Pumpkin Bread
Soft, moist, and perfectly spiced, this easy homemade pumpkin bread is packed with delicious pumpkin flavour and cosy autumn spices. Perfect for breakfast, snacking, or dessert!
Servings: 10 - 12 slices
Calories: 281kcal
Ingredients
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) light brown sugar
- 1 cup (240g) Greek-style yogurt
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (220g) canned pumpkin puree
Instructions
- Preheat the oven to 180C/160C Fan/350F/Gas 4. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
- In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.
- Add the yogurt, oil, vanilla, and pumpkin, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined - do not overmix.
- Pour the batter into the prepared pan and spread out evenly.
- Bake for about 65 - 70 minutes, or until a toothpick or cake tester inserted into the centre comes out clean.
- Leave to cool completely in the pan on a wire rack before slicing and serving.
Notes
Pumpkin bread stays fresh covered tightly at room temperature for up to 3 - 4 days, or in the fridge for up to 1 week. It also freezes well for up to 3 months. Thaw overnight in the fridge.