Description
This super moist pumpkin bread is the ultimate fall treat — tender, spiced just right, and incredibly easy to make. Perfect for breakfast, dessert, or an anytime snack.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Transfer the batter into the loaf pan and smooth the top. Optionally, sprinkle sugar on top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter for a tender crumb.
- This bread tastes even better the next day.
- Wrap leftovers tightly to retain moisture.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 22g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin bread, moist pumpkin bread, fall baking, easy quick bread, best pumpkin bread recipe