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Super Moist Pumpkin Bread That’s Perfect for Fall Baking

Pumpkin Bread
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A deliciously moist pumpkin bread recipe ideal for fall baking.

Ingredients

Scale
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup walnuts or pecans, chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, combine the canned pumpkin, granulated sugar, brown sugar, and vegetable oil.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet mixture until just combined.
  6. If using, fold in the chopped walnuts or pecans.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Store in an airtight container for up to a week.
  • Can be frozen for up to three months.

Nutrition

Keywords: Pumpkin Bread

Find it online: https://www.yumtobite.com/super-moist-pumpkin-bread-thats-perfect-for-fall-baking/