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Super Moist, Easy Spiced Pumpkin Bread

Two moist slices of rich orange pumpkin bread served on a white plate with the loaf in the background.
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Bake a tender, moist pumpkin bread loaf using a simple one-bowl method. This recipe features classic fall spices for a comforting flavor.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. Add the granulated sugar and brown sugar to the dry ingredients and mix briefly.
  4. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the same bowl.
  5. Mix the wet and dry ingredients together with a spatula until just combined. Do not overmix the batter.
  6. Pour the batter evenly into the prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute 1/4 cup of the oil with applesauce.
  • If you prefer a less dense crust, cover the loaf loosely with aluminum foil for the last 15 minutes of baking.
  • This bread stores well in an airtight container at room temperature for up to four days.

Nutrition

Find it online: https://whiskdaily.com/moist-easy-spiced-pumpkin-bread-recipe/