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two sizes of pumpkin bread on cooling racks

Pumpkin Bread

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings 1 large or 3 small loaves
Author Breathing and Cooking

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1 Tablespoon vanilla
  • 2 cups homemade pumpkin puree or 15 ounce can
  • 1/2 cup avocado oil
  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon diamond kosher salt
  • 1 Tablespoon pumpkin pie spice
  • 2 Tablespoons pumpkin seeds

Instructions

  • Preheat oven to 350°f and grease either 1 9x5 or 3 mini loaf pans.
  • Combine eggs, sugar, vanilla, pumpkin puree, and avocado oil in a large mixing bowl until smooth.
  • In a separate bowl combine flour, baking powder, baking soda, pumpkin pie spice and salt. Stir into pumpkin mixture just until combined with no white traces of flour.
  • Scrape batter into desired pans and smooth tops. Sprinkle with roasted pumpkin seeds and bake small loaves 45-50 minutes and larger loaves 55-65 minutes.
  • Cool in pans 15 minutes and then carefully unmold. Finish cooling on racks.

Notes

  • If not using homemade pumpkin puree, make sure you buy pure pumpkin and NOT pumpkin pie filling
  • Pan sizes matter. Measure yours before filling (look to post for more info). And Place pans on a rimmed baking sheet if you want to be extra careful. If they do overflow onto the oven... no one likes that clean up job!