How to Make Fall Pumpkin Quick Bread

Call me basic, I don’t care, but I love fall in all of its glory. One of those delicious glories is super quick and easy pumpkin bread! There’s a reason people have been making this for over a century. There aren’t a lot of bells and whistles with this recipe because frankly, it doesn’t need it. Plus, sometimes you just need a fall baked good stat and for that, here is this recipe.

Pumpkin Quick Bread

Ingredients

• 1 cup vegetable oil

• 2 & 2/3 cups sugar

• 4 eggs

• 1x 15oz can pumpkin puree

• 1 tsp vanilla extract

• 3 & 1/3 cup all purpose flour

• 1/2 tsp baking powder

• 1 tsp baking soda

• 1 & 1/2 tsp salt

• 1 tsp nutmeg

Directions

1. Preheat oven to 350F and lightly grease two 9x5 loaf pans.

2. In a large bowl, whisk together oil, sugar, eggs, pumpkin puree, and vanilla extract.

3. Add the flour, baking powder, baking soda, salt, and nutmeg, whisking to combine.

4. Pour into prepared pans and bake for 50 to 60 minutes or until a toothpick comes out clean and the cake springs back when you lightly touch it.

5. For the moistened cake, flip out and cool on a wire rack.

If you love these beautiful loaf pans as much as I do, you can find them here over on Williams & Sonoma!