Updated: Nov 21, 2021
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup white sugar
1/3 cup dark brown sugar
1/2 cup vegetable oil
1/4 cup yogurt or sour cream
2 teaspoons vanilla extract
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
Preheat the oven to 175°C. Coat a cake pan with oil.
In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
In another large bowl whisk together the sugar, oil, eggs, vanilla, yogurt, pumpkin, and pumpkin pie spice until smooth and combined.
Pour the pumpkin mixture into the flour mixture and stir until smooth and no lumps remain.
Pour the batter into the pan.
Bake for 50 – 60 minutes or until a toothpick or skewer inserted into the center comes out clean. If you notice the bread browning too quickly, loosely tent with aluminum foil.
Allow the bread to cool in the pan for 20 -30 minutes and then transfer to a wire rack.
Serve warm or at room temperature.
Notes: Store airtight for up to 3 days at room temperature. Freeze airtight for up to a month for best freshness. Keywords: pumpkin bread, pumpkin recipe, pumpkin spice
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