Pumpkin Bread
Total Time
1 hr 5 mins
Prep Time
20 mins
Cook Time
45 mins
Rating
4.88 out of 5 stars
(186)
Ingredients
8 servings
- ¾ cup all-purpose flour, spooned and leveled*
- ¾ cup whole wheat flour, spooned and leveled*
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup canned pumpkin puree
- ½ cup almond milk, or any milk
- ½ cup cane sugar
- ¼ cup vegetable oil, or other neutral oil
- 2 large eggs**
- 1 teaspoon vanilla extract
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Preparation
Step 1
Preheat the oven to 350°F and grease an 8x4-inch loaf pan.
Step 2
In a medium bowl, whisk together the all-purpose and whole wheat flours, the cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
Step 3
In a large bowl, whisk together the pumpkin puree, almond milk, sugar, oil, eggs, and vanilla until smooth.
Step 4
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the prepared pan and bake for 45 to 50 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean.
Step 5
Let the quick bread cool completely before slicing and serving.
Step 6
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Chef's notes
*Alternatively, replace both flours with whole wheat pastry flour. I like Bob’s Red Mill.
**Make this recipe vegan:
In a small bowl, whisk together 4 tablespoons ground flaxseed and 6 tablespoons warm water. Let it sit for 5 minutes, until thickened, and use in place of the eggs.
