Velvet Pumpkin Bread Recipe

Name: Velvet Pumpkin Bread
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: for greasing pan; 1 (15 ounce) can pumpkin puree; 1 cup nonfat milk; 1 large egg; 1/2 cup margarine, melted; 1/4 cup canola oil; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 cup chopped pecans, optional; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 1/4 cup egg substitute

Indulge in the irresistible aroma and unbelievably soft texture of our Velvet Pumpkin Bread! This recipe is easily adaptable for egg-free baking, making it perfect for everyone. Spiced to perfection with cinnamon, ginger, and nutmeg, this moist and delicious loaf is ideal for fall gatherings or a cozy afternoon treat. Get ready to experience pumpkin bread like never before!

Prep Time 20 mins

Cook Time 80 mins

Calories 168.1 kcal

Protein 6g

Rating 4.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Velvet Pumpkin Bread

for greasing pan
1 (15 ounce) can pumpkin puree
1 cup nonfat milk
1 large egg
1/2 cup margarine, melted
1/4 cup canola oil
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup chopped pecans, optional
1 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup egg substitute

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How to Make Velvet Pumpkin Bread

Preheat oven to 350°F (175°C).
Lightly grease and flour a 9x5x3 inch loaf pan.
In a medium bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup milk, 1/4 cup egg substitute (or 1 large egg), 1/2 cup margarine (melted), and 1/4 cup vegetable oil.
In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
Add 1 cup granulated sugar and 1/2 cup packed light brown sugar to the dry ingredients and whisk to combine.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Pour batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.