Ingredients
Scale
- 1 1/4 cups pumpkin puree (not pie filling)
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 3 tablespoons milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Optional Mix-ins:
- 1/2 cup chopped nuts, chocolate chips, or dried cranberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or prepare five mini loaf pans.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, sugar, oil, eggs, and milk until smooth.
- Combine Dry Ingredients: Slowly add in the flour, baking soda, baking powder, pumpkin pie spice, and salt. Stir until just combined. Avoid overmixing.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing or storing.