Soft Pumpkin Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 tsp fine sea salt
02 -
2 tsp baking powder
03 -
2 cups all-purpose flour
04 -
2 tsp cinnamon
05 -
1/2 tsp ground cloves
06 -
1/2 tsp ground nutmeg
07 -
1 tsp baking soda, sifted to get rid of clumps
08 -
1 1/2 cups granulated sugar
→ Wet Ingredients
09 -
1 cup vegetable, corn, or light olive oil
10 -
15 oz pumpkin puree
11 -
3 large eggs, at room temperature
# Instructions:
01 -
Heat your oven to 350˚F. Grease two 8 1/2"x4 1/2" loaf pans with butter, then sprinkle with a bit of flour.
02 -
In a big mixing bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt until it's all evenly mixed.
03 -
Beat the eggs, oil, and pumpkin puree together in a medium bowl until it's smooth.
04 -
Pour the wet mix into the dry mix, then stir till you don't see any dry bits left.
05 -
Spread the batter evenly into your two greased pans. Bake for 45-55 minutes at 350˚F. They're done when a toothpick in the center comes out clean. Let the loaves cool in the pans for about 10 minutes before moving them to a rack to cool completely.
# Notes:
01 -
Your baking time could change depending on your oven and pan color. Dark pans bake faster, while lighter ones might need more time.