Pumpkin Bread

  • 2 1/2 cups flour
  • 1 tablespoon cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tablespoons finely grated fresh ginger
  • 15oz can of Libby’s Pumpkin Purée
  • 1 1/2 cups sugar
  • 1/2 cup olive oil
  • 1/2 cup canola oil

Directions

  1. Preheat oven to 325°. Coat a 9×5″ loaf pan with canola oil. Line the pan with parchment, leaving a generous overhang in order to be able to lift out the bread easily.
  2. Stir together all the dry ingredients.
  3. Mix together the eggs, pumpkin purée, oils and grated ginger. Then combine the wet and dry ingredients together in one bowl.
  4. Transfer batter to the pan and then sprinkle the top with sugar.
  5. Bake bread for 80–90 minutes.

This recipe is inspired by (but not exactly like) the one demonstrated by Molly Baz, which you can find here.

Fair warning: this recipe will ruin Starbucks’ pumpkin loaf for you forever. There’s no going back when you realize how cheap and easy it is to make at home- and tastier too!

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