Easy Pumpkin Bread Recipe

It’s here! Fall is finally here! And this North Carolina girl is overjoyed. So I can’t think of a better time to bake up one of my favorite Fall recipes to really soak in this crisp, cool, leafy and pumpkin-flavored season. Who’s with me? If you want to get into the Fall mood this weekend, take a stab at this easy (and super delicious) pumpkin bread.

INGREDIENTS

  • 14 oz can pumpkin puree

  • 1 egg beaten

  • 1 c. sugar

  • 1/4 c. vegetable oil

  • 2 c. unsifted flour

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1 tsp pumpkin pie space

  • (optional - 1 c. chocolate chips)

RECIPE

  1. Preheat the oven to 325 degrees and grease a loaf pan.

  2. In a large mixing bowl, combine all ingredients together until you have a nice smooth batter. Pour into your greased loaf pan.

  3. Bake for 50 mins at 325 degrees. After 50 mins, raise oven temperature to 350 degrees, tent loaf pan with aluminum foil to keep the top from browning too much, and bake for an additional 20 minutes.

  4. Bread is done when a knife or toothpick inserted in the middle comes out clean.

  5. Remove from loaf pan and allow to cool on a wire rack before slicing. (If you can wait that long!)

And that’s it! This bread is so easy to make and comes out of the oven super moist and delicious. If you want to jazz it up even more, throw in a cup of chocolate chips and now you’ve got Chocolate Pumpkin Bread. Even better!

Kelly RutanComment