Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, cinnamon, nutmeg (if using), baking soda, and salt.
- In a separate bowl, beat pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients into wet mixture, folding gently until just combined.
- Pour batter into prepared pan. Sprinkle cinnamon sugar evenly on top.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack and cool completely before slicing. Optional: sprinkle additional cinnamon sugar before serving.
Notes
- For added flavor, consider mixing in chocolate chips or chopped nuts before baking.
- Use fresh or canned pumpkin puree for best flavor.
- Store at room temperature in an airtight container for up to 2 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
