Super Moist Pumpkin Bread
This award-winning moist pumpkin bread recipe solves the dry crumb dilemma with the perfect balance of oils, sugars, and pumpkin puree, creating that melt-in-your-mouth texture we all crave. The rich aroma of warm spices and sweet pumpkin baking in your oven signals autumn's arrival like nothing else.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour (220g)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¾ tsp salt
Wet Ingredients
- 2 large eggs room temperature
- 1 cup granulated sugar (200g)
- ½ cup light brown sugar packed (100g)
- 1½ cups pumpkin puree not pumpkin pie filling (340g)
- ½ cup vegetable oil (120ml)
- ¼ cup milk whole milk preferred (60ml)
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until well combined.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar vigorously for about 1 minute until lightened in color.
- Add the pumpkin puree, oil, milk, and vanilla extract to the egg mixture, whisking until completely combined and silky smooth.
- Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula. Stop mixing as soon as no dry flour remains visible - aim for 15-20 gentle folds maximum.
- Pour the batter into your prepared loaf pan and smooth the top with your spatula.
- Bake in the center rack of your preheated oven for 65-70 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Allow the bread to cool in the pan for exactly 20 minutes, then use the parchment overhang to lift the bread out onto a wire rack to cool completely before slicing.
Notes
For the moistest bread, avoid overmixing the batter as this develops gluten and results in tough bread.
Don't open the oven door too early as this causes temperature fluctuations that can lead to sinking in the middle.
Ensure your baking soda is fresh for proper rising - it loses effectiveness after 6 months.
For absolute certainty of doneness, use an instant-read thermometer - the internal temperature should be 200°F (93°C).
Allow the bread to cool completely before slicing to prevent moisture loss.
Nutrition
Calories: 275kcalCarbohydrates: 42gProtein: 3gFat: 11gSaturated Fat: 1.5gSodium: 235mgFiber: 1.5gSugar: 27gVitamin A: 75IU
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