Moist & crumbly with pumpkin flavor in every bite, this homemade quickbread is a must-make for Fall!
Ingredients :
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice or cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
1 cup granulated sugar
½ cup milk
2 large eggs room temperature
¼ cup vegetable oil or melted butter
1 cup chopped pecans optional
Directions :
Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
In a medium bowl, combine the pumpkin puree, sugar, milk, eggs, and oil. Add the wet ingredients to the dry mixture and stir just until moistened. Fold in the nuts if using.
Pour the batter into the prepared baking and bake for 55-65 minutes or until a toothpick comes out clean.
Cool 5 minutes in the pan. Remove and cool completely on a wire rack.
