Moistest Pumpkin Bread
Indulge in the cozy flavors of fall with the Moistest Pumpkin Bread recipe, a foolproof crowd-pleaser that combines the perfect balance of warm spices and rich pumpkin puree. This ultra-moist bread is elevated by a blend of cinnamon, nutmeg, and ginger, while a touch of both granulated and brown sugar adds a caramel-like sweetness. Made in just 15 minutes of prep time, this one-bowl recipe is effortlessly simple, with the addition of melted butter and a splash of milk ensuring every slice is irresistibly tender. Whether served plain, topped with a pat of butter, or paired with a slather of cream cheese, this homemade pumpkin bread is the ultimate comfort food for breakfasts, snacks, or holiday gatherings. Plus, it stays fresh for days, making it as practical as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar (light or dark, packed)
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 units eggs, large
- 2 teaspoons pure vanilla extract
- 1 cup canned pumpkin puree
- 0.25 cup whole milk (or substitute with almond or oat milk)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan, or line it with parchment paper for easier removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Whisk until smooth and well combined.
Add the eggs, one at a time, to the sugar and butter mixture. Whisk thoroughly after each addition.
Stir in the vanilla extract and canned pumpkin puree, mixing until fully incorporated.
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl. Use a spatula or wooden spoon to mix until just combined. Do not overmix to ensure the bread stays moist.
Finally, pour in the milk and gently fold it into the batter until fully incorporated.
Transfer the batter to the prepared loaf pan, smoothing the top with 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 clean.
Remove the bread from the oven and let it cool in the pan for about 10-15 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Serve as is, or enjoy with a smear of butter or cream cheese. Store leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
Nutrition Facts
Calories |
3298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 3132 mg | 136% | |
| Total Carbohydrate | 531.3 g | 193% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 326.7 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 387 mg | 30% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1176 mg | 25% | |
*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.
