pumpkin bread oil recipe

Written BySheba G Updated On
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The Best pumpkin bread oil recipe

I absolutely love making pumpkin bread using oil. It is a family favorite, especially during the fall season.

The combination of pumpkin puree and oil makes the bread incredibly moist and flavorful. My kids always look forward to helping me make this bread, and it’s become a tradition in our home.

This recipe is perfect for family gatherings, but it’s also great for a quick snack or breakfast. The health benefits of pumpkin are well-known, and using oil instead of butter makes it a healthier option.

Plus, it’s a great way to use up any leftover pumpkin puree you might have from making other fall treats. Plus, it’s so easy to make.

Pumpkin Bread with Oil

4.5 from 883 votes

This moist and flavorful pumpkin bread is made with oil instead of butter. This makes it a healthier option while still being incredibly delicious.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 10Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 cup granulated sugar
1/2 cup vegetable oil
1 cup pumpkin puree
2 large eggs
1 tsp vanilla extract

For the Topping

2 tbsp brown sugar
1 tsp cinnamon

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease the bottom of a 9×5-inch loaf pan with some oil and set it aside.
3You want to make sure the pan is well greased to prevent the bread from sticking.
4In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
5Ensure that all the dry ingredients are well combined and there are no lumps.
6In a separate large bowl, mix together the granulated sugar, oil, and pumpkin puree.
7Stir in the eggs one at a time, followed by the vanilla extract.
8The mixture should be smooth and well combined.
9Gradually add the dry ingredients to the wet ingredients, stirring just until the dry ingredients are moistened.
10Be careful not to overmix.
11Pour the batter into the prepared loaf pan and smooth the top with a spatula.
12In a small bowl, mix together the brown sugar and cinnamon for the topping.
13Sprinkle this mixture evenly over the top of the batter.
14Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
15The bread should be golden brown and pulling away from the sides of the pan.
16Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
17This step is important to maintain the structure of the bread and prevent it from becoming soggy.
18If you are using a different size loaf pan, you may need to adjust the baking time.
19A larger pan will require less time, while a smaller pan will require more time.
20To check if the bread is done, insert a toothpick into the center of the bread.
21If it comes out clean, the bread is done.
22If there is still batter on the toothpick, continue baking for a few more minutes and check again.
23Be careful not to overbake the bread, as this can make it dry.
24Once the bread is done, remove it from the oven and let it cool in the pan for 10 minutes.
25This allows the bread to set and makes it easier to remove from the pan.
26After 10 minutes, transfer the bread to a wire rack to cool completely.
27This step is important to maintain the structure of the bread and prevent it from becoming soggy.
28Allow the bread to cool completely before slicing.
29This will ensure that the bread is not too warm when you serve it, and it will also make it easier to slice.
30You can store the bread at room temperature for up to 3 days, or in the refrigerator for up to a week.
31If you want to freeze the bread, wrap it tightly in plastic wrap and then in foil.
32It will keep in the freezer for up to 3 months.
33To reheat, thaw the bread at room temperature for a few hours, then reheat in a 350°F oven for 10-15 minutes.
34You can also reheat individual slices in the toaster or toaster oven.
35The bread should be warm and moist with a nice crunch on top.

🔧Equipment

Mixing bowl
Baking loaf pan
Oven
Whisk
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 25mg🧂Sodium: 250mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 3g

📝Notes

Tips: Using fresh pumpkin puree will give the bread a richer flavor. You can also add 1/2 cup of chocolate chips or nuts to the batter for extra flavor and texture. This recipe can be made gluten-free by using a gluten-free flour blend. Just make sure to check the baking time, as gluten-free breads may require less time in the oven. You can also substitute the granulated sugar for brown sugar or coconut sugar for a different flavor profile. Just keep in mind that this may affect the texture of the bread. The bread is best served warm, so you can reheat individual slices in the toaster or toaster oven before serving. If you want to add some flair to your bread, you can also top it with a cream cheese frosting or a drizzle of caramel sauce. This will add a sweet and tangy flavor to the bread, making it even more delicious.

Watch Video Of How Pumpkin Bread with Oil Works

This pumpkin bread with oil is a versatile and delicious recipe. It’s perfect for any occasion, from family gatherings to daily snacks. The combination of pumpkin and spices makes it a classic fall treat.

Plus, using oil instead of butter makes it a healthier option. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze individual slices for up to 3 months.

To reheat, simply thaw at room temperature and warm in the oven or toaster. This bread is always a hit with family and friends, and it’s sure to become a staple in your home. It’s easy to make and incredibly satisfying.

Plus, it’s a great way to use up any leftover pumpkin puree. It’s moist, flavorful, and perfect for any occasion. Enjoy!

❓ Frequently Asked Questions About Pumpkin Bread with Oil

Can I use canned pumpkin puree for this recipe?

Yes, you can use canned pumpkin puree for this recipe. Make sure to use plain pumpkin puree and not pumpkin pie filling, which contains added spices and sugar. Canned pumpkin puree is convenient and works well in this recipe.

Can I make this bread without oil?

Yes, you can make this bread without oil, but it will have a different texture. You can substitute the oil with an equal amount of applesauce or mashed banana to make it healthier. Keep in mind that this may affect the baking time and the overall texture of the bread.

Can I freeze pumpkin bread?

Yes, you can freeze pumpkin bread. Once the bread is completely cooled, wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. To thaw, leave the bread at room temperature for a few hours, then reheat in a 350°F oven for 10-15 minutes.

Can I add mix-ins to this bread?

Yes, you can add mix-ins to this bread. Chocolate chips, nuts, or dried fruits are great additions. If you choose to add mix-ins, fold them into the batter just before pouring it into the loaf pan.

How should I store leftover pumpkin bread?

Store leftover pumpkin bread at room temperature for up to 3 days, or in the refrigerator for up to a week. Make sure to store it in an airtight container to keep it fresh. You can also freeze leftover bread for up to 3 months. To thaw, leave at room temperature for a few hours, then reheat in a 350°F oven for 10-15 minutes. Reheat individual slices in the toaster or toaster oven for a quick snack.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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