Pumpkin Bread With Oil
This moist pumpkin bread with oil is so easy to make in one bowl. It has vegetable oil instead of butter which makes it super moist and delicious. Topped with a maple glaze.
Servings: 10
Equipment
- Loaf Pan (8.5x4.5 or 9x5 in) Loaf pan with high sides is best
- Mixing Bowl
- Measuring Tools
- Rubber spatula
- Strainer or Fine Sieve
- Whisk
- Toothpick
- Parchment Paper
Ingredients
- 1 ½ cups Pumpkin Puree (not pumpkin pie filling)
- ½ cup Vegetable Oil
- 2 Eggs
- 1 ¾ cups All-purpose Flour, sifted
- ½ cup Brown Sugar
- 1 cup White Sugar
- ¼ cup Milk
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ tsp Salt
- 2 teaspoon Vanilla Extract
- 2 teaspoon Pumpkin Spice or Cinnamon
Maple Glaze
- 1 cup Powdered Sugar
- ¼ teaspoon Salt
- 2 tablespoon Maple Syrup
- ¼ teaspoon Pumpkin Spice
- 1-2 tablespoon Water or Milk
Instructions
- Preheat oven to 325°F and line a loaf pan with parchment paper.
- Into a mixing bowl add pumpkin, oil, and sugars. Mix well with a whisk.
- Add eggs, milk, vanilla extract and salt. Mix well.
- Sift in the dry ingredients with a sieve or strainer into the bowl. The flour, baking soda, baking powder and pumpkin spice or cinnamon. Using a rubber spatula mix until combined about 2 minutes. Try not to overmix the batter.
- Pour batter into the lined loaf pan.
- Place into the oven and bake uncovered for 70-80 minutes until a toothpick comes out clean. The bread will be a deep golden brown color.
- Remove from the oven and let cool in the loaf pan for 30 minutes. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 ½ - 2 hours for best results.
Maple Glaze
- Place into a small bowl powdered sugar, maple syrup, salt and pumpkin spice. With a whisk add 1 tablespoon of water and mix. Add additional 1 teaspoon of water at a time until it is a thick pourable glaze.
- Pour and spread onto the fully cooled pumpkin bread. Allow the glaze to fully harden.
- Cut into thick slices and Enjoy.