Awesome Moist Pumpkin Bread
Dive into the cozy flavors of fall with this *Awesome Moist Pumpkin Bread*, a recipe that guarantees a tender, perfectly spiced loaf every time. Infused with warm notes of cinnamon, nutmeg, and cloves, this pumpkin bread achieves its ultra-moist texture with the addition of Greek yogurt and vegetable oil. Using real pumpkin puree ensures rich flavor, while optional mix-ins like chopped nuts or chocolate chips add delightful texture. With just 15 minutes of prep and a single bowl for wet and dry ingredients, it’s as easy as it is irresistible. Perfect for breakfast, dessert, or as a midday snack, this homemade pumpkin bread pairs wonderfully with a slather of butter or cream cheese. Ideal for holidays, gatherings, or cozy moments at home, this quick bread recipe will become your go-to fall baking classic.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1.333 cups granulated sugar
- 0.333 cups brown sugar, packed
- 1 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 1 cups pumpkin puree (not pumpkin pie filling)
- 0.5 cups vegetable oil
- 0.333 cups plain Greek yogurt (or sour cream)
- 2 units large eggs
- 1 teaspoons vanilla extract
- 0.5 cups chopped walnuts or pecans (optional)
- 0.5 cups semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until thoroughly combined.
In a separate bowl, whisk together the pumpkin puree, vegetable oil, Greek yogurt, eggs, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Be careful not to overmix—the batter should just come together.
If desired, gently fold in the chopped nuts or chocolate chips to the batter.
Pour the batter into the prepared loaf pan and smooth out the top using the back of a spoon or spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean (a few moist crumbs are fine).
Remove from the oven and allow the pumpkin bread to cool in the pan for 10-15 minutes.
Carefully transfer the bread to a wire rack to cool completely before slicing and serving.
Enjoy this moist and flavorful pumpkin bread plain or spread with butter or cream cheese for an extra treat!
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 358.9 g | 131% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 325.3 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1470 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
