Incredibly Moist Pumpkin Bread
A deliciously moist pumpkin bread that captures the essence of fall, perfect for family gatherings and cozy evenings.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 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 ginger
Wet Ingredients
- 1 cup pure pumpkin puree Not pumpkin pie filling
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil Can substitute with applesauce for a healthier version
- 3 large eggs Room temperature
- 1 tsp vanilla extract
- 0.5 cup chopped nuts (optional) Like walnuts or pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x5 inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- If incorporating nuts, fold them in gently.
- Pour the batter into the prepared loaf pan.
Baking
- Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Wrap tightly in plastic wrap or store in an airtight container to keep fresh for 4-5 days. For longer storage, freeze wrapped tightly in plastic wrap and aluminum foil for up to 3 months. To reheat, thaw overnight and warm in a preheated oven at 350°F for 10-15 minutes.