Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 2 cups
- Pumpkin puree: 1 3/4 cups
- Eggs: 2 large
- Vegetable oil: 1 cup
- Baking soda: 2 teaspoons
- Pumpkin pie spice: 1 teaspoon
- Salt: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a Dutch oven.
- Step 2: In a large bowl, combine the flour, sugar, baking soda, pumpkin pie spice, and salt.
- Step 3: In a separate bowl, whisk together the pumpkin puree, eggs, and vegetable oil.
- Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared Dutch oven and spread evenly.
- Step 6: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the Dutch oven for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled pumpkin bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.
- Gently warm a slice in the microwave for 15-20 seconds to enhance the moist texture and bring out the spices.
- A dollop of cream cheese frosting or a sprinkle of powdered sugar makes this already delicious bread even more special.
- Don't overmix the batter; a few streaks of flour are fine, as this will ensure a tender, moist crumb!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American