Picture the aroma of spices filling your kitchen as you bake a loaf of moist pumpkin bread.
There’s something about the warm scents of cinnamon and nutmeg that feels like a cozy embrace.
This easy-to-make recipe transforms simple pantry staples into a delicious treat, perfect for any occasion.
As the bread bakes, the ingredients meld into a tender, flavorful delight. Let’s bring this delightful dish to life!
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 loaf pan
- 1 spatula
- 1 cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and baking moist pumpkin bread, you can follow this timeline:
Preparation and Cooking Timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe and gather all the necessary ingredients and equipment.
- Preheating and Initial Prep (5 minutes)
- Preheat your oven to 350°F (175°C).
- Grease the loaf pan.
- Mixing Dry Ingredients (5 minutes)
- In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mixing Wet Ingredients (5 minutes)
- In a medium mixing bowl, combine the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract.
- Combining Ingredients and Preparing the Batter (5 minutes)
- Pour the wet ingredients into the dry ingredients.
- Stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Baking (1 hour)
- Place the loaf pan in the preheated oven.
- Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Keep an eye on the bread during the last 10 minutes of baking to prevent overbaking.
- Cooling (10 minutes resting in the pan)
- Remove the loaf pan from the oven.
- Let the bread cool in the pan for 10 minutes.
- Final Cooling (10 minutes)
- Transfer the bread to a cooling rack and allow it to cool completely before slicing.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a medium mixing bowl, combine the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool in the pan for 10 minutes before transferring to a cooling rack.
Serving Tips
- Cream Cheese Frosting: Spread a layer of cream cheese frosting on top for a rich, tangy contrast to the sweet pumpkin bread.
- Whipped Cream: Serve with a dollop of whipped cream for a light and airy complement.
- Maple Syrup Drizzle: Add a drizzle of maple syrup for a touch of sweetness and extra flavor.
- Sliced Fresh Fruit: Pair with sliced apples or pears for a rejuvenating and healthy side.
- Warm Butter: Enjoy a slice with a pat of warm, melted butter for a simple, classic touch.
Storage
To store your moist pumpkin bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it at room temperature for up to three days.
Refrigerate for longer freshness.
Freezing
To freeze pumpkin bread, wrap it tightly in plastic wrap.
Then, wrap it in aluminum foil.
Store in a freezer-safe bag for up to three months.
Thaw at room temperature before serving.
Reheating
To reheat pumpkin bread, wrap it in aluminum foil.
Warm it in a preheated oven at 325°F for 10 minutes.
This guarantees it stays moist and delicious.
Final Thoughts
Moist Pumpkin Bread is a delightful treat that captures the essence of fall flavors.
This recipe is simple yet yields a deliciously moist loaf perfect for any occasion.
Serve it as a dessert or a sweet snack with a cup of coffee or tea.
The combination of spices like cinnamon, nutmeg, and cloves adds a warming touch, making it a comforting choice as the weather cools.
Remember, the key to achieving that perfect moist texture isn’t to overmix the batter.
Keep an eye on the baking time to guarantee the bread doesn’t dry out.
Enjoy this classic American dessert with family and friends for a cozy, flavorful experience.
Frequently Asked Questions
Can I Substitute Fresh Pumpkin Puree for Canned?
Yes, you can substitute fresh pumpkin puree for canned. Use the same amount—1 cup. Make certain your fresh puree is thick by draining excess moisture. This keeps the bread’s texture consistent and prevents it from becoming too dense.
What Can I Use Instead of Vegetable Oil?
You can substitute vegetable oil with an equal amount of melted coconut oil or unsalted butter. These alternatives maintain moisture and flavor. Make certain the substitute is at room temperature to blend smoothly with the other ingredients.
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, substitute 1 1/2 cups of all-purpose flour with a gluten-free flour blend. Confirm it’s a 1:1 ratio. Mix gently to avoid overmixing, guaranteeing your batter remains light and airy.
Is It Possible to Add Nuts or Chocolate Chips?
You can certainly add nuts or chocolate chips to the recipe. Fold in 1/2 cup of your choice after mixing the batter. Guarantee even distribution for consistent flavor throughout the loaf. Adjust bake time if needed.
How Can I Adjust the Recipe for High-Altitude Baking?
Increase your oven temperature by 15°F and reduce baking time slightly. Add an extra tablespoon of flour. Decrease sugar by a tablespoon and slightly increase liquid ingredients to compensate for moisture loss at high altitudes.
Moist Pumpkin Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Loaf pan
- 1 Spatula
- 1 Cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a medium mixing bowl, combine the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
