Honey Pumpkin Bread
A moist honey pumpkin bread with spices that enhance the pumpkin flavor, perfect for any occasion.
Equipment
- loaf pan
- mixing bowl
- whisk
- Mixer
Ingredients
Dry Ingredients
- 9 oz all purpose flour 1 ⅔ cups
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 3 large eggs
- 5 oz vegetable oil ⅔ cup
- 6 oz granulated sugar ⅔ cup
- 4 oz honey ⅓ cup
- ½ teaspoon lemon extract
- 2 teaspoons vanilla extract
- 8 oz canned pumpkin puree 1 cup
- 2 tablespoons granulated sugar for topping
Instructions
Baking Instructions
- Preheat the oven to 350°F. Butter a 9"x5" loaf pan and line the pan with parchment paper or butter and flour the pan.
- In a large bowl, combine the flour, cinnamon, nutmeg, cloves, baking soda, and salt. Use a hand whisk to combine the ingredients then set aside.
- In a large mixer bowl combine the eggs, oil, sugar, honey, lemon extract and vanilla extract. Mix on medium speed until the ingredients are emulsified. Add the pumpkin and mix until incorporated. Add the dry ingredients and mix just until incorporated.
- Pour the batter into the pan and spread to even it out. Sprinkle the 2 tablespoons of granulated sugar over the surface of the batter.
- Bake until a toothpick inserted in the center comes out with a few wet crumbs but no raw dough, about 1 hour. Cool in the pan for 10 minutes then turn out onto a cooling rack. Cool to room temperature before cutting.
Notes
If measuring the flour by volume use the “dip & sweep” method. Use only pure pumpkin, not pumpkin pie filling. Canned pumpkin is recommended for consistency.
Nutrition
Serving: 1sliceCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 0.5gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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