Name: Pumpkin Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: 4oz (1/2 Cup) Neutral Oil, I use Avocado Oil but Vegetable Oil works great; 2 Large Eggs, at room temperature; 1 Teaspoon Pure Vanilla Extract; 200 Grams (1 Cup) Granulated Sugar; 10oz (1 1/4 Cup) Pure Pumpkin Puree; 2oz (1/4 Cup) Sour Cream Or Full-Fat Greek Yogurt; 219 Grams (1 3/4 Cups) All-Purpose Flour; 1 Teaspoon Baking Soda; 1/4 Teaspoon Baking Powder; 1/2 Teaspoon Salt; 1 Tablespoon Pumpkin Pie Spice

Pumpkin Bread

This super easy recipe for pumpkin bread is a staple through the fall season. Step-by-step photos teach you how to make this pumpkin bread recipe.

Total Time: 1 hour 10 mins
Yield: 8 1x

Ingredients

Units Scale

4oz (1/2 Cup) Neutral Oil, I use Avocado Oil but Vegetable Oil works great
2 Large Eggs, at room temperature
1 Teaspoon Pure Vanilla Extract
200 grams (1 Cup) Granulated Sugar
10oz (1 1/4 Cup) Pure Pumpkin Puree
2oz (1/4 Cup) Sour Cream Or Full-Fat Greek Yogurt
219 grams (1 3/4 Cups) All-Purpose Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Pumpkin Pie Spice

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Instructions

Preheat the oven to 350F and spray a 9X5 loaf pan with non-stick cooking spray.
In a large bowl combine the oil, eggs, vanilla, sugar, pumpkin puree, and sour cream. Mix until fully combined.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Add the dry ingredients into the wet ingredients and gently fold to combine. Mix until smooth and pour into the prepared pan.
Bake for 55-65 minutes or until a toothpick inserted in comes out clean. Let cool for thirty minutes then invert onto a rack to cool completely. Store leftovers in an air-tight container for up to 3 days at room temperature.