Pregnancy Friendly Easy Pumpkin Bread
Total time1 hr 35 min
Prep time10 min
Cook time1 hr 5 min
5.0(19)
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Learn more →Ingredients
10 servings
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup canned pumpkin purée
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup vegetable oil
- ¼ cup whole milk
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with oil or nonstick spray, then line the bottom with a strip of parchment paper for easy release.
- 2
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined.
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