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–+ servings
deliciously moist pumpkin bread

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 Loaf pan
  • 1 Mixing bowl
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Spatula
  • 1 Cooling rack

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease and flour the loaf pan.
  • In a mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until smooth.
  • In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the bread cool in the pan for 10 minutes.
  • Transfer the bread to a cooling rack to cool completely before slicing.

Notes

For best results, use room temperature ingredients to ensure even mixing. If you prefer a sweeter bread, consider adding a handful of chocolate chips or chopped nuts to the batter. To keep the bread moist, store it in an airtight container at room temperature for up to three days.
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