Pumpkin Bread

5 from 2 votes

Moist and flavourful pumpkin bread packed with warm spices and rich pumpkin puree. An easy fall favourite that’s perfect for breakfast or dessert.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Bread

Cuisine: American

Keyword: bread, pumpkin

Servings: - 12 slices

Calories: 281kcal

Author: Marsha

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.

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