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Moist Pumpkin Bread

A delightful fall treat bursting with pumpkin flavors and warm spices, perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground cloves
Wet Ingredients
  • 0.5 cup vegetable oil
  • 2 large eggs At room temperature for better incorporation
  • 1 cup canned pumpkin puree
  • 0.33 cup water
Optional Ingredients
  • 0.5 cup chopped nuts (walnuts or pecans) Optional
  • 0.5 cup chocolate chips Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, beat the eggs and mix in the vegetable oil, pumpkin puree, and water.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined, avoiding overmixing; some lumps are okay. Add in any optional nuts or chocolate chips if using.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
  2. Let it cool completely before slicing.

Notes

Tips for perfecting Moist Pumpkin Bread: Don’t overmix, use fresh spices, ensure eggs are at room temperature, consider adding dried cranberries or a swirl of Nutella for a unique twist, and keep an eye on baking time.