|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 2g||8%|
|Total Sugars 21g|
|Vitamin C 2mg||8%|
|*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.
"This pumpkin bread is moist, delicious, and warmly spiced, and we loved that it wasn't overly sweet. We enjoyed it warm with salted butter and a cup of tea. My bread machine doesn’t have a quick bread cycle, so I selected “bake,” at the lowest time, which was about 1 hour, and it was great!" —Danielle Centoni
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 coarsely chopped walnuts, or pecans, optional
Steps to Make It
Gather the ingredients.
Spray the bread machine pan with cooking spray.
In a large bowl, mix together the vegetable oil, eggs, pumpkin puree, and sugar until well blended.
Stir in baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and flour, just until mixed.
Pour batter into prepared bread machine pan and set on cake or quick bread cycle.
Add the nuts when the machine beeps, if using.
Carefully loosen loaf from pan and paddles and turn out onto a rack to cool slightly before serving.
- If desired, add about 1/2 cup of raisins, dried cranberries, or chocolate chips along with (or in place 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 brown sugar for half of the granulated sugar.
How to Store and Freeze Pumpkin Bread
This pumpkin bread will keep at room temperature, covered, for three to four days. It's great toasted with a little bit of butter (pumpkin butter would be delicious, too), or even cream cheese.
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.