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Ultra-Moist Pumpkin Bread

A close-up view of a slice of moist pumpkin bread, showcasing its tender crumb and golden-brown crust.
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Enjoy this ultra-moist, warmly spiced pumpkin bread that stays tender for days. It slices cleanly and is perfect for fall baking.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pumpkin puree
  • 1/4 cup water

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, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, whisk together the sugar and vegetable oil until well combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Stir in the pumpkin puree and water until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent it with aluminum foil.
  9. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For a richer flavor, you can substitute half of the vegetable oil with melted butter.
  • Add 1 cup of chocolate chips or chopped nuts to the batter for extra texture and flavor.
  • Consider a simple maple glaze: whisk together 1 cup powdered sugar with 2-3 tablespoons of maple syrup until smooth. Drizzle over the cooled bread.
  • For mini loaves, bake for 30-40 minutes.

Nutrition

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