Easy One Bowl Pumpkin Bread because that first craving for pumpkin is powerful ~ I clocked this delicious quick bread at 15 minutes!
Course: quick bread
9x5 loaf pan
1cupcanned pumpkin, about 1/2 can
1 3/4cupall-purpose flour
Preheat oven to 350F and butter a 9 inch loaf pan. Line the pan with parchment paper if you'd like for easier removal.
Whisk together the oil, sugar, eggs, pumpkin, buttermilk and vanilla extract until smooth.
Add the flour, baking powder, baking soda, salt, nutmeg, ginger, and cardamom to the same bowl and mix together until everything is evenly incorporated.
Pour the batter into your prepared loaf pan and bake for about 60-70 minutes, until risen and there is no more wet batter in the middle.
This pumpkin bread freezes especially well. Let it cool completely, then wrap tightly in plastic wrap. I like to wrap it again in foil, or put it into a heavy duty freezer bag, pushing out any excess air before I zip it up. It will keep well for up to 3 months.Recipe adapted from King Arthur Flour.
https://theviewfromgreatisland.com/easy-one-bowl-pumpkin-bread-recipe/ October 10, 2019