Moist Pumpkin Bread
This perfectly moist pumpkin bread is a cozy fall classic—easy to make, full of warm spices, and ideal for everything from quiet breakfasts to festive Halloween parties.
Ingredients
- 3 ½ cups all-purpose flour swap half with whole wheat if desired
- 3 cups granulated sugar or use a mix of white and brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons salt
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- 4 large eggs or use flax eggs for vegan version
- 15 oz pumpkin purée not pumpkin pie filling
- ¾ cup vegetable oil or substitute with coconut oil or melted butter
- ⅔ cup water milk can be used for a richer flavor
- optional mix-ins: chocolate chips, walnuts, or pecans fold in to taste
Instructions
- Preheat the oven to 350ºF (175ºC). Line two 8x4-inch loaf pans with parchment paper or grease them well.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and all the spices.
- In a separate bowl, beat the eggs, then stir in the pumpkin purée, vegetable oil, and water until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
- Divide the batter evenly between the two prepared pans.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Add chocolate chips or nuts for extra flavor. For a Halloween twist, top with orange glaze or candy corn. To store, wrap tightly and keep at room temp for 4 days or refrigerate up to a week. Freezes well for up to 3 months—just thaw overnight before serving.
Nutrition
Calories: 280kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 2gCholesterol: 35mgSodium: 270mgPotassium: 90mgFiber: 1gSugar: 26gVitamin A: 6000IUVitamin C: 2mgCalcium: 40mgIron: 1.5mg
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