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Moist Pumpkin Bread

This delightful moist pumpkin bread is perfect for autumn gatherings, balancing the sweetness of pumpkin with aromatic spices, creating a cozy flavor profile that evokes warmth and comfort.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin Fresh pumpkin works too—roasted and pureed.
  • 1 cup sugar Can swap half with brown sugar for flavor.
  • ½ cup vegetable oil Can swap with applesauce for a lighter version.
  • 2 large eggs Helps bind the ingredients together.
Dry Ingredients
  • 1½ cups all-purpose flour Whole wheat flour can be a healthier alternative.
  • 1 teaspoon baking soda Ensures a nice rise.
  • ½ teaspoon baking powder Adds to the fluffiness.
  • 1 teaspoon cinnamon A must for that warm, spiced flavor.
  • ½ teaspoon nutmeg Optional, but a lovely addition.
  • ½ teaspoon salt Enhances the overall flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the pumpkin, sugar, and oil until well combined.
  3. Add the eggs one at a time, stirring well after each addition.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix.
  6. Pour the batter into a greased loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Consider adding chocolate chips, nuts, or experimenting with spices for variations. Wrap tightly in plastic wrap to freeze for longer shelf life.