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Super Moist, Easy Classic Pumpkin Bread

A loaf of rich, orange pumpkin bread with one slice cut and resting against the main loaf on a white plate.
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This recipe delivers a super moist pumpkin bread packed with warm spices. It is an easy, one-bowl method perfect for a comforting autumn treat, breakfast, or holiday gifting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped pecans or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. This is your dry mixture.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
  4. Pour the wet pumpkin mixture into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; a few streaks of flour are acceptable for the most tender crumb.
  5. If using, gently fold in the chopped nuts or chocolate chips now.
  6. Pour the batter evenly into the prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  8. Let the pumpkin bread cool in the pan on a wire rack for 15 minutes before carefully removing it from the pan.
  9. Allow the loaf to cool completely on the wire rack before slicing for the best texture.

Notes

  • For an extra flavorful loaf, substitute 1/4 cup of the vegetable oil with melted unsalted butter.
  • This bread tastes even better the next day as the spices deepen. Store tightly wrapped at room temperature for up to four days.
  • To achieve the best moisture, use pure pumpkin puree, not pumpkin pie filling which contains added sugar and spices.

Nutrition

Find it online: https://gourmetgaze.com/easy-moist-pumpkin-bread-recipe/