Moist Pumpkin Bread
Indulge in the cozy flavors of fall with this irresistibly moist pumpkin bread, packed with warm spices like cinnamon, nutmeg, ginger, and cloves. Perfectly balanced with a hint of sweetness from both granulated and light brown sugars, this easy-to-make recipe features creamy pumpkin puree and a splash of milk for an ultra-soft texture. Whether you choose to add chopped nuts or chocolate chips, the result is an autumn-inspired loaf that’s delightful for breakfast, a snack, or dessert. Ready in just over an hour, this homemade pumpkin bread fills your kitchen with tantalizing aromas and stays fresh for days, making it an ideal treat to share or savor on your own.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Light brown sugar
- 1.0 cups Pumpkin puree
- 0.5 cups Vegetable oil
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1.0 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 0.75 teaspoons Salt
- 1.0 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 0.25 cups Milk
- 0.5 cups Chopped nuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and 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, ginger, and cloves until well combined.
In a separate medium-sized bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the bread tender.
If you're adding nuts or chocolate chips, gently fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your moist pumpkin bread! It can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 402 mg | 17% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 52.0 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 173 mg | 4% | |
*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.
