Pumpkin Bread
Servings 2 loaves
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3 large eggs, room temperature
- 1 cup extra "light" olive oil
- 15 ounce can, pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts, optional
Instructions
- Preheat oven to 350 degrees F. Grease and lightly flour two 81/2 " x 4 1/2" loaf pans.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, salt, and walnuts.
- In another, medium bowl, whisk together the wet ingredients: eggs, oil, pumpkin, and vanilla.
- Pour wet ingredients over dry ingredients and whisk together until smooth. Divide evenly between two prepared pans and bake for 45-55 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes then transfer to wire rack. Cool completely.
Notes
Be sure to use "light" olive oil, not virgin.
Bake times vary based on your oven.
To store: cover in an airtight container or plastic wrap. It will stay moist for 3-5 days on the counter or in the refrigerator.
Freezing: Wrap loaf or slices in plastic wrap and foil or in a freezer zip bag for up to 3 months.
To thaw: Place loaf in the refrigerator overnight, or thaw at room temperature for a few hours.