The Best Pumpkin Bread Using Fresh Pureed Pumpkin
Don't you love the rich taste of that Pumpkin Bread? It is the ultimate snack for Fall as Pumpkins and Squashes begin to hit our grocery store shelves. Instead of grabbing the can to make your bread this year, use fresh pumpkin purée to give your bread that natural and authentic flavor your family will love.
Ingredients
- 1¾ Cup All-purpose Flour
- ½ Teaspoon Salt
- 1 tsp Ground Cinnamon
- 1 tsp Pumpkin Spice
- 1¼ tsp baking powder
- ½ tsp baking soda
- 1 Cup Pumpkin Purée
- 1 Cup Brown Sugar
- 2 tsp Vanilla Extract
- 2 Eggs
- ¾ Cup Coconut Oil or Avocado Oil
- 1 Cup Half-And-Half or Whole Milk
- 1 tsp Apple Cider Vinegar
Instructions
- Preheat Oven to 330F and Grease the pan.
- In the first bowl, mix the flour, salt, cinnamon, pumpkin spice, baking powder, and baking soda. Set aside.
- In the second bowl, combine the Pumpkin puree, brown sugar, vanilla extract, eggs, and oil. Mix well then add the half-and-half and vinegar.
- Add the dry ingredients to the wet ingredients. Mix until well combined.
- Pour the batter into the pan and bake for 25 minutes. You can insert a toothpick or a knife to check if the cake is ready. The toothpick should come out clean.
- Let the cake cool before slicing. Enjoy.