Pumpkin Bread
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4.8 from 4 reviews
Quick pumpkin bread recipe that uses a whole can of pumpkin for tons of pumpkin flavor.
- Author: Hilah Johnson
- Cook Time: 1 hour
- Total Time: 1 hour
- Yield: 12 1x
- 2 eggs
- 2 cups pumpkin puree (15–16 ounce can)
- 3/4 cup brown sugar
- 1/3 cup oil
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 cup pumpkin seeds
- Set oven to 350ºF and grease a large (9×5″) loaf pan.
- In a large bowl, whisk together eggs, pumpkin, sugar, oil and vanilla.
- Sprinkle in dry ingredients and stir to just combine.
- Spread into loaf pan and sprinkle with pumkpin seeds.
- Bake 1 hour. Turn oven off and open the door and let pumpkin loaf cool in oven for 15 minutes.
- Remove to a rack to cool completely.