Quick and Easy Pumpkin Bread Recipe

At the very last minute, my schedule changed and I could attend a friend’s tea party.

Which also meant I had to scramble at the last minute to make a tasty and food allergy friendly sweet treat.

I noticed a lonely package of last fall’s pumpkin puree in the freezer. I decided to give pumpkin bread a try. My quick and easy recipe is cheap to make and, more importantly, delicious! 

 

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Let’s bake!

You will need the following dairy and nut allergy friendly ingredients:

1 and ¾ Cups of white flour

¼ Teaspoon of baking powder

1 Teaspoon of baking soda

½ Teaspoon of pumpkin spice (or to taste) – you can buy my all time favorite pumpkin spice here

1 and 1/3 Cups of white sugar

3 Tablespoons of canola oil

2 Eggs

1 cup of pumpkin puree (fresh or canned)

1/3 Cup of water

½ Teaspoon of vanilla extract - try to use real vanilla extra like this kind it makes everything taste so much better than the imitation stuff.

Disclosure: I am including affiliate links for your convenience.

Step By Step How to Make Pumpkin Quick Bread Recipe

1. Begin by combining in a bowl the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin spice.

2.In a separate bowl, mix together the sugar, eggs, and canola oil until it is smooth and creamy. I like to use a hand mixer like this one for the best results.

3. Stir in the pumpkin puree and vanilla into the bowl with the wet ingredients.

4. Add the dry ingredients to the wet ingredients in batches, mixing thoroughly after each addition.

5. Pour the pumpkin bread batter into a greased and flowered bread pan and bake it in a 350 degree (F ) oven for 60 minutes or until done.

YUM!

6. Eat. Enjoy. Repeat!

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