Description
This recipe creates a super moist pumpkin loaf perfect for fall. Enjoy bakery-style results at home with this easy method.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine sugar, pumpkin puree, oil, and eggs. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in chocolate chips, if using.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra moisture, add 1/4 cup of applesauce.
- Store in an airtight container for up to 3 days.
- Freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg