Pumpkin Bread

Ingredients

• 1 3/4 cups all-purpose flour (for gluten-free, substitute with 1:1 gluten-free baking flour)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin spice
• 1/2 teaspoon cinnamon
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil (or melted coconut oil for a healthier option)
• 2 large eggs (for vegan pumpkin bread, use flaxseed meal mixed with water)
• 1 cup granulated sugar (can use brown sugar for a deeper flavor)
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips (optional)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup dried cranberries or raisins (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a standard 9x5 inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon.
3. In another bowl, combine the wet ingredients: pumpkin puree, oil, eggs, sugar, and vanilla extract. Mix until smooth.
4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
5. Fold in chocolate chips or nuts, if using, ensuring they're evenly distributed.
6. Pour the batter into the prepared loaf pan, spreading it evenly. Smooth the top with a spatula.
7. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the pumpkin bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.