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Moist pumpkin bread fresh out of the oven with warm spices and a fluffy texture.

Moist Pumpkin Bread

This moist pumpkin bread recipe is a cozy treat, perfect for chilly days. It combines warm spices and pumpkin puree for a tender loaf that stays fresh for days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all purpose flour Spoon it into the measuring cup for accuracy.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves or nutmeg
Wet Ingredients
  • 1 cup pumpkin puree Not pumpkin pie filling.
  • 2 large eggs
  • 1/2 cup oil Vegetable or canola.
  • 1/4 cup milk Any kind.
  • 1 cup sugar Use 3/4 cup for less sweetness.
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or chocolate chips Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your loaf pan and line it with parchment if desired.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and spices.
  3. In a larger bowl, whisk together the wet ingredients: pumpkin puree, eggs, oil, milk, both sugars, and vanilla until smooth.
  4. Pour the dry ingredients into the wet ingredients and gently stir until just combined. Do not overmix.
  5. Fold in nuts or chocolate chips if using.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50 to 60 minutes, checking at the 50-minute mark. A toothpick inserted should come out with a few moist crumbs.
  3. Allow the loaf to cool in the pan for 10 to 15 minutes, then transfer to a rack to cool completely before slicing.

Notes

Avoid using pumpkin pie filling, as it contains additional sugar and spices. Ensure not to overmix the batter to maintain a tender texture.