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–+ servings
deliciously soft pumpkin loaf

Moist Pumpkin Bread

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 slices

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

To ensure your pumpkin bread turns out extra moist, make sure not to overmix the batter after combining the wet and dry ingredients. Also, keep an eye on the bread during the last 10 minutes of baking to prevent overbaking, as oven temperatures can vary. If you want a bit more spice, feel free to add a pinch more cinnamon or nutmeg to suit your taste.
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