Description
A cozy and comforting pumpkin bread that’s perfect for small gatherings, capturing the essence of fall with its rich flavors and moist texture.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease mini loaf pans or muffin tins with butter or cooking spray.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil.
- Add the eggs one at a time, mixing thoroughly after each addition.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.
- If using, fold in the chopped nuts or chocolate chips.
- Divide the batter evenly into the prepared pans, filling them about 2/3 full.
- Bake mini loaves for 25-30 minutes or muffins for 15-20 minutes. Check for doneness with a toothpick.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For best results, ensure your eggs are at room temperature before mixing.
- Prep Time: 15
- Cook Time: 30
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 20g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg