Purely Pumpkin Bread
Adapted from CookieandKate.com
Ingredients
- ⅓ cup oil
- ½ cup honey or maple syrup
- 2 eggs
- 1 cup pumpkin purée * see notes
- ¼ cup milk of your choice, or water
- 1 ½ teaspoons pumpkin spice blend * see notes
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups flour white whole wheat or regular all-purpose
- Optional: ½ cup mix-ins like chopped nuts dried fruit or chocolate chips
- Pinch cinnamon ground, for sprinkling on top
Instructions
- Preheat oven to 325 degrees F and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended.
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, stir in the flour, until just combined. Some lumps are ok! If you’re adding any optional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let bread cool in the loaf pan for 10 minutes, then carefully transfer bread to a cooling rack for 20 minutes before slicing.
Video
Notes
- Use canned pumpkin purée (not pumpkin pie filling).
Or, make your own purée as follows: wash, then quarter a 3-4 pound baking pumpkin (sugar pie or other variety). Scoop out seeds and brush the flesh with oil. Place, cut side down, on a parchment or foil-lined baking sheet. Roast at 425 degrees F for 35 minutes, or until flesh is easily pierced with a fork. Cool, scoop out flesh and mash to make delicious, homemade pumpkin purée. - Make your own pumpkin spice blend:
½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp allspice or cloves. - For muffins, grease a 12-cup muffin tin. Use same recipe, but reduce baking time to 20-25 minutes total.
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