Ina Garten Pumpkin Bread Recipe
This pumpkin bread rom Ina Garten's book bakes up moist with a firm top crust that’s just right for slicing—especially once it cools fully.To get the best texture, I always make sure the eggs and butter are at room temperature before starting.Ina’s version uses just enough sugar to balance the pumpkin without overdoing it, and the warm spices are spot on.I fold the batter gently and stop mixing as soon as the flour disappears—overmixing this one will make it dense.Using canned pumpkin purée is totally fine, but I avoid pumpkin pie mix—it changes the outcome completely.This loaf also holds up well for a few days, which is rare for quick breads that use real pumpkin!
Servings: 8
Ingredients
- 2 cups All-Purpose Flour
- 1 can Pumpkin Puree 15 oz.
- 2 Large Eggs
- 1/2 cup Vegetable Oil
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Allspice
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a loaf pan by greasing it lightly with oil or lining it with parchment paper.
- In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
- Stir until these dry ingredients are well combined.
- In another bowl, beat together the eggs, pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth.
- This is your wet mixture.
- Slowly add the wet mixture to the dry ingredients, stirring gently until just combined.
- Be sure not to overmix as this can make the bread dense.
- Pour the batter into your prepared loaf pan.
- Bake in the oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.