|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||6%|
|Total Sugars 13g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's something so unfussy about using a bread machine, even for something as straightforward as a quick bread. You mix the ingredients together in a bowl until they're well combined, and that's basically it. Transfer to the bread machine, and just set it according to the manufacturer's directions. We made this pumpkin bread in a Zojirushi bread machine, for example, but it should work with any standard size bread machine that has a cake or quick bread cycle.
This recipe calls for an optional 1/2 cup of chopped walnuts or pecans, but you can omit them or use mini chocolate chips if you like.
1/3 cup vegetable oil
3 large eggs
1 1/2 cups pumpkin puree, canned or homemade
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 cups all-purpose flour
1/2 cup chopped walnuts or pecans, optional
Gather the ingredients.
Spray bread machine pan with nonstick cooking spray or baking spray.
In a bowl, mix vegetable oil, eggs, pumpkin puree, and sugar together until well blended.
Stir in baking powder, baking soda, salt, spices, and flour just until mixed.
Pour batter into prepared bread machine pan and set on cake or quick bread cycle.
Add chopped nuts at the beep, if using.
Carefully loosen loaf from pan and paddles and turn out onto a rack to cool.
- If desired, add about 1/2 cup of raisins, dried cranberries, or chocolate chips along with (or in places of) the chopped nuts.
- You can also make this recipe in the oven. In a mixing bowl, combine all of the ingredients, including the nuts. Bake at 350 F in a greased loaf pan for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- To accentuate the sweetness, add 1 teaspoon of vanilla extract.
- Substitute half brown sugar for half of the granulated sugar.
How to Store and Freeze Pumpkin Bread
You can also freeze leftovers of this bread (or an entire loaf, if you'd like), too. Wrap slices individually for easy defrosting, if you like, and transfer to a zip-close freezer bag. Defrost at room temperature and warm in the toaster, or reheat from frozen in a 350 F oven for 10 to 15 minutes until completely hot.