Description
Delicious and moist pumpkin bread or muffins, perfect for fall or any time of the year.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, vegetable oil, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and mix 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
- Store leftovers in an airtight container for up to 3 days.
- This recipe can be easily doubled.
- For a sweeter bread, add chocolate chips or dried fruit.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes for bread, 20-25 minutes for muffins
- Category: Baked Goods
- 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