Description
A delicious and moist pumpkin bread or muffin recipe that is perfect for fall and can be enjoyed any time of the year.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, fold in the chopped nuts.
- Pour the batter into a greased loaf pan or muffin tins.
- Bake for 60-70 minutes for bread or 20-25 minutes for muffins, or until a toothpick inserted in the center comes out clean.
- Let cool before slicing or serving.
Notes
- For a sweeter bread, you can increase the sugar to 1 1/4 cups.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This recipe can be easily doubled for larger batches.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes for bread, 20-25 minutes for muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice or 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Bread, Pumpkin Muffins, Fall Recipes, Baking