One-Bowl Pumpkin Bread

• 100 min total
• 15 min hands-on
• Serves 10
• 240 kcal
• 4 g protein

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Ingredients

• 1 can pumpkin puree (15 oz), not pumpkin pie filling
• ¾ cup brown sugar, packed
• 2 eggs
• ⅓ cup vegetable oil, plus a little for greasing
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp baking soda
• 1¾ cups all-purpose flour
• salt

Method

1. Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a little oil and line the bottom with a strip of parchment.
2. In a large bowl, whisk the pumpkin puree, brown sugar, eggs, oil and vanilla extract until smooth.
3. Sprinkle the cinnamon, nutmeg, baking soda and ½ tsp salt over the batter and whisk them in well. Fold in the flour just until no dry streaks remain.
4. Scrape into the pan and bake 55–65 minutes, until domed and cracked on top and a toothpick in the center comes out clean. If it browns too fast, lay foil loosely over the top for the last 15 minutes.
5. Cool in the pan 10 minutes, then turn out and cool at least 20 minutes before slicing.

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