Measuring cup & spoons, soft silicone spatula, oven mitts, wire cooling rack… and of course, a bread machine.
Ingredients
1Cup– Pumpkin Puree – 244 grams – NOT canned pumpkin pie mix – 1 cup is approximately 8 ounces of pureenot a full 15 ounce pumpkin puree can
2– Large Eggs – 144 grams – Not extra large or jumbo eggs
8Tablespoons– Unsalted Buttersliced & softened – 115 grams – Or you can use 1/2 cup of a mild flavored vegetable oil (I used avocado oil).
2Cups– All Purpose Flour – 280 grams
1/2Cup– White Granulated Sugar – 100 grams
1/2Cup– Light Brown Sugarpacked cup – 107 grams
1Teaspoon– Vanilla Extract – 5 milliliters
1Teaspoon– Baking Soda – 5 grams
1Teaspoon– Baking Powder – 4 grams
1/2Teaspoon– Salt – 3 grams
1Teaspoon– Ground Cinnamon – 3 grams – Or add 2 teaspoons4 grams of your favorite pumpkin pie spice mix if you want more of a pumpkin pie flavor (versus a mild cinnamon taste).
Optional – 1/2 Cup of Mini Chocolate Chips or Chopped Walnuts
Unplug the bread machine and remove the bread pan.
Add the pumpkin puree, eggs & butter (or oil) into the bread pan and then add the rest of the ingredients.
Put the bread pan (with all of the ingredients) back into the bread machine, close the bread machine lid and then plug in the bread machine.
Enter the bread machine settings (Sweet Quick Bread/Cake, Light Color) and press the start button. The setting may be called “quick bread”, “quick bread/cake”, “cake”, etc. However, some manufacturers use the “quick bread” setting for rapid sandwich-type breads that use yeast (and not for quick breads such as pumpkin bread that use baking powder/soda). (I used quick white bread)
You should allow the pumpkin bread to completely cool before cutting. This can take up to 2 hours. Otherwise, the pumpkin bread will break (crumble) more easily when cut.
Notes
I spread the pumpkin puree onto a plate and dabbed lightly with a paper towel multiple times so it's not as wet.