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My Moist Pumpkin Bread

My Moist Pumpkin Bread

This is because pumpkin contains a powerhouse of vitamins and minerals including: fiber, vitamin A and C, potassium, copper, manganese, iron, B vitamins, and vitamin E. It is also high in antioxidants and can contribute to a healthy heart, healthy skin, and healthy eyes.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 10 servings
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda sifted to eliminate lumps
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 3 large eggs room temperature
  • 1 cup extra light olive oil (or vegetable or corn oil)
  • 15 oz pumpkin puree

Method
 

  1. Preheat oven to 350˚F. Butter and lightly dust with flour, two bread/loaf pans.
  2. In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 ½ cups sugar, 1 teaspoon baking soda, 2 teaspoon baking powder, and 2 teaspoon cinnamon.
  3. In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
  4. Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.
  5. Enjoy my moist pumpkin bread!

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.