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Super Moist Pumpkin Bread Recipe

A close-up view showing the texture of moist pumpkin bread, with one slice cut and resting beside the main loaf.
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Bake this easy pumpkin loaf recipe for a tender, spiced bread that stays moist for days. It uses simple ingredients and is perfect for fall baking or breakfast.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate medium bowl, whisk together the sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix the batter.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Using oil instead of butter helps keep this pumpkin bread exceptionally moist.
  • This bread freezes well; wrap tightly once completely cooled.
  • For an extra moist texture, you can add 1/4 cup of applesauce to the wet ingredients.

Nutrition

Find it online: https://hearthbite.com/moist-pumpkin-bread-recipe/