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–+ servings

Moist Pumpkin Bread

This moist pumpkin bread is a delightful treat, perfect for fall or any time of year. It's packed with warm spices and has a tender crumb, making it a favorite for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Pumpkin Bread
  • 1 cup canned pumpkin puree Use pure pumpkin, not pumpkin pie filling.
  • ½ cup vegetable oil Can substitute with melted coconut oil.
  • 1 cup granulated sugar Adjust to ¾ cup for less sweetness.
  • ½ cup brown sugar Packed.
  • 2 large eggs Room temperature.
  • 1 teaspoon vanilla extract Pure vanilla extract recommended.
  • 1 ½ cups all-purpose flour Sifted.
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon For warm flavor.
  • ½ teaspoon ground nutmeg Freshly grated if possible.
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt Enhances flavor.
  • ½ cup chopped walnuts or pecans Optional, can be omitted.

Method
 

Prepare the Oven and Pan
  1. Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly.
  2. Grease a 9x5 inch loaf pan with cooking spray or butter, and optionally line the bottom with parchment paper for easy removal.
Mix Wet Ingredients
  1. In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined. This step incorporates air into the mixture, which helps the bread rise.
Combine Dry Ingredients
  1. In another bowl, whisk together the sifted flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Sifting helps to aerate the flour and remove any lumps.
Combine Wet and Dry Ingredients
  1. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to a dense bread.
  2. If using, fold in the chopped walnuts or pecans at this stage.
Bake the Bread
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. This ensures the bread is fully cooked.
Cool and Serve
  1. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
  2. Transfer the bread to a wire rack to cool completely before slicing. This helps to maintain its moisture.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 5000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to 3 months.

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