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Irresistible Moist Pumpkin Bread

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A perfectly tender, moist pumpkin bread with warm fall spices, ideal for breakfast, snacks, or holiday brunches. This easy homemade recipe uses simple pantry ingredients and yields a soft, flavorful loaf.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1 cup (200g) brown sugar (preferably dark brown sugar)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 1/2 cups (340g) pure pumpkin puree (canned or fresh, not pumpkin pie filling)
  • 1 tsp vanilla extract
  • Optional: 1/2 cup (60g) chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger.
  3. In a separate bowl, whisk the brown sugar, granulated sugar, and vegetable oil until smooth. Add the eggs, pumpkin puree, and vanilla extract, mixing gently until just combined.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until no flour patches remain; some lumps are okay.
  5. If using, fold in the chopped nuts.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 55–65 minutes, starting to check at 55 minutes by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
  8. Remove from oven and let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  9. Slice and enjoy as is or with butter or cream cheese spread.

Notes

Use room temperature eggs and pumpkin puree for best results. Avoid overmixing the batter to keep the bread tender. Tent the loaf with foil if edges brown too quickly. For gluten-free, substitute flour with a 1:1 gluten-free baking blend containing xanthan gum. For vegan, replace eggs with flax eggs and use coconut oil instead of vegetable oil.

Nutrition

Keywords: pumpkin bread, moist pumpkin bread, fall recipes, easy pumpkin bread, homemade pumpkin bread, pumpkin puree, autumn baking

Find it online: https://realityeats.com/irresistible-moist-pumpkin-bread-recipe-easy-homemade-fall-treats/