Pumpkin Bread

Pumpkin Bread

  • 1 can (14 ounces) pumpkin puree
  • 2 cups granulated sugar
  • 1 cup vegetable or olive oil
  • 3/4 cup whole milk
  • 3 eggs
  • 2 teaspoons vanilla
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1 tablespoon instant espresso powder (optional)
  • 1-2 cups chocolate chips and/or chopped pecans (optional)

Preheat the oven to 350.  If using a bundt pan, grease well with non-stick spray.  If baking in loaf pans, line the pans with a sheet of parchment paper so that it hangs over the sides.

In a large bowl, whisk together the pumpkin, sugar, oil, milk, eggs, and vanilla until smooth.  In a separate bowl, whisk together the flour, baking soda, salt and spices.  Add the dry ingredients to the wet and mix just until well combined.  Stir in the chocolate chips and nuts, if using.  Spoon the batter into the prepared pan/s.

On the middle oven rack, bake in a bundt pan for about 75-90 minutes, and loaf pans for 55-65 minutes, until a cake tester or sharp knife comes out clean or with moist crumbs clinging to it (but not raw batter).  During the last 20 minutes of baking, start checking for doneness every 5 minutes or so.

Cool in the pan for 15 minutes, then carefully turn out onto a plate.  Cover loosely with a clean kitchen towel and cool completely before adding icing.


Yields 1 bundt cake or two loaves

Recipe from Curly Girl Kitchen