Easy Yummy Pumpkin Bread
Moist and delicious, this quickbread is easy to make and full of harvest flavors. This recipe can be baked as a loaf or muffins.
Yield
12 servingsPrep
15 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
vegetable oil
|
|
| 2 | large |
eggs
at room temperature |
|
| 1 | cup |
canned pumpkin purée
|
|
| ⅓ | cup |
water
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
freshly grated |
|
| 1 ¾ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 118 | ml |
vegetable oil
|
|
| 2 | large |
eggs
at room temperature |
|
| 237 | ml |
canned pumpkin purée
|
|
| 79 | ml |
water
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
freshly grated |
|
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
Directions
Preheat oven to 350℉ (180℃) for bread or 400℉ (200℃) for muffins. Grease and flour 9x5 loaf pan or muffin tin.
Mix sugar and wet ingredients. Blend dry ingredients into wet ingredients. Pour batter into loaf pan or muffin tins.
For bread:
Bake 60 to 90 minutes.
For muffins:
Bake 20 minutes.
