Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 ⅔ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon salt; 2 large eggs, lightly beaten; 1 ½ cups sugar; 1 ½ cups canned pumpkin; ½ cup vegetable oil; ⅓ cup chopped walnuts or ⅓ cup pecans; ⅓ cup chocolate chips (optional)

Servings: persons

1 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 large eggs, lightly beaten
1 ½ cups sugar
1 ½ cups canned pumpkin
½ cup vegetable oil
⅓ cup chopped walnuts or ⅓ cup pecans
⅓ cup chocolate chips (optional)

1
Preheat oven to 350 degrees.
2
Grease 9x5 loaf pan.
3
Combine first five ingredients in medium bowl.
4
Whisk eggs, sugar, pumpkin and oil in large bowl.
5
Whisk in dry ingredients until smooth.
6
Stir in nuts (and chocolate chips if using).
7
Pour into prepared pan.
8
Bake 70 minutes or until toothpick inserted in center comes out clean.
9
Cool in pan on wire rack 10 minutes.
10
Remove from pan; cool.
11
Can be made ahead.
12
Wrap and freeze up to 1 month.
13
Thaw at room temperature 6 hours.
14
Cut into 1/2 inch thick slices.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ⅔ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and more.

Yes, Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread

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