence
Instructions
- Preheat oven to 180 °C (350°F) conventional (see note 2 if using a convection oven with a fan) and lightly grease an 8.5×4.5inch loaf tin and line it with parchment paper, leaving some of the parchment hanging over the edges.
- Sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Using a whisk, mix together until well combined and set aside for now.
- In a large bowl combine white granulated sugar, eggs, unflavored vegetable oil, pumpkin puree, milk and vanilla. Using a whisk, mix until well combined and smooth.
- Add the dry ingredients into the wet ingredients and using a whisk, mix gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf tin. Drop the tin lightly on the counter to remove any large air bubbles and bake for 65-70 minutes, or until a skewer or thin knife inserted into the centre comes out clean or with a few moist crumbs on it. If your loaf tin is slightly larger than mine, then check the bread at the 55 minute mark.
- Allow to cool in the tin for 20 minutes, before lifting the bread out of the tin using the excess parchment hanging over the edges and place onto a wire rack to cool. Once ready, slice and serve!
Notes
- If using canned pumpkin, ensure that it’s 100% pumpkin (do not use pumpkin pie filling). Although I would recommend using canned pumpkin, fresh pumpkin will work too. You just want to make sure there isn’t too much liquid in your homemade pumpkin puree. Here is a great article for how to make homemade pumpkin puree: https://www.bbcgoodfood.com/recipes/pumpkin-puree
- The fan forced (convection) function cooks food faster, so if baking on this mode then you will need to decrease the baking temperature to 160°C (320°F).
- Prep Time: Not specified
- Cook Time: 65-70 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American