Ingredients
Scale
- All-purpose flour 3 cups
- Granulated sugar 2 cups
- Pumpkin puree 1 15-ounce can
- Eggs 4 large
- Vegetable oil 1 cup
- Baking soda 2 teaspoons
- Pumpkin pie spice 2 teaspoons
- Salt 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 5-quart Dutch oven.
- Step 2: In a large bowl, whisk together the flour, sugar, baking soda, pumpkin pie spice, and salt.
- Step 3: In a separate bowl, combine the pumpkin puree, eggs, and vegetable oil.
- Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared Dutch oven.
- Step 6: Bake for 55-75 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the Dutch oven for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled pumpkin bread tightly wrapped at room temperature for up to 3 days, or freeze slices for longer storage.
- To warm a slice, microwave for 15-20 seconds or lightly toast for a delightful, crisp edge.
- Serve slices with a dollop of sweetened cream cheese or a sprinkle of powdered sugar for an extra touch of sweetness.
- Don't be tempted to peek too early during baking; the Dutch oven traps heat beautifully, so trust the process and check for doneness closer to the 55-minute mark.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American