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Best Moist Pumpkin Bread Recipe

Close-up of two moist slices of the best pumpkin bread on a blue plate.
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This recipe delivers an ultra-moist, warmly spiced pumpkin bread, perfect for fall, Halloween, and Thanksgiving. Enjoy this bakery-style loaf as a cozy treat or a thoughtful homemade gift.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup buttermilk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Stir in the pumpkin puree until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For extra moistness, you can add 1/4 cup of sour cream or Greek yogurt to the batter.
  • This pumpkin bread can be made ahead and stored tightly wrapped at room temperature for up to 3 days, or frozen for up to 3 months.
  • Wrap cooled loaves tightly in plastic wrap, then in foil, for gifting. Attach a tag with baking and storage instructions.

Nutrition

Find it online: https://gourmetgaze.com/best-pumpkin-bread-moist-fall-baking/