Pumpkin Bread
This easy pumpkin bread recipe is a fluffy, flavorful quick bread filled with pumpkin, cozy fall spices, and crunchy pecans.
Servings: 10 slices
Ingredients
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup sugar
- ½ cup STAR Butter Flavored Olive Oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- ½ cup chopped pecans
Instructions
- Prep. Preheat oven to 350ºF. Grease a 9-inch loaf pan with baking spray and set aside.
- Mix the dry ingredients. Place flour, baking soda, baking powder, salt, and spices in a large mixing bowl. Whisk until well combined. Set aside.
- Mix the wet ingredients. In a separate mixing bowl, whisk together sugar and olive oil until well blended. Add eggs, pumpkin, and vanilla, and whisk until thoroughly incorporated.
- Combine. Add the pumpkin mixture to the flour mixture and, using a wooden spoon, stir until combined. Stir in the pecans and let the batter stand for 15 minutes.
- Bake. Pour the batter into the previously prepared loaf pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool. Remove the pumpkin bread from the oven and transfer it to a cooling rack. Cool in the pan for ten minutes; turn the bread out onto a rack and let it cool completely before cutting and serving.
Notes
- Storage: Cool the quick bread completely before wrapping and freezing.
- Freezing: To freeze, wrap securely in aluminum foil and place in freezer bags. When ready to bake, thaw completely at room temperature before baking.
Nutrition
Calories: 301kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 128mg | Potassium: 118mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3864IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
